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"New Mexican food is similar to but not quite the same as Mexican and Tex-Mex" foods preferred in Texas and Arizona.[2]
I find this confusing. In Mexico, Sonoran cuisine is distinguished from other Mexican cuisine because of the Sonoran preference for wheat and beef, as opposed to corn and chicken to the south and east of Sonora. Arizona and New Mexico share this border and much of the origin of the cuisine. Texas does not. The origin of Santa Fe and Tucson recipes share the Sonoran origin, while San Antonio would not. However, I do agree that Tucson and Arizona recipes do not share the "chile" emphasis that New Mexican has. I suggest something like this:
"New Mexican food is similar to but not quite the same as Mexican and Tex-Mex" foods preferred in Texas, and is a variation of Sonoran cuisine preferred in Arizona. BTW, thanks for the informative article.
-Jim Harrigan
Unless I'm mistaking, "Chile" is a South American country and "chili" is a pepper. -Andrew
--Hi Andrew, you're not mistaken, but chile is the correct term for New Mexican green chile. I am amazed at all the controversy on this page from everyone! I see a lot of comments from people who probably never spent any time in the state. I spent 8 years living there and I can say for certain that the food is its own unique cuisine. It does blend from other familiar styles but it has its own place. Also, its own spellings. Posole is absolutely spelled with an 's' in New Mexico.
Green chile and the composition of what would be considered Mexican cuisine often differs drastically. Seasonings are done differently. My hope is to see residents of New Mexico correct this page - which is way off - and make it something really indicative of the culture and cuisine. Right now, the page is a real disappointment because it attempts to suggest the food is just like Mexican food, which is really inaccurate. Geekgirl13 ( talk) 18:07, 27 July 2009 (UTC)geekgirl13
Hi all, If you are interested in more details about correct spelling: Bizcochito rather than "biscochito", pozole rather than "posole" and carne adobada rather than "adovada". The argument that it is fine if the spelling is different because people in various English-speaking countries spell things differently does not hold water. Here's why: the Spanish language has a single linguistic authority, the Real Academia Española, which determines how things are spelled. To do so, it relies upon experts from 22 countries, including Spanish speakers in the United States. Therefore, only those spellings accepted by the Real Academia are official. As a New Mexican, I must say that I have a soft spot for our time-tested traditional spellings and I wouldn't want to see them go. I was always taught that you couldn't say "chile pepper" (much less chili pepper) without sounding silly, because a chile and a pepper are two different things. Has anyone else heard this? Care to confirm/refute?
could this article be made a little less biased? Chris
What is wrong with having pride for your herritage???? And yes, I call New Mexican cusine a big part of my herritage. -Danielle
I don't think a single template could cover everything that was wrong with it, so I excised most of the article and made it a stub again. You can see the old version here. Maybe that's overreacting, but I'm hoping an expert on the subject can see if ANY of it was accurate and worth saving. You might get a laugh out of it, at least. It was a mess of contradictory point-of-view statements, unencyclopedic banter (including restaurant recommendations) etc. I do know that the Anaheim, Serrano, and New Mexico Chile peppers are three different things (there's no such thing as an "anaheim serrano"), but that's the limit of my knowledge on the subject. Indium 02:41, 19 October 2005 (UTC)
New Mexican food is specifically regional to the state - as well as southern Colorado. Spanish rice in New Mexico is NOT prepared with tomato sauce, peas and some onion, but with a blend of fresh tomato, onion, chile and assorted spices. Apparently the "experts" who were asked about the Spanish rice were simply acquaintances of Latin origin who had no knowledge of New Mexican cuisine. The spelling of the dish posole has been spelled this way in New Mexico for generations, as well as spelling of biscochito. It is a cultural change in spelling and to say it is misspelled because that's not how they spell it in Spain or Mexico is akin to saying "donut" or "fiber" is misspelled in America because they spell it "doughnut" or "fibre" in England. Not intending this to become a rant... and I apologise if it reads as such. But there were misstatements in the above diatribe that needed correction. I am a life-long resident of New Mexico. Kaos agent1 ( talk) 21:18, 11 September 2008 (UTC)
Are those of you that think this article has problems from New Mexico??? I am and I have to say that It is 100% accurate according to all of my 29 years of New Mexcican food experience! I don't need a scholar to tell me what I have experienced all of my life.
