Recipes
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Stone Fruit Pizza
This recipe inspires some creativity with sweet and savory ingredients, highlighting stone fruit as the meal’s star.
Foodshed
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Remembering The Chicharrones
In “Remembering the Chicharrones,” celebrated Las Cruces author Denise Chávez explores the history and inspiration behind the cuisine at Elemi restaurant in El Paso.
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🎉 GIVEAWAY ALERT 🎉 Second opportunity to enter.
We’ve teamed up with our partners at Santa Fe Wine and Chile Fiesta to give away 2 tickets to Chile Friday: A Celebration of New Mexico Chile on September 23 from noon to 3pm!
This new walk-around style event features those who know Chile best! You’ll taste bites from over twenty great Santa Fe restaurants and food outlets while experiencing the aroma and taste of fresh roasted chiles from local farmers, all the while savoring tastes of margaritas made from Patron Tequila as featured on the Margarita Trail and beers from several local craft breweries. You won’t want to miss the @sfwcfiesta inaugural Chile Friday! Learn more about Chile Friday at link in bio.
To enter all you have to do is:
1) Follow @sfwcfiesta and @ediblenewmexico
2) Like this post
3) Tag a friend you would take with you to Chile Friday.
Bonus Entry
🌶️ 🌶️ Share this post to your story using #sfwcf2022 and tag @sfwcfiesta and @ediblenewmexico
Winner will be announced on 8/22/22 #Giveaway ends 8/18/22 at 11:59 PM MDT
Giveaway is in no way endorsed or sponsored by Instagram.
Let’s get cooking with the latest edition of the Edible Pantry Box brought to you by Flyby Provisions. We are cooking up Chico Stew with chicos from De Colores Farms and have lots of other yummy goods for you to check out. Learn more and subscribe at link in our bio.
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From the pages of your favorite local food magazine, straight to your kitchen! Subscribe to the Edible Pantry Box and receive a seasonally-themed release alongside each issue of Edible New Mexico.
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#ediblenm #flybyprovisions #loyaltolocal
Briana Olson takes a trip south to Dry Point Distillers to learn about the origins and ethos of Las Cruces’s only distillery. Dry Point, named for the arid Mesilla Valley and the pointy Organ peaks, has grown from a small operation in head distiller Chris Schaefer’s garage to a full-service distillery and taproom in the heart of Cruces. Schaefer, a self-proclaimed “Cruces-or-die person,” demystifies the process for making Dry Point’s Blue Corn Bourbon and Monsoon Gin, and explains that his bar manager, Tammy Mendes, is the brain behind the mixology that happens in the taproom. Read “Cruces or Die” in our Late Summer issue at link in bio.
#officialediblepartner
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