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Category: Early Winter 2021

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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Farm to Table

The 2021 Edible Local Hero Award for Innovator: Food Justice was awarded to the nonprofit Farm to Table. The organization’s mission is to build a local, healthy, equitable, and
sustainable food system.

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Miso Mushroom Mole

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.

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¡Chile por Vida!

In “¡Chile por Vida!,” Lynn Cline visits Teofilo’s Restaurante for a feast of New Mexican flavors. Located in a handsome historic house, Teofilo’s Restaurante has been the most popular New Mexican restaurant in Los Lunas for more than three decades.

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José García

The 2021 Edible Local Hero Spotlight Award: Farmworker, was awarded to José García. García sadly passed away from COVID-19 last December. A beloved father and grandfather who proudly and passionately dedicated much of his working life to planting, cultivating, and harvesting chile in southern New Mexico, he was an instrumental part of bringing chile to our tables.

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