Desert Spirits at Dry Point
CHRIS SCHAEFER HAS SPENT YEARS figuring out how to capture the flavors of New Mexico’s arid landscape—blue corn, prickly pear, mesquite, and chile—in a bottle. “New Mexico’s the center of the…
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Tag: Blue Corn
Pizza, New Mexico–Style
ENTICING AROMAS OF PEPPERONI, fennel sausage, and oregano waft through the bright, airy dining room at Tony’s Pizzeria, where families and friends savor hearty pies fresh out of the woodburning oven…
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Blue Corn Cream Puffs with Sweet Corn Cream
This recipe originally appeared in “Dig In” by Jeniffer Levin…
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Bringing Tradition to the Table
FOR FELIX MAURO TORRES, food isn’t just a business, it’s a connection to culture, heritage, and the lessons he learned growing up in Albuquerque’s North Valley. As the founder of Southwest Heritage…
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Hit the Road for Five Classic New Mexico Foods
GREEN CHILE CHEESEBURGER Sugar Nymphs Bistro chef-owner Ki Holste’s green chile cheeseburger is just one of the many beloved menu items that have made the funky Peñasco eatery a High Road destination…
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Chaquewe (Blue Corn Porridge)
This recipe is excerpted from the book Tasting New Mexico by Cheryl Alters Jamison and Bill Jamison, published by the Museum of New Mexico Press…
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Nopales Rajas Tacos with Blue Corn Tortillas
This recipe originally appeared in "Blue Corn State of Mind" by Candolin Cook…
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Blue Corn Crepes with Prickly Pear Syrup
This recipe originally appeared in "Blue Corn State of Mind" by Candolin Cook…
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Blue Corn Atole
This recipe originally appeared in "Blue Corn State of Mind" by Candolin Cook…
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Blue Corn State of Mind
A LATE SUMMER SATURDAY MORNING at the Santa Fe Farmers’ Market is an olfactory experience. There’s the unmistakable aroma of green chiles roasting over open flame, herbaceous notes from marigold…
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