Edible Rio Grande Valley

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Edible Rio Grande Valley Edible RGV is an independently owned, community-based publication that publishes quarterly and is a member of Edible Communities publications.
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Our first issue will be published in Spring 2022.

11/06/2024

🎉🎉🎉 Awards were tonight in Chicago.

The winner for Best Chef Texas is
.

Representing 956 Ana Liz Pulido from in Mission, TX brought home the big prize! Loved your speech
 Viva Mexico and the RGV! 🎉🎉🎉

In case you missed it—our Spring Issue is LIVE! 🎉🍓 We’re sharing a quick look at all of the amazing stories inspired by ...
08/03/2024

In case you missed it—our Spring Issue is LIVE! 🎉🍓 We’re sharing a quick look at all of the amazing stories inspired by spring featured in this issue. Swipe through to see the story previews, and click the link in our bio to read the stories + find a pick-up spot near you! 🍓

THE SPRING 2024 ISSUE IS HERE! 🎉 Our first issue launch of the year has finally arrived, and we’re so excited to share a...
06/03/2024

THE SPRING 2024 ISSUE IS HERE! 🎉 Our first issue launch of the year has finally arrived, and we’re so excited to share all of the amazing content, stories, and recipes we’ve been working for the spring season 🍓 The magazine is now live on our website, and our print magazines are currently spreading throughout the valley. We hope you love reading through the issue just as much as we do! Click the link to read the online version of the issue: https://www.edibleriograndevalley.com/

Find an RGV Pick-Up Spot: https://www.edibleriograndevalley.com/find-a-copy/

Leave a comment or tag us on stories to show us where you’re picking up your copy! Happy Spring! 🍓

Raise your hand if you’ve tried to garden and ended up giving up! đŸ€š If you raised your hand then you are not alone. Bren...
23/02/2024

Raise your hand if you’ve tried to garden and ended up giving up! đŸ€š If you raised your hand then you are not alone. Brenda Garza, writer of our “Labor of Love” story, shares her journey of “plant slaughter” to thriving in the garden. Now she oversees parts of her local community gardens and seeks to inspire others to become active in sustainable gardening đŸŒ±đŸȘŽ

Click the link in our bio to read “Labor of Love: Sustainable Gardening Yields Cornucopia of Blessings” by Brenda Garza and check out our stories for her “Texas Team Organic Plant Fertilizer” recipe.

Vegan Pozole Recipe! đŸ„Ł In our last post we talked about some of the best Rio Grande Valley spots to enjoy vegan food, an...
21/02/2024

Vegan Pozole Recipe! đŸ„Ł

In our last post we talked about some of the best Rio Grande Valley spots to enjoy vegan food, and today we’re sharing a recipe to enjoy vegan food inside of your own home! Whether you’re completely vegan or you just want to switch things up with meat-free meal, this vegan pozole will make a delicious meal for anyone.

Click the link in to check out the “Vegan Pozole” recipe by Ingrid Montserrat, chef and owner of María Cruz - Plant Based Cuisine & Bar, and enjoy making a delicious vegan dish at home!

In our last post we talked about some of the best Rio Grande Valley spots to enjoy vegan food, and today we’re sharing a...
21/02/2024

In our last post we talked about some of the best Rio Grande Valley spots to enjoy vegan food, and today we’re sharing a recipe to enjoy vegan food inside of your own home! Whether you’re completely vegan or you just want to switch things up with meat-free meal, this vegan pozole will make a delicious meal for anyone.

Head to the link in our bio to check out the “Vegan Pozole” recipe by Ingrid Montserrat, chef and owner of , and enjoy making a delicious vegan dish at home!

Drawing inspiration from the vegan story and vegan recipes of the Winter Issue, Chef Adam Cavazos from Bodega Kitchen & ...
09/02/2024

Drawing inspiration from the vegan story and vegan recipes of the Winter Issue, Chef Adam Cavazos from Bodega Kitchen & Tavern has created a three-course menu to help us bring the Winter Issue to life at our upcoming Issue Dinner. Join us on Thursday, February 22nd at 6:30pm at to enjoy this 3-course meal alongside two selections from our specially created cocktail menu, and a tasting featuring  Agave Spirits.