All the other articles in the Cuisine series are titled "(insert country here) cuisine". So maybe we should move this article to New Mexican cuisine?-- Rockero 18:26, 24 February 2006 (UTC)
Kaileen loves Ryan
And New Mexican cuisine is different from *real* Mexican cuisine, how??? Deepstratagem 16:39, 11 January 2007 (UTC)
It's like saying China-town Chinese food is just like food in China. —Preceding unsigned comment added by 130.126.75.181 ( talk) 00:53, 15 October 2007 (UTC)
I'm intrigued/shocked by the level of emotion in this debate. New Mexico cuisine developed contemporaneously with cuisines of Sonora and Chihuahua, incorporating very different ingredients due to very different climates and influences. That's it, basically. In Mexico there are regional cuisines as there are in Italy ( Cuisine of Sicily), India ( Cuisine of Chennai) or China ( Szechuan cuisine), and so it for the Southwestern United States. What's the problem? DaveDixon ( talk) 23:34, 10 February 2008 (UTC)
The problem is that you could have titled this article "Mexican Cuisine" and it would have been entirely accurate. I'm sure the sawdust in New Mexico is different than the sawdust in Texas, but do we really need an article about the both of them? Some of these assertions are just silly. New Mexican cuisine is different than the Mexican cuisine you find in California, Utah, Idaho, Colorado, Texas and Nevada because New Mexican restaurants use green and red chilis? So does Mexican cooking! Its the same thing. Using less frijoles y arroz and mas papas doesn't mean its an entirely different cuisine. Using a few different spices in a few different ways doesn't mean its an entirely different cuisine. My father and I use different amounts of spices in our marinara sauce and its still Italian cuisine.
Furthermore, why is there no mention of the many other types of New Mexican cuisine? Both times I was in Albequrque I didn't eat anything on your list! I spotted dozens of McDonalds and Burger Kings as well as a lot of KFCs. Why is there no mention of this in the article? This article is obviously the pet project of someone on here and it needs to be removed. If you really find the need to have your little list posted on the internet somewhere, you should put it on your own webpage. Then you could at least have something to reference this to because nothing exists online so far. —Preceding unsigned comment added by FreddyPickle ( talk • contribs) 05:47, 16 May 2008 (UTC)
Its not that do not think there's a difference between "Mexican" and "New Mexican" food. Its that there is no difference between New Mexican food and the American-Mexican food you get in the other 49 states. Why is making beans and rice to the east of Arizona and west of Texas so different than making beans and rice in, say, Vermont? There is no difference and you can get authentic variations on Mexican and Mexican-American food all over the country. You need to subjectively prove that there is something different in "New Mexican" cooking than in Mexican or Mexican-American cooking to justify this article. You have not.
This article is very obviously the pet project of someone from New Mexico who's mother told him how much different her cooking was from Mexicans. It should be removed immediately until proper sources can be obtained. —Preceding unsigned comment added by 205.144.73.92 ( talk) 00:05, 19 May 2008 (UTC)
How Dare you make this assertion that the article is a pet project. I am personally insulted as a New Mexico resident. By the way, as far as a proper source, what can be better than gathering information from a culture in order to define it?
http://www.albuquerque-tortilla.com/catalog/
This proves that Mexican and New Mexican food is the same. The above posters assert that in New Mexico, they simply have tortillas. No one ever names the tortillas by size, as they do in the other 49 states and Mexico. But since New Mexican cooking is so much different, they don't differentiate their tortillas on size.
What a load of it. This, like every other cockmaimie idea in this article is 100% fabricated nonsense. In 1000s of words, it fails to even shed light on WHY its so much different from the Mexican cooking found in the other 49 states and Mexico, let alone HOW. Remove this article immediately.
