Gastronomia Neomexicana

Gastronomia Neomexicana est ars coquinaria et convivalis civitatis Novi Mexici. Cibi potusque huius civitatis in fontibus variis a medio saeculo XIX descripti sunt.  ibi anno 1846 iter fecit potagiumque e capsicis viridibus et cepis paratum, ope tortillis e  sumptum:
Dein cena: sex tortillae de , caseus, duae ollae fictiles quibus mixtura carnis, capsicorum viridum, ceparum bullita est. Nec cultella, nec furchettas, nec coclearia habuimus sed ut melius potuimus duplicem tortillae frustum quaque bucca prehendimus. Buccellae vero paucae sumptae sunt: ferculum tam forte palatoque meo insuetum haud comedere potui.And then the dinner: half a dozen tortillas made of blue corn ... a cheese ... and two earthen jollas of a mixture of meat, chilly verde and onions boiled together ... We had neither knives, forks, or spoons, but made as good substitutes as we could by doubling a piece of tortilla at every mouthful—but, by the by, there were few mouthfuls taken, for I could not eat a dish so strong and unaccustomed to my palate:  p. 94 

Capsica Neomexicana sunt varietates novae quas evolverunt Fabianus García collegaeque et successores apud .

 Notae 

 Bibliographia 
 Fontes antiquiores
 1847 : 

 Recentiora
 Gregory McNamee, Tortillas, Tiswin and T-bones: a food history of the southwest. Albuquerque: University of New Mexico Press, 2017
 Jeffrey M. Pilcher,Planet Taco: a global history of Mexican food (Novi Eboraci: Oxford University Press, 2012) pp. 68-69
 Jeffrey M. Pilcher, "Tex-Mex, Cal-Mex, New Mex, or Whose Mex? Notes on the Historical Geography of Southwestern Cuisine" in Journal of the Southwest vol. 43 (2001) pp. 659–679

Categoria:Gastronomia Neomexicana
Categoria:Ars coquinaria regionum Civitatum Foederatarum