The heat is on, and with it, travel. In this travel issue, our first in two years, we take to the road. Grateful to once again be able to ramble and roam, we relish the flavors of our greater region, from El Paso to Fort Collins, Chama to Magdalena. Photographer (and edible publisher) Stephanie Cameron assembles a montage of the historic and up-and-coming flavors of El Paso, while Nora Hickey provides a sampling of the history of sour beers that might tempt a visit to Fort Collins—or just tempt you to branch out the next time you sit down at the bustling patio at a local brewery.
This issue of edible meets you at the height of summer. Still healing from a difficult year, we celebrate the bounty of the season’s harvests with a sense of gratitude for those who have sustained our food community, working on our local farms, in our grocery stores, and in our restaurants. In this spirit, we move forward with hope for the possibilities, appearing like the welcome sight of a monsoon cloud on the horizon, of a reopening state.
Travel
The heat is on, and with it, travel. In what feels like a flash, time has shifted from a crawl to warp speed. Traffic is thick. Airports are busy. Markets buzz and hop. Renewal, rejuvenation, and post-traumatic growth pervade conversations in the kitchen and at the table, and here at edible we are feeling the thrill of possibility, too. An exciting element of that potential is discovering what may be a stone’s throw from home but has remained untouched, untasted, out of view.
In this travel issue, our first in two years, we take to the road. Grateful to once again be able to ramble and roam, we relish the flavors of our greater region, from El Paso to Fort Collins, Chama to Magdalena. Photographer (and edible publisher) Stephanie Cameron assembles a montage of the historic and up-and-coming flavors of El Paso, while Nora Hickey provides a sampling of the history of sour beers that might tempt a visit to Fort Collins—or just tempt you to branch out the next time you sit down at the bustling patio at a local brewery.
The drought that has persisted for the past two decades seeps into these pages as well. After a year even drier than those before, some local farmers have been advised not to plant, and water managers predict that, by the time you read this, some of our state’s irrigation ditches, the lifeblood of our communities and local food system, will have gone dry. With this slow-moving but deepening crisis in mind, state horticulturist Marisa Thompson offers tips for adjusting our home and garden landscapes for drier times; Ellen Zachos shares recipes for a well-adapted dryland native, sumac; and Michael Dax, in his journey up the Chama to explore the food and drink options closest to its headwaters, can’t help but muse on the shrinking reservoir and browning landscape he passes along the way.
This issue of edible meets you at the height of summer. Still healing from a difficult year, we celebrate the bounty of the season’s harvests with a sense of gratitude for those who have sustained our food community, working on our local farms, in our grocery stores, and in our restaurants. In this spirit, we move forward with hope for the possibilities, appearing like the welcome sight of a monsoon cloud on the horizon, of a reopening state.
New Mexico Harvest
Local Hero: Best Specialty Grocer An Interview with Thomas Swendson, Founder/President Thomas Swendson, founder/president of New Mexico Harvest. Photo courtesy of New Mexico Harvest. New Mexico Harvest is a year-round community-supported agriculture (CSA) provider and...
Laura Crucet: Pig + Fig
Local Hero: Best Chef, greater New Mexico An Interview with Laura Crucet, Executive Chef and Owner of Pig + Fig Cafe Photos by Douglas MerriamPig + Fig Cafe is a casual café in White Rock, serving upscale comfort food for breakfast, lunch, and dinner. Laura Crucet,...
The Farmacy
Local Hero: Best Café, Albuquerque An Interview with Jacob Elliot, Owner Photos by Stacey M. AdamsBreakfast tacos at The Farmacy. Jacob Elliot spent the earlier part of his life traveling and living in as many cities as possible. He settled for many years in Portland,...
LATE SUMMER RATATOUILLE
Ratatouille is a French Provençal stewed vegetable dish that originated in Nice. Recipes and cooking methods vary widely, but most have tomatoes in common. We are having fun with this recipe by including all five nightshades featured in our Cooking Fresh recipes:...
