Pan-Fried Oyster Mushrooms
Oyster mushrooms are ideal here for their tender, meaty texture and ability to soak up bold spices.
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Edible New Mexico
Spring 2026: Ingredients
This issue of edible New Mexico is an exploration of ingredients, the core components from which food and drink are made.
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Late Winter 2026: Food Access
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.
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CHAMPURRADO
This version of the traditional Mexican hot beverage champurrado features piloncillo, cinnamon, Mexican chocolate, and masa harina.
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Early Winter 2025: Vessels
In the hundredth issue of edible New Mexico, we celebrate vessels: the plates and bowls from which we eat, the glasses and mugs from which we drink, the cookware we rely on, and the ollas and cisterns of our gardens.
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2025 Shop Local Gift Guide
2025 Shop Local Gift Guide, a digital catalog stuffed to the brim with exceedingly wonderful presents at all price points—it’s the ultimate handbook for finding gifts you’ll actually want to buy.
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Stuffed Green Chiles
Stuffed Green Chiles can be served as a party starter or with rice and beans for a complete meal.
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Fall 2025: Land
The stories in this issue of edible New Mexico invite you to find more ways to taste the land you live on, to know and love the lands where your food is grown.
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Mediterranean Orzo Salad
Orzo makes a great pasta salad base because it has a firm and toothsome texture (as long as you don’t overcook it), but you can substitute fusilli, orecchiette, or any other short pasta that’s in your pantry.
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Charred Corn with White Beans and Lime Crema
The addition of charred corn, cumin, lime, and paprika make this bean salad reminiscent of Mexican street corn.
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