Pollo Almendrado
This version of Almond Mole leans on warm spices rather than chiles, making it milder and slightly sweeter than the more chile-forward moles.
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Jun 9, 2026 | Early Summer 2026, Recipes
This version of Almond Mole leans on warm spices rather than chiles, making it milder and slightly sweeter than the more chile-forward moles.
Read MoreMay 20, 2026 | Early Summer 2026, Recipes
For this Crema de Aguacate (Avocado Soup), choosing perfectly ripe avocados is essential.
Read MoreApr 29, 2026 | Early Summer 2026, Magazine
Asked a couple of years ago to name his favorite kitchen utensil, the popular teaching chef...
Read MoreApr 15, 2026 | Recipes, Spring 2026
This recipe celebrates mixing mushroom varieties for layers of texture and flavor.
Read MoreApr 1, 2026 | Recipes, Spring 2026
Just about any mushroom mix will work in this aromatic and umami-forward Sautéed Garlicky Ginger Mushrooms recipe.
Read MoreMar 25, 2026 | Recipes, Spring 2026
In this warm salad, chestnut mushrooms bring a naturally nutty sweetness, which is balanced by charred shallots and balsamic vinegar.
Read MoreMar 18, 2026 | Recipes, Spring 2026
Oyster mushrooms are ideal here for their tender, meaty texture and ability to soak up bold spices.
Read MoreMar 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.
Read MoreJan 2, 2026 | Late Winter 2026
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.
Read MoreDec 17, 2025 | Early Winter 2025, Recipes
This version of the traditional Mexican hot beverage champurrado features piloncillo, cinnamon, Mexican chocolate, and masa harina.
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