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    You are in: Home / Community Forums / Mexican / Tex-Mex / Southwest United States / New Mexico Cuisine.... Share the love!
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    New Mexico Cuisine.... Share the love!

    Go to page 1, 2, 3 ... 14, 15, 16  Next Page >>
    Vseward (Chef~V)
    Thu Feb 18, 2010 1:58 pm
    Food.com Groupie
    ~~~~~~~~~~~~~~~

    What's better than wandering the aisles of a small local market, finding new foods and imagining new possibilities, filling your shopping cart with herbs and spices, pickles and produce, discovering that something you brought home from the market is so good that you want to give it a permanent home in your pantry?

    What's better than that?


    Sharing Recipes of course.


    I grew up in New Mexico and often crave the authentic New Mexican cuisine I am accustomed to eating. I recently found HATCH chilies in my grocery store and you should have seen the look on the faces of people around me when I screamed �YES!� �. I was so excited to see these beauties that I grabbed as many cans as I could, not taking a chance they wouldn�t be there the next time I shopped. Now what am I going to make. Oh the possibilites are endless.


    Many people ask me� what is the difference between Mexican, Tex Mex and New Mexican Cuisine.


    Although many New Mexican dishes are similar to Mexican and Tex-Mex offerings such as enchiladas and burritos, New Mexican food has a distinct style. The most important difference is the type of chile pepper used. New Mexico chiles comes in two varieties, referred to as either "green chiles" or "red chiles" depending on the stage of ripeness in which they were picked.


    Green chile is perhaps the defining ingredient of New Mexican food compared to neighboring styles, though heavier use of cilantro and relaxed use of cumin are also important. In the past few years, green chile has grown increasingly more common outside of New Mexico, and it is a popular ingredient in everything from enchiladas and burritos to cheeseburgers and bagels within the state's borders.


    I thought I would start this thread to share some of our New Mexico recipes. Whether they are authentic or a short-cut version�. This is the place to share your treasured memories of something that inspired your cooking and love of the New Mexican Cuisine.

    So what's your favorites?


    Last edited by Vseward (Chef~V) on Fri Feb 19, 2010 3:18 pm, edited 1 time in total
    *SimplyME*
    Thu Feb 18, 2010 7:48 pm
    Food.com Groupie
    I get the green chile from New Mexico! I live here about 1 hour from Hatch, but we have plenty of green chile here. My grandfather was a chile farmer so grew up on the stuff. I put away like 200 lbs of green chile away that I pick and roast myself. icon_lol.gif

    I will have to come back with some recipes. I just make stuff as I go. But I do agree New Mexican food is different than Mexican, Tex Mex, etc. Also, Northern NM and Southern NM (where I am) are different too.
    Vseward (Chef~V)
    Thu Feb 18, 2010 7:57 pm
    Food.com Groupie
    Oh how I envy you! An hour from Hatch wow! Do you ever go to the Hatch festival?

    Please do share your recipes with us. I'll have to pick your brain about some of the great restaurants there to icon_wink.gif
    Zeldaz
    Thu Feb 18, 2010 9:03 pm
    Food.com Groupie
    In Hatch: The Pepper Pot! Anthony Bourdain featured it in one of his episodes, we tried it and LOVED it! Mom and Pop place, plastic tablecloths, clean, only open for breakfast and lunch, really good chiles rellenos. Rellenos are the first thing I try in a New Mexico restaurant new to me. Wonderful beans, too. Everything! Get it"Christmas style", with half green chile sauce and half red chile sauce. And, while in Hatch, pick up some dried chiles and roasted pinons across the street.

    By the way, the term "Hatch chile" does NOT refer to a variety of chile, but just to any variety of chile grown in or around Hatch.
    Zeldaz
    Thu Feb 18, 2010 9:11 pm
    Food.com Groupie
    New Mexico magazine features good recipes every month. This is a recipe they published for a green chile stew that's great duing cold weather. The magazine has a web site with lots of archived material, including recipes.

    Charlies Green-Chile Stew
    4 servings
    From NEW MEXICO magazine, 8/08
    Charlie was Charles Elias, who ran Charlies Front and Back Door in Albuquerque.

    c. lard or oil)
    1 lb. lean pork cut in 1 inch cubes (we used tenderloin)
    2 TBSP. AP flour (we used Wondra)
    1 lb potatoes, cubed
    3 c. crushed or finely chopped tomatoes (we used Muir Glen Fire roasted, a mix)
    c. roasted, peeled, and chopped green chiles
    2 finely chopped garlic cloves
    oz. pequin chile or Tabasco sauce
    1 tsp. salt (to taste)
    2 qt. water or stock

    Heat lard over medium heat in a heavy 4-qt. pot. Dredge pork cubes in flour, brown in melted lard about 15 minutes, then add remaining ingredients. Simmer, partially covered, about 65 minutes. Can be cooked in a slow cooker for 4-6 hours, using less liquid.
    Vseward (Chef~V)
    Thu Feb 18, 2010 9:11 pm
    Food.com Groupie
    Love, love, love the chile rellenos.... would eat them anytime of day. Breakfast, lunch or dinner.

