Category: Recipes
Dry Point Distillers Mesilla Toddy
Above: Get warm from the inside out with this hyperlocal toddy. Photograph courtesy of Dry Point Distillers. Serves 1 1 1/2 ounces Los Pasos Sangiovese Brandy, by Dry Point Distillers 1/2 ounce…
Read More
Winter Warmers
AS A COOK, I’m at my most creative in summer, when the corn, tomatoes, and squash overrun the garden—and then seem to multiply on the counter, demanding ever more inventive uses. But when it comes to…
Read More
4 Delicious Barbecue Side Dish Recipes
Above: Hatch green chile fires up a side of corn at Sparky's. Photograph by Douglas Merriam. Barbecue, both as a cooking technique and as an excuse for revelry, has been the great American pastime for…
Read More
What We're Cooking (and Eating) for Memorial Day
Chicken dinner is served. Photography courtesy of NeONBRAND/Unsplash. HERE AT NEW MEXCIO MAGAZINE , we’re convinced that summer weekends were invented so that everyone can enjoy the long days by eating…
Read More
New Mexican Vanilla Cake Doughnuts
From the "Deep-Fried & Delish" article from the May 2018 issue. Gwyneth’s Vanilla Cake Doughnuts Makes 12–18 doughnuts These are delicious plain, but if you like you can dredge the fresh doughnuts in…
Read More
Recipe: Go-to Quick Pickle
From the "Class Act" article in the April 2018 issue. Go-to Quick Pickle Use this formula to pickle any combination of julienned jalapeño, carrot, daikon, jicama, fennel, or red radish. Cut the…
Read MoreRecipe: Korean Black Bean Refrito
From the "Class Act" article in the April 2018 issue. Korean Black Bean Refrito Look for the Korean ingredients used here in jars or tubs at an Asian grocery store. Serves 6 2 (15-ounce) cans cooked…
Read MoreRecipe: Chicken Mole
From the "Class Act" article in the April 2018 issue. Chicken Mole When you hear the Spanish word mole, you probably think of chocolate, Swenor says, but mole comes from the Nahuatl word for “sauce,”…
Read More