Celebrating the Local Food Culture, Season by Season


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Drinks 2018

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From the Blog

Behind The Cellar Door

A Look Behind the Cellar Door

Winter provides a bit of a lull for those of us in the wine industry. Vines fall into a dormant state, conserving energy and resources for the long winter days.

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Let's Cook and Shake!

Browse our extensive online recipe book.

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Wedding Guide

Our favorite vendors will make your wedding experience timeless and flawless.

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Farmers' Market Guide

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Support Local Farmers

Visit edible Reno-Tahoe Farmers' Market Guide! to discover the area's markets where you can purchase from local producers, too!

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Meet the Farmer

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A Taste of History

Restoring local heritage apple groves.

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Michoacan Citrus-marinated Filet of Brisket

(courtesy of Jesus "Chuy" Gutierrez, owner/chef from MariCHUY's Mexican Kitchen, in Reno. Serves 4)

⅓ cup olive oil

Juice of 1 orange

Juice of 4 limes

2 tablespoons cumin

1 tablespoon dried oregano

1 tablespoon cilantro

1 teaspoon salt

2 garlic cloves, chopped

½ cup New Mexico dried chili powder

¼ cup onions, sliced

2 pounds beef brisket

Tortillas, queso fresco, romaine lettuce, and Roma tomato, to serve

Combine olive oil, orange and lime juices, cumin, oregano, cilantro, salt, garlic, chili powder, and onions together in a large pan and stir well. Add brisket and refrigerate for 8 hours. An hour before cooking, remove the brisket from the pan. Barbecue at 370 degrees F for about 25 minutes, or until the internal temperature of the brisket reaches 140 degrees F. Serve with warm tortillas, queso fresco, romaine lettuce, and Roma tomato.