NEW MEXICO MAGAZINE’S
A TASTE OF
New Mexico Kitchens
CONTENTS
MAIN COURSES [FRIJOLES] 3 [FRIJOLES] 4 [FRIJOLES REFRITOS] 4 [CLASSIC NEW MEXICO RED ENCHILADAS] 5 [GREEN CHILE ENCHILADAS] 5 [CHICKEN SOUR CREAM ENCHILADAS] 6 [POSOLE SANDOVAL] 6 [THE SHED’S POSOLE STEW] 7 [POSOLE ORTIZ] 8 [DELLA’S TACOS] 8 [CHICOS] 9 [QUELITES] 9 [CHALUPAS EL PARAGUA] 10 [ARROZ CON POLLO] 10 [CALABACITAS] 11 [HUEVOS RANCHEROS] 12 [RED CHILE BURRITOS] 12 [GAZPACHO NEW MEXICO] 13 [TAMALE PIE] 13 [CHILE PIE] 14 CHILE [PREPARING FRESH CHILE] 15 [GREEN CHILE SAUCE] 15 [THE OWL BAR’S GREEN CHILE] 15 [GREEN CHILE STEW] 16 [RED CHILE SAUCE I] 17 [RED CHILE SAUCE II] 17 [SALSA] 18 [PUEBLO RED CHILE STEW] 18 [GREEN CHILE SOUFFLE] 19 FAVORITE FOODS [TOSTADOS] 20 [NACHOS] 20 [CHILE CON QUESO] 20 [BILL’S GUACAMOLE] 21 [CHUNKY GUACAMOLE] 21 [ROSWELL BEAN DIP] 22 [AVOCADO SOUP, LAS CRUCES] 22 BREADS [FLOUR TORTILLAS] 23 [QUICKIE TORTILLAS] 23 [SOPAIPILLAS] 24 [HONEY BUTTER] 24 [CHILE BREAD] 24 [NAVAJO FRY BREAD] 25 [BLUE CORN BREAD] 26 [PAN DE LA REINA] 26 DESSERTS [EMPANADITAS] 27 [PINK ADOBE FRENCH APPLE PIE] 28 [HARD SAUCE] 28 [BAKED EMPANADAS] 29 [BISCOCHITOS] 29 [PIÑON COOKIES] 30 [PIÑON FUDGE] 30 DRINKS [RANCHO DE CHIMAYO COCKTAIL] 31 [ROSALIE’S APRICOT BRANDY] 31 [GLOSSARY] 32
INTRODUCTION
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.
FRIJOLES
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.