Instead of fabricating lies and nonsense to keep this article afloat, why not add substantive truthful posts to already existing articles on Mexican food? —Preceding unsigned comment added by 205.144.73.92 ( talk) 00:19, 19 May 2008 (UTC)
Kaos agent1 ( talk) 21:35, 11 September 2008 (UTC)
The real nature of "New Mexican' food is the ubiquitous presence of the roasted and peeled "Anaheim/Chimayo/Hatch/Big Jim/Green" chile (and to a lesser extent, its dried and crimson counterpart). The food itself is simple, inexpensive, traditional, and delicious. It may be of interest to find what you will NOT see in typical New Mexican cuisine: taco stands with a variety of meats (asada, picadillo, barbacoa, etc.) and salsas (tomatillo, pico de gallo, pickled onions, etc), seafood, ceviche, mole, chile "colorado", tex-mex "chilley" that one might place on a hot dog, queso fresco, quesadillo, de oaxaca, or really anything other than cheddar...the list goes on. To me, NM food is really a very honest and time-proven combination of pork, beef, corn and flour tortillas, pinto beans, rice, sopaipillas, and roasted "green chile". If that's not good enough for you, go directly to Las Vegas, Albuquerque, San Antonio, Valencia County, or anywhere in the state and see if it reminds you of either your local "super burrito taco palace" in the midwest, Pancho's buffet in TX, a taco stand in LA, a family restaurant in Chicago, or any regionally specific (Northern, Interior, Yucatan, whatever) restaurant. It won't. And unforunately you won't find that little 4 am taco stand on the corner in NM, or that seafood stuffed poblano with walnut sauce, or ceviche or a banana leaf wrapped tamal there. But you can have an amazing bowl of pork and green that will light up your pallette (and possibly your GI tract), any crazy thing you can imagine with green chile (chile relleno maki roll anyone?), some fantastic sopaipillas with honey to mop up your plate with, and that classic NM restaurant desert: the candy bar in a glass case at the cash register :) Buen Provecho, go eat in the 505! —Preceding unsigned comment added by 98.227.93.162 ( talk) 08:15, 14 January 2009 (UTC)
I didn't read everybody's comments in detail, but... I grew up as a Mexican-American in Texas. We used all of the "terms" that you list in your "List of New Mexican culinary terms," section. I fthey are going to be seperate, at least ad them to the Tex-Mex section. That way, those that don't raly know, will. —Preceding unsigned comment added by 76.185.234.62 ( talk) 07:05, 23 April 2009 (UTC)
I read most of the above comments and as a New Mexican (who has lived all over the state), I can say w/o a doubt that New Mexican cuisine is NOT Mexican, nor is it tex-mex, etc. Quite frankly, I am amazed at the controversy this has stirred up. I know this is Wikipedia; but, have any of you non-New Mexicans bothered to use Google? Search for "New Mexican" cuisine and read some of the articles about the food found in NM. While it is true that there is a heavy Mexican influence, the cuisine was also influenced by the local Native American pueblos, etc. For instance - visit this link: New Mexican cuisine. One notable quotation is, "Over time, a specific New Mexico style diverged increasingly from similar styles in California and Texas. This divergence has accelerated in the last few decades, perhaps as a protective response to the invasion of heavily Americanized "Mexican" food products and fast food." Then, pay attention to the next paragraph: "Today, New Mexican cuisine differs from Mexican, Tex-Mex and Mexican-Californian cooking in numerous ways. Red and green chiles are a major factor, but also the balance of spices and other ingredients, and general definitions of what certain dishes are and how to prepare them differ. For example, on average New Mexican food uses more beef than Mexican cooking, usually uses a different kind of oregano, and often handles tortillas differently; it does not make use of Tex-Mex style chili con carne and uses less cumin and fewer jalapeños than the Texas style; and it does not make nearly as much use of rice and mixed vegetables as the California style, nor as much avocado, a food not native to the semi-arid New Mexico region."
