Cooking With New Mexico Chiles
New Mexico Chile is the defining ingredient of New Mexican food.
“A day without chile is like a day without sunshine; both are rare here in New Mexico.”
-Anonymous New Mexican
Countless cookbooks have been written about New Mexican cuisine, however there are a few dishes that are mainstays in the state.
Nothing warms a cold winter day like a bowl of hearty green chile stew. Easy to make, store and eat, the ultimate comfort food.
Enjoy the New Mexican Foodie website, looking in on it again made me hungry!
It’s the beginning of November, and the last two weeks have been COLD in New Mexico! Some parts of the state even saw snow this past week.
The late fall and winter are really the best time of year to enjoy green chile stew, don’t you think?
With the sinking temperatures, I have been thinking about green chile enough that I decided to make a warm bowl of stew this weekend.
Red Chile Pork for Tamales
The tamale, the original to-go food. Pork, red chile, masa and a corn husk. Unlikely partners in an assault on your taste buds.
On the video side of things, Marcy Inspired is great at clearly explaining and showing how to make authentic dishes.
