What’s the difference between New Mexican food and Mexican food? Many people can’t explain the distinction. These two cuisines, despite their shared origins, similar ingredients and techniques, are separate culinary traditions with significant deviations in ingredients, flavors, and preparation methods.
Origins
Before the arrival of the Spanish, the Aztec, Mayan, and other indigenous civilizations in Mexico relied on ingredients like beans, corn, and chile peppers. The Spanish introduced meats, dairy products, and various spices. What we know today as Mexican food evolved from a diverse geographic landscape that mirrors the large country.
On the other hand, New Mexican cuisine evolved from local Native American (especially Pueblo and Navajo) traditions, with the later addition of Mexican and Spanish influences. This fusion also reflects the state’s smaller geographic area than its southern neighbor. The emphasis in the Land of Enchantment is on local ingredients and methods of cooking that have endured for hundreds of years.
Ingredients
Corn, tomatoes, avocados, beans and a wide variety of chile peppers are staple Mexican ingredients. These are combined with fish and meats alongside fresh, rarely processed cheeses, with fresh herbs like cilantro and spices like cumin and oregano offering more depth of flavor.
Both dried and fresh red and green chile peppers form the heart of New Mexican cuisine. Corn and beans are also common, but this regional foodway also emphasizes unique local ingredients like piñon nuts and native herbs. Cheese, especially queso blanco and cheddar, is commonly incorporated as a topping.
Methods and Flavors
Before Mexican food is well-known for its varied tastes, with dishes combining sweet, sour, spicy, and savory elements into salsas, moles, and adobos. These offer complexity and layers of flavor, with stewing, grilling and frying as cooking methods.
New Mexican cuisine, however, tends to center around the bold flavors of chile peppers, which add heat and earthiness. Red or green sauces are the hallmark that distinguishes New Mexican cuisine, as does slow cooking and braising methods.
Signature Dishes
Everyone knows about Mexican dishes like enchiladas, tacos, tamales, mole, and guacamole, each of which demonstrates the diversity of flavors, ingredients, and preparations throughout different regions of Mexico.
New Mexican is set apart from Mexican food by he ubiquitous green chile cheeseburger, chicken enchiladas smothered in green or red, posole or green chile stew, and stuffed savory or sweet desert sopaipillas.
Mexican and New Mexican cuisines share a wealth of history and common ingredients, with distinctive flavors, cooking methods, and cultural influences creating unique culinary experiences. Understanding these differences enhances one’s appreciation for each tradition and highlights the rich foodways of North America.
Learn more about the variety and depth of New Mexican cuisine in Enchantment: A New Mexican Cookbook. This comprehensive volume compiles more than 1,200 recipes that celebrate the state’s unique culinary traditions.
Discover
Enchantment: A New Mexican Cookbook
