New Mexico Chiles: The foundation of New Mexican cooking, long pungent pods can be picked in their green or red (more mature) form. In either color, our chiles become the key ingredient in cooked sauces served as an integral part of traditional dishes, rather than simply being served as a separate salsa-style accompaniment. Green chiles are typically roasted, and then chopped, to make a sauce flavored with stock, garlic, and onion. Red chiles are strung up to dry in the beautiful ristras (strings) typical to the state, then ground as needed before being cooked into sauce with similar flavorings. Perhaps surprisingly, the textures and flavors of the sauces are quite different. Neither is definitively hotter than the other. That depends on the growing conditions and the particular variety of chile. If you can’t decide between red or green chile sauce on a dish, ask for it “Christmas,” which will give you some of each. Farmers’ markets are great places to taste different kinds of chiles during their late summer and early fall harvest season.
Albondigas Soup - This meatball soup is a great main course and the trick to perfect albondigas soup is to put chopped mint leaves into the meatballs. The mint is what gives an albondigas soup meatball its unique flavor.
Atole - Atole is a traditional cornstarch-based Mexican and Central American hot drink, typically accompanied with tamales, and very popular during the Christmas holiday season.
Biscochitos: Yes, we have a state cookie. Anise-scented, flaky, and ethereally light, these are traditionally popular around Christmas, though don’t miss a chance to sample them any time.
Burrito: A rolled flour tortilla enclosing a filling, a burrito is one of the world’s premier “wraps.” Traditionally plate-sized, and stuffed with beans, or meat, or both. Breakfast burritos wake up many a local, and tend to be filled with some variation of scrambled eggs, hash browns, bacon or sausage, and of course, chile or chile sauce.
Capirotada - Capirotada is a common Mexican bread pudding that is traditionally eaten during Lent. It is generally composed of toasted french bread soaked in mulled syrup, cheese, raisins, and peanuts.
Calabacitas - A summer vegetable sautéd with slices of summer squash, zucchini, or similar squash. Often green chile, and/or corn, will be mixed in and perhaps tomatoes, green beans, or other garden vegetables.
Carne Adovada: Pork, often shoulder (butt), cut into chunks and baked slowly in a red chile sauce until tender enough to shred easily. One of the spiciest and most flavor-packed dishes you can sample, carne adovada may be served on its own, or as a burrito filling. Less commonly, it is found as a filling for enchiladas, empanadas, or other preparations.
Chalupas: Delectable fried pork bits, often with some of the tender pork belly attached, usually served as an appetizer for dipping in chile, or as the filling in a burrito. These have a much meatier flavor and texture than pork rinds popular in Texas and the South.
Chicharrones: Delectable fried pork bits, often with some of the tender pork belly attached, usually served as an appetizer for dipping in chile, or as the filling in a burrito. These have a much meatier flavor and texture than pork rinds popular in Texas and the South.
Chicos: Corn kernels, horno-(oven-) roasted or dried outdoors, chicos are less common than posole but are a treat when available. Often chicos will be served in chicken or pork stock on their own, or added to stews, soups, or calabacitas.
Chiles Relleno: Roasted green chile pepper stuffed with Cheddar or Jack cheese, batter-dipped, deep-fried, usually offered with a choice of red or green chile sauce. Traditionally this was more common in the south, where chiles grow larger and meatier, making them easier to stuff.
Enchiladas: One of the highest callings for our robust green and red chile sauce, enchiladas can be found on every New Mexican menu. Unlike in many other areas, New Mexican enchiladas are often served flat, meaning tortillas are layered with filling between them rather than rolled around them, then ladled with sauce. The tortillas may be made of blue corn, a New Mexican staple. Fillings are typically oozing melted mild cheese or tender shreds of chicken. Don’t be surprised to see enchiladas topped with a fried egg, especially at breakfast. Beef enchiladas common to Tex-Mex cooking are rare in New Mexico.
Flan: A dense baked vanilla-scented custard topped with caramelized sugar syrup. A must for dessert. Creamy desserts are cooling and satisfying after a piquant New Mexican meal.
Frijoles: Pinto beans, simmered and served with some of the cooking liquid, or later mashed and cooked up in a skillet with additional flavorings as
frijoles refritos. This legume shares the distinction with chile as New Mexico’s state vegetable. Look for Anasazi beans, black beans, and other area-grown varieties today, as well.
Fry Bread: Deep-fried dough rounds topped with honey, or as the base of a main dish called a Navajo or Indian taco, topped with mix of beans, meat, some chile, lettuce, and tomatoes. Very popular for Native American feast days, other Native American events, and at Santa Fe’s August Indian Market.
Gorditas: Mostly found in the southern part of the state, this is a handheld masa (special cornmeal for tortillas) pocket, hollowed out and filled with meat or beans, chile, and a vegetable garnish. Very popular at the Hatch Green Chile Festival over Labor Day weekend.
Natillas: Another custard dessert, natillas is a floating island-type dish, with puffs of meringue folded into a pourable lighter custard than flan.
Posole: Large hominy-like corn kernels, treated with the mineral lime, or a dish made from them. Posole is typically dried to preserve it, then cooked with cubed pork or in chicken stock. It might be served as a simple side dish (traditionally in place of rice, which never grew here) or as a heartier main dish stew. It has a savory popcorn-like flavor.
Sopaipillas: Similar to fry bread, deep-fried, pillow-shaped bread best eaten with honey accompanying a meal, or filled with savory meat or bean mixture and served as an entrée known as a stuffed sopaipilla. A sopaipilla helps offset the heat of other dishes. Sometimes served as a dessert in other areas of the Southwest, but rarely here.
Tamale: Looking like a tiny present, a tamale is a cornhusk-wrapper enclosing tender corn masa and a succulent steamed filling, perhaps pork with red chile, chicken with green chile, or a vegetable mixture. Tamales can be eaten out of hand, or plated and covered with chile sauce, of course!
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