Seed to Plate, Soil to Sky
Lois Ellen Frank’s forthcoming cookbook, Seed to Plate, Soil to Sky, is a collection of plant-based recipes using ingredients indigenous to the Americas.
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Tag: corn
Love in a Cup
Cassidy Tawse-Garcia visits with blue corn farmers across New Mexico, who share their techniques for farming this ancient food in an arid landscape and what the crop means to them.
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Food Gathering Traditions OF HIGH-MOUNTAIN GENÍZARO COMMUNITIES
Moises Gonzales traces the history of wild foods such as quelites, asparago, verdolagas, and the fruits of various cacti, which were essential to earlier Indigenous and Genízaro communities and remain staples of New Mexican cuisine today.
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First Foods From Shiprock
Alexandria Bipatnath introduces Zachariah and Mary Ben, owners of the Shiprock-based Bidii Baby Foods, which specializes in creating greater access to traditional foods in the early childhood years.
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Beans and Chicos
Many recipes use bacon or ham hocks to flavor their beans, but sticking with a basic bean recipe, we impart smokiness with chicos, some fat with the bison tallow, and spice with red chile powder.
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Nixtamalized Hominy Stew
First developed in Mesoamerica over three thousand years ago, nixtamalization is a way of processing dried corn.
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Crispy Bean Cakes
Eat these alone as snacks, on top of salad greens, with eggs, or topped with grilled squash.
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Grilled Butternut Squash
Freddie Bitsoie exchanges the open fire for a stovetop grill in this simple-to-execute squash dish. This recipe would work with any kind of winter squash except spaghetti squash.
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Butternut Squash and Blue Corn Tart
This Butternut Squash and Blue Corn Tart recipe is a sweet treat that celebrates two of the Three Sisters.
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Anasazi Beans with Chile Agave Glaze
Sean Sherman uses tepary beans in this recipe, but they can sometimes be challenging to source, so I substituted another bean long cultivated in the Southwest—Anasazi beans.
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Cooking Fresh: Three Sisters Recipes
These basic formulas are essential to completing more complex recipes featuring the Three Sisters. All of them can stand on their own or be added as side dishes to a meal—and making a pot of beans on Sunday is a great jump on meal prep for the week.
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Late Winter 2023: Three Sisters
This issue of edible New Mexico shows us how the practice of intercropping squash, beans, and corn is more than a historical practice—these stories of the Three Sisters are stories in the present tense, stories where the past refracts the future.
Read MoreCorn: Food of Life
Corn is a power-packed, nutritious food that’s wonderful to eat year round. Appreciate its history, nutritional benefits, and flavor. From Cacao Corn Cake to Corn Chowder, you will love these recipes!
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Chico Stew
Chicos are dried kernels of sweet corn, traditionally roasted in an horno. This is serious New Mexican food, completely obscure outside of the state, and even many who grew up here have never tried them.
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