In Northern NM, if you try to serve a native New Mexican refried beans, he'll give you a dirty look. Whole pintos are used in Northern NM cuisine; refried beans are NOT common. Our food is based mostly on the variants of chiles grown in the state. They are completely different (in taste as in usage) from other, non-New Mexican chiles, like serranos, jalapenos, etc. To compare NM chiles to the likes of serranos and others would be akin to comparing oranges to grapefruit. In this analogy, both fruits are citrus but have completely different tastes and are often prepared differently (oranges are eaten as is, while grapefruit are often prepared with sugar to get rid of the tartness). No one would confuse oranges and grapefruit as being one and the same! Just as with these citrus fruits, no one should confuse NM cuisine with Mexican cuisine. Lebongirl ( talk) 20:22, 2 May 2009 (UTC)
I am not from New Mexico, but have had the good fortune to travel to the Land of Enchantment (a perfect description, BTW), and to various parts of Mexico. I cannot believe that there are arguments in here attempting to refute that New Mexican cuisine is unique. The link to foodmuseum is a good example, plus the arguments written in here by people who have been in the food business. A few other irksome statements I want to point out: #1- the spelling variations (i.e., "chile" vs. "chili") are accurate. To paraphrase another contributor, that is as illogical as going over to England and telling them that they spell "parlour" and "tyre" incorrectly. #2- The fact that many of the dishes listed have the same names as dishes from Mexican or Tex-Mex is not a substantial plank for arguing that New Mexican cuisine is non-unique. Look at the differences between the Spanish and Mexican cuisines. Hint: travel to Spain and order a tortilla, and prepare to be very surprised! Hal Wing ( talk) 05:03, 18 July 2009 (UTC)
If you've never been to New Mexico and sampled New Mexico cuisine how can you compare it to Mexican food? (Especially if you've never been to Mexico?) New Mexico is a State like any other and has nothing to do with Mexico. People are just making assumptions and you know that happens when you assume… —Preceding unsigned comment added by 199.173.224.31 ( talk) 19:00, 3 September 2009 (UTC)
By the Way Deepstratagem you are an idiot. Truly. —Preceding unsigned comment added by 199.173.224.31 ( talk) 19:05, 3 September 2009 (UTC)
You will almost never get a decent chile relleno outside of New Mexico. Not even in Texas (not counting El Paso) or Arizona, where you'd think they would know better. No one should admit to this on the cuisine page, but I'm pretty sure there's no other place where they sell you little 5-cent plastic bacs of pickle juice to suck on during basketball games... —Preceding unsigned comment added by 90.2.114.241 ( talk) 23:14, 12 December 2010 (UTC)
Sopapillas into which honey is added moments before eating is not unique to New Mexico. El Chico and Monterrey House were doing that in East Texas back in the 1970s. —Preceding unsigned comment added by 216.230.233.52 ( talk) 16:42, 28 December 2010 (UTC)
With regard to the the beans that are used being primarily of the kidney or black variety, nothing could be further from the truth! New Mexican food uses PINTO beans. Period. [The previous unsigned comment was posted by 129.82.213.141 ( talk · contribs), 16:28, 1 April 2007 (UTC)]
I agree with the above statement. Visit any authentic New Mexican restaurant and you will find only pintos - no kidney beans. While not as prevalent, black beans do pop up at some New Mexican restaurants. It should also be noted that in Northern New Mexico, only whole pintos are considered authentic. Refried beans are rarely found here. As one travels farther south, refried beans become more prevalent. This is one difference between Northern NM cuisine and Southern NM cuisine. Lebongirl ( talk) 20:25, 2 May 2009 (UTC)
To reiterate something that I think Deepstratagem first brought up, this article needs to be cleaned up, and I think doing so should be one of WP:WPNM's first major article tasks. The things to do from my perspective 1) introduce and explain the nature of NM cuisine, its history, and its differences from other related styles, and do so with sources"; 2) Eliminate any prose from the list that is redunant with the list at Mexican cuisine or which doesn't expand in any way on what is at articles like taco and enchilada, just wikilink to those entries; 3) sourcedly explain how the NM food items in question differ from the equivalents in other styles where they do traditionally differ. — SMcCandlish [ talk] [ cont ‹(-¿-)› 04:46, 16 April 2007 (UTC)
[ [1]] My edit just got reverted.
Honestly, what is the point of plagiarizing the Mexican cuisine page, and pretending this food is "New Mexican"? That is, half of the food here comes from Mexico and is intended to be just like Mexico's. So why do we repeat this stuff over and over? What's so notable about Chalupa's in New Mexico, that just needs to be mentioned here? In my opinion this entire article could be reduced to half as of the aforementioned edit if we remove redundancies.
