Green Season Is Here
(above) Green chiles feeling the heat. THE PUNGENT SMOKINESS of 40 pounds of roasting green chile hung in the air around me like a delicious fog. Round and round, the plump peppers tumbled in the wire…
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Tag: Douglas Merriam
¡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…
Read MoreStrong 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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Make Your Summer Cookouts Sizzle
HOG WILD PIG ROASTS Most of us aren’t willing to tackle the cooking of a whole hog, though it’s one of the most appealing outdoor cooking methods for serving a group. Fortunately, chefs are serving up…
Read MoreKeep 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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Only in NM Comfort Food
ANY TIME'S A GOOD TIME for hearty, homey dishes—but March is a great time. It’s still wintry in New Mexico’s higher elevations, and even in the far south, evenings still have a delicious chill. Take…
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Sweets for Your Sweet
Culturally speaking, New Mexico is a fascinating place to eat dessert. While its savory specialties are arguably more famous, the Land of Enchantment provides a bounty of both ingredients and regional…
Read MoreHome for the Holidays ... and Beyond
“It all started with my grandmother Eloisa on Alto Street,” says Chef John Rivera Sedlar, referring to the narrow lane still lined with ancient adobes on Santa Fe’s west side. Since he left New…
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The High Road, Taos, Mora
Download Road Trip Listings Road Trip Key Chimayó El Rincón Farm More than three centuries ago, the Trujillo family was among the founding families of Chimayó. Since the earliest years, the…
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