GREEN CHILE CHICKEN VEGGIE CHILI
This chile has a wonderful flavor, bordering on a gumbo without the okra or file. If you want to double up on some of
This chile has a wonderful flavor, bordering on a gumbo without the okra or file. If you want to double up on some of
This hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a
Posole, or pozole, is a spicy corn stew traditionally made with pork. New Mexicans have been enjoying posole for centuries. Posole is a ceremonial
Nothing says the holidays to many New Mexicans like a warm tamale. Unwrapping the tamale is like unwrapping a little present. Tamales consist of a
Chile is a sauce made from red or green chiles and served hot over many New Mexican dishes. Chile does not use vinegar, unlike
This traditional dip is made of mashed, spiced avocado, generally with chopped onion, tomatoes, garlic, lime and chile. For best flavor, look and preserving quality, constantly reduce avocados into coarse chunks. Do not mash the avocado or puree it in a food processor.
The word empanada comes from the Spanish verb empanar, meaning to wrap or coat in bread. These delicious little pastries are made by wrapping
Salsa is usually an raw combination of chiles/peppers, tomatoes and onions. This fresh sauce may be as mild or as warm as you like, depending on the chiles used. salsa fresca and salsa cruda, is a kind of salsa generally used in Mexican cuisine. It is traditionally made
An entire breakfast can be wrapped inside a flour tortilla, accompanied by field-fresh, often very hot (but sometimes mild), green chile sauce. Southwestern breakfast
This sweet salsa combines the mellow flavor of pear with pineapple and tart craisins or dried cranberries. The chile pulls all the flavors together.