New Mexican cuisine

Part of a series on
American cuisine
Regional cuisines Northeastern New England New Jersey New York City Philadelphia Midwestern Chicago Michigan North Dakota Ohio Omaha St. Louis Wisconsin Mid-Atlantic Baltimore Pittsburgh Southern (list) Atlanta Cajun Floribbean Kentucky Louisiana Creole Lowcountry Houston New Orleans Texas Tex-Mex Western California California fusion Los Angeles Pacific Northwest Rocky Mountain Southwestern New Mexican Other Hawaiian Military rations Puerto Rican Roadkill Tailgate party
History Thirteen Colonies Antebellum America Chuckwagon Culinary Revolution Food truck Diner Hot dog cart Ice cream van
Ingredients and foods List of American foods Apple Beef Blueberry Chocolate Collard greens Corn Okra Pecan Potato Pumpkin Sunflower seed Tomato Turkey Vanilla
Styles Barbecue in the United States Alabama Kansas City Memphis North Carolina South Carolina Santa Maria St. Louis Texas Fast food Fusion New American Pizza in the United States
Ethnic and cultural American Chinese Filipino-American cuisine Greek-American Indian Italian-American Japanese Jewish Mexican-American Native American Pennsylvania Dutch Soul food Tlingit
Holidays and festivals Fourth of July Christmas Thanksgiving
United States portal  Food portal
v t e

New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México.^[1][2][3] This Southwestern culinary style is popular beyond the current boundaries of New Mexico, and is found throughout the old territories of Nuevo México and the New Mexico Territory, today the state of Arizona,^[4] parts of Texas (particularly El Paso County and the panhandle),^[5][6] and the southern portions of Colorado,^[7] Utah,^[8] and Nevada.^[9]

This cuisine had adaptations and influences throughout its history, including early on from the nearby Apache, Navajo, and throughout New Spain and the Spanish Empire, also from French, Italian, Portuguese, and other Mediterranean cuisine, along with early European bed and breakfasts and cafés, furthermore during the American territorial phase from cowboy chuckwagons and Western saloons, additionally after statehood from Route 66 American diner, Mexican-American cuisine, fast food restaurants, and global cuisine.^[10][1][11]

Even so, New Mexican cuisine developed in fairly isolated circumstances, which has allowed it to maintain its indigenous, Spanish, Mexican and Latin identity, and is therefore not like any other Latin food originating in the contiguous United States.^{[12]: 109 [13][14]} It can be easily distinguished from Mexican and American cuisines, due to its emphasis on New Mexican spices, herbs, flavors, and vegetables; especially red and green New Mexico chile peppers,^[15][16][17] anise (used in bizcochitos),^[18] and piñon (used as a snack or in desserts).^[19]

It is also identifiable by the presence of foods and dishes that originate in New Mexico, such as Native American frybread-style sopapillas, breakfast burritos, enchilada montada (stacked enchiladas), green chile stew, carne seca (a thinly sliced variant of jerky), green chile burgers, posole (a hominy dish), slow-cooked frijoles (beans, typically pinto or bolita beans), calabacitas (a sautéed zucchini and summer squash dish), and carne adobada (pork marinated in red chile).^[20][21][22]