New Mexican cuisine

Cuisine originating from the US state of New Mexico

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New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México.[1][2][3] This Southwestern culinary style is popular beyond the current boundaries of New Mexico, and is found throughout the old territories of Nuevo México and the New Mexico Territory, today the state of Arizona,[4] parts of Texas (particularly El Paso County and the panhandle),[5][6] and the southern portions of Colorado,[7] Utah,[8] and Nevada.[9]

This cuisine had adaptations and influences throughout its history, including early on from the nearby Apache, Navajo, and throughout New Spain and the Spanish Empire, also from French, Italian, Portuguese, and other Mediterranean cuisine, along with early European bed and breakfasts and cafés, furthermore during the American territorial phase from cowboy chuckwagons and Western saloons, additionally after statehood from Route 66 American diner, Mexican-American cuisine, fast food restaurants, and global cuisine.[10][1][11]

Even so, New Mexican cuisine developed in fairly isolated circumstances, which has allowed it to maintain its indigenous, Spanish, Mexican and Latin identity, and is therefore not like any other Latin food originating in the contiguous United States.[12]: 109 [13][14] It can be easily distinguished from Mexican and American cuisines, due to its emphasis on New Mexican spices, herbs, flavors, and vegetables; especially red and green New Mexico chile peppers,[15][16][17] anise (used in bizcochitos),[18] and piñon (used as a snack or in desserts).[19]

It is also identifiable by the presence of foods and dishes that originate in New Mexico, such as Native American frybread-style sopapillas, breakfast burritos, enchilada montada (stacked enchiladas), green chile stew, carne seca (a thinly sliced variant of jerky), green chile burgers, posole (a hominy dish), slow-cooked frijoles (beans, typically pinto or bolita beans), calabacitas (a sautéed zucchini and summer squash dish), and carne adobada (pork marinated in red chile).[20][21][22]

## History

[edit]

Traditional horno outdoor oven

Prior to the establishment of New Mexico's current boundaries, Santa Fe de Nuevo México's land claim encompassed the Pueblo peoples and also oversaw the land of the Chiricahua, Comanche, Mescalero, and Navajo.

The Spaniards brought their cuisine which mingled with the indigenous. They introduced wheat, rice, beef, mutton/lamb, among other foods and flavors, to the native corn, chile, beans, squash, and other indigenous ingredients.[12]: 110–116

During this early development period the horno, an outdoor beehive-shaped earth oven, became ubiquitous in Pueblo and Hispano communities.[23] This distinct history, combined with the local terrain and climate, has resulted in significant differences between the cuisine of New Mexico and somewhat similar styles in Northern Mexico, and other Southwestern US states such as California, Arizona, and Texas.[12][14]

New Mexico's population includes Native Americans who have worked the land for thousands of years, including the farms of the Ancestral Pueblo peoples as well as the modern extant Pueblo, Navajo and Apache. The Hispano explorers included farmers and ranchers as they arrived during the Spanish era in the 16th century, well into the Mexican era which ended in the 19th century.

Americans traded and settled after the Civil War, today groups from Asian and communities have come to New Mexico.[24][25]

When New Mexicans refer to chile they are talking about pungent pods, or sauce made from those pods, not the concoction of spices, meat or beans known as Texas chili con carne.[citation needed] While the chile pod is sometimes spelled chili outside of New Mexico, US Senator Pete Domenici of New Mexico made this state's spelling official as chile, by entering it into the Congressional Record.[26]: 61

One of the first authors to publish a cookbook describing traditional New Mexican cuisine was educator and writer Fabiola Cabeza de Baca Gilbert, who published Historic Cookery in 1931.[27] Her work helped introduce cooking with chiles to the United States more broadly.[28]

## Ingredients

[edit]

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### Chile

[edit]

Main article: New Mexico chile

Chile ristras ripening from green to red Hatch, New Mexico green chiles

New Mexico chile is the defining ingredient of New Mexican food. Chile is New Mexico's largest agricultural crop.[29] Within New Mexico, green chile is also popular in non-New Mexican cuisines including Mexican-style food and American food like cheeseburgers, french fries, bagels, and pizza.[30]

The New Mexico official State Question is "Red or green?"[31] This refers to the choice of red or green chile with an entrée. "Christmas," a relatively new tradition originating in the 1980s,[32] is a request for both (one side covered with green, the other with red).[33] New Mexico red and green chile have such a rich and distinctive flavor that traditional preparations require few additional flavoring ingredients. The essence of New Mexico chile preparation is its simplicity.[34]

The New Mexico green chile is a variety of the chile pepper, Capsicum annuum, and was developed as a recognizable strain in New Mexico by the late nineteenth century. It is available today in several distinct and selectively-cultivated strains called cultivars.

The chile pepper is grown in the state's very high altitude (4,000–8,000 ft) and dry, hot climate. Much like grapes for wine, these growing conditions contribute, along with genetics, to giving New Mexico green chile its distinctive deep green color, texture, and flavor.

The climate of New Mexico tends to increase the capsaicin levels in the chile pod compared to pods grown in other regions. This results in the possibility of hotter varieties. New Mexico green chiles can range from mild to extremely hot.[35]

At harvest time (August through the middle of October) green chile is typically roasted, peeled and frozen for the year ahead. Chile is such a staple in New Mexico that many national restaurant chains offer New Mexico chile at their New Mexico locations.[30]

New Mexico red chile is simply the fully ripened green chile pepper. As it ripens, it first turns orange and then quickly turns red. As it does so, the skin thickens and fuses to the inner fruit or "meat" of the pepper. This means that, for the red pepper to be enjoyable, it must first be dried and then blended into a puree. The puree can be made using full red chile pods or red chile powder (which is made by finely grinding the dried pod).

