For several years now, we have dedicated an issue of edible to the open road and the unique eating opportunities it affords. We pack the pages with travel itineraries, insider tips, and transportive storytelling, all with the food lover in mind. This year, we travel both near and far, from Las Vegas to Juárez, from the outskirts of Taos to the rims of the Grand Canyon, to offer a fresh look at old haunts and discover hidden gems along the way.
For several years now, we have dedicated an issue of edible to the open road and the unique eating opportunities it affords. We pack the pages with travel itineraries, insider tips, and transportive storytelling, all with the food lover in mind. This year, we travel both near and far, from Las Vegas to Juárez, from the outskirts of Taos to the rims of the Grand Canyon, to offer a fresh look at old haunts and discover hidden gems along the way.
In Española, a town too often overlooked by passersby, we find a thriving art scene enriched by the area’s vibrant history, religiosity, and car culture. We also indulge in deeply rooted, soulful food like none other in the state. We take to the borderlands, from Sunland Park to El Paso to Ciudad Juárez, to see what the food there might teach us about a region currently spotlighted by sensationalist headlines and national debates on immigration—and the direction of our nation itself. With Frank Norris’s important history of the Green Book in New Mexico, we remember and celebrate the courage of African American travelers and diners who had limited options along New Mexico roadsides in our not-so-distant past.
Whether the travelers in these stories are seeking pleasure or pilgrimage, adventure or opportunity, their freedom to move across borders—geographic, cultural, or culinary—encourages understanding and, ideally, enriches the human experience. We hope your own travels this summer are enlightening, fulfilling, and, of course, delicious.
Dan Dan Noodles with Shishitos
Inspired by Sunny Khalsa’s journey, edible New Mexico created six vegetarian recipes for one traveler on a thirty-day, solo trek. All ingredients were selected with weight in mind and can be stored without refrigeration for at least four days.Get the...
48 Hours in El Paso and Juárez
A culinary view of the southern BorderBy Michael Dax · Photos by Sullivan Peraino Streetside café in Juárez.The midterm election was less than a month away and the first reports of a large migrant caravan heading north from Honduras were making national...
Red Lentil Sloppy Joes
Inspired by Sunny Khalsa’s journey, edible New Mexico created six vegetarian recipes for one traveler on a thirty-day, solo trek. All ingredients were selected with weight in mind and can be stored without refrigeration for at least four days.Get the...
Discovering Ardovino’s Desert Crossing
An Extraordinarily Original Oasis Story and Photos by Gabriella Marks Left: Entrance to Ardovino's restaurant. Right: Skydeck overlooking the Mexican border. For many of us, a road trip is a relatively rare occasion. And depending on...
Cast-iron Chilaquiles
Inspired by Sunny Khalsa’s journey, edible New Mexico created six vegetarian recipes for one traveler on a thirty-day, solo trek. All ingredients were selected with weight in mind and can be stored without refrigeration for at least four days. Cast-iron...
Eight Around the State: Tacos
Publishers Stephanie and Walt Cameron are sharing some of their finds around New Mexico in edible’s new department, Eight Around the State. Traveling the state in search of great food and stories demands a tasty taco from time to time, so in this issue they share some...
Retreat Yourself
Country Comfort at Taos Goji Eco Lodge By Candolin CookA dozen miles north of Taos, nestled in the Sangre de Cristo mountains, sits a destination rooted in agriculture and steeped in history. Taos Goji Eco Lodge is an inn and forty-acre farm boasting an unusual crop,...
Catering to Canines
A Dog’s Guide to Pet Bakeries in Albuquerque and Santa Fe By Joanna Manganaro TotoJudy patiently awaiting a pup treat. Being an arbiter of taste can be glorious. One sits on a proverbial throne doling out pronouncements on the worthiness of the thing they are judging....
Rancho Gallina
An Interview with Leslie Moody And Mitch Ackerman, Owners Local Hero: Innovator Photos by Stephanie CameronBlue corn crepe filled with prosciutto and gruyère, topped with egg and red chile. Rancho Gallina is a proudly green inn and retreat center just off the...
Campo at Los Poblanos
An Interview with Jonathan Perno, Executive Chef Local Hero: Best Restaurant, AlbuquerqueExecutive Chef Jonathan Perno in the exhibition kitchen at Campo. Photo by Alicia Lucia Photography. Los Poblanos is located on an organic farm in the heart of New Mexico’s Rio...
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
