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.
Ceviche, Pupusas y Sopes: Latin American on Airport
Santa Fe's Airport neighborhood has some of the best Latin American food this side of the border, and we've got your ticket.
Viva la Trifecta at Ruidoso’s Win Place & Show
Whiskey pours, the axes fly, and the band plays on.
Chile Reverie at Cafe Pasqual’s
A storied dining spot stirs up a plateful of memories.
#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.
Going Coastal at Central Bodega
Clam chowder transports Raven Del Rio back to her roots on the New England coast.
#70 | Oh Gas Stoves, Crane for Sale, and Other Surprises
The Bite weighs in on the great gas stove debate, plus chile rellenos.
#69 | Fruit Leather, Food Trucks, and Kumquat Sauce
Noma and the labor behind our meals, plus a dinner with Chef Nikki Tran.
Beyond the Egg Roll
Tom Hudgens bypasses General Tso’s Chicken and reaps the rewards.
#68 | Champagne, Sotol, and Clay
This week The Bite looks at sotol sourcing, champagne debates, and a local pottery throwdown.
#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 relationships with ice cubes. They also mean ample opportunity for sun-cooked meals. Maybe this means using a solar oven, such...
Happy Glampers
Candolin Cook takes in the flavors of KitFox.
Golf Course Burritoville
A new entry for the Breakfast Burrito Byway by Clarke Condé.
Juicy Elk Shank Tacos with Tangy Slaw
A no-nonsense taco recipe from Christie Green.
A Passionate Process
Hunter and home butcher Christie Green interviews the pros on wild game processing.
Dutch Oven Goodness
Dispatch From the Western Gila by Willy Carleton.
