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Local Beef Sourcing Guide

Buying local, grass-fed and grass-finished beef allows for sustainable agriculture that also supports our local economy. We’ve gathered a list of some of the best purveyor’s of grass-fed beef in New Mexico, in order to help support our local community.… Read More

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Food Sovereignty

The Food Sovereignty Project: Reclaiming Native Health and Wellness Traditions

In partnership with the National Museum of the American Indian, Washington, D.C., the Museum of Indian Arts and Culture (MIAC) is presenting the two-day event, The Food Sovereignty Project, followed by a Community-wide celebration on Museum Hill, focusing on how New Mexico tribes are reincorporating traditional foods into their diets to foster greater health and wellness in their communities.… Read More

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New Chef in Town: Edgar Beas and Lamb Saddle Recipe

Edgar Beas has been appointed executive chef of Rosewood Inn of the Anasazi. With his new cooking philosophy, Chef Beas’ dishes pay homage to indigenous cooking practices that include the use of hot stones and branches from local trees and shrubs to infuse a smoky flavor into many of the Inn’s new meat dishes. Get the recipe for Naturally NM Lamb Saddle, Sandia Mountain Morel, Sweet Corn, Farm Egg Yolk, Basil, Piñones.
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Kale Salad with Oranges from Sol Harvest Farm

Many restaurants claim a farm-to-table ethic, but rarely do you actually find an organic farm in full production only a couple hundred yards from restaurant tables. This kitchen-to-garden proximity is precisely the case at Farm & Table, in Albuquerque’s far North Valley. Ric Murphy partnered with the restaurant in January 2012 and has farmed the land just west of the patio. Sol Harvest farm supplies food directly to Farm & Table and to the public, with two weekly market stands held on the patio of the restaurant.
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Anna-Thoma_Carrot-Top-Pesto

Carrot-Top Pesto by Anna Thomas

One Feast Fits All: vegan, vegetarian, omnivore—everyone’s welcome at this table. How many times have you thrown away those bushy green tops? Me, too—but no more. Now I make this deliciously peppery, textured pesto. Have it as a condiment with roasted spring carrots, or roasted new potatoes. Or spread it on crostini with a dab of white cheese.
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Rustic Cauliflower Soup by Monte Skarsgard

Skarsgard Farms draws its inspiration from Monte Skarsgard’s agricultural heritage and the family farm in North Dakota. He started his business in 2003 on four acres borrowed from the Los Poblanos Inn in Los Ranchos de Albuquerque and seventeen members. Since that time, he has successfully created one of the largest CSAs in the Southwest providing high quality organic food to over seventeen hundred families a week.
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  • This was one of our favorite #nmrestaurantweek stops @rwinnofanasazi - thanks for the great pic @santafecooking #ediblenm #simplysantafe

    ediblesantafe: "This was one of our favorite #nmrestaurantweek stops @rwinnofanasazi - thanks for the great pic @santafecooking #ediblenm #simplysantafe"
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  • These kabobs at @miladpersianbistro are outstanding! Chef Neema is cooking up a sampler you won't want to miss for #nmrestaurantweek - make you reservations now. #ediblenm #simplysantafe #newmexicotrue

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  • The green chile cheeseburger at The Owl in San Antonio is the bomb! #ediblenm #ediblesmackdown #travelnewmexico

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  • Cowboy Irish Nachos at @littletoadcreek to tide us over until the next restaurant #ediblenm #roadeats #travelnewmexico

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  • Santa Fe Restaurant Week starts today. So many great menus and dishes to check out like the chicken mole at @laposadasf - make your reservations now. #nmrestaurantweek #ediblenm

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  • New York Strip with green Chile mashed potatoes and Brussels sprouts! @laposadasf for #nmrestaurantweek menu next week. Make your reservations now! #ediblenm

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  • Cavatelli with Perigord truffle, poached egg, and ham hock! @rwinnofanasazi for #nmrestaurantweek next week. Make your reservations now! #ediblenm

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