Let me be clear about this, New Mexican food and Mexican food are not the same thing. Traditional Mexican food varies by region, but is always focused on the distinctive flavors of the region: lime, corn, spicy peppers, hearty beans. New Mexican food often includes traditional Mexican dishes, such as enchiladas or quesadillas, but it is original for the various influences that built the unique culture of the state, and it’s cuisine. In addition to Mexican influences, the cuisine of this state also features influences from European and Native American food, which gives you a unique and delicious menu you could only find in New Mexico.
If you are ever in the area, you may be somewhat confused when ordering food, due to the subtleties only New Mexican natives and transplants know. Here’s my little guide to making sense of this special and splendid food.
"Chile” is Not the Same Thing as “Chili”
Most are familiar with chili, the red meat and bean stew, usually spicy. But chile, with an “e” is the very life and soul of our particular cuisine in New Mexico. Specifically Hatch chile, our beloved chile pepper that grows only in the Hatch valley and is served on everything here.
US Senator Pete Domenici made this the official spelling of the chili peppers, by entering it in the congressional record in 1983.
Christmas Isn’t Just a Holiday in New Mexico
In this state, the word “Christmas” means a combination of both red and green chile. For the uninitiated, the answer to the state question, “red or green?”, should always be Christmas, on the side. This allows you to gauge the spiciness and flavor profile of the peppers, while determining exactly how much and which type you prefer on your dish.
Sopapillas Complete Any Meal
New Mexican sopapillas are unlike any in the world. For the unfamiliar, they are soft pillows of fried pastry dough, and they are utterly delicious. They are also highly versatile, you can stuff them with savory stuff, like beans and cheese, for a hearty meal, or you can serve them on the side of any entree to mop up excess sauces in a tasty way. But my personal favorite is to eat them as a dessert, with a drizzle of warm honey.
Piñons are New Mexican Pine Nuts
Since pine trees are so ubiquitous in New Mexico, we take advantage of their delicious nuts. Here they are called piñons, and are included in many dishes.
If You Are Looking For Seafood, You Won’t Find It Here
New Mexico is a landlocked state, most of it is a vast desert expanse. This makes seafood pretty inaccessible. The exception to this rule is trout, which is found in most bodies of fresh water throughout the state.
That's really interesting. If I ever visit the state I will keep what you said in mind especially regarding the difference between chili and Chile. That's good to know. I also didn't realize that fish is hard to come by in New Mexico but it makes sense with the state being landlocked. I never thought of that. That's an interesting look at food in the area. Great post!
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The things what i always heard about the maxican food is always fresh and spicy to have it. I am also a lover of such kind of food. I love to have bit spicy food.
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That's great. "Christmas on the side!" I love that. I never order fish anyway so that wouldn't effect me so much
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Got to represent. Red chile is my go to sauce forever.
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There is a restaurant in Columbus, OH that my wife and I got to frequently when we are down there visiting family. I just wrote a review on it and I was talking about how the flavors of the food there not similar to any other Mexican place I have been before. It wasn't until I was looking at the picture of the menu for my post that I realized it doesn't say Mexican food, it says New Mexican food. There is something about it that is a bit more spicy, deeper, and richer than most of the food you would be expecting if you didn't know the difference.
Se ve delicioso
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