BISCOCHO/ BISCOCHITO-TUDE
Author and archivist Denise Chávez reports on the firestorm she initiated in the form of a poll about New Mexico’s state cookie.
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Dec 31, 2023 | Early Winter 2023, Foodshed, Stories
Author and archivist Denise Chávez reports on the firestorm she initiated in the form of a poll about New Mexico’s state cookie.
Read MoreNov 15, 2023 | Early Winter 2023, Local Heroes
Penny Rembe of Los Poblanos Historic Inn & Farm is the recipient of the 2023 Local Hero Olla Award.
Read MoreNov 5, 2023 | Drink, Early Winter 2023, Local Heroes
Slow Burn Coffee, the 2023 Local Hero for Beverage Artisan, Nonalcoholic, operates out of a hundred-year-old adobe building, which patrons are drawn to for its design and natural light as much as the coffee itself.
Read MoreNov 5, 2023 | Drink, Early Winter 2023, Local Heroes
As Above, So Below Distillery, the 2023 Local Hero for Beverage Artisan, Spirits, creates spirits with a sense of place.
Read MoreNov 3, 2023 | Early Winter 2023, Eat, Local Heroes
The Mouse Hole Cheese Shop, the 2023 Local Hero for Food Shop, features a wide array of local products that pair well with cheese, from jams to crackers to tinned fish.
Read MoreNov 2, 2023 | Early Winter 2023, Recipes
Karina Cake’s Planty Pumpkin Cheesecake uses oat and rice flour, cashews, and coconut cream, for a gluten-free, vegan version of this holiday classic.
Read MoreNov 2, 2023 | Early Winter 2023, Recipes
Heidi Moir, owner of The Bakehouse Off the Wheaten Path, adapted her grandmother’s recipe to create her version of Gluten-Free Rolled Sugar Cookies.
Read MoreNov 2, 2023 | Early Winter 2023, Recipes
Dionne Christian makes these Gluten-Free Pumpkin Spice Pancakes during the holidays to tide her family over until dinner is ready.
Read MoreNov 2, 2023 | Early Winter 2023, Recipes
Our Microgreen Johnnycakes are perfect for a sweet breakfast or for topping with savory ingredients such as beans, avocado, or cilantro crema.
Read MoreNov 2, 2023 | Early Winter 2023, Recipes
This edition of Last Bite, brought to you by Rio Grande Credit Union, offers a budget-friendly recipe for Baked Tomato Farro Risotto.
Read MoreNov 2, 2023 | Early Winter 2023, Recipes
Elizabeth Bibiano offers up a sweet and savory version of Vegan French Toast that features an array of aromatic spices along with the traditional maple syrup topping.
Read MoreNov 1, 2023 | Drink, Early Winter 2023, Wine
Sheehan Winery has evolved from a backyard vineyard into one of New Mexico’s top-rated wineries.
Read MoreNov 1, 2023 | Albuquerque, Early Winter 2023, Food Artisans
Eldora Chocolate in Albuquerque represents an era of small-batch, bean-to-bar chocolate.
Read MoreNov 1, 2023 | Early Winter 2023, Eat
Candolin Cook sits down with James Campbell Caruso, chef and owner of La Boca in Santa Fe.
Read MoreNov 1, 2023 | Early Winter 2023, Farms, Foodshed
Mallika Singh visits with Joshuaa Allison-Burbank, a Diné farmer who sees centuries of Indigenous lifeways in the Los Ranchos land where he grows corn and community.
Read MoreNov 1, 2023 | Early Winter 2023, Foodshed
Nancy Zastudil, connecting to the local landscape as a runner, sets out to shift from hyperprocessed fuels to real and local foods to power her runs.
Read MoreNov 1, 2023 | Early Winter 2023
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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