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#50 | Wildflowers, Squash Blossoms, and Occasions
Mushrooms are not the only forest food thriving lately. Over the past few weeks, our forays into the Sandias and Sangre de Cristos have sparkled...
#48 | Plastic, Entrances & Exits, and Going Green
A few years ago, someone working in the packaging industry informed us that beer bottled in plastic was right around the corner. Naturally, we...
#47 | Goji Berries, Agedashi Tofu, and Entrances & Exits
Berry season in New Mexico can mean the divinely sweet burst of juice that pops in your mouth after kneeling to pick a wild strawberry from the...
#45 | Ginseng, Oshá Root, and Pesto
Years ago, hiking through the hillsides of western North Carolina, we came across some rare red berries that we knew better than to pick. Not...
#43 | Sun-cooked Meals, Beet Mole, and Occasions
Hot, long days mean picnics at the swimming pool, naps with cucumbers positioned delicately on our eyelids, and increasingly obsessive...
#41 | The Great Outdoors
Plans: Sometimes they pan out. And other times you go to turn on the grill, all your guests milling around in anticipation of the steaks, and...
#33 | Catfish, Vegan Poke, and a Desert Dweller’s Guide to Sushi
We just want to take a moment to acknowledge Jim Wilson’s 1979 record, which stands to this day, for catching the biggest fish on record from New...
#32 | The Worm Moon, Tuna Sandwiches, and Occasions
Yesterday was the worm moon, as the full moon of March is known. According to the Old Farmer’s Almanac, this last full moon of winter gets its...
#29 | Invasivorism, Siberian Elms, and Curries
It’s been over a century since the American eel made its once-routine migration from the Gulf of Mexico to the Rio Grande Gorge in Taos. The New...
#69 | Fruit Leather, Food Trucks, and Kumquat Sauce
Noma and the labor behind our meals, plus a dinner with Chef Nikki Tran.
#68 | Champagne, Sotol, and Clay
This week The Bite looks at sotol sourcing, champagne debates, and a local pottery throwdown.
#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...
#50 | Wildflowers, Squash Blossoms, and Occasions
Mushrooms are not the only forest food thriving lately. Over the past few weeks, our forays into the Sandias and Sangre de Cristos have sparkled with all kinds of blooms, from fireweed and asters and dazzling towers of thistle to fields of lupine and mountain...
#48 | Plastic, Entrances & Exits, and Going Green
A few years ago, someone working in the packaging industry informed us that beer bottled in plastic was right around the corner. Naturally, we recoiled in horror. Drink a chilled craft lager out of a squishy plastic bottle? Feel the beer warming and sloshing and...
#47 | Goji Berries, Agedashi Tofu, and Entrances & Exits
Berry season in New Mexico can mean the divinely sweet burst of juice that pops in your mouth after kneeling to pick a wild strawberry from the mountain floor, or tasting the fleeting and complex floral notes of fresh blackberries in your nose as you pick them from...
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