The purée is not edible until cooked as red chile sauce. This is made by cooking the puree with garlic, salt – and occasionally oregano – and has the consistency of tomato soup. Discerning native New Mexicans prefer sun-dried over oven-dried red chile, as the oven-drying process gives it a non-traditional smoky flavor and a dark maroon color.

Red chile peppers are traditionally sun-dried in bundles called ristras, which are a common decorative sight on porches and in homes and businesses throughout the Southwest.[36] The process of creating the ristra is highly labor-intensive, so in recent decades it has become a predominantly decorative item.

The bulk of New Mexico chile is grown in the Hatch Valley in the south of the state, in and around the village of Hatch. It is also grown along the entire Rio Grande Valley, and Chimayo in the north is also well known for its chile.[37]: 15–46

### Piñon

[edit]

Typical New Mexico street scene with a truck (in this case a van) selling piñon nuts

Piñones, or piñon nuts, are a traditional food of Native Americans and Hispanos in New Mexico that is harvested from the ubiquitous piñon pine shrub.[38] The state of New Mexico protects the use of the word piñon for use with pine nuts from certain species of indigenous New Mexican pines.[19] The harvest doesn't generally arrive in full force until after New Mexico’s first freeze of the winter.[39]

### Other ingredients

[edit]

Raw blue corn

Wheat flour tortillas are more prevalent in New Mexico cuisine as a table bread than corn tortillas.[40]: 131–133 However, corn tortillas, corn tortilla chips, and masa are the foundations of many traditional New Mexico dishes, and are sometimes made of blue corn.[41] Common traditional dishes include enchiladas, tacos, posole, tamales, and sopaipillas and honey served with the meal.

Corn (maize) remains a staple grain, the yellow sweet corn variety is most common in New Mexico, though white is sometimes used, and blue and red flint corn varieties are used for specialties like atole and blue-corn tortilla chips. Kernel corn and corn on the cob are frequent side dishes, as in the American South.

Corn is not a frequent component of New Mexico salsa or pico de gallo, and is usually a separate side dish in and of itself.

Anise is common in some desserts, especially the state cookie, the bizcochito.

Cilantro, a pungent green herb (also called Mexican or Chinese parsley, the seeds of which are known as coriander) used fresh in salsas, and as a topping for virtually any dish; not common in traditional New Mexican cuisine, but one of the defining tastes of Santa Fe style.

Cumin, the quintessential "Mexican food" spice, is used very differently in New Mexican food, usually reserved for spicing ground beef and sometimes other meats for burritos, tacos, and nachos. It is not used to flavor red and green chile sauces. Oregano is a sparingly used but common herb in traditional New Mexican dishes.

The early Spanish Colonies along the Rio Grande River in New Mexico used safflower as a substitute for saffron in traditional recipes. An heirloom variety originating from Corrales, New Mexico, called "Corrales Azafran" is still cultivated and used as a saffron substitute in New Mexican cuisine.[42][43]

## Foods and dishes

[edit]

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Biscochitos, the state cookie of New Mexico Chile con queso

* Albóndigas (meatball soup) – traditionally made with beef broth, ground pork or beef, vegetables and rice. Also known as sopa de albóndigas. Albóndigas is the term for the dish as well as the meatball itself.[44]: 184–186
* Arroz dulce – sweet rice pudding, a traditional Northern New Mexican dessert, primarily popular in traditional homes, and rarely found in restaurants. Rice is generally cooked in milk and water. Then, simmered with sugar and raisins, garnished with cinnamon, and served hot.
* Atole – a thick, hot gruel made from blue corn meal in New Mexico.
* Bizcochito – anise-flavored cookie sprinkled with cinnamon sugar, traditionally made with lard.[13] It was developed by residents of New Mexico over the centuries from the first Spanish colonists of what was then known as Santa Fe de Nuevo México. Although bizcochitos may sometimes be found at any time of year, they are a traditional Christmas cookie.[12]: 111–112
* Burrito – the New Mexico burrito is a white-flour tortilla with fillings of meat, such as pork carnitas, chicken, ground or shredded beef, or carne adovada, refried pinto beans, or both meat and beans, along with red or green chile.[45]
* Breakfast burrito – a breakfast version of the above, typically including scrambled eggs, potatoes, red or green chile, cheese (usually Cheddar), and sometimes bacon or sausage; originated in Santa Fe, New Mexico.

A smothered, Christmas-style breakfast burrito from Tia Sophia's diner in Santa Fe, New Mexico

* Cactus fries: Prickly pear cactus nopales cut into strips and french-fried or deep fried, and served with dipping sauce.

Cactus fries with a side of prickly pear sauce

* Calabacitas: Chopped summer squash (calabas) with onions, garlic, yellow corn, green chile, sauteed in oil.[13]
* Caldillo – a thin, green or red chile stew or soup of meat (usually beef, often pork or a mixture), potatoes, and chiles. Sometimes called caldito, especially as a side dish. Both terms are diminutive forms of the Spanish word, caldo, for soup.[46]
* Capirotada – a bread-pudding dessert, traditionally made during Lent festivities. Capirotada is made of toasted bread crumbs or fried slices of birote or bolillo bread, then soaked in a syrup made of melted sugar, or piloncillo, and cinnamon. It usually contains raisins, and possibly other fruits and nut bits. Finely grated cheese may be added when it's still hot from the oven, so that it melts. Served warm or cold.[44]: 354–355
* Carne adovada – cubes of pork that have been marinated and slow cooked in red chile sauce, garlic and oregano.[13]
* Carne asada – roasted or broiled meat (often flank steak), marinated.[13]
* Carne seca – literally translated to "dried meat", in New Mexican cuisine refers to a unique style of thinly sliced jerky which has a cracker or potato chip-like texture.[22]
* Carnitas – grilled or broiled cubes of pork, traditionally smothered with red or green chile sauce and served as and entree.
* Chalupa – originating in California-style Mexican cuisine, a corn tortilla fried into a bowl shape and filled with shredded chicken or other meat or beans, and usually topped with guacamole and salsa.[44]: 125–126 (another vegetable-laden version called taco salads; compare with tostadas.)
* Chicharrones – deep-fried pieces of pork trimmings usually including a layer of meat.
* Chile con queso – chile and melted cheese mixed into a dip.[47]
* Chiles rellenos – whole green chiles stuffed with cheese, dipped in egg batter, and fried.[48] This dish varies from other Mexican-style cuisines in that it uses the New Mexican chile, rather than a poblano pepper.
* Chile sauce – sauce made from red or green chiles usually served hot. Green chile is made with chopped, roasted fresh or frozen green chiles, while red chile is made from dried, roasted and pulverized ripe (red) chiles.[45]

