New Mexican cuisine

Dried red New Mexico chile peppers
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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]

  1. ^ a b 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. ^ Arellano, Gustavo (2013). Taco USA: How Mexican Food Conquered America. Simon & Schuster. ISBN 9781439148624. Retrieved January 18, 2018 – via Google Books.
  13. ^ Laine, Don; Laine, Barbara (2012). Frommer's National Parks of the American West. Wiley. ISBN 9781118224540. Retrieved January 18, 2018 – via Google Books.
  14. ^ 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. ^ 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. ^ "Albuquerque". Bizarre Foods: Delicious Destinations with Andrew Zimmern. Season 3. Episode 15. Retrieved May 7, 2018.