Not to say there aren't differences worth noting. But if we don't note the real differences this article is misleading and hard to read. Deepstratagem 10:54, 17 April 2007 (UTC)
Anyone else here have some input? Consensus is kind of hard to be sure of when only two or three parties are involved... — SMcCandlish [ talk] [ cont ‹(-¿-)› 11:40, 17 April 2007 (UTC)
As an old New Mexican, I would like to see the article focus on features unique to the cuisine of New Mexico. I just added some notes on some unique dishes that were missing (caldillo/green chile stew, and blue-corn enchiladas, for example) and deleted fajitas, which were invented in Texas in the 1970s and got to California before they came to New Mexico a decade later. I disagree with a few points about the unique features of New Mexican cuisine (when I was a child, for example, cilantro was common in California but I never saw/tasted it in New Mexico) but we should be debating that, not whether variations in the size of a burrito constitutes a novel cuisine. DaveDixon ( talk) 23:19, 10 February 2008 (UTC)
I deleted the whole reference to how New Mexican food contains heavy use of cilantro, that is just flat out WRONG. I too love NM food and never saw cilantro until the last few years when it seems to have come into fad particulary with more yuppie like, fashionable Mexican food. People use WAY to much cilantro in those dishes and its definitely NOT a staple of NM cooking. —Preceding unsigned comment added by 72.90.101.27 ( talk) 04:20, 6 July 2008 (UTC)
Cilantro is not heavily used in New Mexican cuisine. Lebongirl ( talk) 20:27, 2 May 2009 (UTC)
What cheeses are authentic to Mexican food? I've heard that cheddar is not authentic, for example, and that feta is a close approximation. 72.74.204.205 19:36, 10 September 2007 (UTC)
At most New Mexican restaurants I've been to, cheddar is used; however, better, more authentic establishments do seem to use asadero. I have also seen monterrey jack cheese used (especially in chile rellenos). Lebongirl ( talk) 20:29, 2 May 2009 (UTC)
Does anyone see reason to have a discussion of the difference between northern and southern cuisines? It's a hot topic when you actually live here, but I don't know if it warrants wiki-discussion. Gtorell 18:02, 2 November 2007 (UTC)
As an non-resident, treat the following as a hypothesis and not gospel. My sense was that the "southern" cuisine started showing up as you approached Las Cruces, which developed more in concert with western Texas and the lower Rio Grande. I could be wrong, but I know that today I think of it having more in common with El Paso than Santa Fe, Taos, etc. Does the southern cuisine spread any further west than the SE corner of the state? Hal Wing ( talk) 05:10, 18 July 2009 (UTC)
The article says that "using red chile is not traditional New Mexican" however, in "The Good Life: New Mexico Traditions and Food" by Fabiola Cabeza de Baca Gilbert, the recipe specifically calls for "4 dried red chile pods", and no mention of green chile. As this is something that would likely stir up an edit-war, I'm looking to talk about this first before I run in and change it under the auspice of "Hey! How can it not be traditional? That's how my mom made it and her mom before her!" -- Puellanivis ( talk) 10:21, 29 April 2008 (UTC)
How do we set in motion the process to remove this article? You've had years of posts to prove that New Mexican cuisine is different than the Mexican cuisine found in the other 49 states and you cannot. We need to get this removed so we can focus on the main Mexican food article. —Preceding unsigned comment added by FreddyPickle ( talk • contribs) 01:35, 19 May 2008 (UTC)
The only thing the TC has said convincingly to support his/her argument is that New Mexicans like a special kind of butter cookie. Thats it. One little cookie does not define a cuisine.
What are the different spices? What are the different herbs and vegetables? Simply using these ingrediants in varying degrees to make the type of food does not define a cuisine. Puellnivis, have you no perspective? You're arguing ad nauseum for your pet project. Except for the butter cookies there is absolutely nothing significantly different about this supposed "New Mexican" cuisine. You're just describing Mexican cuisine like any Mexican or Mexican-American would describe it.