Chile is one of the most definitive differences between New Mexican and other Mexican and Mexican-American cuisines (which often make a different green chile sauce from tomatillos).

New Mexican cuisine uses chile sauce as taco sauce, enchilada sauce, burrito sauce, etc. (though any given meal may use both red and green varieties for different dishes). A thicker version of green chile with onions and other additions is called green chile stew and is popular in Albuquerque-style New Mexican food.[13]

The green chile sauce can sometimes be hotter than its red counterpart, though this depends entirely on the chile varieties used.

* Chimichanga – a small, deep-fried meat and (usually) bean wheat-tortilla burrito, also containing (or smothered with) chile sauce and cheese; popularized by the Allsup's convenience store chain with a series of humorous commercials in the 1980s with candid footage of people attempting and failing to pronounce the name correctly.

Chimichangas, like flautas and taquitos, are a fast-food adaptation of traditional dishes in a form that can be stored frozen and then quickly fried as needed; they are also rigid and easily hand-held, and thus easy to eat by people while walking or driving.

* Chorizo – a spicy pork sausage, seasoned with garlic and red chile, usually used in ground or finely chopped form as a breakfast side dish or quite often as an alternative to ground beef or shredded chicken in other dishes.[13]
* Empanadita (small empanada) – a pasty or turnover filled with sweet pumpkin, fruit, or minced meat, spices and nuts.[13]

Stacked-style blue-corn chicken enchiladas smothered in red chile sauce with posole and pinto beans

* Enchiladas – corn tortillas filled with chicken, meat or cheese. They are either rolled, or stacked, and covered with chile sauce and cheese.[44]: 216–220 [12]: 109
* Enchiladas montandas, or stacked enchilada – usually covered with either red or green chile sauce, and optionally topped with a fried egg.[22] These stacked enchiladas are also common with blue-corn tortillas.
* Fish – being landlocked, New Mexico has no native seafood tradition, but freshwater fish are not uncommon entrees, especially trout. Crayfish are found in New Mexico.[49] In the southeast of the state, crayfish tails are also consumed, as in Texas and Louisiana. While the native population made use of freshwater shellfish since prehistoric times,[dubious - discuss] they are not common in modern New Mexico cuisine, though it has adapted various seafood items (e.g., shrimp tacos are common in restaurants).
* Flan – a caramel custard.
* Flauta – a small, tightly rolled, fried corn tortilla filled with ground beef, chicken, pork or turkey and served topped with guacamole and sour cream. Compare chimichanga and taquito.[45]
* Frijoles (whole pinto beans) – along with Spanish rice, frijoles are the standard side served with any entrée. Traditional New Mexico beans are cooked very simply with salt pork and garlic.[50] Frijoles are often served whole in New Mexico, rather than as refried beans (Frijoles refritos).[51]
* Frijoles refritos (refried beans) – whole cooked beans are fried in bacon fat and mashed until they turn into a thick paste. Also known as simply refritos and often served with a topping of cheese.[50]

Frito pie at Five & Dime General Store on the Santa Fe Plaza

* Frito pie – a Tex-Mex casserole, made of red chile sauce, sometimes with meat and or pinto beans, atop a bed of Fritos (or similar) corn chips, topped with cheese, usually topped also with shredded lettuce, chopped tomato, and onion.

Although a Texas invention, it has become popular in New Mexico, and typically uses New Mexican red chile in the state.[41][52]

