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Zacatecas Tacos + Tequila

This week we take you table hopping with Zacatecas Tacos + Tequila. Daniel Marquez has always been particular about food. As a child growing up in Mexico City, he was a picky eater; today he carefully chooses ingredients and flavor combinations for the creative Mexican and Southwestern dishes served at Zacatecas Tacos + Tequila on Central Avenue in Nob Hill.
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Trespassing for the poppy

A few years ago, in May, we were in Boulder, Colorado. Poppies were everywhere and many were the size of fists. As we rode around town my face was plastered to the window. “Look at that one, and that one, and that…”
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Pärcht Bottleshop + Bites Raises the Bar

I'd walked by the empty space below the Gorge Restaurant for a little over a year, wondering when the long -anticipated wine bar/bottle shop rumored to go in would finally open its doors. After hearing a rave review from a trusted source, I decided to head out there several days ago in the afternoon of a gorgeous spring day and give it a go. As the season's passed, I nearly forgot about it until I recently wondered into The Gorge for a pint and saw the promotional material for pärcht, the concept that ultimately opened just last week.
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Recipe: Kale Salad with Fennel and a Maple-Raspberry vinaigrette

One intriguing way to think about the food you will be served at a restaurant is to consider what comes in through the back door. At Blades’ Bistro in Placitas, that’s where the action is, especially during the growing season when owner/chef Kevin Bladergroen is frequently opening it for his local farmer who lives just down the road.
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CELEBRITY CHEF PROGRAM AND GALA COOK OFF AT CAPITAL HIGH SCHOOL

“One of my jobs is to engage students and parents in projects and experiences that ignite their interest in school,” says Heather Sellers, Capital High School’s Site Coordinator for Communities In Schools of New Mexico. As a result, she created a concept that lit up the imaginations of four of Santa Fe’s most distinguished chefs, bringing them into Capital High to cook with students and family members and to participate in a scintillating grand finale Cook Off.
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Better Call Somebody…Green Jeans Is Bringin’ It

Last week, I was at the ground-breaking/crane party for what I hope will one day end up as a location in a Better Call Saul episode - a refurbished steel-shipping bin/hydroponic farm set in an indoor/outdoor community courtyard up the street from the Indian School Whole Foods, nestled between the Hampton Inn and Hotel Cascada, the Green Jeans Farmery is a preview of one possible future for 'Burque'.
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The New Epicureans: Santa Fe Culinary Academy

Looking for an unusual dining experience in Santa Fe this month? Consider The Guesthouse. This temporal restaurant, open for a short time in April, May, and June, is part of the learning experience at the Santa Fe Culinary Academy (SFCA), a unique new trade school run by chefs Rocky Durham and Hillary Ginepra, and entrepreneur Erica Peters.
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Join Edible at the Southwest Summer Institute

Join Sarah Wentzel-Fisher for the a course in the Summer Southwest Institute and experience the diverse flavors of New Mexico through an exploration of the working landscapes and people that produce our local food. Examine the historic and contemporary food cultures of New Mexico, from farm to fork. Students will engage critical local and national perspectives on food systems; tour farms, commercial kitchens, and restaurants; sample foods, and document the intersections of food, culture, and economy.
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Barrio Brinery

It’s been four months since Santa Fe native Patrick Block opened the doors to his fermenting headquarters, Barrio Brinery. A true culinary specialist; Block prepares and sells four varieties of pickles, as well as escabeche (a spicy Mexican relish) and sauerkraut.
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Between Dream and Ecstasy: Apollo, Dionysus and the Art of Jonathan Blaustein

As a blogger for the NY Times as A Photo Editor, Jonathan Blaustein uses his intuition to cut to the heart of the matter with verve and a confidence that thoughtfully illuminates the broad variety of subject matter thrown his way. The writing's allowed him to examine the artistic process from idea to finished product through the eyes of the pundit, giving him a more rounded view of his own work and the artistic impulse.
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Ranch Diaries: Tiny living, 23 miles from town

We had a taste of tiny living before moving here: I spent eight months living in a smaller camper outside of Las Vegas, New Mexico, and we spent a summer together in a far more rustic camper when we managed a herd of 1,000 goats for weed control in Montana.
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  • Inspiring conversation with Dan Barber tonight at Bookworks! #localfood #thirdplate

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  • Edible's Amy White talking all things cabbage at the Naked Food Fair!

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  • Come on down to the Naked Food Fair! Lots of yummy treats and chef demos!

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  • #edibledelivery at Blades Bistro

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  • #edibledelivery at Savory Spice Shop, Museum Hill Cafe, Santa Fe School of Cooking, Five Star Burgers, Cafe Fina, Il Piatto.

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  • Everything is set for the pop-up tonight at Westbund West. Fantastic food from Street Food Institute coming out soon!

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  • Memoir and food with #deborahmadison at the #NHCC

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  • Edible Pop-up at 516 Arts getting ready to start!

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  • Harissa Roasted Carrots

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  • Harissa Marinated Carrots getting ready to go in the oven for roasting.

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