Early Summer issue: Neighborhoods hitting stands this week!⁠
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Twenty-first-century travel can become a best-of battle, a race to taste all the most recommended flavors and to check off the destinations on all the top lists. At the same time, everyone wants to know where the locals go. Reporting on the epic meal abroad—epic for its extravagance and precision or, more commonly, for its simplicity—can be code for intrepidness, a fluency in getting off the beaten path. Often, that means traveling one of the most beaten paths there is: the neighborhood.⁠
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In this issue of Edible New Mexico, we kick off summer with a celebration of neighborhoods around the state. Las Cruces author Denise Chávez takes us back to the early days of Mesquite Street, mapping the way with stories that marry cuisine and culture, migration and family, books and candy. On our trip to Barelas, where Route 66 once ran parallel to the train tracks, we’re reminded that some of Albuquerque’s longest-lasting establishments began with industrious women making tortillas in living rooms. But it’s not all red chile and history; as the home to Street Food Institute’s new headquarters, we learn, Barelas is ripe for fresh culinary growth. And a visit to Lena Street stokes reflection on the ways that contemporary design has fed culinary entrepreneurs while satisfying a hunger for the modern in Santa Fe.⁠
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Riding alongside farmer-teacher Willy Carleton through the Albuquerque-bound Village of Los Ranchos, we take a tour of very small farms. Writing of such enterprises, Carleton highlights their oft-overlooked gifts to their communities. Our neighborhoods, with their old and new standbys, do similar work, providing anchors for those who live here, iconic dishes for those who visit, and spaces where creative minds—and cooks—can incubate, grow, and flourish.⁠
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Whether you take your tamales or huevos rancheros with a side of story or prefer the story as the main, with delicately wrapped onigiri and a fistful of dahlias for the road, we hope these pages inspire you to tune into the profound intersections of dining and place.⁠
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Read the digital edition at link in bio. ...

Our Spring edition of Cooking Fresh highlights edible ash, which has been a part of food culture for centuries and imparts a rich earthiness to food. This recipe for Charred Cherrywood Ice Cream involves dropping a burning piece of wood into heavy cream—sure to delight your sixth sense in a way you’ve never experienced before. Get the recipe at link in bio.⁠
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#ediblenm #ediblenewmexico #cookingfresh #nmfoodies #foodie #culinaryash #edibleash #cherrywoodicecream #custard #woodchips ...