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#5 | Aji Amarillo, Geosmin, Hail-Pocked Fruit, and Delicious Things
Even in the land of Red or Green, sometimes the answer is yellow. Here, as in most of the United States, we are used to a certain species of chile pepper, Capsicum annuum, which includes our classic New Mexican chiles, along with bell peppers, cayennes, and most...
#4 | Lavender, Oaxaca, Distillations, and Delicious Things
Last Sunday, sitting on the barn patio at the lavender market in Los Ranchos, sipping a lavender spritzer and eating a lavender scone, we found ourselves craving something bitter or salty. As an herb, lavender is often typecast as an ingredient for desserts. We...
#3 | Prickly Pears, Monsoons, Hongosto, and Delicious Things
On a recent evening, quenching a dusty thirst with a prickly pear margarita at the Mine Shaft Tavern in Madrid, we had a flashback to 1908. It was in that year that a group of New Mexico agricultural scientists turned their attention to the commercial viability of...
#2 | The Dinner Party, Delicious Things, and Molcajetes
Lately we’ve been thinking about the art of the dinner party. Not Judy Chicago’s The Dinner Party, although with her autobiography coming out next week, this wouldn’t be a bad time to take inspiration from her work and host a dinner in honor of brilliant women. We...
#1 | An Introduction, Delicious Things, and Distillations
Dear Reader, One unassuming afternoon in the before times, a traveler asked infamous LA food writer Jonathan Gold for recommendations on where to eat in New Mexico. His answer was basically “ . . . ” As in, isn’t that place mostly empty space? Is it actually a...
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