Agua de Jamaica Paletas
In this recipe, the jamaica (hibiscus) petals imbue their bright, ruby-red hue with a punch of tanginess that puckers your lips and keeps you longing for more.
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Edible New Mexico
Early Summer 2025: Watershed
In this issue of edible New Mexico, we take an expansive view of the watershed, from Gallup to the banks of the Zuni River, from the Santa Fe River to the acequias of Dixon, from a Las Cruces farm to the drinking water of Bernalillo County.
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Boozy Paletas
The only thing more refreshing than a margarita poolside on a hot summer day is a frozen margarita in Popsicle form.
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Sunchoke Agnolotti with Arugula Pesto
This spring-focused pasta dish is ideal for the transition between cold and hot seasons.
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Dark Chocolate Pot de Crème Tart with Espresso Whipped Cream and Salted Caramel
A twist on the classic French pot de crème, this chocolate lover’s tart is perfect for entertaining and feels fancy enough for any special occasion.
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Noche Negra Negroni
Our spin on the Negroni uses dark VARA rum to impart smoky molasses flavors, and the orange notes balance and brighten it, making this a lovely twist on the classic.
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Beets Three Ways
These three simple recipes prove that beets can hit more notes than they usually get credit for.
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New Mexican Pecan Bacon Bread
This sweet and savory bread is a New Mexican spin on Louisiana pecan bacon bread, substituting spicy green chile for bell peppers.
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Spring Salad with Green Goddess Dressing
The great thing about this fresh, seasonal recipe is that you can mix and mingle the herbs and lettuces to match your taste.
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Spring 2025: Restaurants
In this issue of edible New Mexico, we explore the choreography of the restaurant—its people, practices, and culture.
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