Cecilia’s Chile
Ty Bannerman might not eat like a fireman, but he knows a good red chile when he tastes it.
Magazine
A Brief, Possibly True History of the Chile Relleno
Candolin Cook dives into one of our favorite table-side debates—what constitutes, and who makes the best, chile relleno.
What I Am Eating: Violet Crown
Crown Fries with finely grated pecorino, truffle salt, peppers, and apple cider vinegar. Ava Dog with peppers, sweet relish, and shredded cheese. Fried brussels sprouts with garlic, red onion, and apple cider gastrique. Sandia Watermelon Hard Cider.
A Night at the Drive-In
Briana Olson takes in the festive (and windy) atmosphere at the Motorama’s Native film experience.
Arts and Craft Services
How Hollywood Runs on Snacks: Candolin Cook reports on eating (and cooking) behind the scenes.
Twenty-Four Hours in Las Vegas
Clarke Condé skips Sin City in favor of the often-overlooked gem in northern New Mexico.
A Taste of Local Film History
Jason Strykowski offers a food tour of a few iconic film locations in New Mexico.
Popcorn
Ungelbah Dávila-Shivers traces popcorn from the Bat Cave to the movie theater to kitchens near you.
Issue Two: The Movie Issue
How does life’s greatest throughline—food—intersect with the moviemaking and the movie viewing that is the backdrop of our lives?
New Mexico Whiskeys
The Gut Shot Department in our movie issue showcases over a dozen whiskeys produced right here in New Mexico.
