Kakawa Makes the Food of the Gods
THE MAYA AND AZTECS OF MESOAMERICA celebrated chocolate, enjoying its bitter qualities brewed with almonds, chile, and herbs in powerful elixirs. (Traces have been detected in pottery mugs found in…
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Stay up-to-date with what's happening in New Mexico
Stay up-to-date with what's happening in New Mexico
Stay up-to-date with what's happening in New Mexico
THE MAYA AND AZTECS OF MESOAMERICA celebrated chocolate, enjoying its bitter qualities brewed with almonds, chile, and herbs in powerful elixirs. (Traces have been detected in pottery mugs found in…
Read MoreWHILE GROWING UP ON SAN FELIPE PUEBLO, LaShon Cate learned to make biscochitos with her grandmother Candelaria Sandoval. “She had a day care with all the granddaughters,” Cate says. “We all had our…
Read MoreIN 1986, SALLY HARPER DREAMED of turning her family’s newly acquired pecan orchard into an all-organic enterprise. By the early 1990s, she had trucked thousands of pounds of pecans to health-food…
Read MoreLos Conejos, Albuquerque This agave bar represents breadth and variety, with more than 70 varieties of mezcal on its menu. “We want our drinks to show that agave spirits are more than just shots…
Read MoreCheck out this map of the top 20 green chile cheeseburgers Pajarito Brewpub & Grill When owner Patrick Mockler-Wood calls Pajarito Brewpub’s Green Chile Pub Burger ($19) a “smash burger,” it’s not…
Read MoreThe Origin Story No one can say for certain who was the first to slap green chile and cheese on a hamburger. (We can say that this person was a genius.) Most experts agree that the Original Owl Bar &…
Read MoreMY FIRST MEAL IN NEW MEXICO was a green chile cheeseburger—and I’ve been a tad obsessed ever since. We had been on the road for about eight hours and arrived in Taos gnaw-on-the-steering-wheel hungry…
Read MoreAbove: 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…
Read MoreClockwise from top left: Ground lamb, loin chops, rip chops, kebab meat, shank, frenched rack of lamb. Photograph by Douglas Merriam. THAT SMILING FACE AT THE SANTA FE FARMERS’ MARKET belongs to…
Read MoreYou know you are New Mexican when a bushel of green chiles fills you with joy. Photograph by Douglas Merriam. We Love Chile ERIC ROMERO ASKS THAT WE START by smashing the chile war, that whose-is-best…
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