Edible New Mexico

Many recipes use bacon or ham hocks to flavor their beans, but sticking with a basic bean recipe, we impart smokiness with chicos, some fat with the bison tallow, and spice with red chile powder.

First developed in Mesoamerica over three thousand years ago, nixtamalization is a way of processing dried corn.

Eat these alone as snacks, on top of salad greens, with eggs, or topped with grilled squash.

Freddie Bitsoie exchanges the open fire for a stovetop grill in this simple-to-execute squash dish. This recipe would work with any kind of winter squash except spaghetti squash.

Sean Sherman uses tepary beans in this recipe, but they can sometimes be challenging to source, so I substituted another bean long cultivated in the Southwest—Anasazi beans.