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Ode to the Handheld

THAT A MASS OF EGGS, potatoes, and breakfast meat could be wrapped in a tortilla, lathered in red or green chile (or often both), and parked on a plate was to me a notion as old as time itself. New…

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Sip It

Above: A selection of Gruet's sparkling wines. Photograph Courtesy of Gruet Winery. For a big party, you can’t beat a case of Gruet’s Blanc de Noirs for the combination of local flavor, quality, and…

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Good Times

Above: Gruet Winery tasting room associate Diana Garner pours the makings of a proper toast. Photographs by Douglas Merriam. If you’ve driven north on I-25 from Albuquerque to Santa Fe over the past…

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Our 20 Favorite New Mexican Foods

NOTHING BURNS OUR BURRITOS like hearing people—including otherwise knowledgeable foodies—refer to New Mexico’s cuisine as “Tex-Mex” or “Mexican.” The confusion is understandable to a point. Yes, we…

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The Cookie Different

WHEN MOST PEOPLE think of baking Christmas goodies, lard and anise may not come to mind as key ingredients. Unless they’re New Mexicans. Every December here, it’s blessedly impossible to avoid rich…

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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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Mixed Results

Above: From a chokecherry cocktail to a green-chile–infused take on the Bloody Mary, this New Year we celebrate the flavors of New Mexico. "DON'T CRY BECAUSE IT'S OVER. Smile because it happened.”…

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