New Mexico is the Land of Enchantment, a state featuring geographic wonders and cultural diversity with historical significance. Once populated solely by the indigenous Native Americans, New Mexico has also been influenced by Spanish explorers and Mexican colonists. New Mexican cuisine is based on these cultures, cooking that originated when the region was still part of Mexico. Native Americans utilitzed local resources including chile, corn, beans, squash, wild fruits, nuts and game. The Spanish brought chickens, pigs, cattle, olives, grapes, rice, sugar, wheat, cinnamon and spices from Europe. |
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The most defining component of New Mexico cuisine is the chile pepper, red and especially green; New Mexico is top in the nation's chile production. In addition to the traditional Mexican-influenced dishes, New Mexican cooking incorporate chiles into recipes not normally associated with them, for instance: cornbread, cheeseburgers, jams and desserts. The official State question is "Red or Green?” (meaning red or green chile sauce) and if you're not sure which one, say "Christmas" — you'll get both! Red chile sauce is milder and tends to have a fuller, richer flavor. Green chile sauce has a sharper, clearer bite. |
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