New Mexican cuisine
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New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. It is known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican culinary traditions, rooted in the historical region of Nuevo México. This Southwestern culinary style extends it influence 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, parts of Texas (particularly El Paso County and the Panhandle), and the southern portions of Colorado, Utah, and Nevada.
The evolution of New Mexican cuisine reflects diverse influences over time. It was shaped early on by the Pueblo people, along with nearby Apache and Navajo culinary practices and the broader culinary traditions of New Spain and the Spanish Empire. Additional influences came from French, Italian, Portuguese, and other Mediterranean cuisines, which introduced new ingredients and techniques. Early European settlers also contributed with their bed and breakfasts and cafés, adding to the culinary landscape. During the American territorial phase, cowboy chuckwagons and Western saloons left their mark, followed by American diner culture along Route 66, Mexican-American cuisine, fast food, and global culinary trends after statehood in 1912.
Despite these diverse influences, New Mexican cuisine developed largely in isolation, preserving its indigenous, Spanish, Mexican, and Latin roots. This has resulted in a cuisine that is distinct from other Latin American cuisines found in the contiguous United States.: 109 It stands out for its emphasis on local spices, herbs, flavors, and vegetables, particularly the iconic red and green New Mexico chile peppers, anise (used in biscochitos), and piñon (used as a snack or in desserts).
Signature dishes and foods from New Mexico include 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 (typically pinto or bolita beans), calabacitas (a sautéed zucchini and summer squash dish), and carne adobada (pork marinated in red chile).