From the "Whole Hog" article in the January 2018 issue. Sopaipillas Stuffed with Honey Pecan Ice Cream Makes 12 Sopaipillas 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 teaspoon salt 1…
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From the "Whole Hog" article in the January 2018 issue. Grilled Corn With Crumbled Tucumcari Cheese Serves 4 4 ears corn on the cob, shucked 1/4 cup Mexican crema (substitute high-quality mayonnaise…
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From the "Whole Hog" article in the January 2018 issue. Chicharrónes and Red Chile Serves 4 Chicharrónes If you’re not cooking a whole hog, you can use pork belly to make this at home. You could fry…
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“KETCHUP? A HALF BOTTLE of ketchup?” Martín Rios quizzes his wife, Jennifer, about the beef brisket her paternal grandmother made for Hanukkah and other Jewish holidays. Guadalajara native Martín, a…
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Above: Before or after the big feast, serve up a robust chili made the easy way. Photography by Douglas Merriam. ANYONE WHO HAS EVER TRIED TO simultaneously deliver a 15-pound bird, gravy, dressing…
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Hatch Chile Express offers this recipe for a hearty green chile stew (from Local Dirt , October 2017). Photograph by Douglas Merriam. Read More: We asked two experts to describe the flavors of New…
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From “Local Dirt” article in the October 2017 issue. Grown-up Mac & Cheese Hatch Chile Express gives America’s favorite comfort food a New Mexican twist. Serves 6–8 4 cups uncooked elbow noodles 1…
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From “Local Dirt” article in the October 2017 issue. Red Chile Sauce The growers at Armijo Farms, in Sabinal, say this classic dish can be used to smother enchiladas, burritos, or even mashed potatoes…
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From “Local Dirt” article in the October 2017 issue. Carrot Salad with Harissa, Feta, and Mint This recipe is one of my favorite ways to show off the pure flavor of red chile. It represents the…
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