Green Season Is Here
(above) Green chiles feeling the heat. THE PUNGENT SMOKINESS of 40 pounds of roasting green chile hung in the air around me like a delicious fog. Round and round, the plump peppers tumbled in the wire…
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Category: Cuisine
¡Rios Grande!
(above) Martín’s chicken with citrus pan sauce and watercress-apple salad. “IF I EVER STOP LEARNING about food, I’ll have to stop cooking. It’s a deep-seated need, this drive I have to explore and…
Read MoreWe All Scream for Ice Cream
NOTHING SAYS SUMMER quite like ice cream, along with its extended family of frosty treats. From green chile–topped frozen custard in Las Cruces to classic soft-serve in Aztec to scooped red…
Read MoreKeep On Truckin’
THE STREET FOOD INSTITUTE Some five years ago, Joslynn Gutierrez drove past a forlorn-looking food truck sitting on an Albuquerque street with a “for sale” sign stuck in the window. Her brother was…
Read MoreChickens: The Plot Thickens
View the print version BACKYARD CHICKENS 101 If you’re thinking about getting some chickens, read on. • Have a well-thought-out plan for your birds’ housing and care. Do your research. For classes…
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Only in NM Comfort Food
ANY TIME'S A GOOD TIME for hearty, homey dishes—but March is a great time. It’s still wintry in New Mexico’s higher elevations, and even in the far south, evenings still have a delicious chill. Take…
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Sweets for Your Sweet
Culturally speaking, New Mexico is a fascinating place to eat dessert. While its savory specialties are arguably more famous, the Land of Enchantment provides a bounty of both ingredients and regional…
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Home for the Holidays ... and Beyond
“It all started with my grandmother Eloisa on Alto Street,” says Chef John Rivera Sedlar, referring to the narrow lane still lined with ancient adobes on Santa Fe’s west side. Since he left New…
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Time after Time
WHAT IF EVERY YEAR, you could count on spending an entire weekend in joyous celebration of your dearly departed? Día de los Muertos observances provide just such occasions of festive remembrance…
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