* Green chile cheeseburger – widely considered the New-Mexican variety of cheeseburger, it is a regular hamburger topped with melted cheese and either whole or chopped green chile. The flavor is very distinctively New Mexican when compared to other types of hamburgers, and is even offered in the region by major fast food chains.[53][54]
* Green chile cheese fries – a New Mexican variant to traditional cheese fries, fries served smothered with green chile sauce and topped with cheese.
* Green chile stew – similar to caldillo with the use of green chile. Standard ingredients are coarsely-chopped green chile, ground or cubed beef, ground or cubed pork, potato, diced tomato, onion, garlic, and chicken or beef stock.[13] The stew often contains coarsely-chopped carrots or other vegetables. [55]
* Frybread – a traditional thick flatbread of deep-fried dough, developed by the Navajo people after the "Long Walk", when they were forcibly relocated to Bosque Redondo, New Mexico. Served as a snack with honey or for making Navajo tacos. The New Mexico sopaipilla is a variant of this.
* Guacamole – the traditional New Mexico version is avocados smashed or blended with a very small amount of the following: finely chopped onion, tomato, garlic, salt and lemon juice.[45]
* Huevos rancheros – fried eggs any style on corn tortillas, smothered with red or green chile sauce, topped with shredded cheddar cheese, often served with potatoes or pinto beans. Flour tortillas on the side come standard.[13]
* Jalapeño – a small, thick chile pepper, ranging from mild to painfully hot. In New Mexican food they are used chopped (fresh) in salsa and guacamole or as a topping (either pickled or fresh) for nachos.
* Natillas – soft custard-like dessert made from egg whites, milk, white sugar, vanilla, nutmeg, and cinnamon, cooked while whisking on a stove top and served either warm or cold.[26]: 115
* Navajo taco – A taco made with frybread, rather than a tortilla.
* Panocha – a pudding made from sprouted wheat flour and piloncillo. The sprouted-wheat flour was historically called panocha flour, or simply panocha,[44]: 26 but this has become a slang term for 'vagina'.
* Pastelitos ('little pies') – a thin pie baked on flat cookie sheet with dried fruit and spices, usually cut into small squares.
* Pico de gallo (rooster's beak) – a cold salsa with thick-chopped fresh chiles, tomatoes, onions and cilantro, without a tomato-paste base as in commercial packaged salsas, never contains vinegar.[44]: 176
* Posole – a thick stew made with hominy and pork. Chicken in lieu of pork is a popular variation. It is simmered for hours with pork or chicken and then combined with red or green chile[13] and other ingredients such as onion, garlic, and oregano. Native New Mexicans include off-cuts of pork (especially pork rinds and pigs feet) in the pork version. They also prefer to use the un-popped hominy kernel, either blue or white, which goes by the same name as the dish, "posole". The un-popped kernels are boiled separately from the other ingredients until the kernels pop revealing the hominy-like form. To New Mexicans, posole is one of the most important of Christmas traditions.[44]: 266–269 The Mexican spelling pozole is uncommon in New Mexico.
* Quelites – a traditional New Mexico side dish made with spinach sauteed in bacon fat with onion, garlic, pinto beans, and crushed, red, New Mexico chile flakes.[56] Wild lamb's quarters were the original leafy green for this dish, but now it is extremely rare to find quelites made with them.
* Quesadilla – a grilled cheese sandwich of sorts in which two flour tortillas, or one folded, are used instead of bread. It is often lightly oiled and toasted on a griddle to melt the cheese, then served with either salsa, pico de gallo, chile, guacamole, and sour cream, as an appetizer or entrée.Sopaipillas
* Sopaipilla (or sopapilla) – a puffed fried quick bread with a flavor similar to Indian fry bread. The New Mexico version is very large. It is served as a standard table bread at New Mexican restaurants with a squeeze bottle of honey or honey butter. Prior to the Great Depression in the 1930s, they were served with jelly or jam, and honey was used as a substitute and from then on became the traditional accompaniment. They can also become an entrée by stuffing them with savory ingredients such ground beef, shredded chicken, and refried beans.[44]: 127–131 [13]
* Stuffed sopapilla – a standard New Mexico entrée, stuffed with various fillings, covered with melted cheddar cheese, usually smothered with red or green chile sauce and topped with shredded iceberg lettuce and diced tomatoes. Fillings include pinto beans, ground beef, shredded beef, shredded chicken, potatoes, spanish rice, and carne adovada.
* Spanish rice: rice (arroz) with a tomato base and other ingredients, usually a mild dish, but may also be made spicy. Traditional New Mexico versions are made with long-grain rice, onion, and garlic. Rice may also be served in other fashions, and recipes vary.
* Salsa – an uncooked mixture of chiles/peppers, tomatoes, onions, frequently blended or mixed with tomato paste to produce a more sauce-like texture than pico de gallo; usually contains lemon juice or vinegar in noticeable quantities.

The green-chile variant usually is mostly green chile and without tomatoes, though some varieties may use some cooked tomatillos; the style does not use avocado (which is very common in California green salsa).

The New Mexico and California styles share a typically large amount of cilantro added to the mix. The word simply means 'sauce' in Spanish.

* Salsa picante, or picante sauce – a thin, vinegary, piquant (thus its name) sauce of pureéd red peppers and tomatoes with spices, reminiscent of a combination of New Mexico-style chile sauce and Louisiana-style tabasco pepper sauce. (Note: American commercial food producers have appropriated the term to refer simply to spicy packaged salsa.)

Its place in Mexican, Tex-Mex and Californian food, where it is extremely common, especially as a final condiment to add more heat, has largely been supplanted by chile, especially red chile, in New Mexican cuisine.

* Taco – a corn tortilla fried into a trough shape, it is filled with meats or beans, and fresh chopped lettuce, onions, tomatoes, and cheese.

The term can also refer to the soft, rolled flour-tortilla variety popularized by fast-food chains (a soft taco), and the flat, unfried corn style favored in Mexico (a "street taco"), but most corn tortillas for tacos are fried in New Mexican cuisine.

The entire taco is not fried (a Mexican style known as taco dorado), just the shell. Compare taquito, tostada.

* Tamal (plural tamales, often anglicized as tamale singular) – meat rolled in cornmeal dough (masa), wrapped traditionally in corn husks (waxed paper is sometimes used for commercial versions), and steamed.

Although there are many variations, the standard New Mexico tamal filling is shredded pork cooked in red chile sauce. New-Mexican tamales typically vary from other tamal styles in that red chile powder is typically blended into the masa.

