The Bite: Diners

Read the latest edition of Stories, “Frito Pie, A New Mexico Classic”

The Bite Stories


Serving artful, bite-sized stories and diverse perspectives on the New Mexico food and drink scene.

Some stories will advise you on where (and what) to eat. Some will introduce you to the person who should make your next drink. Every so often we’ll take you out of town—even if you can’t get away. You’ll want it to land in your inbox every Tuesday, but for now you’ll have to settle for every other week.

Santa Fe’s Patio Daze

From house-made granola to Holy Margaritas, this edition of The Bite whisks you off to six Santa Fe patios that sparkle, day and night.

On the Road to Nowhere

Fast friends and cold beer on the edge of the range: find them off Highway 187 south of T or C.

Sizzle

Pork belly, pickled daikon, rau ram, and more. The humble pancake goes glam in Tom Hudgens' Burque bánh xèo tour.

Bánh Xèo

Albuquerque chef Tom Hudgens shows The Bite how to make this savory mash-up of comfort food and complex flavors.

Besseha, Tajine

Santa Fe's Moroccan-inspired Tajine offers refuge on a cold winter night.

#74 | Manna from Heaven, Fat Tuesday, and Delicious Things

Fruit? Manna? Beer? Beignets? Whatever you’re living off (or swearing off), check out this week’s newsletter. We dip into the realm of nourishment (spiritual and otherwise), offer local tips on Mardi Gras, and, for you road-trippers, point you to a few lesser-frequented destinations around the state.

#74 | Manna from Heaven, Fat Tuesday, and Delicious Things

Fruit? Manna? Beer? Beignets? Whatever you’re living off (or swearing off), check out this week’s newsletter. We dip into the realm of nourishment (spiritual and otherwise), offer local tips on Mardi Gras, and, for you road-trippers, point you to a few lesser-frequented destinations around the state.

#72 | The Wolf, Breadmaking, and Growing Mushrooms

Is it the year of the rabbit, or the year of the wolf? This week’s newsletter considers the canine—literally, and M. F. K. Fisherly. Also bread, dinner events, the state smell, and opportunities to grow mushrooms.

#59 | Flamin’ Hot, Yuca Fries, and Entrances & Exits

A few weeks ago, while researching artichokes, we read that “Artichokes remained popular until the fall of the Roman empire.” This appeared on a USDA fact sheet, so we know it’s guaranteed to be true. Reading that sentence made us wonder if, at some point in the...

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