What is so different about the Mexican food in New Mexico thats different from the Mexican food found in the other 49 states and in Mexico? Why are Mainer tacos and California tacos the same thing, but they're so fundamentally and drastically different in New Mexico? Until you can take a step back and ground yourself and answer these questions honestly, we need to remove this ridiculously childish article. —Preceding unsigned comment added by 205.144.73.92 ( talk) 18:03, 25 May 2008 (UTC)
“ | It's so funny to me (and sad) how close minded people in SEATTLE are! Seriously! First off, it's NOT Mexican food- no where does it claim to be Mexican food. It is NEW MEXICAN food. There is a difference, people. Do your homework. If you go to New Mexico you will find the same sort of fare that makes the state so famous for it's cuisine. To the people who were complaining about the spice of the food- that's what makes it so unique! The chilis! Again, it is NOT your run of the mill, we cater to Americans who can't take the heat, Mexican restaurant. Also, for the people who were complaining that the green chilis were not from Hatch...keep in mind that you can't even get fresh green chilis from Hatch in New Mexico this time of year, therefor they are most likely canned but are still HATCH green chilis. I have been to many New Mexican restaurants, and am married to a New Mexican, and this restaurant is very authentic, The drinks, food, atmosphere, and service are excellent. If you're open mided, like chilis, and realize that this is not a mexican restaurant but an authentic new mexican restaurant...you will be in for a treat! Delicious! [2] | ” |
If New Mexican cuisine is so much different than other Mexican-American and Mexican cuisine, how come there's no information on the internet to explain this? What are the different dishes? What are the different sauces and/or ingredients? A spade is a spade, people, no matter if the handle is red or green. Until the TC can come up with ANYTHING that makes "New Mexican" food different from Mexican or other Mexican-America food, this article should obviously be deleted. The fact that two different types of Mexican cuisine are have more differences than "New Mexican" cuisine does with Mexican cuisine painfully reminds us all of this. This article needs to be merged with American cuisine (as New Mexico is part of America) or merged with Mexican cuisine (as everything in the article is already defined by Mexican cuisine). —Preceding
unsigned comment added by
FreddyPickle (
talk •
contribs) 04:44, 26 October 2008 (UTC)
New Mexican cuisine IS distinct and this article should NOT be deleted! Mr. Pickle, you have failed to prove that NM cuisine is NOT different to Mexican. If Do a bit of research. Simply google the term "New Mexican" cuisine. There are plenty of articles written which point out the difference between New Mexican and Mexican. See my edits and links (above) elsewhere in this discussion. Lebongirl ( talk) 20:34, 2 May 2009 (UTC)
Mr. Pickle, spend a month or more eating in New Mexico, especially in the area around Santa Fe, Espaňola, Taos, etc. After that, if you are still unconvinced that New Mexico has a unique cuisine after that, then maybe your comments may be worth considering. And, in response to the snide anonymous poster who tries to trivialize NM cuisine as a "butter cookie", the choice to remain anonymous in the wake of your illogic was probably a good decision. Pardon my bluntness but, as it stands, these two theses display considerable ignorance. My preference would be that this proposal for deletion should itself be deleted from the talk page. If Mr. Pickle thinks we are wasting time defending the uniqueness of NM cuisine, how much time is being wasted responding to such ignorant suggestions? Hal Wing ( talk) 05:28, 18 July 2009 (UTC)
I was previously a resident of NM for about 20 years. In the process of buying/researching some grren chile fact, I came upon this article. The bottom line is that there is nothing outside the region that compares with NEW MEXICAN cuisine. I have lived in California, Arizona, Texas, and otherp places that I think qualify me for this statement. If the word mexican wasn't in the title, this arguement probably wouldn't be happening. It is different, and better IMHO, enough so that a small corner of cyberspace dedicated to it does not seem like overkill. Nuff said from me. —Preceding unsigned comment added by Mshilko ( talk • contribs) 20:53, 17 August 2009 (UTC)
I'd like to suggest that we work on cleaning up the list on this page about culinary terms. We should really focus on what is different between New Mexican and Mexican food, or their variations. If there's something that New Mexican and Mexican cuisine do almost entirely similar, then that should be noted in the text. Anything that's entirely the same, should be dropped. Maybe change the title to "List of unique New Mexico culinary terms" or "Variation of New Mexico culinary terms", something that gives a better idea of the variation of New Mexican food, rather than focusing on it as a singular stand-alone sort of cuisine. -- Puellanivis ( talk) 08:21, 20 June 2008 (UTC)
The opening of this article does not sufficiently clarify that it is about cuisine from New Mexico, the state in the U.S.A. To outsiders in this debate, like me, it's easy to think it is about "new" Mexican cuisine, particularly since it talks only about the country Mexico initially, and about influences from American cuisine, which could easily mean that it's about new developments _in Mexico_ in the cuisine native to that country.