* Taquito – a tightly rolled, deep-fried variant of the corn-tortilla taco, usually filled with beef or chicken; essentially the same as a Mexican taco dorado, but rolled into a tube shape rather than fried in wedge shape. Sometimes misspelled taquita. Compare chimichanga and flauta.
* Torta de huevo – a whipped-egg and wheat-flour pancake, typically topped with red chile, and often and it is then served with fideo (a vermicelli-style noodle), quelites (wild spinach), and beans. It is a traditional dish for Fridays during Lent; some New Mexican restaurants offer it as their Lenten special.
* Tortilla – a flatbread made predominantly either of unbleached white wheat flour or of cornmeal, with wheat flour tortillas the most common in ordinary use.[41] New Mexico-style flour tortillas are typically thicker and less chewy than those found in Sonora, Mexico.[40]: 133 Nevertheless, blue-corn tortillas are a quintessential New Mexico-style tortilla.[44]: 118–119
* Tostada – a corn tortilla is deep fried flat until hard and crispy and covered with refried beans, cheese, lettuce, and tomato, with additional toppings such as sour cream and guacamole also added.[1]

### Alcohol

[edit]

See also: List of breweries in New Mexico

New Mexico wine includes Gruet Winery, which produces sparkling wine.[57][58]

## Restaurants

[edit]

See also: Category:Restaurants in New Mexico and List of restaurants in Albuquerque, New Mexico

There have been several restaurants and restaurant chains serving New Mexican cuisine.

* Blake's Lotaburger
* El Modelo
* Frontier Restaurant
* Garduño's
* Little Anita's
* Mac's La Sierra
* Mac's Steak in the Rough
* Owl Bar and Cafe
* Twisters
* Sadie's

## See also

[edit]

* New Mexico portal
* Food portal

* Ancient Pueblo peoples
* Apache people
* Cuisine of the Southwestern United States
* Hispanos of New Mexico
* Navajo people
* List of breweries in New Mexico
* New Mexican English
* New Mexican Spanish
* New Mexico
* New Mexico chile
* New Mexico music
* New Mexico wine
* Pueblo
* Puebloan people
* Pueblo music

## References

[edit]