NASU DENGAKU
This classic Japanese dish, nasu dengaku (miso-glazed eggplant), is inspired by Joan Itoh Burk’s Rice Paddy Gourmet. Serve this dish as an appetizer or as a side to a meal of stir-fried rice and veggies. NASU DENGAKU Eggplant6 small Japanese eggplants2 tablespoons...
Solanaceae Recipes
This edition of Cooking Fresh celebrates solanaceae and the abundance of nightshades in our gardens and at farmers markets this summer.
TOMATILLO GAZPACHO
Gazpacho originates from Iberia. Although most recipes call for tomatoes, we are making a tangy version with tomatillos that is reminiscent of salsa verde. TOMATILLO GAZPACHO 4 fresh green chiles1 pound tomatillos (husked)1/2 sweet onion (skin removed)1/2 jalapeño...
CRISPY SMASHED POTATOES WITH CHIVE DIP
These twice-cooked potatoes create the ultimate crispy texture, complemented with a creamy dip. The thinner you smash your potatoes, the crispier they will be. When smashing, remember that thicker smashed potatoes will come out soft inside, crispy on the outside, and...
ROMESCO SAUCE
Romesco is a versatile tomato-based sauce that originated from Tarragona, Catalonia, in Spain. Serve with fish, meat, raw or roasted veggies, or with the crispy smashed potatoes recipe above as a vegan alternative to the chive dip. This recipe swaps in pecans for the...
The Town at the Top of the River
Getting Grounded in Chama By Michael J. DaxLate-afternoon view of the Chama River north of Abiquiu. Photo by Dean Fikar. Having grown up in the hardwood forests of upstate New York, I often tell people the only time I miss it is during the fall, when those deciduous...
Sun City: An @TravelNewMexico Photo Essay
In “A Gastronomic Tour of El Paso,” publisher Stephanie Cameron set off with Amy Tischler
and Caitlin Jenkins, founders of @TravelNewMexico, to discover what has become one of our new favorite destinations. With suggestions from several locals, we got the lowdown on where we should eat, imbibe, shop, and stay.
When in Drought
Gardening Practices to Save Water and Beat the Heat By Marisa ThompsonPrickly pear cactus. Calling all plant fanatics, gardeners of all skill levels, rosarians, arborists, and shrub lovers: If you are responsible for watering even a single plant, this exercise is for...
Jambo Cafe
Local Hero: Best Restaurant, Santa Fe An Interview with Ahmed Obo, Founder and Chef-Owner Photos by Douglas Merriam Originally from Lamu Island, one of a chain of seven islands off the coast of Kenya, Ahmed M. Obo came to the United States in 1995, worked in...
MUSHROOM AND PEPPER FAJITAS
This recipe is a great way to showcase colorful bell peppers, and mushrooms are a meaty vegetarian substitute for the skirt steak used in traditional Tex-Mex fajitas. Because there is no meat to be grilled, this recipe is easy to throw into the oven for a quick...
Guide to Ice Cream Around the State of New Mexico
We have your sweet tooth covered, whether you love ice cream, custard, gelato, or sorbet. In our Guide to Ice Cream Around the State, we focus on hand-crafted and homemade ice cream with creative twists on flavors, many of which take inspiration from ingredients easily sourced in New Mexico.
Tomatillo and Melon Sorbet
This recipe does require an ice-cream maker, which we think is well worth the investment. But if you don’t have one, you can use this same recipe to make a granita. Because the sugar content of your fruit can vary, you will want to perform the egg test* to ensure the...
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.
New Home, Sweet Home
In the small village of Magdalena, owners Michal Gola and Osiris Navarro have integrated with the community as they have rejuvenated the diner. Transplants from Seattle with international roots, they have crafted their menu with feedback from the locals, and, in the process, have created a local gathering place that has offered connection in isolation times.
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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.
