Serve this more northern version of the Mexican drink as a chaser to 
straight tequila in a glass rimmed with salt. Sip the tequila, then the 
sangrita, then suck on a lime slice. Repeat the procedure as often as 
you dare! Or, mix the tequila into the sangrita.

Ingredients

3 green New Mexican chiles, roasted, peeled, stems and seeds removed, 
chopped
3 cups tomato juice
1 cup orange juice
1/4 cup lime juice
2 tablespoons chopped onions
1 teaspoon sugar
Salt to taste

Instructions

Place all the ingredients in a blender and puree until smooth. Chill 
before serving.

I usually add chopped green New Mexican chile to this recipe but since the only fresh green chile I could find were Anaheims that were too mild, I decided to use the juice from the serranos since I knew it was hot.

Ingredients

• 1 large potato, peeled and diced

• 1/4 pound bacon, cut in ½-inch pieces

• 1 cup diced onion

• ½ cup diced celery

• 1/4 cup all-purpose flour

• 1 bottle clam juice

• 1 10-ounce can clams, drained, liquid reserved

• 1 6-ounce can minced clams, drained, liquid reserved

• 1 cup whole kernel corn

• 1 tablespoon serrano juice

• 1 teaspoon fresh thyme

• 1 cup half and half

• 1/4 cup dry sherry (optional)

• Salt and freshly ground black pepper

Instructions

Pre-cook potatoes either in a saucepan or in the microwave almost soft. Drain.

In a large stock pot or saucepan, cook the bacon over medium heat for 4 to 5 minutes or until the fat is rendered, being careful the bacon doesn’t brown. Add the onion and celery and continue to saute until the vegetables are soft. If needed, add vegetable oil.

Stir the flour into the vegetable mixture and continue to cook for 3 to 4 minutes, stirring constantly so that the roux doesn’t brown.

Slowly stir in the clam juice, both bottled and reserved. Stir constantly to eliminate any lumps. Add 3 to 4 cups water, the potatoes, corn, serrano juice and thyme, and season with salt and pepper. Simmer the soup for 15 minutes.

Remove the soup from the heat, add the clams, and stir in the half and half and sherry. Ladle the soup into individual bowls, garnish with freshly ground black pepper and serve.

This recipes is from Lois Ellen Frank, Walter Whitewater and Sam Etheridge, who presented it at the 2003 Fiery-Foods Show in Albuquerque.

Ingredients

6 quail, backbones removed

For the Marinade:

• 1 tablespoon chopped fresh sage

• 1 tablespoon chopped fresh parsley

• 1 tablespoon chopped fresh rosemary

• 1 teaspoon salt

• 1 teaspoon black pepper

• 2 teaspoons chipotle chile powder

• 1 fresh serrano chile, seeded and finely chopped

• ½ cup olive oil

• 2 cloves garlic, minced

• 1 tablespoon lemon zest

For the Glaze:

• 4 dried red New Mexican or Anaheim chiles, stemmed and seeded

• ½ cup water

• ½ cup honey

For the Greens:

• 1 tablespoon olive oil

• 2 cloves garlic, finely chopped

• 2 bunches mustard greens, washed and stemmed

Instructions

Wash each quail under cold running water. Cut the wings of each quail at their joints and set aside.

To make the marinade, combine together all of the ingredients in a mixing bowl. Add the quail, making sure each quail is thoroughly coated. Cover, place in the refrigerator, and let marinate overnight.

To make the glaze, in a small saucepan heat together the dried red chiles and water over high heat. Bring to a boil and boil for 1 minute, then remove from the heat. Let stand for 10 minutes. Place the mixture into a blender, add the honey, and blend for 1 minute. Pour through a fine sieve to remove the chile skins and then discard them. Set aside.

Heat a grill or cast-iron grill pan over medium-high heat until hot but not smoking, and then place the marinated quail on it. Grill for about 5 minutes, then remove from the heat.

Reserve half of the glaze for serving. Brush the remaining glaze onto both sides of each grilled quail. Place the quail topside up in a shallow roasting pan and then place them in the oven, on broil. Broil for 3 to 4 minutes until they begin to brown, then remove from the oven.

To make the greens, heat a skillet over high heat. Add the oil, then the garlic, and stir for about 15 seconds. Add the mustard greens and cook for 2 minutes.

Serve each quail on a bed of sautéed greens with the reserved glaze.