Mmm, tacos. They’re pretty much the perfect food. Growing up, I loved Mom’s ground beef, cheese, lettuce and tomato variety. But as an adult I discovered the infinite variety of tacos, far beyond anything I’d previously imagined. The use of cabbage in tacos was a revelation to me – it’s really refreshing, crunchier and more satisfying than lettuce. We have lots of grassfed beef in the freezer from Mesteno Draw Ranch, and the chuck roast was calling to me. This is a really nice spring recipe, adapted from one in RealSimple magazine last year. It’s warm and filling on a cold night, but not too heavy, and it makes excellent use of some of my favorite spring veggies. The radish and cabbage slaw really steals the show here!


Blogger Amy White is totally obsessed with vegetables and fruits. Amy can be found every Friday right here, and on her blog,


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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.