I have no axe to grind about whether there is such a thing as "New Mexico cuisine" (which is perhaps a better name for the article?) but simply found the article confusing. Indeed it was only by looking at this discussion page that I convinced myself it was about cuisine from the U.S. state. Strangelights ( talk) 18:11, 1 April 2009 (UTC)
I didn't read everybody's comments in detail, but... I grew up as a Mexican-American in Texas. We used practically all of the terms that you list in your "List of New Mexican culinary terms," section. If they are going to be separate, at least ad the proper ones to the Tex-Mex section. That way, those that don't really know, will. —Preceding unsigned comment added by 76.185.234.62 ( talk) 07:11, 23 April 2009 (UTC)
Tangenting this header. I intend to trim the "List of New Mexican culinary terms" to terms that are unique to New Mexican cuisine, or distinct from Mexican cuisine. So, as an example, "Albóndigas" will go, as it's a generic term covered in Mexican cuisine, but "Caldillo" will stay. "Burrito" and "Enchilada" will be trimmed to indicate what is different between it and the rest of Mexican/Tex-Mex cuisine. -- Puellanivis ( talk) 03:03, 25 July 2010 (UTC)
I expect this will cause minor feuding among disputed concepts of New Mexican cuisine, but in the end will lead toward a great deal more clarity. In searching for authoritative online references of the cuisine of New Mexico, I've experienced the difficulty of oral tradition—you can hear all about it from thousands of New Mexicans (and New Mexican expatriates who miss the distinct flavors) who can talk for hours of the differences between the cuisines of New Mexico and Mexico, but few have written about them comprehensively. Spril4 ( talk) 14:29, 25 July 2010 (UTC)
Agreeing with the first unsigned comment in this section, i.e., most of that list applies to any Mexican-derived cuisine, Spanish cuisine, even Italian. I mean, come on, oregano??? The list is way too long and nowhere near focused on New Mexican cuisine. What is unique to New Mexican cuisine? That's it. Zlama ( talk) 07:34, 17 February 2012 (UTC)
... what exactly is the neutrality dispute here? Synchronism ( talk) 03:00, 3 July 2009 (UTC)
What a heated talk. I cannot believe the string of discussion about New Mexican food... most of which I do not have time to read nor patience to read in detail. All make good points and all show the love of a cuisine that is often missed by those who have a hard time getting it every day. Bottom line is that article is fairly correct but the discussion is extreme. New Mexican food is by its own nature of invention the coming together of a blend/fusion of it's influences... from the white man to the native American to the Mexican. Over time, there have also been outside influences which have spilled over and cannot not always be defined as New Mexican (ie, fajitas, fish tacos, cilantro.. and BTW New Mexican food if not tex-mex).
The staple, we can all agree is the chile, red or green, and it better be spicy. Growing up, the "joke" when describing our version of (New) Mexican food is "pain is a flavor". If you put the egg on top on your enchiladas then you know your are having a New Mexican dish, as other types of Mexican food would find that quite odd. I am particularly fond of my Heuvos Rancheros served with Navajo Fry Bread and the spiciest red chile as this is the fusion of the cultures that defines New Mexican food and its fusion of 3 cultures (I will not go into detail on how fry bread came about but it has the influence of the white man in its development).
Staple foods are always staple foods: Chile (red or green or both, but with good hot spice and flavor), enchiladas with a fried egg on top, sopaipillas that look like little pillows, rice and beans (type tends to vary and has many influences since these are staples with many cultures. There are many Mexican dishes (enchiladas, tacos, tostadas, salsa etc), but what makes NEW Mexican CUISINE is the spicy and flavorful red or green chile. —Preceding unsigned comment added by Dastormy ( talk • contribs) 04:37, 17 July 2009 (UTC)
To call one chef’s interpretation of one cooking style ‘authentic’ is absurd beyond belief. Anyone who would do so is not a very accomplished chef. To change a certain style slightly and then call it some other authentic style is even more absurd. To say one chef’s interpretation of a region is ‘authentic’ would be implying that every chef in that region prepares the dish exactly the same. See the absurdity yet? Bermudacat ( talk) 05:29, 6 August 2009 (UTC)
