Spring 2024: Mountains & Creeks
This issue of edible New Mexico is devoted to life in the mountains, to the place-based ways to tend our lands and forests through whatever comes.
Read MoreMar 1, 2024 | Spring 2024
This issue of edible New Mexico is devoted to life in the mountains, to the place-based ways to tend our lands and forests through whatever comes.
Read MoreJan 1, 2024 | Late Winter 2024
For these winter months, when the drinks are warm and the ground is cold, we consider livelihood, offering stories that twine living with living, earning with breath.
Read MoreNov 1, 2023 | Early Winter 2023
In this issue of edible, we explore rituals: the multiplicity of practices through which New Mexicans find shape, meaning, and sustenance.
Read MoreIn this issue of edible, we celebrate the art of cooperation—its beauties, its challenges, and, above all, the wealth that can be wrought from it.
Read MoreJun 30, 2023 | Late Summer 2023
In this issue of edible, we travel the Colorado Plateau, drinking in its grand beauty and dining and talking with some of its chefs, farmers, and winemakers.
Read MoreMay 1, 2023 | Early Summer 2023
In the spirit of this whole-bodied season, the issue of edible embraces all the senses and focuses on the design in everything around us—the shades on the windows we look out of while eating breakfast, the chairs we sit on at lunch, the art on the walls of the rooms where we meet for dinner.
Read MoreMar 1, 2023 | Spring 2023
In this issue of edible, we celebrate farmers—in particular, those who practice the art of growing vegetables. Farmers today are people who commit to competing in a field increasingly dominated by robots and consolidation; who choose the outdoors, the tactile, the scent of onions freshly pulled from the earth; and who must adapt, even more than others, to a constant state of uncertainty and change.
Read MoreJan 1, 2023 | Late Winter 2023
This issue of edible New Mexico shows us how the practice of intercropping squash, beans, and corn is more than a historical practice—these stories of the Three Sisters are stories in the present tense, stories where the past refracts the future.
Read MoreNov 1, 2022 | Early Winter 2022
In this issue, we learn from Annie Montes that mycorrhizal fungi are likely crucial to the survival and regeneration of thousands of acres of precious piñon forest, which shares its humble canopy and its seeds with diverse species—humans included.
Read MoreSep 1, 2022 | Fall 2022
The questions with an investment are often: Is this money well spent? What is the likelihood that I’ll get a return? Not all investments, though, are so easily quantified. In this issue of edible, we consider investments in a more holistic sense.
Read MoreJul 25, 2022 | Late Summer 2022
This issue of edible offers a small testament to the ways food roots us, even as it crosses, as it always has, unlegislatable terrain.
Read MoreMay 4, 2022 | Early Summer 2022
What constitutes the good life is subjective and, as the stories in our new issue suggest, multifaceted. In the pages of the Early Summer issue, writers investigate ways to reform our relationships with other animals, plants, and the planet itself; to celebrate a sense of community that comes from gathering once again, such as for a matanza; to appreciate all the little things, like making coffee each morning, that make up the day.
Read MoreMar 30, 2022 | Spring 2022
READ THE DIGITAL EDITION In this issue, we take a ground-level view. We find a land shaped by...
Read MoreFeb 18, 2022 | Late Winter 2022
READ THE DIGITAL EDITION In these winter months, we’re drawn to the comfort of stews and broths,...
Read MoreNov 22, 2021 | Early Winter 2021, Magazine
Chile is what gives so much New Mexican food its sense of warmth and comfort, its subtle flavor and its fiery soul, its color and its meaning. The legacy of chile in southern New Mexico, despite large-scale chile fields with harvests destined for export, has and continues to have a rich and vibrant local chile culture rooted in a proud history of chile production, processing, and innovation. From southern New Mexico to the northern reaches of the state, we explore the role of chile in our local restaurants, cuisines, and culture.
Read MoreREAD THE DIGITAL EDITION Amid a sustained swell toward social justice, ongoing fluctuations in a...
Read MoreJul 17, 2021 | Late Summer 2021
This issue of edible meets you at the height of summer. Still healing from a difficult year, we celebrate the bounty of the season’s harvests with a sense of gratitude for those who have sustained our food community, working on our local farms, in our grocery stores, and in our restaurants. In this spirit, we move forward with hope for the possibilities, appearing like the welcome sight of a monsoon cloud on the horizon, of a reopening state.
Read MoreMay 16, 2021 | Early Summer 2021, Magazine
READ THE DIGITAL EDITION It’s early summer. Greens and garlic scapes are coming in, patios beckon,...
Read MoreMar 2, 2021 | Spring 2021
READ THE DIGITAL EDITION This issue of edible goes back to the basics. We examine the work of...
Read MoreJan 13, 2021 | Late Winter 2021, Magazine
As we learn from the stories in this issue, there is important work to be done in the winter—in the garden, in the kitchen, in our food systems—and this year, the occasion to nourish the roots of a healthier, more just and equitable local food system has taken on renewed urgency.
Read MoreNov 11, 2020 | Early Winter 2020, Magazine
READ THE DIGITAL EDITION As the holiday season beckons, we think of family—our roots, traditions,...
Read MoreSep 1, 2020 | Fall 2020
READ THE DIGITAL EDITION This issue of edible is for the workers that form the backbone of our...
Read MoreJun 30, 2020 | Late Summer 2020
READ THE DIGITAL EDITION This issue is dedicated to those essential workers of the food industry....
Read MoreJun 1, 2020 | June 2020
READ THE DIGITAL EDITION In this special “Best of edible New Mexico” digital edition, we look back...
Read MoreREAD THE DIGITAL EDITION We have heard your requests for more seasonal and local-inspired recipes...
Read MoreApr 1, 2020 | Magazine, Spring 2020
READ THE DIGITAL EDITION “In these uncertain times” is a phrase we hear a lot of these days. While...
Read MoreFeb 1, 2020 | Late Winter 2020, Magazine
READ THE DIGITAL EDITION The stories you will find among these pages feature a mere handful of the...
Read MoreDec 1, 2019 | Early Winter 2019, Magazine
READ THE DIGITAL EDITION In this issue, we look at two of the best known genera of the cannabaceae...
Read MoreOct 1, 2019 | Fall 2019
READ THE DIGITAL EDITION The fall issue of Edible New Mexico stems from the simple but...
Read MoreAug 1, 2019 | Late Summer 2019, Magazine
READ THE DIGITAL EDITION In this issue, our writers reflect on the solo meal from many angles....
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