Tasting the Microwild

One of New Mexico’s most anticipated food events is back, and tickets are disappearing fast.

The Green Chile Cheeseburger Smackdown returns on Saturday, September 13, from 12:30 to 5:30 p.m. at the Beer Hall at Santa Fe Brewing Co. The annual competition brings together talented chefs from across the state, each hoping to earn bragging rights as the creator of New Mexico’s best green chile cheeseburger.

Organizers say ticket sales opened with strong demand, and fewer than 150 tickets remain. The event has become a favorite among food lovers, regularly selling out as attendees sample creative burger creations while enjoying a lively atmosphere celebrating one of the state’s signature dishes.

LATE SUMMER ISSUE EXPLORES THE “MICROWILD”

The latest issue also features an essay by Santa Fe naturalist Priyanka Kumar, who introduces readers to the idea of the “microwild”—small pockets of nature capable of supporting remarkable biodiversity.

Kumar encourages readers to seek out these overlooked spaces, whether on private property, in neighborhood gardens or along the edge of a forest. She describes them as places where fruit trees, native flowers, vegetables and wildlife come together, offering an opportunity to reconnect with the natural world.

RECIPE OF THE WEEK

Readers looking for a new meal idea can also find a recipe for Apple Pecan Pizza with Bacon, a sweet-and-savory combination featuring crisp apples, bacon, fresh thyme and pecans. A vegetarian version is easily made by omitting the bacon and brushing the crust with olive oil before baking.