Above: A brewer checking a beer for clarity and color. VIEW NEW MEXICO MAGAZINE'S DIRECTORY OF CRAFT BREWERS IN THE STATE. Mark Your Calendars Most of the state’s top brewfests are organized by the…
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Red Chile Sauce For centuries, farmers in Chimayó have grown a particular “landrace” of chile, different from other versions just a valley over, and a good bit different in appearance from the…
Read MoreMy husband and I enjoy nothing more, when traveling, than a great meal in our hotel. Being within sauntering distance of our room allows us to drink wine or cocktails without worry—perfect for a…
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Bring home the local color with calabacitas and Navajo tacos In New Mexico, August is for savoring summer’s bounty and celebrating Native traditions. This month, food stands across the state will be…
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Learn to do it yourself at these classes given by top chefs. By Cheryl Alters Jamison | Photography By Douglas Merriam One of the most immediate ways to delve into a culture is through its food, and…
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Seasonal Greetings in Albuquerque Photos by Eric Swanson At Los Poblanos, in pastoral Los Ranchos de Albuquerque (a rural island in Albuquerque’s urban sea), executive chef Jonathan Perno cooks…
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When the birds call, answer. But don't forget to pack a picnic breakfast of green-chile pastries and blue-corn muffins for your migration. Photography by Douglas Merriam Some say that native New…
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No meat? No problem! Create classic New Mexican recipes with fresh, vegetarian ingredients. Photography by Douglas Merriam To most people, New Mexican food may seem meat-driven and lard-laden. Not…
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Michele Ostrove cherry-picks her favorite recipes using local stone-fruit. Photography by Douglas Merriam. “Peachy keen.” “A bowlful of cherries.” “A plum assignment.” “It’s the pits!” Our…
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Spanish traditions evolve in New Mexico—and tapas are no different. Michele Ostrove explores how to enjoy these dishes anew. Photography by Douglas Merriam. I’ve got to hand it to the Spanish for…
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