Limited seating. Please visit the link in our bio to purchase your ticket today—we look forward to seeing you there! đŸ„‚

Question: What do all four of these photos have in common? (And it’s not that each one is delicious despite that also be...
07/02/2024

Question: What do all four of these photos have in common? (And it’s not that each one is delicious despite that also being true.) If you happen to have guessed that that they’re all vegan then you’d be correct! “Known for its traditional Tex-Mex foods, the Rio Grande Valley might be the last place you’d think of when looking for vegan options. Vegans in the RGV have long had to settle for soggy side salads and fries when searching for plant-based options. That is until a few vegan aficionados decided to spark the creation of a local scene, offering delicious foods without the negative environmental or health impacts associated with standard diets.“

Read more from “Surprise, Veganism Thrives in the RGV” by Sammy Jo Cienfuegos by clicking the link in our bio.

Photos Featured: Clockwise from left: Kombucha taps at in Weslaco; quesabirrias from in McAllen; vegan gansito from in Brownsville; soup from in Harlingen.

Since the temperatures in the Rio Grande Valley continue to stay low, we’re making another delicious recipe from our Win...
17/01/2024

Since the temperatures in the Rio Grande Valley continue to stay low, we’re making another delicious recipe from our Winter issue to keep us warm. Check out the recipe for our “Pork and Beans Stew” by Chef Diego Benitez from and enjoy all of the delicious flavors that will warm up your home this week. Recipe Link in Bio.

With temperatures like this in the Rio Grande Valley there’s one thing we can all agree on: It’s caldo time! đŸ„Ł For our w...
15/01/2024

With temperatures like this in the Rio Grande Valley there’s one thing we can all agree on: It’s caldo time! đŸ„Ł For our winter issue we shared several soup recipes including a classic “Caldo de Res” recipe by . Click the link to check it out and enjoy making a delicious caldo at home to keep you warm this week! ❄

With temperatures like this in the Rio Grande Valley there’s one thing we can all agree on: It’s caldo time! đŸ„Ł For our w...
15/01/2024

With temperatures like this in the Rio Grande Valley there’s one thing we can all agree on: It’s caldo time! đŸ„Ł For our winter issue we shared several soup recipes including a classic “Caldo de Res” recipe by . Click the link to check it out and enjoy making a delicious caldo at home to keep you warm this week! ❄

https://www.edibleriograndevalley.com/winter-2023/caldo-de-res/

📾:

Don’t call it tequila, don’t call it mezcal, because if you do, that would be Blasfemus. If you know anything about tequ...
10/01/2024

Don’t call it tequila, don’t call it mezcal, because if you do, that would be Blasfemus. If you know anything about tequila and mezcal, you’d know that the location of its production means everything. So where does that leave an agave spirit made in Roma, Texas? Read all about in our winter issue story, “Don’t Call it Tequila, Don’t Call it Mezcal” by John Burnett. Click the link in our bio to read the story.

✍:
📾:

Just because the holidays are over doesn’t mean that the beautiful poinsettias that decorated your home during this seas...
05/01/2024

Just because the holidays are over doesn’t mean that the beautiful poinsettias that decorated your home during this season have to go away anytime soon! Down here in South Texas, our poinsettias can continue to thrive and beautify your home.

Click the link in our bio to read last year’s “Poinsettia Perfection” by Lori Murray and learn poinsettia tips + how best take care of them.

Merry Christmas to all who observe from the Edible Rio Grande Valley Team!🎄We hope you’re enjoying the holiday season se...
26/12/2023

Merry Christmas to all who observe from the Edible Rio Grande Valley Team!🎄We hope you’re enjoying the holiday season seeing loved ones and gathering around tables to dine together. Our warmest wishes to all as you celebrate the holidays!

Wrapping up our Latin-inspired cocktails with: Ponche Navideño! If you’re looking for a unique cocktail or mocktail to s...
21/12/2023

Wrapping up our Latin-inspired cocktails with: Ponche Navideño! If you’re looking for a unique cocktail or mocktail to serve at all of your upcoming holiday gatherings, Ponche Navideño is an excellent choice. With flavors of cinnamon, brown sugar, and hibiscus, this cocktail is brings together the flavors of the season alongside the delicious hibiscus flower. Serve this cocktail with our without a spirit at your next holiday party! Grab the recipe by Vianney Rodriguez clicking the link: https://www.edibleriograndevalley.com/recipes/ponche-navideno/

Up next in our holiday Latin-inspired cocktails: RompopeWhat some refer to as “Mexican Eggnog”, Rompope is another popul...
14/12/2023

Up next in our holiday Latin-inspired cocktails: Rompope

What some refer to as “Mexican Eggnog”, Rompope is another popular drink served during this time of year in our region. Made with a base of egg yolks, milk and rum, this drink is creamy and delicious with nutmeg, cinnamon, vanilla, and almond flavors. Grab the recipe by through the link in our bio!

