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New Mexico

The Land of Enchantment is enchanted with chiles! New Mexico’s official state question -- “red or green?” -- refers to the choice of chile sauce offered at New Mexico restaurants. In New Mexico, chiles are found fresh, frozen, dried, and canned; New Mexicans enjoy them in egg burritos for breakfast, and in breads, casseroles, stews, even steeped in beer. No doubt about it, New Mexico is a prime place for Southwest Cuisine. The evolution of New Mexico’s cuisine began early, when Spanish explorers first encountered Pueblo Indians in the 16th century, tending fields of beans, squash, and corn of various colors. The Spanish introduced chiles and beef into the mix. And the cuisine progressed from there. Green chile stew and rellenos casserole are stand-out examples of New Mexican-style Southwest cuisine. The state vegetables are chiles and frijoles. The official state fish is the cutthroat trout. And the state cookie is the bizcochito, an aniseed-flavored cookie. Ranching has been an important part of the New Mexico economy since the railroads were first laid down in the 1880s.

Featured Cook NewMexicoMama Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: Las Cruces, New Mexico, USA
About me: I'm a full time wife, mom and artist. I lead a busy life and don't have a lot of time for time consuming cooking. Maybe someday. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Rose

Cooking Level: Expert

Living In: Rio Rancho, New Mexico, USA

About me: I enjoy cooking for my family and friends. We have a large blended family so our get gatherings are usually 20+.

lyndseyrhea

Cooking Level: Intermediate

Home Town: Cliff, New Mexico, USA

Living In: Mesilla, New Mexico, USA

About me: I'm a junior at New Mexico State University in Las Cruces, NM. My summers are filled with traveling and hardwork as I am a firefighter for the USDA. Along with having a love for t…
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chelle

Cooking Level: Expert

Home Town: Ruidoso, New Mexico, USA

Living In: Glendale, Arizona, USA

About me: well i have been to all the U S A except hawaii and alaska and i would love to go. my hubby is a truck driver so i have traveled alot i play pogo all the time and take care of m…
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Newest Reviews

Johnny Cake

Reviewed on Jan. 6, 2009 by Jill R.

This may be called "Johnny Cake," but I couldn't tell anything that made it different from regular ol' cornbread. Pretty good cornbread, although it's a bit denser than I thought it would be. (I'd like to find a cornbread recipe a little moister and lighter.) Also note, this recipe cooks a lot faster than the recipe says--mine was done in 30 minutes, and perhaps I could have taken it out even sooner. Another note--I thought it would be pretty sweet with a half cup of sugar, but it wasn't for some reason.

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Twice-Baked Mashed Potatoes

Reviewed on Jan. 6, 2009 by CAM

On the sugguestion of other cooks I did add about 1/4 c. of sour cream. Instead of cooking onions in oil, I used the grease from frying the bacon. It tastes great.

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Teriyaki Pork Tenderloin

Reviewed on Jan. 5, 2009 by Dana

This is a really easy recipe that my boyfriend goes crazy for! I've made it twice - marinating it over night both times - and even adding a dash of Chinese Five Spice powder for a little kick! YUM!

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