image

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.

Best Winery, Gruet Winery

an interview with Laurent Gruet, WinemakerPhoto by Stephanie CameronAn edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers nominated...

Dock Crackers

by Ellen Zachos Dock Seed Cracker Recipe1/2 cup dock flour1/2 cup whole wheat flour1/2 cup grated parmesan cheese1/2 teaspoon salt2 tablespoons cold butter2 teaspoons ground wild garlic (or garlic powder)2 teaspoons ground bee balm (or oregano)2 teaspoons...

Dock: An Immigration Success Story

by Ellen Zachos Dock going to seed. Photos by Ellen Zachos.What makes a plant invasive?Most people describe an invasive plant as a non-native with an aggressive growth habit, which negatively affects native species, but I don’t like this definition. I...

Cider is Wine!

An interview with New Mexico Wine, Black Mesa Winery/Bite Me Hard Cider, and Santa Fe Cider Works Photo by Brent HofackerNew Mexico has a long tradition of growing apples and making cider. From Farmington to Roswell, from Silver City to Cimarron, from Las...

Santa Fe Wine & Chile Fiesta, Best Event

An edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers nominated and voted for their favorite food artisans, growers, and advocates...

Green Tractor Farm, Best Farm, Santa Fe

Photos by Stacey M. Adams An edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers nominated and voted for their favorite food artisans, growers,...

Edgar Beas, Best chef, Santa fe

Rosewood Inn of the Anasazi—Anasazi Restaurant, Bar and Lounge Photos by Stacey M. Adams An edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers...

Korean BBQ Inside-Out Tamales

Korean BBQ Inside-Out TamalesServes 4Combined with the fragrant, spicy flavors of Korean barbeque, the corn and pork in this dish shine. We sourced our pork from Polk’s Folly Farm, who sells at the Downtown Growers’ Market in Albuquerque, and several...

More Than A Meal

Sazón Is A True Fine Dining ExperienceBy Candolin Cook · Photos by Stephanie Cameron I wasn’t really in the mood for soup on a hot August evening at Sazón, but my server Diego Martinez kept pushing the chef’s signature dish, Sopa de Amor. “It is so...

Chinese Beef Rolls (Niu Rou Jian Bing)

Chinese Beef Rolls (Niu Rou Jian Bing)Serves 4 - Adapted from Goodies à ValantéRed chiles and pinto beans find their way into this northern Chinese street food that is assembled like a burrito.Note: Make the bean paste and beef filling a day ahead. The...

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.

Best Winery, Gruet Winery

Best Winery, Gruet Winery

an interview with Laurent Gruet, WinemakerPhoto by Stephanie CameronAn edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers nominated...

Dock Crackers

Dock Crackers

by Ellen Zachos Dock Seed Cracker Recipe1/2 cup dock flour1/2 cup whole wheat flour1/2 cup grated parmesan cheese1/2 teaspoon salt2 tablespoons cold butter2 teaspoons ground wild garlic (or garlic powder)2 teaspoons ground bee balm (or oregano)2 teaspoons...

Dock: An Immigration Success Story

Dock: An Immigration Success Story

by Ellen Zachos Dock going to seed. Photos by Ellen Zachos.What makes a plant invasive?Most people describe an invasive plant as a non-native with an aggressive growth habit, which negatively affects native species, but I don’t like this definition. I...

Cider is Wine!

Cider is Wine!

An interview with New Mexico Wine, Black Mesa Winery/Bite Me Hard Cider, and Santa Fe Cider Works Photo by Brent HofackerNew Mexico has a long tradition of growing apples and making cider. From Farmington to Roswell, from Silver City to Cimarron, from Las...

Santa Fe Wine & Chile Fiesta, Best Event

Santa Fe Wine & Chile Fiesta, Best Event

An edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers nominated and voted for their favorite food artisans, growers, and advocates...

Green Tractor Farm, Best Farm, Santa Fe

Green Tractor Farm, Best Farm, Santa Fe

Photos by Stacey M. Adams An edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers nominated and voted for their favorite food artisans, growers,...

Edgar Beas, Best chef, Santa fe

Edgar Beas, Best chef, Santa fe

Rosewood Inn of the Anasazi—Anasazi Restaurant, Bar and Lounge Photos by Stacey M. Adams An edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers...

Korean BBQ Inside-Out Tamales

Korean BBQ Inside-Out Tamales

Korean BBQ Inside-Out TamalesServes 4Combined with the fragrant, spicy flavors of Korean barbeque, the corn and pork in this dish shine. We sourced our pork from Polk’s Folly Farm, who sells at the Downtown Growers’ Market in Albuquerque, and several...

More Than A Meal

More Than A Meal

Sazón Is A True Fine Dining ExperienceBy Candolin Cook · Photos by Stephanie Cameron I wasn’t really in the mood for soup on a hot August evening at Sazón, but my server Diego Martinez kept pushing the chef’s signature dish, Sopa de Amor. “It is so...

Chinese Beef Rolls (Niu Rou Jian Bing)

Chinese Beef Rolls (Niu Rou Jian Bing)

Chinese Beef Rolls (Niu Rou Jian Bing)Serves 4 - Adapted from Goodies à ValantéRed chiles and pinto beans find their way into this northern Chinese street food that is assembled like a burrito.Note: Make the bean paste and beef filling a day ahead. The...

+ other stories

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.

Shop Hestan

#officialediblepartner

Your Guide to Local

Magazine Subscription

Newsletter Subscription

Subscribe To Our Newsletter

Join our mailing list to receive the latest news, recipes, and events that celebrate local food.

You have Successfully Subscribed!