Edible New Mexico, Author at Edible New Mexico

Late Summer 2026: Lunch

Wherever you eat lunch and however much time you can take on it, we hope that it nourishes you—and that these stories do, too.

This version of Almond Mole leans on warm spices rather than chiles, making it milder and slightly sweeter than the more chile-forward moles.

For this Crema de Aguacate (Avocado Soup), choosing perfectly ripe avocados is essential.

Asked a couple of years ago to name his favorite kitchen utensil, the popular teaching chef...

This recipe celebrates mixing mushroom varieties for layers of texture and flavor.

Just about any mushroom mix will work in this aromatic and umami-forward Sautéed Garlicky Ginger Mushrooms recipe.

In this warm salad, chestnut mushrooms bring a naturally nutty sweetness, which is balanced by charred shallots and balsamic vinegar.

Oyster mushrooms are ideal here for their tender, meaty texture and ability to soak up bold spices.

Mar 2, 2026 | Spring 2026

This issue of edible New Mexico is an exploration of ingredients, the core components from which food and drink are made.

This issue of Edible New Mexico is dedicated to food access: not only where food comes from but how food flows and whom it feeds.