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From the early 1500s when the Spaniards first arrived, New Mexican cuisine has been in a constant state of evolution. The result is a unique blend of many culinary arts that combine Native American, Spanish, Ranch Chuck Wagon, and Mexican influences.
Santa Fe food reflects this mixture, giving rise to a cuisine that is uniquely New Mexican. It is different from Tex-Mex and from the border food that most Americans understand to be Mexican food. The regional foods from New Mexico include pinto beans, squash, posole, tortillas, tamales, various other corn dishes, the and traditional red and green chile.
Chiles have been cultivated and used for at least 1,000 years by the Southwest Pueblo Indians and their ancestors and contribute flavor and piquancy to New Mexican cuisine.
Santa Fe’s cuisine is known world wide, and each year millions of visitors come to Santa Fe and learn to appreciate it when they hear for the first time: “Red or Green?” This is the most commonly asked question in New Mexican restaurants. It means, do you prefer red chile or green chile sauce on what you ordered. Generally red chile sauce tends to have a fuller, richer flavor and is milder. The green chile sauce has a sharper, clearer bite. Make no mistake about it—your choice can make a significant difference in the flavor of your dish. If you can’t decide, order your meal “Christmas,” and your dish will come with half green and half red chile. The relative hotness of red vs. green is by no means universal and varies from season to season and even from day to day. |
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