Using chocolate that was not only made in Oaxaca but produced in-house made this ice cream that much more memorable.
The post Helado de Chocolate Oaxaqueño appeared first on Edible New Mexico.
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Using chocolate that was not only made in Oaxaca but produced in-house made this ice cream that much more memorable.
The post Helado de Chocolate Oaxaqueño appeared first on Edible New Mexico.
Covering a less-traveled stretch of old Route 66, Ungelbah Dávila samples the fare at two independent-spirited venues.
The post FOOD WITH SOUL ON THE MOTHER ROAD appeared first on Edible New Mexico.
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.
Shahid Mustafa of Tres Niños Farm Fresh Eggs offers a few words of caution about how to keep chickens.
The post Tres Niños: A Curious Eggsperiment appeared first on Edible New Mexico.
For those who can’t make it to Italy, trusted forager Ellen Zachos suggests an antidote: harvesting local walnuts to make inky-black nocino.
The post Nocino appeared first on Edible New Mexico.
This take on flan from Casa Crespo in Oaxaca adds cream cheese for a richer texture and a subtle tang that pairs nicely with the caramel.
The post Flan de Queso (Cheese Flan) appeared first on Edible New Mexico.
Reporting from a class in bread baking, a writer new to sourdough revels in the sensory immersion required to turn out loaves and keep the starter alive.
The post Learning to Embrace Sourdough Baking appeared first on Edible New Mexico.
Denise Chávez shares a meditation on a sacred New Mexico ritual: the procurement and processing of roasted green chile, preferably straight from the farmers who raise it and oversee its harvest.
The post Road Runner Chile appeared first on Edible New Mexico.
For this Crema de Aguacate (Avocado Soup), choosing perfectly ripe avocados is essential.
The post Crema de Aguacate (Avocado Soup) appeared first on Edible New Mexico.
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.
Nancy Zastudil attends a trio of local cooking classes, seeking to triumph over blandness and find more ease—and more flavor—in her home kitchen.
The post Learning How to Cook in New Mexico appeared first on Edible New Mexico.
If you haven’t tried cooking cucumbers because it sounds weird, this recipe might change your mind.
The post Blistered Cucumbers with Dukkah appeared first on Edible New Mexico.
In “On Becoming a Wine Nerd,” Robin Babb finds that the New Mexico wine world is not quite as exclusive as one might fear.
The post On Becoming a Wine Nerd appeared first on Edible New Mexico.
The post Early Summer 2026: Hands-on appeared first on Edible New Mexico.