Below you'll find a list of all posts that have been tagged as “New Mexico”
By Rick Hendricks [Editor’s Note: This essay is excerpted with permission from Sunshine and Shadows in New Mexico’s Past: The Statehood Period 1912-Present, published by Rio Grande Books (www.RioGrandeBooks.com) in collaboration with the Historical Society of New Mexico.] New Mexico is the only state in the United States that boasts a state question: “red or green?” While such a question …
Recipes: Green Chile Tortilla Pinwheels Chile de Arbol Salad Posole (Pork and Posole Corn) New Mexico Red Chile Sauce Biscochitos (Anise-Flavored Cookies) By Nancy Gerlach, Fiery Foods & Barbecue Central Food Editor Emeritus Christmas Eve in New Mexico is a very special night steeped in tradition and probably no other image symbolizes the season more than the flickering lights from …
This dish is traditionally served during the Christmas season in New Mexico, when a pot simmering at the back of the stove provides a welcoming fare for holiday well-wishers. I can’t remember any holiday party or dinner that I’ve attended that this stew hasn’t been served. At my house this is a staple on Christmas Eve. I always have a pot ready to warm my husband and I up after strolling Old Town and enjoying the luminarias. Similar to, yet different from the “pozole” served in Mexico, this popular dish is served as a soup, a main course, or a vegetable side dish. Posole, the processed corn, is the main ingredient of this dish of the same name. If posole corn is not available, you may substitute hominy–the taste won’t be the same, but it will still be good.
By Tom Clevenger and David G. Kraenzel Chile has been produced in the Rio Grande Valley for almost 400 years. The following excerpt from the Rio Abajo Press, February 2, 1863, indicates the importance of the crop more than 100 years ago: “Congress takes fifty thousand dollars out of the pockets of the people of the United States to …
By Dave DeWitt Above: Ristras for Sale, Old Town c. 1951 With the green chile harvest in full swing in the southern part of the state, it’s time to take a look at how chile peppers have influenced the cuisine of the Duke City. Even before Fabian Garcia, a researcher at what is now New Mexico State University, began to …
