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Author: Edible Santa Fe

Digging In: Sol Harvest Farm and MAS

Our latest episode of Digging In takes us to Sol Harvest Farm. We loved seeing the rows of green life bursting through our dry New Mexican soil, and the budding friendship between farmer Ric Murphy and Executive Chef Marc Quiñones of MÁS warmed the cockles of our hearts. By the end of our two-day shoot, the two men had exchanged business cards and created a new business relationship. This is what Digging In is about—supporting the farmers and chefs in our community and helping to build bridges between them. The continuation of these communities is with you, the readers,...

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Colkegan’s Fire

The mesquite smoked malt of Santa Fe Spirits’ Colkegan single malt whiskey makes for a perfect finish to edible’s “Up in Smoke” issue. Enjoy with a bit of water or try the cocktail below. 2 ounces Santa Fe Spirits’ Colkegan single malt whiskey 1 ounce rosemary simple syrup (recipe below) 1 ounce fresh lemon juice 3–4 shakes Angostura bitters 1 sprig rosemary for garnish Soak top quarter of rosemary sprig upside down in 100 proof alcohol for five minutes. Place all ingredients into a cocktail shaker, shake vigorously for 10 seconds and strain into a rocks glass. Put sprig...

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Early Summer Issue: Up in Smoke

READ THE DIGITAL EDITION For New Mexicans, the ability to harness smoke and fire has led to some of our most beloved food traditions. These practices not only impart flavor to our dishes, they also connect us to our food, community, and humanity in ways that are at once visceral and cultivated. With the days heating up, we begin the summer by considering the fiery side of our local cuisine. New Mexico’s intimate relationship with fire, in its many forms, provides the heart and soul of our state’s food—from the forest fires that threaten our water supply to the...

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Charcoal-Cooked Veggies

recipe by Colin Shane, Arroyo Vino • photo by Stephanie Cameron Charcoal-Roasted Beets Recipe by Colin Shane, Arroyo Vino 8 medium red and / or yellow beets with tops     still on, if possible 2 tablespoons toasted piñon or pine nuts 1 tablespoon fresh horseradish, peeled and grated 3 ounces goat chèvre 1 Granny Smith apple, thinly sliced or diced 2 tablespoons extra-virgin olive oil 2 teaspoons lemon juice 2 teaspoons whole grain mustard Spicy bitter greens (arugula, dandelion,     watercress, etc.) Balsamic vinegar Sea salt and fresh cracked black pepper Mesquite charcoal Fill your grill with the...

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Trinity Kitchen Brings Southern Favorites to Santa Fe

by Ashlie Hughes photos by Kate Russell courtesy of Meow Wolf Driven by Santa Fe’s shortage of Cajun food and a passion for Southern flavors and culinary traditions, Louisiana native Eliot Chavanne spent many months trying to persuade Vince Kadlubek, CEO of the immersive art collective Meow Wolf, that the venue needed its own food truck. Chavanne was also convinced that an on-site food truck could provide desperately needed late night sustenance for attendees of Meow Wolf’s live music shows. This week, Chavanne’s vision comes to life with the grand opening of Trinity Kitchen. The inspiration for the name...

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Upcoming Events

  1. 2017 Green Chile Cheeseburger Smackdown

    September 8 @ 5:00 pm - 8:00 pm

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