Magazine

We got the dish on unpretentious local joints where off-duty chefs love to eat.

Chef Johnny Ortiz gathers and raises the ingredients for his 12-person, reservation-only meals, served on dishes he also makes by hand. An evening at Shed roots every guest in his native soil.

After a breaking-bad youth, Fernando Ruiz regained his soul in the kitchen.

Recent waves of Middle Easterners have opened restaurants in Albuquerque, inspired by a love of cooking and a desire to share their home cultures through food.

A restaurant in Silver City goes global and gets it right.

Long known for its extraction economy, the state’s northwest corner builds a new reputation based on outdoor recreation—and après fun.

Monticello might look like a ghost town, but in December it shows off its entrepreneurial edge—and a spectacular balsamic vinegar.

Chef Israel Rivera on his culinary roots and influences.

Apple growers and craft breweries restore an old New Mexico tradition, turning abandoned orchards into refreshing, fashionable, local hard cider.

A tiny San Antonio staple sates weary travelers and locals with New Mexican classics.