Welcome to our Fall 2020 Edition
About the Cover
Bertha Miranda with a batch of freshly made tamales in front of her namesake Reno restaurant. Photo by Candice Vivien
Click cover photo to view digital PDF
“The way we do it is the closest to the homemade tamales my family used to make in Mexico. But we don’t kill the pig. In those days, they killed the pig at 5 a.m.”
— Bertha Miranda, founder of her namesake Reno Mexican restaurant
Table of Contents
EDITOR’S LETTER
Welcome to the latest edition.
Meet Our Contributors
EDIBLE NOTABLES
Shopping Angels helps the elderly.
Cookies for the needy.
RootEd nurtures youths’ passion for fresh food.
Local chef earns honor.
Celebrating seafood mogul Jim Crowell.
Carson City goes green.
Love for a perfectly simple drink.
Food-and-drink news you can use.
EDIBLE EVENTS
Seasonal happenings.
HOME GUIDE
Trusted and talented resources for home services.
DRINK TANK
Local distillers’ exciting new sips.
FEATURE
Our culinary community’s crisis survival tools.
COVER
A peek inside Reno-Tahoe’s Mexican food culture.
Uncovering local tamale traditions.
Tamale prep illustrated.
Menudo for breakfast.
Celebrating with pozole.
A seasonal craving: sweet corn.
Treats from your local panaderia.
Mexican pastries illustrated.
HEALTH & WELLNESS GUIDE
Exceptional providers of dentistry and holistic health care.
MEET THE FARMER
Two Ravens Farm cultivates rare heirloom peppers.
EDIBLE GARDEN
Saffron adds brilliant color to the fall garden.
FEATURE
The joy of local cooking classes.
STAY ’N’ PLAY
Remarkable accommodations with tasty benefits.
EDIBLE TRADITIONS
Kiah’s Squeeze Inn, a pioneering Black-owned business.
WHAT’S IN SEASON
Ripe and ready produce growing here now.
EAT (DRINK) LOCAL GUIDE
Delicious dining and imbibing in Reno-Tahoe.
ADVERTISER DIRECTORY
Support these local businesses.
THE LAST BITE
Behold the pepper scale.
