Three Places to Imbibe in Funky Marfa, Texas
Stephanie Cameron dips into the windswept town of Marfa to sip sotol, mezcal, and tequila.
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Category: Late Summer 2025
Mildred Rewritten Cocktail
Substituting sotol for mezcal, this twist on Abigail Gullo’s Mildred Pierce retains a slight smokiness and is imbued with a pronounced earthy quality.
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Five Picnic Salads That Won’t Wilt in Your Basket
This edition of Cooking Fresh features hearty salads that travel well and can either complement an epic feast of charcuterie boards, deviled eggs, local wine, lemonade, and sweet treats, or play the leading role.
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A Sweet Stop in Chama
Briana Olson rolls through Chama and explores the magic of Wilder Bakeshop, taking away a sweet story along with exceptional pastries.
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The Roads to Taos Are Low, High, and Delicious
Riding to Taos and back with Nina Katz, we get insider tips on tortas and more, including what may be the secret to one restaurant’s staying power in a tiny old town in the mountains.
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Izzy’s Road Trip
Chef Israel Rivera, en route to Truth or Consequences for a healing soak, makes the case for exiting the highway both for the food and the rocks.
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Mediterranean Orzo Salad
Orzo makes a great pasta salad base because it has a firm and toothsome texture (as long as you don’t overcook it), but you can substitute fusilli, orecchiette, or any other short pasta that’s in your pantry.
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The Queue for the ’Cue at Mad Jack’s Mountaintop Barbecue
The real star of the show at Mad Jack’s is the brisket: unbelievably moist, almost buttery, its fat rendered down to melt-in-your-mouth, umami goodness.
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Charred Corn with White Beans and Lime Crema
The addition of charred corn, cumin, lime, and paprika make this bean salad reminiscent of Mexican street corn.
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Dining South on Old Route 66
Ungelbah Dávila takes us on a trip down old Route 66, finding community—and an array of eats—on the too-often-skipped path through Valencia County.
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Black Rice Salad with Cherries and Plums
Black rice, often referred to as forbidden rice, has a nutty flavor and a chewy texture and is packed with fiber, protein, and antioxidants, and it pairs wonderfully with seasonal fruits.
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Green Gold: Pistachios in New Mexico
Tom Hudgens tells the tale of the pistachio’s slow but sure infiltration of the Tularosa Basin and the American palate.
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Pistachio Torte
This recipe was developed in the tradition of European torten, a family of cakes based on ground nuts and containing little flour or other fat.
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Smashed Cucumber Chili Crisp Salad
This cucumber salad is a spin on the classic Sichuan dish—simple, spicy, crispy, savory, and...
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Prickly Pear Cupcakes
The flavor combos with cake and frosting are endless, but with these Prickly Pear Cupcakes, we are celebrating New Mexico’s abundant food artisans who work with this succulent treasure.
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Green Bean Salad with Pickles
Common green beans are called for in this recipe, but numerous varieties of heirloom bush, pole, and runner beans are available from local farmers or, if you’re industrious, from your own garden.
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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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