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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.
 

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Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA
Living In: Albuquerque, New Mexico, USA
About me:
 My hubby is my best friend and my daughter (she's an adult) is my best, best friend! :)

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CasaDeUhl

Cooking Level: Intermediate
Home Town: Albuquerque, New Mexico, USA
Living In: Henderson, Nevada, USA
About me: I am a working professional with three young children. My husband is a stay at home Dad and I work full time. Needless to say we have our hands full, but love every minute of it.

mj

Cooking Level: Intermediate
Home Town: Gallup, New Mexico, USA
About me: Single parent plus have a full time job.
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immilagro

Cooking Level: Intermediate
Home Town: Taos, New Mexico, USA
Living In: Torrance, California, USA
About me: HELLO, WELL A LITTLE OF ME.... I AM HALF SPANIARD & HALF UTE INDIAN,I AM A WIFE,MOTHER,NANA TO FOUR GRANDKIDS(LUV THEM DEARLY)I ENJOY COOKING FOR THE FAMILY!I LIKE TO MAKE JEWELER…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.

Zesty Zucchini and Squash

Reviewed on Aug. 19, 2008 by Kristin
This is a great recipe! It didn’t seem too spicy to me. The green chilies added that nice little kick. I also sautéed the onions and some garlic in the pan just until the onions started to turn translucent before I added everything else in. My boyfriend loved it and I’m sure I’ll be making it again. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.

Cinnamon Streusel Orange Muffins

Reviewed on Aug. 19, 2008 by JLANAM
These were WONDERFUL! I'd rate them 4 1/2 stars as is, but that's not an option, so they're 5 stars anyway. I added 1 t. orange extract with the vanilla, and I think I'd even add another t. of the orange. And I think I might have accidentally used 1 t. of baking powder instead of 2, which made them an absolutely WONDERFUL texture. (We're at high altitude, so we're supposed to reduce leavening, so this may not be a good idea at sea level.)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
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Tofu Fudge Mocha Bars

Reviewed on Aug. 17, 2008 by Emma Lo
I love these... frozen. For whatever reason, they wouldn't set. I baked for a longer time than the recipe called for, but they never firmed up. They tasted good and I didn't want to throw them out, so I put them in my freezer and... voila. A really nice frozen fudge bars. I made mine super chocolate/mocha-y: extra cocoa and a bit of kaluha on top of the coffee powder. Delish! I also wanted to spruce it a up a bit, so I added a thin cream-cheese swirl (4 oz fat-free cream cheese, a bit of sugar, and a small amount of Irish Cream). Although you can taste a faint nutty flavour from the tofu, it doesn't detract from the quality.
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