HuevosEggs.
Piñon nutsThe nuts from the cones of the piñon tree.
PosoleWhite corn kernels that have been treated with lime to soften the kernel’s tough outer skin to facilitate cooking; hominy.
QuelitesSpinach, including wild spinach.
SopaipillasA deep-fried bread that puffs up to resemble small pillows.
TacoA corn tortilla that has been deep fried, folded in half to hold meat, cheese, lettuce, and tomatoes.
TamaleThick masa harina paste wrapped around a red chile sauce with pork meat filling enclosed in corn husks and steamed before eating.
Also published by New Mexico Magazine
| The Best from New Mexico Kitchens | $ 6.95 |
| More of the Best from New Mexico Kitchens | 6.95 |
| Enchanted Trails | 7.95 |
| Indian Arts Volume I | 3.95 |
| Indian Arts Volume II | 3.95 |
| Ghost Towns of New Mexico “Listen to the Wind” | 3.95 |
| New Mexico Coloring Book | 1.00 |
| New Mexico Magazine—monthly (one year) | 15.00 |