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One of the best ways to experience New Mexico is through our amazing cuisine. With big bold flavors, unique combinations and mouth-watering taste, New Mexican food can satisfy any foodie. Whether you live in the state or just want to bring a part of your vacation home with you, this roundup of authentic New Mexican recipes will allow you to explore the State of Enchantment from your own home.
All recipes (unless otherwise noted) come from Tasting New Mexico by Cheryl Alters Jamison and Bill Jamison, four-time James Beard Award-winners for their cookbooks.
Executive chef at Pueblo Harvest Cafe in Albuquerque, is pioneering the next generation of New Mexican cuisine “new Native American.” New Mexico’s native communities inspire him to bring local history and traditional ingredients to life on the plate.
Chile – both Red and Green – is an essential ingredient in New Mexican cuisine.
Sure, you can buy them already prepped and ready to go but the real chef knows they taste much better when bought in season and doing it yourself is so much more economical. This article will give you everything you need to become a chile pro so you can take your cooking to the next level.
In New Mexico, a cheeseburger isn't complete until it's topped with green chile. Enjoy a delicious twist on a classic green chile cheeseburger with these Green Chile Lamb Burgers
This is another staple in New Mexican cooking.
Use the sauce in enchiladas, burritos, tamales, or smothered on top of basically anything. This sauce will keep up to 6 days refrigerated and freezes well.
This molten melding of chile, cheese, and corn tortillas is not your ordinary meal. These enchiladas are filling enough to stand on their own – unlike in most places, in New Mexico the tortillas are generally stacked rather than rolled which makes the dish more substantial.
This dish is hearty enough to warm you on a cold winter night.
Be warned: it’s not your average stew. This dish will bring the unique and bold flavors of New Mexico right to your kitchen table. Serve it with a warmed stack of flour tortillas or homemade cornbread.
New Mexico boasts two distinct styles of chiles rellenos.
Many visitors probably wouldn’t notice the difference—it mostly boils down to the batter—but in the state it can get contentious.
This savory New Mexican stew is almost always served on Saint’s Day feasts at the pueblos and at Christmas and New Year’s gatherings of families and friends. You can also enjoy it for dinner as a side for enchiladas.
This meatball soup specialty has roots that go back to Spain.
While very popular as a home dish, often for holidays or homecomings, it is rarely seen on restaurant menus.
The go-to fresh vegetable preparation in New Mexico.
It always contains summer squash, usually with corn and green chile for extra flavor and texture. Preparing calabacitas is fast, easy, and forgiving so feel free to make it your own.
A true breakfast staple in New Mexico!
This is not your typical breakfast burrito; the green chile sauce takes it to a whole new level. After eating this, you will never be able to go back.
AKA warm and toasty deep-fried poofs of hot dough. Need we say more?
Sopaipillas have a place at every New Mexican table. Whether they’re served as a side to the entre or with the dessert course makes no matter. When it comes to Sopaipillas you can’t go wrong. Follow this authentic recipe, pour some honey on em and eat them whenever you like.
They have simple yet rich flavors – cinnamon, sugar and anise – that melt in your mouth. These cookies are essential to weddings, graduations, and anniversaries and of course the Holidays.
This creamy, silky flan makes a cooling finish to a spicy New Mexican meal.
It’s only 6 ingredients and gets its light yet firm texture from egg yolks rather than gelatin. So it’s easy and vegetarian friendly! Enjoy.
Haute Diggity: Try These Gourmet Dogs: The humble hot dog has learned some new tricks. Here’s where to find its uptown cousins—and how to make them.
Meaty Chimayó Hot Sauce: This remix of the Garbage Plate hot dog topper, made famous in Rochester, NY, gets a New Mexican kick from Chimayó red chile.