Top Traditional New Mexican Dishes to Try While in New Mexico

From our recent New Mexico road trip, the one thing that will stay with us for a long time other than the vivid desert landscape and the unique architecture, is the explosion of flavors in our taste buds. Food has always been my personal gateway to any culture. So none of our trips are complete without exploring the unique cuisine of the region and New Mexico certainly has a lot to offer. In spite of having a close resemblance with Mexican cuisine in general, the New Mexican dishes stand out with the uniqueness of regional ingredients and as a milieu of cultural blending. The culture of the region is heavily influenced by both the Native American and the Latino/Hispanic hues.

So, let's get started with the list.

1. The Chile:

"Red or Green?" -  This is such a frequently asked question in any eatery in New Mexico that is has gained the reputation being the "New Mexico state question". Although not a dish in itself, "chile" is certainly the most important ingredient in the savory world of New Mexican food. Chile is abundant throughout the state and the small town of Hatch, NM is considered to be the "Chile capital of the world". The chile peppers are either used to cook a dish or served along in the from of a salsa/sauce. While the green chile is a blend of sweet, spicy, and smoky, the ripened red chile has a earthiness with a back-heat. The degree of heat or spiciness depends on the variety.

Pro tip: Can't decide "red or green"? - say Christmas and you will be served both and can enjoy the best of both worlds.

2. Salsa and Chips:

Almost every spot offering New Mexican food serves tortilla chips and salsa, which is often complimentary. This sets the mood right for any meal. The variety of chile used principally dictates the heat and flavor of the salsa.

Pro tip: The salsa at Sadie's, Albuquerque hits all the right notes of flavor and the heat is not mellowed down and kept authentic.

3. Everything Blue Corn:

Blue corn is a staple in the state and was originally developed by the Pueblo Indians of the Rio Grande in New Mexico and other tribes. Later, this variety became a part of the tradition in Southern and Central Mexican food. Blue corn is sweeter than its yellow counterpart and has much higher protein content. Honestly, it is tastier. Blue corn tortillas are fairly common in NM. Blue corn is often used for tacos, chips, and waffles.

Pro tip: The blue corn waffles at Tia Betty Blue's, Albuquerque remains one of the best bites of our trip. Head over for breakfast or brunch to this petite eatery and you won't be disappointed. We tried both the savory and the sweet version and they were equally delightful.

4. Blue Corn Atole:

While we are still talking about blue corn, this warm beverage made with blue corn can't be missed. This traditional drink has a porridge-like texture and is typically served during breakfast.

Pro tip: At Tia Betty Blue's, Albuquerque you can choose from flavors like lavender, vanilla or cinnamon. FYI  before you place the order, it is quite filling, more like a smoothie than tea or coffee.

5. Calabacitas

This dish is a medley of seasonal squashes and corn, seasoned mildly and often served as a side. Some variations include a proteins like chicken or pork.

Pro tip: Whether you like your veggies or not, you may want to give the calabacitas a try when in New Mexico. That being said, don't bother if you totally hate veggies, because it is not bold enough to convert you.

6. Posole

This stew sums up all the traditional New Mexican flavors in a bowlful. Posole, is being served in pueblos through generations, typically during feasts and celebrations. The main ingredients in it is the hominy/corn kennels (the corn is treated with slaked lime to remove the outer skin). I mean, what's there not to love in a warm bowl full of pork, hominy and red chile?

Pro tip: Sadie's, Albuquerque holds up to the tradition and serves the posole with chopped onions, Mexican oregano, lemon, red chile and a tortilla on the side. So, you get to be your own boss and adjust the heat or the tang to your liking.

7. Green Chile Stew

New Mexico has another wonder to offer for all the soup lovers out there. A bowl of this soupy goodness can be just the thing you need after a long day of doing the touristy or not-so-touristy things in New Mexico. The bold flavors of green chile and the hearty meat and potatoes is like a marriage made in heaven.

Pro tip: Garcia's, Albuquerque has a good reputation of  doing the stew right. However, we tried it at the Indian Pueblo Kitchen, Albuquerque and it did not disappoint.

8. Pueblo Oven Bread / Horno Bread

Stews are meant to be soaked up with some bread, and that reminds me of pueblo oven bread / horno bread. Horno is traditional bee-hive shaped, outdoor, clay oven used by the pueblo Indians. The rustic bread baked in these ovens have been a staple around this region for centuries.

Pro tip: The Indian Pueblo Kitchen, Albuquerque is great place to try some pueblo oven bread and also pick some up for the road.

Green Chile Stew with Pueblo Oven Bread 

9. Fry Bread

Another popular bread in the native American community is the fry bread. It a deep fried flat bread enjoyed both with savory and sweet toppings.

Pro tip: Who doesn't like fried dough? If you want to try the fusion version of it, go for the Tewa Taco or the Indian frybread taco at Indian Pueblo Kitchen, Albuquerque. Well, for us, we were leaning more towards the authentic versions during this trip.

10. Sopapillas

You can't miss this New Mexican favorite while talking about fried doughs. You can have various forms of this puffed pillow of goodness while travelling through this region. They can be stuffed with some savory carne adovada or carne asada, or can be simply enjoyed with honey to end a meal.

Pro tip: We would say, try both the savory and sweet. it's worth it. You can get it from almost anywhere. We tried the stuffed ones at Sadie's, Albuquerque and it surely made us happy and very full.

11. Tacos:

Nothing can beat a good old taco on either side of the border. It is the ultimate go-to comfort food with unlimited variations. And you do get the real deal here in NM.

Pro tip: Don't leave Albuquerque unless you have tried the tacos at Taqueria Mexico. We tried the carne asada, barbacoa and fish tacos and they were heavenly to say the least, especially the fish taco.

12. Chile Rellenos

Let's go back to where we started this list, the famous chile of the NM state. This dish is a popular one here due to obvious reasons. Green chile stuffed with cheese, then battered and deep fried. I mean, what could be more indulgent?

Pro tip: We tried the Signature Chile Rellanos at La Salita, Albuquerque, since it's quite talked about. After waiting in the line for about an hour to get our order placed, the fried chile itself was okay, nothing super exciting, but the sides of rice and refried beans was not worth it. You may like it if you love Tex-Mex, but certainly not if you were looking for bold flavors. May be some joint does a better job with it. 

Some of the other popular dishes that should have made the above list but couldn't since we ran out of time and the stomach to try them during this trip are: Huevos Rancheros, Green Chile Burgers, Pinon Coffee.

It is amazing how memories related to food, its taste and smell, can stay with you for a very long time. How one can feel a connection with far away lands just by knowing and experiencing its food.

So, food for me is an adventure in itself that is always worth going on.

This is not a sponsored post.

Photographs by Swakshar Ghosh.