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Recipe: Tortilla Soup

From the Spring into Summer article in the June 2016 issue. Tortilla Soup 3 bulbs garlic 1 medium sweet onion, diced small 2 teaspoons dried oregano 2 teaspoons cumin 1⁄4 cup Chimayó red chile…

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How to Make a Tuscan Kale Salad

From the Spring into Summer article in the June 2016 issue. Tuscan Kale Salad 1 bunch Tuscan kale, de-stemmed and cut into 1⁄4-inch slivers 3⁄4 cup pine nuts 1 cup ricotta salata, coarsely grated 1…

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Editor's Letter | June 2016

IN “SHAKE, RATTLE & HUM,” Barbara Norris does an excellent job of reporting on the recent rapid growth of the music scene in Taos. To gain a little extra insight of my own, I called Max Gomez, the…

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Historic Landmarks

Above: Home to a United World College campus, Montezuma Castle commands a setting six miles north of Las Vegas, New Mexico. Dawn Jernaill, a Maui resident and parent of one of the students…

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One of Our 50 Is Missing | June 2016

ZIP IT Genevieve Provencio, of Farmington, was delighted when her son moved back to New Mexico, but he needed her to send his birth certificate to his new home in Belén to get a driver’s license. Not…

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The Hippie and the Hopi

Above: Sabatie bolo slide made of sterling silver, fossilized ivory, turquoise, and ebony. A GUEST ARRIVES two weeks early, by accident, to a pueblo dance. She’s embraced as the apprentice of Hopi’s…

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Spring Into Summer

Above: Paul Novak's vegetarian tortilla soup packs a Chimayó red chile kick. Chef Paul Novak. CHEF PAUL NOVAK started cooking in Santa Fe restaurants during high school, but took off soon…

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