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…
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Stay up-to-date with what's happening in New Mexico through our weekly newsletter.
Andi Murphy created and hosts the Toasted Sister podcast about indigenous food, and is a producer for Native America Calling, a national radio show.
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…
Read MoreIF 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…
Read MoreFEW 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…
Read MoreFOR 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…
Read MoreChef 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…
Read MoreChef 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…
Read MoreAbove: 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…
Read MoreIllustration 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…
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