Fall 2026: Fermentation
In this issue of edible New Mexico, we dive into the ways that fermentation practices survive even in this era of hypermodern food systems.
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Tag: green chile
Road Runner Chile
Denise Chávez shares a meditation on a sacred New Mexico ritual: the procurement and processing of roasted green chile, preferably straight from the farmers who raise it and oversee its harvest.
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Eat Chile, Know the Land
In a questioning meditation on our state’s most beloved crop, Divana Olivas reflects on how chile ties us to place.
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Fall 2025: Land
The stories in this issue of edible New Mexico invite you to find more ways to taste the land you live on, to know and love the lands where your food is grown.
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New Mexican Pecan Bacon Bread
This sweet and savory bread is a New Mexican spin on Louisiana pecan bacon bread, substituting spicy green chile for bell peppers.
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