    I referred to the "Hatch" chiles because New Mexico has the best chiles! Living in CA now, I got real excited to see REAL NM chiles even though they were labled "Hatch" icon_wink.gif make sense?
    Zeldaz
    Thu Feb 18, 2010 9:12 pm
    Food.com Groupie
    Glad to see you again, SimplyME! She and I live in the same city, but have not yet met. icon_wink.gif
    I am particularly interested in NM recipes to serve 2 or 3 people, if anyone has them.
    Puppies777
    Thu Feb 18, 2010 9:18 pm
    Experienced "Head Chef" Poster
    I spent only 6 days in New Mexico. But I fell in love.

    The climate, the food "red or green?", the culture, the peoples, the land. I loved it all!

    I'd move there in a heartbeat.
    Vseward (Chef~V)
    Thu Feb 18, 2010 9:19 pm
    Food.com Groupie
    How awesome! You too should get together..... I actually went to school where you two are from icon_wink.gif
    Molly53
    Thu Feb 18, 2010 10:17 pm
    Forum Host
    I can never make up my mind on the sauce, so I always get it Christmas style. icon_lol.gif

    Breast of Chicken Relleno
    Zeldaz
    Thu Feb 18, 2010 10:43 pm
    Food.com Groupie
    Vseward (Chef~V) wrote:
    How awesome! You too should get together..... I actually went to school where you two are from icon_wink.gif


    I'm only from here now, grew up in New England, lived in SC and NY. I think SimplyME has always lived here, but don't know for sure. So you went to NMSU?
    Zeldaz
    Thu Feb 18, 2010 10:44 pm
    Food.com Groupie
    Molly53 wrote:
    I can never make up my mind on the sauce, so I always get it Christmas style. icon_lol.gif

    Breast of Chicken Relleno


    Oh, man! That looks wonderful! And not deep fried!
    *SimplyME*
    Fri Feb 19, 2010 12:02 am
    Food.com Groupie
    V, we chatted a few years back. I'm Viviane! I remember you saying you went to school here. I grew up here, moved away for 10 years and I didn't realize how I would miss the green chile!

    Me and Zeldez have yet to meet. Maybe when its chile season again we will run into each other at the Farmer's Market.

    I'm so use to just making stuff that I never measure, I need to start since I've had lots of people asking me how to make certain dishes.

    One thing that is really big here is the chile colorado con carne. This is not the usual that people think of elsewhere. All it is either pork or beef cubed, then make a red chile puree and add to the meat after it has been browned. Of course needs some garlic and some oregano, salt to taste. That's it!
    Vseward (Chef~V)
    Fri Feb 19, 2010 12:16 am
    Food.com Groupie
    Zeldaz wrote:
    Vseward (Chef~V) wrote:
    How awesome! You too should get together..... I actually went to school where you two are from icon_wink.gif


    I'm only from here now, grew up in New England, lived in SC and NY. I think SimplyME has always lived here, but don't know for sure. So you went to NMSU?


    Wow, so how long have you lived in New Mexico.... and what on earth got you there?

    Yes, NMSU ..... loved Las Cruces! I was only there for 2 years before moving on. Awwwwh the memories.
    Vseward (Chef~V)
    Fri Feb 19, 2010 12:20 am
    Food.com Groupie
    *SimplyME* wrote:
    V, we chatted a few years back. I'm Viviane! I remember you saying you went to school here. I grew up here, moved away for 10 years and I didn't realize how I would miss the green chile!

    Me and Zeldez have yet to meet. Maybe when its chile season again we will run into each other at the Farmer's Market.

    I'm so use to just making stuff that I never measure, I need to start since I've had lots of people asking me how to make certain dishes.

    One thing that is really big here is the chile colorado con carne. This is not the usual that people think of elsewhere. All it is either pork or beef cubed, then make a red chile puree and add to the meat after it has been browned. Of course needs some garlic and some oregano, salt to taste. That's it!


    VIVIANE! wave.gif {waving madly} Hello my friend! I totally remember talking with you! We did go on and on about New Mexico. Small world!!!! I often think about you sweets!!!

    Okay, now I want your recipe for the chile colorado con carne. That is one thing my DH loves that I haven't got around to perfecting. Do you have a recipe? I swear I have been searching for something comparable to our favorite Mexican restaurant. Would love to know how you do the red chile puree.... pls share.

    So good to see you here!
    Go to page 1, 2, 3 ... 14, 15, 16  Next Page >> E-mail me when someone replies to this
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