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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Stay up-to-date with what's happening in New Mexico through our weekly newsletter.
Stay up-to-date with what's happening in New Mexico through our weekly newsletter.
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…
Read MoreAbove: 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…
Read MoreMY SECOND YEAR IN GRAD SCHOOL, I promised to serve chiles rellenos to my PhD adviser and her husband. Without my mom as my kitchen consigliere, and in a studio apartment that was as cramped as the…
Read MoreNOTHING 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…
Read MoreAbove: Aging barrels at Santa Fe Spirits. Photograph by Douglas Merriam. SITTING UNDER A PORTAL with a cocktail in hand, I watch a monsoon roll in. The dust kicks up, and high-desert aromas roll in…
Read MoreAbove: Piñon nuts, tortilla press, dried posole, blue cornmeal on husks, yellow squash, zucchini. Photography by Jen Judge. I’M NOT A NATIVE New Mexican, but I eat like one. And I’m getting to the…
Read MoreWHEN 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…
Read More(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…
Read MoreAbove: 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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