Author Devon A. Mihesuah examines how Native diets changed over time. Photograph by Inga Hendrickson. FIRST RELEASED IN 2005, the revised Recovering Our Ancestors’ Gardens: Indigenous Recipes and…
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Oni’s pecan dashi ramen offers a full-bodied vegetarian broth using local ingredients. Photograph courtesy of Oni. I AM SAD TO SAY THAT MY CULINARY SKILLS have not improved one teaspoon over the past…
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MARC QUIÑONES IS IN IT TO WIN IT. Whether he’s creating award-winning dishes, competing on Hell’s Kitchen, or training for a marathon, the Hotel Andaluz executive chef lives by this motto: “Do the…
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Chef Robin Valdez shares his recipe for birria tacos (from Taco Star, May 2021). Photograph by Andi Murphy. La Luna Eatery, 319 5th St. SW, Albuquerque, NM 87102; 505-886-1119…
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Clockwise from top left: Ground lamb, loin chops, rip chops, kebab meat, shank, frenched rack of lamb. Photograph by Douglas Merriam. THAT SMILING FACE AT THE SANTA FE FARMERS’ MARKET belongs to…
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You know you are New Mexican when a bushel of green chiles fills you with joy. Photograph by Douglas Merriam. We Love Chile ERIC ROMERO ASKS THAT WE START by smashing the chile war, that whose-is-best…
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Marie Yniguez helms the kitchen at Albuquerque's Slow Roasted Bocadillos. Photograph by Ungelbah Dávila-Shivers. MARIE YNIQUEZ'S EARLY YEARS were especially challenging—a brother’s suicide, motherhood…
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Tamales are a New Mexico Christmas tradition. Photograph courtesy of NMTD. MANY YEARS AGO, I WROTE a book about tamales. For months, my kitchen windows were fogged from the tamalera bubbling on the…
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The pastrami Reuben sandwich at Arable is a local favorite. Photograph courtesy of Arable. MY FRIEND LITERALLY GASPED—stunned that I was heading to Eldorado to get a sandwich. I live in the village…
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Above: Photograph by Douglas Merriam. WHEN I TEACH NEW MEXICAN CUISINE, I always start with a discussion of the Three Sisters: corn (or maize), beans, and squash. But as I get into describing the…
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