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.
Frito Pie, A New Mexico Classic
An anti-treatise on the Great Frito Pie Debate, including four exhibits in Albuquerque’s Frito-scape.
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.
#84 | Lilacs, Tea, and Pink Party
Our take on coffee shops that treat tea right and Korean corn dogs come to Albuquerque.
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.
A Tourist’s Guide to Cloudcroft
Jennifer C. Olson explores the food and drink scene in Cloudcroft.
#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...
#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 because they were poisonous but because they were too precious. They grew from one of the most endangered medicinal plants...
