Spring 2026: Ingredients
This issue of edible New Mexico is an exploration of ingredients, the core components from which food and drink are made.
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Category: Magazine
Late Winter 2026: Food Access
This issue of Edible New Mexico is dedicated to food access: not only where food comes from but how food flows and whom it feeds.
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Early Winter 2025: Vessels
In the hundredth issue of edible New Mexico, we celebrate vessels: the plates and bowls from which we eat, the glasses and mugs from which we drink, the cookware we rely on, and the ollas and cisterns of our gardens.
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Fall 2025: Land
The stories in this issue of edible New Mexico invite you to find more ways to taste the land you live on, to know and love the lands where your food is grown.
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Late Summer 2025: Road Trip
In this issue of Edible New Mexico, we branch out in all directions, visiting some of the state’s most far-flung and under-sung food artisans.
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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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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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Late Winter 2025: Shift
In this issue, tuning into the hidden fertility of the season, we celebrate shifts, renewal, and transformation.
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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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Fall 2024: Acequias
This issue celebrates acequias, the ditches familiar as breath to many who’ve grown up in New Mexico.
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Late Summer 2024: Cross-Pollination
In this issue, we dive into the complexities of making and discover anew what is clear to anyone who studies the world closely: creation comes from relationships, connections, casual and concerted intersections and receptions. In a word, cross-pollination.
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Early Summer 2024: Neighborhoods
In this issue of edible New Mexico, we kick off summer with a celebration of neighborhoods around the state.
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Spring 2024: Mountains & Creeks
This issue of edible New Mexico is devoted to life in the mountains, to the place-based ways to tend our lands and forests through whatever comes.
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Late Winter 2024: Livelihoods
For these winter months, when the drinks are warm and the ground is cold, we consider livelihood, offering stories that twine living with living, earning with breath.
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Early Winter 2023: Rituals
In this issue of edible, we explore rituals: the multiplicity of practices through which New Mexicans find shape, meaning, and sustenance.
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Fall 2023: Collaboration
In this issue of edible, we celebrate the art of cooperation—its beauties, its challenges, and, above all, the wealth that can be wrought from it.
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Late Summer 2023: Four Corners
In this issue of edible, we travel the Colorado Plateau, drinking in its grand beauty and dining and talking with some of its chefs, farmers, and winemakers.
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Early Summer 2023: Design
In the spirit of this whole-bodied season, the issue of edible embraces all the senses and focuses on the design in everything around us—the shades on the windows we look out of while eating breakfast, the chairs we sit on at lunch, the art on the walls of the rooms where we meet for dinner.
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Spring 2023: Farmers
In this issue of edible, we celebrate farmers—in particular, those who practice the art of growing vegetables. Farmers today are people who commit to competing in a field increasingly dominated by robots and consolidation; who choose the outdoors, the tactile, the scent of onions freshly pulled from the earth; and who must adapt, even more than others, to a constant state of uncertainty and change.
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Late Winter 2023: Three Sisters
This issue of edible New Mexico shows us how the practice of intercropping squash, beans, and corn is more than a historical practice—these stories of the Three Sisters are stories in the present tense, stories where the past refracts the future.
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Early Winter 2022: Canopy
In this issue, we learn from Annie Montes that mycorrhizal fungi are likely crucial to the survival and regeneration of thousands of acres of precious piñon forest, which shares its humble canopy and its seeds with diverse species—humans included.
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Fall 2022: Investments
The questions with an investment are often: Is this money well spent? What is the likelihood that I’ll get a return? Not all investments, though, are so easily quantified. In this issue of edible, we consider investments in a more holistic sense.
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Late Summer: Borderlands
This issue of edible offers a small testament to the ways food roots us, even as it crosses, as it always has, unlegislatable terrain.
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Early Summer 2022: The Good Life
What constitutes the good life is subjective and, as the stories in our new issue suggest, multifaceted. In the pages of the Early Summer issue, writers investigate ways to reform our relationships with other animals, plants, and the planet itself; to celebrate a sense of community that comes from gathering once again, such as for a matanza; to appreciate all the little things, like making coffee each morning, that make up the day.
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Spring 2022: Landscape
READ THE DIGITAL EDITION In this issue, we take a ground-level view. We find a land shaped by...
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Later Winter 2022: Fiber
READ THE DIGITAL EDITION In these winter months, we’re drawn to the comfort of stews and broths,...
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Early Winter 2021: Chile
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.
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Fall 2021: Atmosphere
READ THE DIGITAL EDITION Amid a sustained swell toward social justice, ongoing fluctuations in a...
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Late Summer 2021: Travel
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.
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Early Summer 2021: Balance
READ THE DIGITAL EDITION It’s early summer. Greens and garlic scapes are coming in, patios beckon,...
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