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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Edible New Mexico
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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Braised Steelhead Trout with Creamed Kale
This recipe gently cooks delicate trout fillets in a white white sauce, leaving perfect flakes that soak up the flavors of the braising liquid.
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Rockfish with Caper and Tomato Pan Sauce
In this recipe, we sear the fish, a method that creates a crispy crust and tender, moist interior.
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