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Cooking Up a Scene

Above: Cured meats, cheeses, and bread are from Cheesemongers of Santa Fe. Left page, clockwise from top right: Che! Chimichurri. La Quercia Speck Americano. Barrio Brinery’s escabeche. Creminelli…

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Cooking Up a Scene

Above: Clockwise from top left: Centennial red wine from Pecos Flavors Winery, Valley Gurlz Goodz pickled asparagus, Lusty Monk Original Sin mustard, Valley Gurlz pickled watermelon rinds, Lusty Monk…

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Extra Recipe

EXTRA RECIPES Chile Rellenos Balls Many New Mexicans, especially those who grew up in the central third of the state, know these party treats simply as “chiles rellenos.” They include chile, but they…

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Just Add Pecans

LET NEW MEXICO’S top food crop add pizzazz to your holiday menus. Rich in fiber, antioxidants, phosphorus, magnesium, heart-healthy fats, and anti-cancer and anti-aging properties, pecans can enhance…

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¡Rios Grande!

(above) Martín’s chicken with citrus pan sauce and watercress-apple salad. “IF I EVER STOP LEARNING about food, I’ll have to stop cooking. It’s a deep-seated need, this drive I have to explore and…

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Strong Stuff

GRAPEVINES WERE FIRST PLANTED in New Mexico in 1629, and the craft beer scene, although its genesis is more recent (1988), is prolific and award-winning enough to cause us to confidently refer to the…

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Keep On Truckin’

THE STREET FOOD INSTITUTE Some five years ago, Joslynn Gutierrez drove past a forlorn-looking food truck sitting on an Albuquerque street with a “for sale” sign stuck in the window. Her brother was…

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