In this issue of edible, we look at the many migrations that shape our food. We examine how Vietnamese immigrants, one of the largest diaspora populations in the United States, have created a thriving restaurant scene in Albuquerque featuring the flavors of Southeast Asia. We speak with refugees from the Democratic Republic of Congo who are connecting with their new land by bringing forth riches in an Albuquerque garden. From a multigenerational barbecue business built on tenets of Southern cuisine to chefs from Costa Rica and Mexico bringing their signature flavors to New Mexico diners, we see how food acts as a bridge between cultures and palates.
