A collection of New Mexico recipes from Local Flavor Magazine’s Still Hungry series, provided by New Mexico’s local chefs, growers, authors, bartenders and residents.
Each month, we ask the leaders of New Mexico’s culinary culture for recipes that reflect not just their own style, but the flavor of life in New Mexico as well.
Past contributors have included Chef Jonathan Perno of Los Poblanos Historic Inn & Organic Farm, Chef Michael Giese of The Indian Pueblo Cultural Center in Albuquerque, Chef Novak
of The Hollar Restaurant in Madrid, Chef Marc Quinones of Bien Shur Restaurant, Chef Patrick Gharrity of La Casa Sena in Santa Fe, and Cheryl & Bill Jamison, authors of Tasting New Mexico: 100 Years of Distinctive Home Cooking plus many more.
from Cooking with Kids
Serves 4 as a side dish
1 Tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh or dried rosemary, optional
Preheat the oven to 425 degrees F.
Wash and peel the carrots, parsnips, and beets. Cut the vegetables into 1-inch wedges and put them into a shallow baking pan, spreading them to form a single even layer. Scrub the potatoes and cut them into eighths. Add the potatoes to the pan. Cut the onion in half, then into 1/4 inch thick slices and add to the pan. Drizzle the olive oil over the vegetables. Sprinkle with salt, pepper and rosemary, if using. Toss the vegetables so that the oil coats them evenly.
Bake for 30 to 40 minutes, or until tender and lightly browned.
Learn more about Cooking with Kids at www.cookingwithkids.net.
photo: Gaelen Casey
recipe from Tasting New Mexico: 100 Years of Distinctive Home Cooking by Cheryl Jamison
Usually made with young “green” field corn, chicos are typically slow-roasted in outdoor horno ovens and then dried on rooftops. Farmers start a wood fire in the horno, and when the oven walls reach the right temperature, they rake out the embers with a hoe, place moistened corn in its husks inside, seal the door and vent hole, and leave the corn to roast overnight. Continue reading
Fresh Goat Cheese with Green Chile Chutney
from Tasting New Mexico: 100 Years of Distinctive Home Cooking by Cheryl Jamison
This chutney evolved from a recipe in Lucy Delgado’s important 1979 book Comidas de New Mexico. She like the relish, as she called it, with hamburgers, hot dogs, and meat loaf, but it also makes a splendid accompaniment to the simple cheeses once made regularly at home.
Serves 6 or more
Green Chile Chutney
¾ cup cider or white vinegar
¾ cup sugar
½ medium onion, minced
½ teaspoon yellow mustard seed
¼ teaspoon salt Continue reading
from Tasting New Mexico: 100 Years of Distinctive Home Cooking by Cheryl & Bill Jamison
Pork is the most common meat for carnitas in New Mexico and the rest of the borderlands, but many cooks also make a stellar rendition with beef. This is the popular version that Roque Garcia and his wife, Mona Cavalli, have served for decades from their street cart on the Santa Fe Plaza. The couple credits Roque’s mother for the original home recipe, which Roque recommends duplicating in other home kitchens in the following manner. He calls for an overnight marinating for the meat, but we have had good results with as little as a half-hour soak when rushed.
Cucumber Sandwich Recipe
from Chef Stefan Springer of Chez Axel
2 thick slices whole wheat bread
2 Tablespoons cream cheese, softened
6 slices cucumber
2 Tablespoons alfalfa sprouts
1 teaspoon olive oil
Yellowtail “Carpaccio” with Ginger-Harissa Oil and Meyer Lemon-Brined Jicama Slaw
from Chef Marc Quinones
Bien Shur Restaurant
1 pound of yellowtail amberjack cut into thin slices
4 Tablespoons of Ginger-Harissa Oil (recipe follows)
1 ½ cups of Jicama Slaw (recipe follows) Continue reading