Officially Divine: Bizcochitos

Above: This classic recipe appears in The Best from New Mexico Kitchens . Photograph by Douglas Merriam. ADVICE FROM THE ABUELAS We asked two Santa Fe–based grandmas—and expert bizcochito bakers—for…

Advice from the Abuelas

Above: New Mexico's official state cookie has simple, yet rich flavors of cinnamon, sugar, and anise. Photograph by Douglas Merriam. GROWING UP IN TESUQUE, Loretta Sisneros Olguin had an elderly…

Posole Verde

Above: Another vegan miracle: Posole verde for the win (from Oh By Golly, December 2021). Photograph by Douglas Merriam…

The Shed's Posole Stew

Yam Tamales

Above: Yam tamales give vegans a place at the tamalada (from Oh By Golly , December 2021). Photograph by Douglas Merriam. Red Chile Sauce Recipe Learn to make New Mexico’s quintessential red (or…

Bison Tamale Pie

Above: Try New Mexico's version of a shepherd's pie (from Oh By Golly , December 2021). Photograph by Douglas Merriam…

Fresh Takes on Holiday Recipes

FOR MOST NEW MEXICANS, “season’s eatings” comes down to two favorite dishes: tamales and posole. They’re so time-consuming to prepare that many families wait until they have a few extra helping hands…

Pack Your Pantry With Native Ingredients

Above: Shop Indigenous ingredients at Indian Pueblo Cultural Center. Photograph by Douglas Merriam. GROWING UP ON THE NAVAJO NATION, Shane Smith says, traditional ingredients were rare enough to be…

New Native Kitchen

BORN IN UTAH to Diné parents, Freddie J. Bitsoie grew up on the move with his family—all along I-40 from Albuquerque’s Sandía Mountains to the California state line, as he likes to say. After French…

Steamed Indian Corn Pudding

Above: Try this traditional American dessert with Native American roots (from Cultural Blend , November 2021). Photograph by Quentin Bacon. LET'S EAT New Native Kitchen: Celebrating Modern Recipes of…