🇺🇸 United States · 19 recipes
New Mexico
Red chile, green chile & New Mexican heritage cooking
Signature dish · Green chile stew
Regional cuisine
How New Mexico cooks
New Mexico has the most distinct regional cuisine in the country: Hatch and Chimayo chile in red or green, blue corn, posole, sopaipillas and horno bread, born from Pueblo agriculture and centuries of Hispano village cooking.
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Breakfasts, mains, snacks, breads and desserts from this region.
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Curated groupings of this region's traditions, from family kitchens to roadside stands.
New Mexico Red ChileDried red pods, carne adovada and the deep sauces of the north.5 recipes
New Mexico Green ChileRoasted Hatch chile in stews, burgers, enchiladas and everything else.5 recipes
Pueblo & Native TraditionsHorno bread, blue corn and the Indigenous foodways of the Rio Grande pueblos.6 recipes
Hispano Home CookingFour-hundred-year-old Hispano kitchen traditions of the upper Rio Grande.9 recipes
Northern New Mexico HeritageTaos, Chimayó and Santa Fe cooking passed down through families.4 recipes
New Mexico Holiday FoodChristmas posole, tamaladas, biscochitos and farolito-night tables.6 recipes
New Mexico BreakfastBreakfast burritos, huevos rancheros and blue corn mornings.3 recipes
New Mexico DessertsNatillas, biscochitos, capirotada and sopaipillas with honey.4 recipes
Hidden New Mexico DishesVillage plates and old recipes outside the tourist menu.4 recipesTraditional dishes
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Browse all 19 published recipes from New Mexico.
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