1. ^ a b c Casey, C. (2013). New Mexico Cuisine: Recipes from the Land of Enchantment. University of New Mexico Press. ISBN 978-0-8263-5417-4. Retrieved March 19, 2018.
2. ^ Swentzell, R.; Perea, P. M. (2016). The Pueblo Food Experience Cookbook: Whole Food of Our Ancestors. Museum of New Mexico Press. ISBN 978-0-89013-619-5. Retrieved March 19, 2018.
3. ^ Nostrand, R. L. (1996). The Hispano Homeland. University of Oklahoma Press. p. 13\. ISBN 978-0-8061-2889-4. Retrieved March 19, 2018.
4. ^ Totiyapungprasert, Priscilla (August 16, 2021). "Where to find seasonal Hatch green chile peppers in metro Phoenix". azcentral.com and The Arizona Republic. Retrieved March 17, 2024.
5. ^ Kolenc, Vic (July 2, 2015). "Johnny Rockets burger chain entering El Paso; Blake's Lotaburgers expanding". El Paso Times. Retrieved March 17, 2024.
6. ^ Bartlett, Melissa (July 27, 2021). "I'm Excited Because Hatch Green Chile Season is Here in Amarillo". Mix 94.1. Retrieved March 17, 2024.
7. ^ "Broncos, Aramark unveil food, beverage and technology upgrades at Empower Field at Mile High, including Apple Pay". Denver Broncos. September 14, 2019. Retrieved March 17, 2024.
8. ^ Severson, George (April 1, 2023). "Green Chile House delights the tastebuds with authentic southwestern menu". ABC4 Utah. Retrieved March 17, 2024.
9. ^ Rinella, Heidi Knapp (August 6, 2020). "Sprouts won't roast Hatch chile this year, but Carlito's Burritos will". Las Vegas Review-Journal. Retrieved March 17, 2024.
10. ^ Taylor, C. (2016). Moon Route 66 Road Trip. Travel Guide. Avalon Publishing. p. 361\. ISBN 978-1-63121-072-3. Retrieved March 19, 2018.
11. ^ New Mexico Magazine. Vol. 90\. New Mexico Department of Development. July 2012. Retrieved March 19, 2018.
12. ^ a b c d e Arellano, Gustavo (2013). Taco USA: How Mexican Food Conquered America. Simon & Schuster. ISBN 9781439148624. Retrieved January 18, 2018 - via Google Books.
13. ^ a b c d e f g h i j k l Laine, Don; Laine, Barbara (2012). Frommer's National Parks of the American West. Wiley. ISBN 9781118224540. Retrieved January 18, 2018 - via Google Books.
14. ^ a b Sutter, Mike (September 14, 2017). "Review: Need a break from Tex-Mex? Hit the Santa Fe Trail". Mysa. Retrieved March 19, 2018.
15. ^ "Local Obsession: New Mexican Hatch Chile". Video. April 30, 2022. Retrieved April 30, 2022.
16. ^ Tanis, David (October 14, 2016). "Inside New Mexico's Hatch Green Chile Obsession". Saveur. Retrieved April 30, 2022.
17. ^ Larese, Steve (July 1, 2013). "New Mexico Chile: America's best regional food?". USATODAY. Retrieved April 30, 2022.
18. ^ Jamison, Cheryl Alters (October 4, 2013). "A Classic Biscochitos Recipe". New Mexico Tourism & Travel. Retrieved July 8, 2018.
19. ^ a b Piñon Nut Act (PDF) (Act). 1978. Retrieved June 25, 2018.
20. ^ "8 quintessential New Mexican foods we wish would go national". Matador Network. May 27, 2011. Retrieved May 7, 2018.
21. ^ "State Symbols". New Mexico Secretary of State. July 3, 2018. Retrieved July 8, 2018.
22. ^ a b c "Albuquerque". Bizarre Foods: Delicious Destinations with Andrew Zimmern. Season 3. Episode 15. Retrieved May 7, 2018.
23. ^ Green, Rayna (1999). The British Museum Encyclopedia of Native North America. London: British Museum Press. p. 4\. ISBN 0-253-33597-3. Retrieved June 2, 2012.
24. ^ Feske, Esther. License to Cook New Mexico Style, Penfield Press, 1988, p. 5
25. ^ Cheek, Lawrence W. (2007). Santa Fe, Taos and Northern Pueblos. Compass American Guides. pp. 200–202. ISBN 9781400018666. Retrieved August 9, 2017 - via Google Books.
26. ^ a b Jamison, Cheryl A.; Jamison, Bill (2014). The Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico. Rowman & Littlefield. ISBN 9781493009206.
27. ^ DeWalt, Rob (October 22, 2014). "Origins of Southwest Food". Santa Fe Reporter. Retrieved January 24, 2017.
28. ^ Finney, Teresa (May 5, 2016). "Let's Give More Credit to Mexican Chefs, Shall We?". Taste Talks. Northside Media. Retrieved January 24, 2017.
29. ^ "Chile Pepper Info, Products, & Recipes". All About New Mexico. Retrieved July 23, 2010.
30. ^ a b "Some like it hot: Green chile tour of New Mexico". Lonely Planet. July 20, 2010. Retrieved February 13, 2014.
31. ^ "New Mexico Statutes". New Mexico State Legislature. Sections 12-3-4 L & M. Retrieved January 25, 2018 - via LawServer.com.
32. ^ Boyle, Molly (April 5, 2019). "Old World hospitality, New World cuisine: The story of Tomasita's, Atrisco Café, Tia Sophia's, and the Plaza Café". Santa Fe New Mexican.
33. ^ Sulem, Matt (May 11, 2016). "Green or Red: What Your Chile Choices Say About You in Santa Fe". The Daily Meal. Archived from the original on May 12, 2016. Retrieved January 25, 2018.
34. ^ Casey, Clyde (2013). Red or Green: New Mexico Cuisine. Albuquerque: University of New Mexico Press. ISBN 9780826354167. Retrieved January 25, 2018 - via Google Books.
35. ^ "Locate New Mexico Chile". NMChileAssociation.com. New Mexico Chile Association. 2018. Retrieved January 26, 2018. An index of vendors of certified New Mexico chile within and outside the state.
36. ^ "Chile Ristras". National Park Service, U.S. Department of the Interior. August 31, 2017. Archived from the original on September 3, 2017. Retrieved January 25, 2018.
37. ^ Urig, Kelly (2015). New Mexico Chiles: History, Legend and Lore. Arcadia Publishing. ISBN 9781625853530. Retrieved August 9, 2017 - via Google Books.
38. ^ Lanner, Ronald M. (1981). The Piñon Pine: A Natural and Cultural History. University of Nevada Press. p. 104\. ISBN 9780874170665.
39. ^ Carl, David (September 15, 2017). "New Mexicans excited for this year's first piñon crop". KOAT.com. Retrieved May 5, 2019.
40. ^ a b Peña, Devon; Calvo, Luz; McFarland, Pancho; Valle, Gabriel R. (2017). Mexican-Origin Foods, Foodways, and Social Movements: Decolonial Perspectives. University of Arkansas Press. ISBN 9781610756181. Retrieved January 29, 2018.
41. ^ a b c Arellano, Gustavo (March 26, 2014). "15 Signs You Grew Up Eating (New) Mexican Food in New Mexico". OC Weekly. Archived from the original on March 26, 2016. Retrieved January 26, 2018.
42. ^ "Corrales Azafrán - Native-Seeds-Search". shop.nativeseeds.org.
43. ^ "NS/S Herb Seeds - Corrales Azafran". ARBICO Organics. Archived from the original on February 25, 2015.
44. ^ a b c d e f g h i Dent, Huntley (1993). Feast of Santa Fe: Cooking of the American Southwest. Simon and Schuster. ISBN 9780671873028. Retrieved August 10, 2017 - via Google Books.
45. ^ a b c d Poore, Anne (August 3, 1978). "New Mexican Food - Unique and flavorful". Santa Fe New Mexican. pp. 25–26. Retrieved February 15, 2018.
46. ^ "Caldito de Calabacita". May 16, 2020.
47. ^ DeWitt, Dave (2014). Dishing Up® New Mexico: 145 Recipes from the Land of Enchantment. Storey Publishing. p. 111\. ISBN 9781612122519. Retrieved January 27, 2018.
48. ^ New Mexico Cookery. New Mexico State Land Office, Bureau of Publicity. 1916. p. 43. Retrieved January 26, 2018.
49. ^ Huner, Jay (1994). Freshwater Crayfish Aquaculture in North America, Europe, and Australia: Families Astacidae, Cambaridae, and Parastacidae. CRC Press. p. 47\. ISBN 9781560220398. Retrieved January 29, 2018.
50. ^ a b MacNiven Cameron, Sheila (2017). The Best from New Mexico Kitchens. University of New Mexico Press. ISBN 9780826359599. Retrieved January 29, 2018.
51. ^ Bell, Brian (2004). New Mexico. Langenscheidt Publishing Group. p. 74\. ISBN 9789814120777. Retrieved January 29, 2018.
52. ^ "These 11 Restaurants Serve the Best Frito Pie in New Mexico". OnlyInYourState. Retrieved June 13, 2018.
53. ^ Stern, Jane; Stern, Michael (2009). 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them. Houghton Mifflin Harcourt. p. 324\. ISBN 9780547059075. Retrieved January 29, 2018.
54. ^ Motz, George (2016). The Great American Burger Book: How to Make Authentic Regional Hamburgers at Home. Abrams. ISBN 9781613129425. Retrieved January 29, 2018.
55. ^ "This dish is hearty enough to warm you on a cold winter night". Retrieved November 12, 2022.
56. ^ Arellano, Juan Estevan (2014). Enduring Acequias: Wisdom of the Land, Knowledge of the Water. University of New Mexico Press. p. 183\. ISBN 9780826355089. Retrieved January 26, 2018.
57. ^ Signer, Rachel (February 4, 2016). "America's Best Sparkling Wine Surprisingly Comes From New Mexico". VinePair. Retrieved December 26, 2022.
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State of New Mexico

