Tasting New Mexico

Offers penetrating views of the richness of the basketmaking tradition of Southwestern tribes and the current revival of the art and the beauty of the baskets themselves.

Tasting New Mexico

Tasting New Mexico

Few aspects of life in New Mexico say as much about our cultural heritage as our food. We can directly trace the roots of New Mexico's traditional and contemporary cooking to corn and other crops first planted by the ancestors of the Pueblos, to the frontier resourcefulness of early Spanish colonists who brought with them livestock along with many fruits and vegetables, and to the nineteenth-century introduction of new ingredients and ideas by waves of immigrants from Europe, the Middle East, and Latin America, as well to new residents from the east and west coasts, Texas, and other states. On the occasion of New Mexico's State Centennial, Tasting New Mexico celebrates the state's truly distinctive cooking, a blend of Native American, Spanish, Mexican, and Anglo influences, in one hundred recipes from throughout the past century that showcase the best from New Mexico's home kitchens. The authors criss-crossed the state in search of a variety of family and hometown favourites, including green and red chile stews, albóndigas (meatballs), carne adovada (pork braised in red chile), polio con arroz (chicken simmered with rice), chile rellenos, spring quelites (wild spinach), chicos (dried corn), frybread and sopaipillas, and silky natillas custard. Other recipes include Edith Warner's scrumptious chocolate cake, steak Dunigan pro-vided by Santa Fe's Pink Adobe restaurant, the mountain trout recipe the Fred Harvey Company created for the opening of the grand Montezuma Hotel near Las Vegas, and a delightful cocktail concocted by the landmark Rancho de Chimay6 restaurant to support the local apple crop industry. The book ranges well beyond the recipes to tell the story of the food culturally and historically, and contrasts our food with that of our neighbours in the Southwest and northern Mexico. The book details how New Mexico's agricultural abundance comes not from perfect soil and climate, but from the ingenuity and tenacity of its farmers and ranchers. The book is further packed with tasty quotes, luscious photos, and simply great stories.

More Books:

Tasting New Mexico
Language: en
Pages: 200
Authors: Cheryl Alters Jamison, Bill Jamison
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher:

Few aspects of life in New Mexico say as much about our cultural heritage as our food. We can directly trace the roots of New Mexico's traditional and contemporary cooking to corn and other crops first planted by the ancestors of the Pueblos, to the frontier resourcefulness of early Spanish
Tasting New Mexico
Language: en
Pages: 200
Authors: Cheryl Alters Jamison, Bill Jamison
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher:

Books about Tasting New Mexico
New Mexico Magazine
Language: en
Pages:
Authors: Cheryl Alters Jamison, Bill Jamison
Categories: New Mexico
Type: BOOK - Published: 2012 - Publisher:

Books about New Mexico Magazine
Explorer's Guide New Mexico (Second Edition)
Language: en
Pages: 368
Authors: Sharon Niederman
Categories: Travel
Type: BOOK - Published: 2014-03-03 - Publisher: The Countryman Press

An illuminating, in-depth guide that ventures beyond the major destinations and interstates to the real, living New Mexico and its small towns, two-lane roads, hometown cafés, ghost towns, sacred sites, historic structures, and spectacular natural landscapes. New Mexico author Sharon Niederman has been traveling, writing about, and photographing her home
Food Across Borders
Language: en
Pages: 290
Authors: Matt Garcia, E. Melanie DuPuis, Don Mitchell
Categories: Cooking
Type: BOOK - Published: 2017-10-17 - Publisher: Rutgers University Press

The act of eating defines and redefines borders. What constitutes “American” in our cuisine has always depended on a liberal crossing of borders, from “the line in the sand” that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds

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