Panza llena, corazon contento. That’s a common saying in New Mexico, meaning “full belly, content heart,” because New Mexican cuisine is a culinary tradition full of comforting and satisfying dishes that make it stand apart from other regional cuisines. The state’s distinctive identity comes from specific combinations of staple, locally sourced ingredients. The hallmark ingredients include green and red chile, carne adovada, and the liberal use of sauces and salsas.
Green and Red Chile
The heart of New Mexico’s culinary identity are the renowned green and red chiles. These ubiquitous peppers are not just flavorings; they are the very essence. Green chile, typically harvested in the late summer, is known for its fruity spice and is used in everything from stews and enchiladas to burgers and soups.
Red chile, harvested later and most often dried and powdered, brings different characteristics to the table. Red chile is a deeper, sweeter and earthier flavor – still with varying heat levels. Red finds its way into sauces to smother enchiladas or to add kick to posole (hominy stew).
Carne Adovada
Another staple ingredient in New Mexican dishes is carne adovada, a flavorful braise of pork marinated in red chile sauce. The marinade of red chile powder, garlic, vinegar, and various spices infuses the meat with a rich, smoky flavor. Carne adovada can be found as a main dish accompanied by tortillas or rice, as a breakfast recipe with eggs, beans and more tortillas, or stuffed into sopaipillas or tacos.
Sauces and Salsas
In New Mexican cuisine, the terms sauce and salsa are not used interchangeably. They represent different culinary concepts. New Mexican sauces, particularly red and green sauces, are typically thicker and richer, often made by simmering chiles, tomatoes, spices, and sometimes a touch of cheese or cream. These sauces are frequently used to smother dishes such as enchiladas, burritos, or breakfast’s huevos rancheros.
By contrast, New Mexican salsas are fresh and chunky, made with raw tomatoes, onions, garlic, and sometimes roasted green chiles. Served with chips as an appetizer or as a condiment to tacos, tostadas and burritos, they impart a bright and zesty flavor. While both sauces and salsas can utilize similar ingredients, their textures, preparations, and typical applications diverge significantly, emphasizing the nuanced approach New Mexicans have toward their culinary creations.
Tortillas & Sopaipillas
Tortillas – either corn or wheat flour – form the backbone of many New Mexican meals. Corn tortillas, particularly those made from blue corn, are iconic in the region. Corn tortillas are often used to wrap (or stack in Northern New Mexico) enchiladas or tacos, serve as a side to stews, or accompany various meat dishes.
Sopaipillas hold a special place of honor in New Mexico. These light, airy squares or triangles expand when fried, creating pockets ready for stuffing with savory ingredients as a meal, or drizzled with honey for dessert.
Learn more about the unique ingredients that contribute to the unique flavors of New Mexican cuisine. Add Enchantment: A New Mexican Cookbook and its 1,200 recipes to your kitchen bookshelf.
