Select Page

Author: Edible Santa Fe

Late Summer: Food & Music

READ THE DIGITAL EDITION In this issue of edible, we explore relationships between food and music. From the tapas at local flamenco shows to the dramatic cuisine of Santa Fe Opera tailgates to the food that fuels local songwriters, we delve into the auditory ingredients of gustatory delight. To the talented chefs, dancers, mixologists, and musicians who perform for us in the Land of Enchantment, we say, bravo! During a recent Supper Club event at the picturesque Casa Rondeña Winery, dinner table conversation turned—as it often does for us at edible—to food production. Familiar discussions on soil fertility and...

Read More

Dramatic Fare

The Santa Fe Opera Tailgate by Willy Carleton · Photos by Douglas Merriam Tailgating spread by Maya Fuentes and the Tafoyas. I stepped out of my truck and immediately heard the pop of a bottle opening. More than two hours before the opening-night performance of Die Fledermaus, the parking lot already brimmed with operagoers. “Champagne or prosecco?” I heard someone ask. “Actually, I think rosé,” was the response. All around me, tailgaters in an assorted mix of tuxedos and masks, operatic costumes, cowboy hats, and elegant dresses set up white-clothed tables, often with exquisite flower arrangements and tall candlesticks, against...

Read More

End of the Rainbow

2 ounce Santa Fe Spirits’ Silver Coyote 1 ounce green syrup – see recipe below Club soda In a Collins glass filled with ice, add Silver Coyote and green syrup. Top with soda and garnish with cucumber and lemon twist. Green Syrup 2 cups water 1 1/2 cups sugar 2 English cucumbers, diced 18-24 sprigs of mint, leaves removed from stalk Bring water and sugar to a boil to make simple syrup. Remove from heat and stir until sugar has completely dissolved and liquid has cooled off. Add cucumbers and mint leaves. Let steep for 2 hours and strain...

Read More

Bourbon & Peach Sweet Tea Popsicles

Ingredients 4 black or rooibus tea bags (we used 4 teaspoon of Old Barrel Tea Company’s Mountain Sunrise) 1/2–1 cup bourbon (to taste: how strong do your want your popsicles?) 4 – 6 tablespoons simple syrup (see directions) juice of 1 fresh lemon 1 – 2 fresh peaches, thinly sliced Directions Makes 10 popsicles Wash and slice one medium to large peach. Add 1-3 slices to each popsicle mold. Boil 2 cups of water in a medium saucepan. Turn off the flame and add the tea bags; let sit for 10 minutes. Discard tea bags, add 2 additional cups...

Read More

Pineapple Basil Mojito

photo and recipe by Joshua Hinte If there’s one thing we’re craving this summer, it’s refreshing cocktails and this Pineapple Basil Mojito is the perfect summer drink. The simple twist of replacing mint with basil and adding pineapple juice help elevate this cocktail to a fresh and herbal summer cocktail. Pineapple Basil Mojito 2 ounces white rum 1 ounce pineapple juice .75 ounce simple syrup .5 ounce lime juice 5 – 6 basil leaves (plus more for garnish) club soda Place rum, pineapple juice, simple syrup, lime juice, and basil into a cocktail shaker with ice and shake vigorously....

Read More



Subscribe To Our Newsletter

Join our mailing list to receive the latest news, recipes, and events that celebrate local food.

You have Successfully Subscribed!