Izz’s Guide to Strictly New Mexican Dining in Albuquerque
Chef Israel Rivera recommends where to eat New Mexican in Albuquerque, based not only on the quality of the food but on the quality of the vibe.
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Category: Spring 2025
A Force for Good
Sophie Putka gets the scoop on M’tucci’s four-day work week, a rarity in a restaurant world known for its long hours and high burnout rates.
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At Least Three Reasons to Love New Orleans
Briana Olson finds restaurants new and old where the vibe—and the cuisine—carry on the traditions that make New Orleans a food lovers’ city.
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Indigi-tal Foodways
Ungelbah Dávila writes about the role digital platforms play in the rise of modern Indigenous food businesses.
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Sunchoke Agnolotti with Arugula Pesto
This spring-focused pasta dish is ideal for the transition between cold and hot seasons.
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A Natural Pairing
Sommelier Kristina Hayden Bustamante reflects on the rules of wine and when to break
them with a visit to Paloma in Santa Fe.
Dark Chocolate Pot de Crème Tart with Espresso Whipped Cream and Salted Caramel
A twist on the classic French pot de crème, this chocolate lover’s tart is perfect for entertaining and feels fancy enough for any special occasion.
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Noche Negra Negroni
Our spin on the Negroni uses dark VARA rum to impart smoky molasses flavors, and the orange notes balance and brighten it, making this a lovely twist on the classic.
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Beets Three Ways
These three simple recipes prove that beets can hit more notes than they usually get credit for.
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Back of House
From dishwasher to sous-chef to line cook, the people working in restaurant kitchens are some of the hardest workers in the industry, and they don’t often get much shine.
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The Art of Sourcing Locally
Lynn Cline digs into the art of local sourcing, talking with a few northern New Mexico chefs and restaurateurs who take their ingredients quite seriously.
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New Mexican Pecan Bacon Bread
This sweet and savory bread is a New Mexican spin on Louisiana pecan bacon bread, substituting spicy green chile for bell peppers.
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A Mosaic Menu
At Alkemē (pronounced “Alchemy”) at Open Kitchen in downtown Santa Fe, you’ll taste the melding and matching of Vietnamese, Taiwanese, Korean, and Hawaiian Pacific Rim.
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Spring Salad with Green Goddess Dressing
The great thing about this fresh, seasonal recipe is that you can mix and mingle the herbs and lettuces to match your taste.
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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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