This version of Almond Mole leans on warm spices rather than chiles, making it milder and slightly sweeter than the more chile-forward moles.

The post Pollo Almendrado appeared first on Edible New Mexico.

For this Crema de Aguacate (Avocado Soup), choosing perfectly ripe avocados is essential.

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These three salsa recipes are rooted in tradition, each one distinct with just a few shifts in ingredients, bringing its own kind of brightness, heat, and character to the plate.

The post Three Salsas appeared first on Edible New Mexico.

This recipe celebrates mixing mushroom varieties for layers of texture and flavor.

The post Roasted and Pickled Mushrooms appeared first on Edible New Mexico.

Just about any mushroom mix will work in this aromatic and umami-forward Sautéed Garlicky Ginger Mushrooms recipe.

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In this warm salad, chestnut mushrooms bring a naturally nutty sweetness, which is balanced by charred shallots and balsamic vinegar.

The post Roasted Mushroom Salad appeared first on Edible New Mexico.

Oyster mushrooms are ideal here for their tender, meaty texture and ability to soak up bold spices.

The post Pan-Fried Oyster Mushrooms appeared first on Edible New Mexico.

Spaetzle—tiny, rustic dumplings made in kitchens from Germany to Slovenia and meaning “little
sparrow”—are one of the most forgiving, versatile varieties of pasta you can make and hold up beautifully for meal prep.

The post Rye Spaetzle, Root Veggies, and Gremolata appeared first on Edible New Mexico.

These roasted sweet potatoes are filled with a fragrant, spice-forward blend of mushrooms, lentils, and harissa, brightened with lemon, olives, and warm spices.

The post Loaded Sweet Potatoes with Harissa, Lentils, and Mushrooms appeared first on Edible New Mexico.