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Charred CherryWood Ice Cream
This recipe for Charred Cherrywood Ice Cream involves dropping a burning piece of wood into heavy cream—sure to delight your sixth sense in a way you’ve never experienced before.
Where The Water Lands
Southern New Mexico farmer Shahid Mustafa begins to untangle the matter of water rights in a desert climate.
BISCOCHO/ BISCOCHITO-TUDE
Author and archivist Denise Chávez reports on the firestorm she initiated in the form of a poll about New Mexico’s state cookie.
In the Time of Bees
Mariko O. Thomas tunes into the bee clock with three northern New Mexico beekeepers, inspiring us to join her in wondering what humans might learn from bees, whose collaborative practice is their means of survival.
Recipes
Latest
Cabbage Carbonara Pizza
This edition of Last Bite, brought to you by Rio Grande Credit Union, features a gluten-free Cabbage Carbonara Pizza.
Stories
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SPRING GREENS FRITTERS
Ellen Zachos shares a recipe for “Spring Greens Fritters” that you can adapt to whatever greens you have on hand.
Eat
It’s Smackdown time! Get out and try some of the competitors’ burritos—like THE SKILLET’s Super Supreme Skillet Five Layer Breakfast Burrito with Braised Red Chile Brisket, Poached Eggs, Beans, Green Chile Queso, French Fries. and Cheese. @giantskillet in Las Vegas.
Come vote for your favorite at the Burrito Smackdown: Burros & Mules event on June 8 in the Village of Los Ranchos. Tickets and details at link in bio.
#ediblesmackdown #ediblenm #greenchile #somelikeithot #redchile #redorgreen #nmcocktailweek @newmexicococktailweek
Las Cruces author Denise Chávez takes us back to the early days of Mesquite Street, mapping the way with stories that marry cuisine and culture, migration and family, books and candy. Through a tour of long-standing family-owned restaurants and historic art galleries—along with heirloom recipes for corn bread and fideos—Chávez shows us how the spirit of la vecindad persists.
Read this story from the Neighborhoods issue at link in bio.
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