New Mexico Magazine's A Taste of New Mexico Kitchens

New Mexican cooking is unique to New Mexico. Stacked enchiladas topped with an egg and smothered in pungent red sauce, tender sopaipillas, rich and meaty posole stew, green chile, and blue corn tortillas. These dishes have been mainstays of New Mexicans for generations, some remaining classics and some having changed with time, but all retaining their original essence.
In New Mexico Magazine’s The Best from New Mexico Kitchens , we give you a big helping of good New Mexico cooking from Indian-Spanish basics to haute cuisine. In our second cookbook, More of the Best from New Mexico Kitchens , we offer variations on classic New Mexico dishes, forgotten favorites of the pioneers, and familiar recipes with new twists. They range from the supremely simple to more sophisticated versions. We have specialties from restaurants big and small—places you may have visited yourself—and from good cooks all over the state.
As a special premium for new subscribers to New Mexico Magazine , we have put together A Taste of New Mexico Kitchens , a small sampling of favorite New Mexican recipes from both cookbooks. We want to share these recipes with you—the subscribers of New Mexico Magazine —with our compliments.
One would think that a boiled bean is a boiled bean. But it’s not that simple, of course. Each cook thinks his or her way is the best—and only—method.
Those who advocate the overnight soak will do it this way: Take 2 cups of dry pinto beans, pick them over, and wash them. Cover with cold water and soak overnight. Drain and rinse well. Put in a large pot with about 8 cups of water and 2 tablespoons of lard. Bring to a boil and simmer gently, covered, for about 1½ hours, then test for tenderness. Stir in 2 teaspoons of salt. Depending on how long the beans were soaked and how high your altitude is (the temperature at which things boil goes down as altitude goes up), you may have to cook the beans for up to another hour, adding more water if needed. Serve beans, broth and all, in bowls. Top with red or green chile salsa.