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.
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In “A Gastronomic Tour of El Paso,” publisher Stephanie Cameron set off with Amy Tischler
and Caitlin Jenkins, founders of @TravelNewMexico, to discover what has become one of our new favorite destinations. With suggestions from several locals, we got the lowdown on where we should eat, imbibe, shop, and stay.
Gardening Practices to Save Water and Beat the Heat By Marisa Thompson Prickly pear cactus. ...
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Local Hero: Best Restaurant, Santa Fe An Interview with Ahmed Obo, Founder and Chef-Owner Photos...
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This recipe is a great way to showcase colorful bell peppers, and mushrooms are a meaty vegetarian...
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We have your sweet tooth covered, whether you love ice cream, custard, gelato, or sorbet. In our Guide to Ice Cream Around the State, we focus on hand-crafted and homemade ice cream with creative twists on flavors, many of which take inspiration from ingredients easily sourced in New Mexico.
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This recipe does require an ice-cream maker, which we think is well worth the investment. But if...
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New Mexico has several native species of edible sumac. Rhus trilobata (a.k.a three-leaf sumac) is native to most of the state and is a popular landscape plant, valued even more for its exceptional red fall foliage than for its tasty fruit. R. glabra (a.k.a. smooth sumac) is native to about half of New Mexico’s counties, and is also found as a feral and cultivated shrub throughout the state. R. lanceolata (a.k.a. prairie sumac) is native to Doña Ana and Eddy Counties, and the rare R. virens (a.k.a. evergreen sumac), is native to a few southern counties. All of these species produce edible, tart fruit.
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In the small village of Magdalena, owners Michal Gola and Osiris Navarro have integrated with the community as they have rejuvenated the diner. Transplants from Seattle with international roots, they have crafted their menu with feedback from the locals, and, in the process, have created a local gathering place that has offered connection in isolation times.
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