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11/14/2012
Onion and Olive Enchiladas
Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex—style enchiladas, filled with cotija cheese and black olives.
Issue #152
08/22/2002
Grilled Eggplant and Peppers
Eggplant is not a crop that has traditionally been grown in New Mexico, but this dish is very much in the traditional Mexican style.
Does Not Apply
05/27/2009
Jalapeño Corn Bread
Skillet-cooked corn bread is a popular vaquero (Mexican cowboy) side dish.
Issue #121
10/02/2012
Caesar Salad
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
Issue #150
11/09/2011
Grilled Spot Prawns with Finger Lime and Basil
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Issue #142
07/08/2011
Barbacoa (Chile-Rubbed Smoked Lamb)
Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa.
Issue #139
11/11/2012
Chile Verde
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
Issue #150