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Fall 2018: Migrations

Fall 2018: Migrations

In this issue of edible, we look at the many migrations that shape our food. We examine how Vietnamese immigrants, one of the largest diaspora populations in the United States, have created a thriving restaurant scene in Albuquerque featuring the flavors of Southeast Asia. We speak with refugees from the Democratic Republic of Congo who are connecting with their new land by bringing forth riches in an Albuquerque garden. From a multigenerational barbecue business built on tenets of Southern cuisine to chefs from Costa Rica and Mexico bringing their signature flavors to New Mexico diners, we see how food acts as a bridge between cultures and palates.

Santa Fe, The Next Generation

The Style and Spirits of La Reina By Candolin Cook · Photos by Stephanie Cameron Left: Piña Picante and La Renia cocktails. Right: Jay Carroll, La Reina's proprietor. From Mabel Dodge Luhan and the Taos Society of Artists to Dennis Hopper and the...

Fall 2018: Migrations

READ THE DIGITAL EDITION In this issue of edible, we look at the many migrations that shape our food. We examine how Vietnamese immigrants, one of the largest diaspora populations in the United States, have created a thriving restaurant scene in Albuquerque featuring...

New Mexico has long been a culinary crossroads. The flows of people, plants, and animals into and out of the region date back many centuries, from Chacoan trade routes to the Camino Real, from the Santa Fe Trail to old Route 66. This dynamic history has enriched the cuisines of our state, which continue to evolve with the influences of new ingredients, new ideas, and new generations.

In this issue of edible, we look at the many migrations that shape our food. We examine how Vietnamese immigrants, one of the largest diaspora populations in the United States, have created a thriving restaurant scene in Albuquerque featuring the flavors of Southeast Asia. We speak with refugees from the Democratic Republic of Congo who are connecting with their new land by bringing forth riches in an Albuquerque garden. From a multigenerational barbecue business built on tenets of Southern cuisine to chefs from Costa Rica and Mexico bringing their signature flavors to New Mexico diners, we see how food acts as a bridge between cultures and palates. We also look at how the migrations of animals, such as the greater sandhill crane, connect to the agricultural spaces that we rely on for a strong local food economy. Our wide-angle approach to migrations also takes in a fish jerky start-up in Santa Fe that aims to bring an often overlooked denizen of the sea to the high desert. Finally, we talk to a local chef about the perils that current immigration policies represent for local restaurants and many of the workers that undergird their success.

We sometimes equate, or conflate, local food with that which is native to New Mexico. However, celebrating local food and local food producers also means recognizing that many of our favorite dishes are the unique, local synthesis of styles and ingredients from around the world. Throughout these pages, we celebrate the talents, labor, and tenacity of populations relatively recently rooted in New Mexico to reaffirm that our state is more delicious through its diversity.

Santa Fe, The Next Generation

The Style and Spirits of La Reina By Candolin Cook · Photos by Stephanie Cameron Left: Piña Picante and La Renia cocktails. Right: Jay Carroll, La Reina's proprietor. From Mabel Dodge Luhan and the Taos Society of Artists to Dennis Hopper and the...

Edible Santa Fe

Edible Santa Fe

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.
Edible Santa Fe

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Edible Santa Fe

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.

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