Santa Fe (capital)

Topics|

* Index
* Census-designated places
* Cuisine
* Bizcochito
* Chile
* Culture
* Delegations
* Geography
* Government
* History
* Nuevo México
* Territory
* Landmarks
* Military
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* Civil War
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* Music
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* Hispanos
* Pueblos and Tribes
* Paleontology
* Symbols
* Tourist attractions
* Transportation

Society|

* Abortion
* Climate change
* Crime
* Demographics
* Economy
* Education
* Elections
* Gun laws
* Homelessness
* LGBT rights
* Literature
* Politics

Regions|

* Apachian zone
* Central New Mexico
* Chicoma Mountain
* Chihuahuan Desert
* Colorado Plateau
* Eastern New Mexico
* Llano Estacado
* Manzano Mountains
* Mogollon Plateau
* Northern New Mexico
* Permian Basin
* Rio Grande
* Rocky Mountains
* San Juan Basin
* San Luis Valley
* Sandia Mountains
* Shortgrass prairie
* Sangre de Cristo Mountains
* Wheeler Peak (highest point)
* Southwestern New Mexico

Cities|

* Alamogordo
* Albuquerque (Metropolitan Area)
* Aztec
* Artesia
* Bloomfield
* Carlsbad
* Clovis
* Corrales
* Deming
* Española
* Farmington
* Gallup
* Grants
* Hobbs
* Kirtland
* Las Cruces
* Las Vegas
* Los Alamos
* Los Lunas
* Lovington
* Portales
* Raton
* Rio Rancho
* Roswell
* Ruidoso
* Santa Fe
* Silver City
* Socorro
* Sunland Park
* Taos
* Tucumcari

Counties|

See: List of counties in New Mexico

* Bernalillo
* Catron
* Chaves
* Cibola
* Colfax
* Curry
* De Baca
* Doña Ana
* Eddy
* Grant
* Guadalupe
* Harding
* Hidalgo
* Lea
* Lincoln
* Los Alamos
* Luna
* McKinley
* Mora
* Otero
* Quay
* Rio Arriba
* Roosevelt
* San Juan
* San Miguel
* Sandoval
* Santa Fe
* Sierra
* Socorro
* Taos
* Torrance
* Union
* Valencia

New Mexico portal

* v
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Mexican cuisine

List of Mexican dishes

Soups
and stews|

* Birria
* Caldo de pollo
* Caldo de queso
* Caldo de siete mares
* Caldo tlalpeño
* Caldo Xóchitl
* Chileatole
* Clemole
* Cocido
* Lime soup
* Manchamanteles
* Menudo
* Mole de olla
* Pozole
* Sopa de fideo
* Sopa de nopal
* Tortilla soup

Rice dishes|

* Arroz a la tumbada
* Arroz blanco
* Arroz negro
* Arroz poblano
* Arroz rojo
* Morisqueta

Bean dishes|

* Borracho beans
* Frijoles charros
* Frijoles negros
* Frijoles Puercos
* Refried beans

Egg dishes|

* Huevos a la mexicana
* Huevos divorciados
* Huevos motuleños
* Huevos rancheros
* Machacado con huevo

Vegetable
dishes|

* Chile relleno
* Chiles en escabeche
* Chiles en nogada
* Chipotle
* Elote
* Esquites
* Guasanas
* Nopal asado
* Rajas con crema
* Romeritos
* Tortita de papa

Meat dishes|

* Al pastor
* Barbacoa
* Cabrito
* Discada
* Entomatada
* Mixiote
* Moronga
* Pastel azteca
* Relleno negro
* Tripas

Poultry|

* Arroz con pollo
* Patitas
* Escabeche oriental
* Mole poblano
* Pollo motuleño
* Tinga de pollo

Pork|

* Adobada
* Calabacitas con puerco
* Carne de chango
* Carnitas
* Chicharrón en salsa
* Chileajo de cerdo
* Chilorio
* Chorizo
* Cochinita pibil
* Cueritos
* Poc chuc

Beef|

* Alambre
* Aporreadillo
* Albóndigas al chipotle
* Beef brain
* Beef tongue
* Cabeza
* Carne a la tampiqueña
* Carne asada
* Carne seca
* Criadillas
* Machaca
* Milanesa
* Pachola
* Picadillo
* Puntas
* Quesobirria
* Salpicón
* Tinga de res

Seafood|

* Aguachile
* Cahuamanta
* Camarones al ajillo
* Ceviche
* Huachinango a la Veracruzana
* Mixmole de pescado
* Mojarra frita
* Pan de cazón
* Pescadito
* Pescado al ajillo
* Pulpo a la campechana

Other
protein dishes|

* Chahuis
* Chapulines
* Escamoles
* Huitlacoche
* Jumiles
* Maguey worm

Cheese dishes|

* Chicharrón de queso
* Quesadilla
* Queso en salsa
* Queso flameado

Antojitos|

* Empalme
* Enchilada
* Guajolota
* Nachos
* Quesadilla
* Taco
* Taquito

Corn dough|

* Cazuelita
* Chalupa
* Chilaquiles
* Chimichanga
* Chochoyote
* Corn tortilla
* Corunda
* Doblada
* Duros
* Gordita
* Huarache
* Molote
* Panucho
* Papadzules
* Piedra
* Salbut
* Sope or Memela
* Tamale
* Tlacoyo
* Tlayuda
* Tostada
* Totopo

