Why do people confuse New Mexico food with "Tex Mex" recipes?

Sure, people get confused about the dishes of the American Southwest. The confusion is somewhat logical, since they share many staple ingredients, like beans and chiles. However, New Mexican cuisine comes from many years of Native cultivation and foraging, along with ingredients brought to the New Country by Spanish settlers. The area was isolated for a long time, too, before railroads brought ingredients in from other places.

Even though New Mexican dishes are similar to some of those in Mexico, they grew up somewhat differently. Back in the 17th & 18th centuries, there wasn't much influence between Mexico and the area that we now know as New Mexico. Wagon trains went through only infrequently and did not sell their expensive ingredients to the people in the region very much. Chiles would become one of the most dominant ingredients in this period.

So, don't expect to sit down for a homemade New Mexico dinner of banana-leaf wrapped tamales or tacos with crispy shells or fried ice cream. Rather, you'll enjoy dishes like green chile stew, red chile enchiladas, pinto beans, carne adovada, chicos, and a basket of horno bread or sopaipillas. Save some room for biscochitos of natillas for dessert.

Discover new treats in New Mexican dishes every time you try one. Make one soon...