New Mexican cuisine
New Mexican cuisine is a regional cuisine found in the Southwestern United States, particularly the state of New Mexico. It is characterized by the use of chiles, both red and green, and ingredients indigenous to the New Mexico region.
History
New Mexican cuisine has its roots in the region's indigenous cultures, including the Pueblo Native Americans. Spanish colonists later introduced new ingredients and cooking methods. The cuisine continues to evolve with the introduction of modern cooking techniques and contemporary ingredients.
Ingredients
The primary characteristic of New Mexican cuisine is the use of New Mexico chile, which comes in two varieties: red and green. Other common ingredients include blue corn, pinon nuts, and biscochitos, the state cookie of New Mexico.
Dishes
Popular dishes in New Mexican cuisine include chiles rellenos, enchiladas, sopapillas, and carne adovada. Many dishes can be ordered "Christmas style", which means they are served with both red and green chile.
Influence
New Mexican cuisine has had a significant influence on other regional cuisines in the United States, particularly those in the Southwest. It has also gained popularity nationwide due to the increasing interest in spicy and flavorful foods.
See also
- Cuisine of the Southwestern United States
- Mexican cuisine
- List of American regional and fusion cuisines
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