AT THE RISK OF SOUNDING LIKE I’m pandering, I’m just going to come out and say it: Our readers are the best. Don’t take my word for it—read the stuff they wrote for this issue. “Mailbag” consists of…
Read MoreBY THE POWERS that are probably not even vested in me, I hereby nominate George Fitzpatrick as Editor Emeritus of New Mexico Magazine . No-brainer! After all, he was editor in chief for 34 years…
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Right: Chef Chris Maher. Left: The presentation of the dishes, vino included. “THE DALAI LAMA is not a vegetarian. He likes meat!” says Chris Maher, who has cooked for the Buddhist leader. “He says…
Read MoreTHIS YEAR WE ARE spotlighting people we call Movers & Makers—entrepreneurial folks whose efforts contribute to an improved economy, quality of life, or visitor experience in New Mexico. In this issue…
Read MoreIT PAINS ME TO ADMIT that no matter how well we succeed at bringing New Mexico locales alive with vivid language and stunning photography, there is absolutely no substitute for hitting the road and…
Read MoreIN THIS ISSUE WE GO behind the scenes into aspects of New Mexico culture that at first glance might seem to exist on different planets. In fact, I’m duty-bound to warn you that you could get whiplash…
Read MoreIN “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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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…
Read MoreI JUST CHECKED our Facebook page—99,677 likes, which means we’ll be over 100K by the time the ink is dry on this issue. To put that number in visual terms, I like to envision a football stadium full…
Read MoreTHIS IS NOT THE BEST LETTER you’re going to read in this issue of the magazine. In fact, it will come in a distant fourth to the ones in the Mailbag, a trio of sentimental and heartfelt responses to…
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