The classic tuna melt earns a long-overdue update at Rowley Farmhouse Ales, with fresh tuna, roasted green chile, hearty bread, and locally grown sprouts. Photo by Douglas Merriam. Rowley Farmhouse…
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At Bar Castañeda, red chile fires up a plateful of wings. Photo by Douglas Merriam. Bar Castañeda's Red Chile Glazed Wings About 2 servings 1 pound chicken wings Buttermilk brine 1 quart…
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ESPAÑOLA NATIVE DANISE COON was looking to escape her family’s farming roots when she started an undergrad program in psychology at New Mexico State University in the 1990s. The pull of her heritage…
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Additional links will be added as more stories go online. If you'd like access to the entire issue right now, sign up for our Zinio app or purchase a copy on a newsstand near you. The Mystery of Big…
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IT WAS A NEWBIE MISTAKE. Back in March, I’d purchased a few jars of Hatch green chile salsa and mentioned in a meeting that they weren’t as spicy as I expected. “To New Mexicans, it’s not about the…
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How to make New Mexican chile sauce from scratch. Photograph by Douglas Merriam. SECRET SPICE BLENDS and special techniques may mark some cooks’ pots of divine goodness, but these two recipes will get…
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Above: Chantelle Wagner tends to the family's U-pick chile field. AT A NINE-ACRE FIELD in Los Ranchos de Albuquerque, would-be farmers are on the hunt. Big Jim Farms offers the only U-Pick chile…
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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. CAPSAICIN, THE ALKALOID that makes chiles taste hot, has been a healer since the ancient Inca and Aztec cultures. These days, super-hot chiles are bred specifically for…
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Above: José Gonzalez earned the Farmer All Star award from the Santa Fe Farmers' Market's Market Institute in 2015. IN A HUMID, tree-curtained corner of the Española Valley, José Gonzalez walks among…
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