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Author: Edible Santa Fe

Apricot & Piñon Mole

Recipe by Enrique Guerrero, Bang Bite • photo by Stephanie Cameron Hot chiles and rich chocolate make this authentic mole sauce perfect for grilled meats. Mexican chocolate adds an intriguing complexity to the smoky, savory sauce. Makes 5–6 cups 2 dried ancho chiles, stemmed and seeded 2 dried pasilla chiles (also known as chiles negros),      stemmed and seeded 2 dried cascabel chiles, stemmed and seeded 2 dried chipotle chiles, stemmed and seeded 2 dried New Mexico native chiles (such as Jemez     Pueblo, Velarde, or Chimayó), stemmed and seeded 2 large tomatoes, halved 1 1/2 cups hot...

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4th of July Cooler

The 4th of July is the time to celebrate America’s birthday. And what better way to celebrate than with Red, White, and Booze. This “4th of July Cooler” is a great way to celebrate this holiday. The hibiscus vodka pairs well with the strawberry tincture, while the lemon and club soda make for a refreshing cocktail. Enjoy it this July or all summer long. 4th of July Cooler recipe courtesy of Santa Fe Spirits Ingredients: 5 oz. hibiscus vodka 5 oz. strawberry tincture 5 oz. clarified lemon juice syrup Club Soda Raspberries / Blueberries In a collins glass, add vodka,...

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In the Line of Fire

Trump’s Immigration Policies and the Future of New Mexico’s Chile Harvest By Moises Santos · Photos by Glen Duggins New Mexico’s identity derives from its food. The chile pepper, in particular, is a source of state pride. To verify its importance, one only has to consider our rivalries with other states to secure our position as the country’s primary chile producer. (The latest example is our rush to get chiles on our license plates before Colorado.) But few of us stop to think about how chiles make it from the fields around the state to our local supermarkets and...

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Breakfast Quinoa Bowl

If you’re looking for a healthy way to start your morning, this Quinoa Breakfast Bowl is the perfect dish. Quinoa is packed full of healthy fiber and protein. Using almond and coconut milk to cook the quinoa takes this savory grain and makes it perfect for breakfast. Feel free to make any additions or substitutions to the recipe to fit your breakfast mood. Try cardamom instead of cinnamon or adding hemp hearts instead of chia seeds. Breakfast bowls are one of the easiest things to tailor to your own taste preferences. Breakfast Quinoa Bowl recipe adapted from Gena Hamshaw’s...

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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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