Kelly J. Torres is the 2022 Local Hero for Chef, Greater New Mexico. With her husband, Patrick, Torres helms Black Bird Saloon in Los Cerillos, where their menu of exotic yet simply prepared fare draws diners from near and far.
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We offer four sauce recipes that you can pair with your stir-frys, use as marinade for your...
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Make-It-Your-Own Stir-Fry: Veggies and Rice Noodles—a quick, easy way to utilize the abundant fall produce on hand and get all your nutrients in one meal.
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Helmed by husband-and-wife team Andre and Jessica Kempton, Wild Leaven is known for their sourdough bread made with locally grown and milled heirloom grains.
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Briana Olson explores the state of New Mexico’s meat market after the pandemic made the shortage of small-scale processors even more painful for producers.
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President and brewmaster Rod Tweet reflects on Second Street’s journey from a start-up in New Mexico’s fledgling brewery scene to an expansive operation supplying retailers throughout the state.
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Our fall issue shines the spotlight on Mata G Vegetarian Kitchen, a grab-and-go restaurant in Albuquerque’s Nob Hill that serves freshly made, globally inspired meatless meals and snacks.
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YouthWorks staff share how this Santa Fe–based organization has expanded to include a youth culinary training program that not only provides mentorship and opportunity to young people but also serves the local community.
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In “Something Special,” Jason Conde visits with Sara Jo Mathews and Ryan Snyder, owners of the Prairie Hill Café in Las Vegas, a homegrown restaurant serving Southwestern comfort food like Biscuits Rancheros and the Hatch Cowboy Burger.
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In our Fall issue, Ungelbah Dávila-Shivers discovers the zen approach to baking that guides Yuko Kawashimo and Nobu Mizushima, owners of Ihatov Bread and Coffee in Albuquerque’s Nob Hill.
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In this edition of Cooking Fresh, we dive into stir-frying, a quick, easy way to utilize the abundant fall produce on hand and get all your nutrients in one meal, using almost any combination of ingredients you have in your fridge.
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This Skirt Steak and Udon Stir-Fry features carrots, cabbage, mushrooms, and snowpeas (although you can swap in your favorite seasonal veggies as you please) seasoned with aromatic garlic and ginger and a Chinese stir-fry sauce.
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In this edition of Foraging, Ellen Zachos celebrates the abundance and versatility of acorns.
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Los Poblanos and Zapata Ranch Are Stirring Up Culinary Education Words and Photos by Stephanie...
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“Seed Story” by Christie Green explores the “genius of the seed” and why robust native plant species are so important to New Mexico’s ecosystems.
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Words and Photos by Anna Marija Helt Boletus rubriceps at different stages. The joy of finding...
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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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