For the holidays, we’re diving deep into festive Latin-inspired cocktails perfect for all of your gatherings throughout ...
12/12/2023

For the holidays, we’re diving deep into festive Latin-inspired cocktails perfect for all of your gatherings throughout the season. Today we’re looking at one of the most popular cocktails during this season: Coquito. Made with coconut milk, sweetened condensed milk, cinnamon, and Puerto Rican rum, this cocktail is perfectly sweet, creamy and will be loved by all of your guests. Grab the recipe by Vianney Rodriguez clicking the link:

In case you missed it—our Winter Issue is LIVE! 🎉 We’re sharing a quick look at all of the amazing stories featured in t...
07/12/2023

In case you missed it—our Winter Issue is LIVE! 🎉 We’re sharing a quick look at all of the amazing stories featured in this issue. Swipe through to see the previews and click the link in our bio to read the stories + find a pickup location for your very own free copy of the winter issue!

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South Texas BBQ Panel!

🍖🍖🍖 Join us for a private BBQ @teddysbarbecue on September 18th. The Garcia Brothers have put together a one of kind menu. @plutonbrewingcompanytx will be serving there local brews. We have @txqrubs moderating a south Texas bbq panel with @arnietex @riosmokecateringco & @gwsbbq. Click the link in our bio to get your tickets. 🍖🍖🍖

🎉🎉🎉 @beardfoundation Awards were tonight in Chicago. The winner for Best Chef Texas is
. Representing 956 Ana Liz Pulido from @analiz_taqueria in Mission, TX brought home the big prize! Loved your speech
 Viva Mexico and the RGV! 🎉🎉🎉

Join us for the launch of the Edible Rio Grande Valley Issue Dinners! 🎉 Edible Rio Grande Valley is proud to begin a new dinner series featuring the people, the stories and the recipes in our magazine. We will be hosting the dinners at various locations throughout the valley. Good food and great conversation! Our first event will take place on Wednesday, March 20th at 6:30pm at @bodegamcallen. Your ticket includes a 3-course meal, two selections from our curated cocktail menu, and a tasting featuring @blasfemustexas Agave Spirits. We’ll also have a panel with vegan chefs Ingrid Montserrat from @mariacruzcuisine and Amanda Nolan from @sweetcraftvegan. Visit the link in our bio to purchase your ticket today—we look forward to seeing you there! 🎉

Join us for the launch of the Edible Rio Grande Valley Issue Dinners! 🎉 Edible Rio Grande Valley is proud to begin a new dinner series featuring the people, the stories and the recipes in our magazine. We will be hosting the dinners at various locations throughout the valley. Good food and great conversation! Our first event will take place on Wednesday, March 20th at 6:30pm at @bodegamcallen. Your ticket includes a 3-course meal, two selections from our curated cocktail menu, and a tasting featuring @blasfemustexas Agave Spirits. We’ll also have a panel with vegan chefs Ingrid Montserrat from @mariacruzcuisine and Amanda Nolan from @sweetcraftvegan. Visit the link in our bio to purchase your ticket today—we look forward to seeing you there! 🎉

Edible RGV Issue Dinners: Starting February 🎉 Join us for the launch of the Edible Rio Grande Valley Issue Dinners! 🎉 Edible Rio Grande Valley is proud to begin a new dinner series featuring the people, the stories and the recipes in our magazine We will be hosting the dinners at various locations throughout the valley. Good food and great conversation! Our first event will take place on Thursday, February 22nd at 6:30pm at Bodega Tavern & Kitchen in McAllen. Your ticket includes a 3-course meal, two selections from our specially created cocktail menu, and a tasting featuring @blasfemustexas Agave Spirits. Limited seating. Please visit the link in our bio to purchase your ticket today! We look forward to seeing you there.

“Where can I find a copy of the magazine?” You asked—we answered! Head to our website, click the menu, and then click the “Find a Copy” tab to find where our magazine can be picked up all throughout the Rio Grande Valley! Our magazine is available at so many incredible spots throughout our region, so be sure to visit any of these locations to pick up your own copy of our summer issue this week!

Have you heard the news?! Our Summer 2022 issue launches in 3 DAYS! 🎉 Starting Monday, June 6th, our latest issue will be available for pickup at all of your favorite local spots and can also be read online on our website! We’ve got a sneak peek of the cover on our stories so be sure to check it out and take your guess as to what it will be! 😎 We’re so excited for you to see everything we’ve been working on for this magazine. Let us know in the comments where you’ll be picking up your issue next week! âŹ‡ïž

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