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Author: edible

Communities in Schools 3rd Annual Cook Off

Celebrated Chefs Engage With Capital High School Students Revitalizing a Culinary Arts Program “One of my jobs is to engage students and parents in projects that will ignite their interests and help keep students in school,” says Heather Sellers, Capital High School’s Site Coordinator for Communities In Schools (CIS). Sellers, herself a former restaurant owner, developed the cooking curriculum for the program and invited students from the Capital High community to participate. Reaching out to her professional colleagues and friends – some of Santa Fe’s most distinguished chefs and culinary leaders – they collaborated to create a culinary arts...

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Spellbound Syrups Captivates the Senses

photos and story by Joshua Hinte Shrubs have quickly found their way back into the spotlight over the past few years, cropping up on a slew of cocktail menus. These refreshing vinegar syrups add dimension to more than just cocktails, they give a fresh, vibrant addition to simple sodas, tea, and coffee. Just ask Monique Carr of Spellbound Syrups. Carr founded Spellbound Syrups in 2016 and her shrubs have quickly become a hit, popping up in a slew of different bars and coffee shops in Downtown Albuquerque. She now provides seasonal shrubs to Deep Space Coffee, Zendo Coffee, and...

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Rhubarb Cooler

Warmer weather is officially settling in and spring is quickly spreading throughout the state. And we here at edible Santa Fe think this is cause for celebration. Enjoy this recipe for a Rhubarb Cooler from Santa Fe Spirits while taking in the changing of the season. A cooler is perfect way to refresh yourself as it heats up and the addition of this Rhubarb Syrup helps to utilize all the offerings this Spring has to provide. Make it now while rhubarb is still in season! Rhubarb Cooler recipe by James Reis, Santa Fe Spirits, Tasting Room Manager 2 ounces Wheeler’s...

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The Sand and the Stars

A Short, Strange Trip to Truth or Consequences By Candolin Cook · Photos by Stephanie Cameron A blend of washed out and neon colors accent Truth or Consequences’s mid-century architecture. Dwight Yoakam’s “A Thousand Miles from Nowhere” played on repeat in my head as edible owner and publisher Stephanie Cameron and I drove down County Road AO13 in the desert basin known as Jornada del Muerto or “Journey of the Dead Man.” Yucca, creosote bushes, and the occasional cow dot the rust-colored landscape that surrounds this stretch of empty two-lane blacktop. We were taking a side trip from our...

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Chorizo and Egg Breakfast Muffins

Serves 4 These muffins are the perfect way to begin a road trip. Make them up to four days ahead and store them in the fridge. Then just pop them in the microwave for 40 seconds, throw them in a paper bag, and hit the road. 6 ounces chorizo sausage, ground (or your favorite      breakfast sausage) 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/2 cup buttermilk 5 teaspoons sour cream (full fat) 2 tablespoons vegetable oil 5 small eggs 1/2 cup scallions, chopped 1 cup cheddar cheese, grated...

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