New Mexican cuisine

New Mexican cuisineis the cuisine of theSouthwesternUSstateofNew Mexico. It is known for its fusion ofPuebloNative American cuisinewithHispanoSpanishandMexicanculinary traditions, rooted in the historical region ofNuevo México.This Southwestern culinary style extends it influence beyond the current boundaries of New Mexico, and is found throughout the old territories ofNuevo Méxicoand theNew Mexico Territory, today the state ofArizona,parts ofTexas(particularlyEl Paso Countyandthe Panhandle),and the southern portions ofColorado,Utah,andNevada.
The evolution of New Mexican cuisine reflects diverse influences over time. It was shaped early on by the Pueblo people, along with nearbyApacheandNavajoculinary practices and the broader culinary traditions ofNew Spainand theSpanish Empire. Additional influences came fromFrench,Italian,Portuguese, and otherMediterranean cuisines, which introduced new ingredients and techniques. Early European settlers also contributed with theirbed and breakfastsandcafés, adding to the culinary landscape. During the American territorial phase, cowboychuckwagonsandWestern saloonsleft their mark, followed by Americandinerculture alongRoute 66,Mexican-American cuisine, fast food, andglobal culinary trendsafter statehood in 1912.
Despite these diverse influences, New Mexican cuisine developed largely in isolation, preserving its indigenous, Spanish, Mexican, and Latin roots. This has resulted in a cuisine that is distinct from otherLatin American cuisinesfound in thecontiguous United States.It stands out for its emphasis on local spices, herbs, flavors, and vegetables, particularly the iconic red and greenNew Mexico chilepeppers,anise(used inbiscochitos),andpiñon(used as a snack or in desserts).
Signature dishes and foods from New Mexico include Native Americanfrybread-stylesopapillas,breakfast burritos,enchiladamontada(stackedenchiladas), green chile stew,carne seca(a thinly sliced variant ofjerky), green chile burgers,posole(ahominydish), slow-cookedfrijoles(typicallypintoorbolitabeans),calabacitas(a sautéedzucchiniandsummer squashdish), andcarne adobada(pork marinated in red chile).
Prior to the establishment of New Mexico's current boundaries,Santa Fe de Nuevo México's land claim encompassed thePueblopeoples and also oversaw the land of theChiricahua,Comanche,Mescalero, andNavajo.
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.
During this early development period thehorno, an outdoor beehive-shapedearth oven, became ubiquitous inPuebloandHispanocommunities.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 inNorthern Mexico, and otherSouthwestern US statessuch asCalifornia,Arizona, andTexas.
New Mexico's population includes Native Americans who have worked the land for thousands of years, including the farms of theAncestral Pueblopeoples as well as the modern extantPueblo,NavajoandApache. TheHispanoexplorers 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.
When New Mexicans refer tochilethey are talking about pungent pods, or sauce made from those pods, not the concoction of spices, meat or beans known as Texaschili con carne.While the chile pod is sometimes spelled chili outside of New Mexico, US SenatorPete Domeniciof New Mexico made this state's spelling official aschile, by entering it into theCongressional Record.
One of the first authors to publish a cookbook describing traditional New Mexican cuisine was educator and writerFabiola Cabeza de Baca Gilbert, who publishedHistoric Cookeryin 1931.Her work helped introduce cooking withchilesto the United States more broadly.
New Mexico chileis the defining ingredient of New Mexican food. Chile is New Mexico's largest agricultural crop.Within New Mexico, green chile is also popular in non-New Mexican cuisines includingMexican-stylefood and American food likecheeseburgers,french fries,bagels, andpizza.
The New Mexico official State Question is "Red or green?"This refers to the choice of red or green chile with anentrée. "Christmas," a relatively new tradition originating in the 1980s,is a request for both (one side covered with green, the other with red).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.
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 calledcultivars.
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 thecapsaicinlevels 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.
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.
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 calledristras, which are a common decorative sight on porches and in homes and businesses throughout the Southwest.The process of creating theristrais highly labor-intensive, so in recent decades it has become a predominantly decorative item.
The bulk of New Mexico chile is grown in theHatch Valleyin the south of the state, in and around the village ofHatch. It is also grown along the entireRio Grande Valley, andChimayoin the north is also well known for its chile.
Piñones, orpiñonnuts, are a traditional food of Native Americans and Hispanos in New Mexico that is harvested from the ubiquitouspiñonpine shrub.The state ofNew Mexicoprotects the use of the wordpiñonfor use with pine nuts from certain species of indigenous New Mexican pines.The harvest doesn't generally arrive in full force until after New Mexico's first freeze of the winter.
Wheat flourtortillasare more prevalent in New Mexico cuisine as a table bread thancorntortillas.However, corn tortillas, corn tortilla chips, andmasaare the foundations of many traditional New Mexico dishes, and are sometimes made ofblue corn.Common traditional dishes includeenchiladas,tacos,posole,tamales, andsopaipillasand honey served with the meal.
Corn (maize)remains a staple grain, the yellowsweet cornvariety is most common in New Mexico, though white is sometimes used, and blue and redflint cornvarieties are used for specialties likeatoleand 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 Mexicosalsaorpico de gallo, and is usually a separate side dish in and of itself.
Aniseis common in some desserts, especially the state cookie, thebiscochito.
Cilantro, a pungent green herb (also called Mexican or Chinese parsley, the seeds of which are known ascoriander) 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.Oreganois a sparingly used but common herb in traditional New Mexican dishes.
The early Spanish Colonies along theRio Grande RiverinNew Mexicousedsaffloweras a substitute forsaffronin traditional recipes.  An heirloom variety originating fromCorrales, New Mexico, called "Corrales Azafran" is still cultivated and used as a saffron substitute in New Mexican cuisine.
New Mexico wineincludesGruet Winery, which producessparkling wine.
There have been several restaurants and restaurant chains serving New Mexican cuisine.