Dinner Palette
As a last huzzah for the colorful bounty of the season and a celebration of local culinary talent, we asked six creative, hardworking chefs to prepare a unique dish based around a single color.
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Edible New Mexico
Roasted Butternut Squash Soft-Serve Ice Cream
Roasted butternut squash delivers a sweet and nutty flavor, making it the perfect ingredient for a seasonal ice cream.
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Marigold-Infused Tequila & Margarita
Our Marigold-Infused Tequila and Marigold Margarita feature Cempasúchil, the traditional flower used to celebrate Día de Los Muertos.
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Early Winter 2024: Colors
In this issue, we celebrate local producers and makers—chefs, artists, growers, millers, master distillers, and even pollinators—who cultivate beauty.
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Shop Local Gift Guide 2024
Local businesses need support more than ever and edible New Mexico is bursting with ideas that will inspire and feed your holiday list.
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Burmese Lahpet thoke
The key ingredient in this Burmese Lahpet Thoke (tea leaf salad) is the fermented tea leaves, which give the dish a slightly tangy and earthy flavor.
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Gunpowder Smoked Beets and Tea Vinaigrette
Beets smoked with gunpowder tea and served with a gunpowder vinaigrette.
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Earl Grey Tea Cake
Cream Earl Grey from New Mexico Tea Company gives this tea cake its velvety vanilla undertones.
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In the Flow at Sassella
Lynn Cline visits with Chef Cristian Pontiggia, who draws on his own rich heritage and commitment to community.
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