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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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Cofire

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA
About me:
 Grew up in Albuquerque, NM, lived in Oklahoma, California, Kansas City and am back in New Mexico. I love spicy food and foreign taste. Have done a little world traveling to Russia, Singapore, Japan, Mexico, and India and have enjoyed cuisines from each country thoroughly. I prefer to eat at home more than go out because I not many restaurants are all that impressive to me... if we're paying for it, shouldn't it be great?

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cristinlin

Cooking Level: Expert
Living In: Portales, New Mexico, USA
About me: I am a 28 year old mother of Twin 2 year old girls and an 18 month old son. So I am always busy. Cooking is my favorite but with three kids I dont always have a lot of time to do …
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CrdsGrl

Cooking Level: Expert
Home Town: Hobbs, New Mexico, USA
Living In: Phoenix, Arizona, USA
About me: I grew up in good ol Hobbs, middle of no where, NM. My mom was an AWESOME cook! Most of the stuff i learned or should i say aspired to do was an attribute to her "southern" cookin…
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Photo by Rachel Dobbs

Rachel Dobbs

Cooking Level: Expert
Living In: Hobbs, New Mexico, USA
About me: I am the mother of three wonderful children. I enjoy cooking and experimenting with new recipes for my family and friends. I run a small business making handmade soaps and candles…
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.

Grandma's Famous Salmon Cakes

Reviewed on Oct. 1, 2008 by Joyce J
This is the same recipe my Mom and I always use with one exception, we add about 1/4 cup of cornmeal to give it a more southern taste. I don't remove the bones either as it adds calcium to the meal if you just crush all the bones into the mixture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.

Blackberry Cobbler II

Reviewed on Sep. 29, 2008 by kalyssa10
My family and I loved this recipe! We first tried it with fresh blackberries and it turned out splendidly. Just a note. It is most definitely better if you double the topping as others have said. I added 1/4 tsp. Allspice and 2 tsp. Vanilla which it needed for the warm homecooked flavor you want. Also, don't skip the cast iron skillet. It adds so much to the presentation. When I made this again it was with peaches and my husbands co-worker said it was the best he had ever had. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.

Peach Curry Glazed Pork Chops

Reviewed on Sep. 29, 2008 by Moe
We had a bunch of peaches to get rid of so I thought instead of canned peaches I would use the real thing. It was awesome and my husband is thrilled that it is a year around dish and not just seasonal. For the canned juices I made a simple sugar sauce and thickened it up and added pureed peaches for the jam. It turned out incredible.
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