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Category: Recipes

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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Sour, Savory Sumac

New Mexico has several native species of edible sumac. Rhus trilobata (a.k.a three-leaf sumac) is native to most of the state and is a popular landscape plant, valued even more for its exceptional red fall foliage than for its tasty fruit. R. glabra (a.k.a. smooth sumac) is native to about half of New Mexico’s counties, and is also found as a feral and cultivated shrub throughout the state. R. lanceolata (a.k.a. prairie sumac) is native to Doña Ana and Eddy Counties, and the rare R. virens (a.k.a. evergreen sumac), is native to a few southern counties. All of these species produce edible, tart fruit.

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