Nixtamalized Hominy Stew
First developed in Mesoamerica over three thousand years ago, nixtamalization is a way of processing dried corn.
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Cocktails
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Nocino
For those who can’t make it to Italy, trusted forager Ellen Zachos suggests an antidote: harvesting local walnuts to make inky-black nocino.
Albuquerque
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On Albuquerque’s Tortilla Trail
Albuquerque is a flour tortilla lover’s delight, and a Route 66 travelder would do well to stop at any of these three restaurants for some prime example’s of New Mexico’s favorite chile accessory.
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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.
Zero Amaro
Alcohol and time help flavors integrate into amaros, but you can create a nice nonalcoholic amaro by experimenting with different bittering agents and herbs.
Marigold-Infused Tequila & Margarita
Our Marigold-Infused Tequila and Marigold Margarita feature Cempasúchil, the traditional flower used to celebrate Día de Los Muertos.
Apple and Formosa Oolong Syrup and Mocktail
This recipe makes use of the inevitable apple waste from making pies, along with Formosa oolong, a semi-oxidized tea that falls somewhere between green and black.
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Local Heroes
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Best Food Artisan: Heidi’s Raspberry Farm
An interview with Heidi Eleftheriou, Owner photos by Stacey M. Adams Edible recognizes this group...
Gardening
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Tulsi Ushers In the Sensation of Spring
Sudha Rani Kailas shares an ode to tulsi, an herb sacred to Indian and Ayurvedic tradition that has found its way to more than one high-desert garden.
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- Early Summer 2023
- Spring 2023
- Late Winter 2023
Tomatillo Cucumber Summer Soup
This cool and refreshing Tomatillo Cucumber Summer Soup can be made well ahead of time and served cold.
Sam Coca, Bar Castañeda
Sam Coca of Bar Castañeda in Las Vegas is the 2022 Local Hero for Mixologist.
Love in a Cup
Cassidy Tawse-Garcia visits with blue corn farmers across New Mexico, who share their techniques for farming this ancient food in an arid landscape and what the crop means to them.