Wheat dough|

* Burrito
* Cemita
* Gringas
* Mollete
* Pambazo
* Paste
* Sincronizada
* Torta
* Wheat tortilla

Sauces and
condiments|

* Adobo
* Mole
* Mole blanco
* Mole poblano
* Mole verde
* Recado rojo
* Salsa
* Salsa verde

Desserts
and sweets|

* Agave syrup
* Alegría
* Alfajor
* Arroz con leche
* Bionico
* Brazo gitano
* Cajeta de Celaya
* Capirotada
* Chongos zamoranos
* Churros
* Cocada
* Coyotas
* Flan de leche
* Dulce de leche
* Fried ice cream
* Mango con chile
* Marquesita
* Mazapán
* Nicuatole
* Orejas
* Panela
* Polvorón
* Tres leches cake
* Turrón

Salads|

* Caesar salad
* Curtido
* Nopalitos
* Guacamole
* Pico de gallo

Breads|

* Bolillo
* Buñuelo
* Cemita
* Cochinito de piloncillo
* Cocol
* Concha
* Pan de muerto
* Pan dulce
* Rosca
* de reyes
* Sandwich roll

Beverages|

* Agua de Jamaica
* Atole
* Beer
* Café de olla
* Chamoyada
* Champurrado
* Curado
* Horchata
* Licuado
* Margarita
* Mexican tea culture
* Ponche
* Popo
* Pozol
* Tascalate
* Tejate
* Tejuino

Variants|

| Regional|

* Chiapas
* Oaxaca
* Mexico City
* Veracruz

|

Fusion and diaspora|

* American
* Korean-Mexican
* New Mexican
* Tex-Mex
* Baja Med

Historical|

* Aztec
* Maya

* Comal
* Escuela de Gastronomía Mexicana
* Taco stand

* Food portal
* Mexico portal
* Category
* Commons
* Cookbook
* WikiProject

* v
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* e

Cuisine of the United States

Historical|

* Cuisine of the Thirteen Colonies
* Thanksgiving dinner

Regional|

| General|

* List of regional dishes of the United States
* List of regional beverages of the United States

|

Northeast|

* Mid-Atlantic
* New Jersey
* New York
* New York City
* Pennsylvania
* Allentown
* Philadelphia
* New England

South|

* Appalachia
* Floribbean
* Kentucky
* Louisiana
* Cajun
* Creole
* New Orleans
* Lowcountry
* Texas
* Barbecue in Texas
* Tex-Mex

Midwest|

* Chicago
* Kansas City-style barbecue
* North Dakota
* Michigan
* Minnesota
* Ohio
* Cincinnati chili
* Omaha
* St. Louis
* Wisconsin

West|

* California
* California cuisine
* Southwestern
* New Mexican
* Pacific Northwestern
* Hawaii

Territories|

* Puerto Rico

Ethnic|

* African American
* American Cambodian
* American Chinese
* American Jewish
* Cajun
* Filipino-American
* Greek-American
* Italian-American
* Mexican-American
* Native American
* New Mexican (Neomexicano and Pueblo)
* Pennsylvania Dutch
* Tejano
* Tlingit

List articles|

* American foods
* American breads
* American cheeses
* American desserts
* American regional and fusion cuisines
* American sandwiches
* American breakfast foods
* Foods of the Southern United States
* Soul foods and dishes

Miscellaneous|

* Barbecue
* Christmas food
* Fast food

Drinks|

* Sweet tea
* Root beer
* Coca-Cola
* Egg cream
* Milkshake
* Shirley Temple
* Italian soda
* Pepsi
* American tea culture

Category: American cuisine

* v
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* e

Cuisines

Continental|

* African
* North
* West
* list
* Americas
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* North
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* list
* Asian
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* list
* European
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* list
* Oceanian
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National and
regional|

* Afghan
* Albanian
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* American
* Californian
* Floribbean
* Hawaiian
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* Midwestern US
* New English
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* Southern US
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* Texan
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* Argentine
* Armenian
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* Azerbaijani
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* Barbadian
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* English
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* Zanzibari
* Thai
* Togolese
* Tunisian
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* Tuvaluan
* Trinidadian and Tobagonian
* Ugandan
* Ukrainian
* Uruguayan
* Uzbek
* Vanuatuan
* Venezuelan
* Vietnamese
* Western Saharan
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* Zimbabwean

Ethnic|

* African American
* Ainu
* Arab
* Arab-Indonesian
* Aromanian
* Assyrian
* Balochi
* Berber
* Buryat
* Cajun
* Chinese
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* Malay
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* Parsi
* Pashtun
* Pennsylvania Dutch
* Peranakan
* Pontic Greek
* Romani
* Sámi
* Tejano
* Transylvanian Saxon
* Yup'ik

Religious|

* Buddhist
* Christian
* Goan Catholic
* Mangalorean Catholic
* Mennonite
* Hindu
* Islamic
* Chinese
* Ital
* Jain
* Kashrut
* Kosher food
* Ritual slaughter
* Sikh

Historical|

* Ancient Egyptian
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* Ancient Roman
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* Aztec
* Byzantine
* Early modern European
* Historical Argentine
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* Hittite
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* Peasant
* Pre-contact Hawaiian
* Korean royal court
* Scottish royal household
* Soviet
* Thirteen Colonies

Styles|

* Classique
* Fast food
* Fusion
* New American
* Eurasian
* Haute
* Molecular gastronomy
* Note by Note
* Nouvelle
* Vegetarian

Lists|

* List of cuisines
* List of historical cuisines
* Lists of foods
* Prepared

Related|

* Cookbook
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