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Recipe: Avocado Crema

From the "Class Act" article in the April 2018 issue. Avocado Crema Makes 6 servings 2–3 large avocados 1 1/2 tablespoons crema Mexicana 1 lime, juiced Salt to taste In the pitcher of a blender…

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Recipe: Go-to Quick Pickle

From the "Class Act" article in the April 2018 issue. Go-to Quick Pickle Use this formula to pickle any combination of julienned jalapeño, carrot, daikon, jicama, fennel, or red radish. Cut the…

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Recipe: Chicken Mole

From the "Class Act" article in the April 2018 issue. Chicken Mole When you hear the Spanish word mole, you probably think of chocolate, Swenor says, but mole comes from the Nahuatl word for “sauce,”…

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Recipe: Blue Corn Tostadas

From the "Class Act" article in the April 2018 issue. Blue Corn Tostadas Makes 8 1 1/2 cups blue cornmeal 2 cups boiling water 3/4 cup all-purpose flour, plus more for dusting 1/2 teaspoon ground…

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Tomé Pilgrimage

Above: Upon winning our 2018 photo contest with a black-and-white image of the Tomé pilgrimage (see our February issue), Cushman shared another he had taken in a three-year quest to depict the Good…

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On the Line

Above: Wet Snow Falls from a Pine Branch, in the artist's studio. Photography by Kim Richardson. WILLY BO RICHARDSON remembers the day his daughter asked, with an eight-year-old’s irrepressible…

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Class Act

Chef Mashon Swenor combines cooking with fun. YOU CAN CALL Mashon Swenor a ham. He won’t mind. Over six feet tall, covered with tattoos, and wearing a black chef coat, Swenor plays a lot of roles…

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