GET A FREE COOKBOOK! For ten decades, New Mexico Magazine has published the Land of Enchantment’s best recipes and stories about food and to continue celebrating our 100th anniversary, we are giving…
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This recipe originally appeared in Red, White, and Q by Cheryl Alters Jamison…
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SINCE 1998, THE FOLKS FROM BOXCAR FARMS, in rural Llano, near Peñasco in Taos County, have sold their organic products at the Santa Fe Farmers’ Market. For Avrum Katz and Kristen Davenport, it’s a…
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CARLOS CHICO ISN’T SHY ABOUT THE SECRET TO SUCCESS at Chico’s Tortas y Piñas Lokas, the nearly five-year-old Santa Rosa restaurant he owns with his wife, Juany. While sitting in a booth together…
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Read more: This recipe originally appeared in "Tea Cozy" by Chef Johnny Vee…
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Read more: This recipe originally appeared in "Tea Cozy" by Chef Johnny Vee…
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AS THE WORLD CONTINUES TO EMERGE from its Covid-19 slumber, it’s nice to know that not all facets of life aim to come roaring back. For nearly a quarter of a century, Albuquerque’s St. James Tearoom…
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This recipe originally appeared in Red, White, and Q by Cheryl Alters Jamison…
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In this landmark cookbook from America's oldest state magazine, fifty recipes showcase classics from the archives and groundbreaking creations of contemporary chefs. Purchase the New Mexico Magazine…
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A SEASONED BLEND “New Mexico cuisine has come basically from the Native Americans, who first domesticated the essential plants. They are simple combinations of chile, beans, corn, squash, and meat…
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