Magazine Archives - Edible New Mexico

Early Winter 2021: Chile

Nov 22, 2021 | Early Winter 2021, Magazine

Chile is what gives so much New Mexican food its sense of warmth and comfort, its subtle flavor and its fiery soul, its color and its meaning. The legacy of chile in southern New Mexico, despite large-scale chile fields with harvests destined for export, has and continues to have a rich and vibrant local chile culture rooted in a proud history of chile production, processing, and innovation. From southern New Mexico to the northern reaches of the state, we explore the role of chile in our local restaurants, cuisines, and culture.

Fall 2021: Atmosphere

Sep 3, 2021 | Fall 2021, Magazine

READ THE DIGITAL EDITION Amid a sustained swell toward social justice, ongoing fluctuations in a...

Late Summer 2021: Travel

Jul 17, 2021 | Late Summer 2021

This issue of edible meets you at the height of summer. Still healing from a difficult year, we celebrate the bounty of the season’s harvests with a sense of gratitude for those who have sustained our food community, working on our local farms, in our grocery stores, and in our restaurants. In this spirit, we move forward with hope for the possibilities, appearing like the welcome sight of a monsoon cloud on the horizon, of a reopening state.

Early Summer 2021: Balance

May 16, 2021 | Early Summer 2021, Magazine

READ THE DIGITAL EDITION It’s early summer. Greens and garlic scapes are coming in, patios beckon,...

Spring 2021: Grain

Mar 2, 2021 | Spring 2021

READ THE DIGITAL EDITION This issue of edible goes back to the basics. We examine the work of...

Late Winter 2021: Growing Justice

Jan 13, 2021 | Late Winter 2021, Magazine

As we learn from the stories in this issue, there is important work to be done in the winter—in the garden, in the kitchen, in our food systems—and this year, the occasion to nourish the roots of a healthier, more just and equitable local food system has taken on renewed urgency.