Margarita Shake Up
Los 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 More
Category: New Mexican Food
20 Green Chile Cheeseburgers To Try Now
Check 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 More
Bite into the History of the Green Chile Cheeseburger
The 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 More
Editor's Letter: Patty Melts
MY 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 More
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…
Read More
Fresh Meat at Shepherd's Lamb
Clockwise 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 More
Quintessentially NM: Food
You 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…
Read More
Where to Find the Best Tamales for the Holidays
Tamales are a New Mexico Christmas tradition. Photograph courtesy of NMTD. MANY YEARS AGO, I WROTE a book about tamales. For months, my kitchen windows were fogged from the tamalera bubbling on the…
Read More
Ode to the Handheld
THAT A MASS OF EGGS, potatoes, and breakfast meat could be wrapped in a tortilla, lathered in red or green chile (or often both), and parked on a plate was to me a notion as old as time itself. New…
Read More
Chiles Rellenos, Mom's Way
Above: Richard, Alicia, and Dolores Guzmán dig in. Photographs by Douglas Merriam. MY SECOND YEAR IN GRAD SCHOOL, I promised to serve chiles rellenos to my PhD adviser and her husband. Without my mom…
Read More