Diné Dining with Alana Yazzie

ALANA YAZZIE WANTS YOU TO KNOW how ayoo łikan (delicious) Navajo food is. In her first cookbook, The Modern Navajo Kitchen: Homestyle Recipes that Celebrate the Flavors and Traditions of the Diné…

Local Winter Squash, Green Chile, and Cheese Tamales

Pueblo Street Food’s Tips for Perfect Tamales

IF YOU DON’T GET to Pueblo Street Food’s booth at Albuquerque’s Downtown Growers’ Market in time, you might miss out on some of the biggest and best-tasting red chile pork tamales in New…

These Artists Find the Beauty in Death

FEW THINGS MATCH the harshness and beauty of the New Mexico desert like bleached skulls and clean, smooth bones. While cow skeletons and Día de los Muertos calaveras are a big part of our Southwest…

Grab a Slice at Victoria's Pizza

FOR 15 YEARS, Diné restaurateur Victoria Largo worked out of a small food trailer parked in front of her blue two-story house, in the center of Crownpoint. The Victoria’s Pizza space was just big…

Chef Ray Naranjo Celebrates Native Cuisine at Indian Pueblo Kitchen

Chef Ray Naranjo’s Pante Project highlights Indigenous ingredients such as salmon, nixtamalized blue corn, and sunflower seeds. WHEN RAY NARANJO took over as executive chef at the Indian Pueblo…

Taco Star

Birria, a slow-cooked, mildly spicy taco can be made from goat, lamb, or beef. Photograph by Douglas Merriam. THANKS, INSTAGRAM. WHEN BIRRIA TACOS BEGAN trending on social media last year, I salivated…

Recipe: Robin Valdez’s Birria Tacos

Chef Robin Valdez shares his recipe for birria tacos (from Taco Star, May 2021). Photograph by Andi Murphy. La Luna Eatery, 319 5th St. SW, Albuquerque, NM 87102; 505-886-1119…

Chile Thrives On Native Soil

Above: A Jemez Pueblo family with a chile ristra, ca. 1905. Courtesy of Simeon Schwemberger collection at the Center for Southwest Research, UNM Libraries. LOOKING AT HIS FIELD in early July, Jemez…

First Fruit in Space: New Mexico Chile Pepper

Illustration by Chris Philpot A MISSION TO MARS is still a decade away, but scientists at NASA already plan to stock it with green chile. Why? We could say because it tastes so good, but the answer is…