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…
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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…
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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…
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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…
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WITH A HEADLAMP STRAPPED to his forehead, Arnold Clifford weaves through aisles of large filing cabinets, some nearly as tall as the room’s ceiling, all at least a couple of decades old. “These need…
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Above: An assortment of popular dishes at Chello Grill. Photographs by Gabriella Marks. I AM AT THE SINK, rinsing a bowl of basmati rice in water. The voice of Shala, mother of my Afghan former…
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Above: Photographs by Douglas Merriam . FROM THE OUTSIDE, Jim’s Automotive looks like your run-of-the-mill mechanic’s shop, but the aroma wafting from the front office is more reminiscent of a bakery…
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Above: Because bats hang out in colonies, live in dark areas, are active at night, and are very fast fliers, they are still shrouded in mystery. Illustration by Jason Holley. A BAND OF GORGEOUS…
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Above: Sharpen your kitchen skills at Three Sisters Kitchen, in Albuquerque. Courtesy of Three Sisters Kitchen. As a nonprofit organization promoting local foods and community wellness, Three Sisters…
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