Willy Carleton, Author at Edible New Mexico

Learning to Embrace Sourdough Baking

May 26, 2026 | Early Summer 2026, Food Artisans

Reporting from a class in bread baking, a writer new to sourdough revels in the sensory immersion required to turn out loaves and keep the starter alive.

Ollas

Dec 10, 2025 | Early Winter 2025, Foodshed, Gardening

Local grower and agricultural historian Willy Carleton reports on using water-filled ollas, rather than drip tape, to feed the plants in a desert garden.

Acequias and the Art of Growing Vegetables without Plastic

Oct 30, 2024 | Fall 2024, Farms, Foodshed

Willy Carleton reflects not only on the risks but on the rhythms, the mentorship, the elegance of irrigating with acequias.

What Makes a Village

May 7, 2024 | Early Summer 2024, Farms, Foodshed

Riding alongside farmer-teacher Willy Carleton through the Albuquerque-bound Village of Los Ranchos, we take a tour of very small farms, each in its way continuing the state’s long tradition of small-scale farming.

Cooking with Chiles, from Cuicatlán to Chimayó

Nov 18, 2021 | Early Winter 2021, Foodshed

In “Cooking with Chiles, from Cuicatlán to Chimayó,” Willy Carleton takes a deep dive into endangered chiles, endemic flavors, and making mole in New Mexico.

Manchamanteles with New Mexico chile nativo

Nov 18, 2021 | Early Winter 2021, Recipes

Manchamanteles is one of the traditional seven moles of Oaxaca, with chunks of fruit and meat dispersed among the chile.

Salsa Molcajeteada with New Mexico Chile Nativo

Nov 18, 2021 | Early Winter 2021, Game Night, Recipes

Salsa Molcajeteada is a basic table salsa made with dried chile pods in a traditional volcanic-rock molcajete, or mortar.

Miso Mushroom Mole

Nov 18, 2021 | Early Winter 2021, Recipes

This smooth and umami-rich vegan mole uses chilhuacle negro, but this version substitutes New Mexico chile nativo, along with pine nuts, to create a sauce with a uniquely New Mexican character.