CHAMPURRADO
This version of the traditional Mexican hot beverage champurrado features piloncillo, cinnamon, Mexican chocolate, and masa harina.
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Edible New Mexico
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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Black Rice Salad with Cherries and Plums
Black rice, often referred to as forbidden rice, has a nutty flavor and a chewy texture and is packed with fiber, protein, and antioxidants, and it pairs wonderfully with seasonal fruits.
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Smashed Cucumber Chili Crisp Salad
This cucumber salad is a spin on the classic Sichuan dish—simple, spicy, crispy, savory, and...
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Prickly Pear Cupcakes
The flavor combos with cake and frosting are endless, but with these Prickly Pear Cupcakes, we are celebrating New Mexico’s abundant food artisans who work with this succulent treasure.
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