As a native of New Mexico, I'm in a good position to offer perspective on this topic. There are distinctions that set New Mexico cuisine apart from any other. New Mexico is a "melting pot" of divergent cultural influences. Mexican, Spanish, Native American, Navajo, Pueblo, Anasazi, Apache, Hopi, Zuni, French, and New World American have contributed to a unique mix of creativity not found anywhere else in the world. Defining characteristics of local culinary art are varied, but specific. New Mexico chile is as highly prized as the wines of the California Wine Country. Similarly based on decades of indigenous horticulture and secretive agriculture, the accepted regional spelling of this cultivated poblano pepper/chili is "chile". Another is the functional re-assignment of a fried bread dessert, known in Mexico as "biscochito" and "buñuelo". Labeled "sopaipilla", it is also a fried bread, and duplicates the popularity of Navajo fried bread. It is traditionally served in restaurants before the main entree with a generous dispenser of honey. As a new restaurant visitor, the best way to embarrass parents was to rip off a corner of a sopaipilla and load it up with honey so that it exploded when eaten. Sopaipillas are often mistaken for their Mexican counterparts by those not familiar with local cuisine, who cause confusion by attempting to order them after, not before, the meal, or the other way around. Yet another is the simple blue corn enchilada, outrageously good, and endlessly popular at the forever touristy Shed Restaurant in Santa Fe. It is actually an original recipe from Josie, who ran a small and wildly popular locals restaurant. She's long forgotten, but aggressively copied. Josie also broke the rules and added Baba au Rhum for dessert. French in origin, it was influenced by local French business owners of the early 1950's. It is currently labeled "mocha cake" at the Shed, which indicates the level of nouveau creativity New Mexico will go to re-inventing regional creations, as well as everyone else's. The most unglamorous invention is the beyond-tasty green-chile-and-cheese grilled-cheese sandwich, an over-the-top favorite among University of New Mexico students, who can't find anything else to eat within walking distance at any hour of the night. New Mexico State University Agricultural Extension Division published a classic and very authentic cookbook on New Mexico Cuisine decades ago (currently out of print), which stands as a written testament to New Mexico's ability to create its cuisine, as well as its license plates, which rightfully clarify "New Mexico, USA". —Preceding unsigned comment added by Sandiapeak ( talk • contribs) 07:25, 10 August 2010 (UTC)
As an Andaluz living in New Mexico, it's hilarious that gazpacho is listed in this list of food. Gazpacho is from Arabic origin in Andalucía. — Preceding unsigned comment added by 128.123.242.201 ( talk) 18:33, 8 February 2012 (UTC)
This is just a chile grown within the state of New Mexico. Yes, they are a few specific varieties, but those seeds/plants are available to be elsewhere. They are not uniquely grown in New Mexico. Yes, they were developed in New Mexico, but how about naming the varieties, where they were developed and saying how their use might be different in New Mexican cuisine.
I've seen many folks confused by this term -- New Mexico chile -- thinking it was a special chili powder blend, i.e., herbs and spices, not just ground chiles, unique to New Mexico. In the interest of imparting information, please clarify these aspect of the article. Zlama ( talk) 07:43, 17 February 2012 (UTC)
This chili is called guajillo chili in Mexican cuisine. In fact, it is one of many pasilla chilies that are used in Mexican gastronomy. If New Mexican cuisine is anything, it is a different variety of Mexican food. In Tamaulipas and part of Veracruz, for example, the deep fried visceral parts of a cow are sold as "chicharrón de res." In northern Mexico, "barbacoa" is made of beef. In central Mexico, it is made of slow cooked goat. I do get how "New Mexican" cuisine is different from "Tex-Mex," though; however, as a Mexican, I would say that New Mexican cuisine is actually a lot closer to real Mexican than Tex-Mex is. I think this deliberate demarcation stems from the myths created after the Mexican-American war by New Mexicans who suffered the anti-Mexican sentiments first handedly and decided to create a new mythology where they were Spanish-American, rather than Mexican. But, if historiography is ever going to set the record straight, then it should start by rectifying these fallacies. Just like New Mexico’s westernized founding stems from the Spanish colonial period, so does that of all of Latin America, and Latin Americans are not referred to as Spanish. New Mexico stopped being a territory of Mexico, after Mexico declared its independence from Spain; so, technically, irrespective of Juan de Oñate’s provenance, New Mexico, like other states of Mexico with a colonial past, was still a Mexican territory. And it’s ancestors, like the ancestors of many people who inhabit Latin America, may have been of Spanish ancestry, but those who settled there, were Mexican citizens before they became U.S. citizens. — Preceding unsigned comment added by 140.147.236.194 ( talk) 19:06, 14 May 2012 (UTC)
Shouldn't it be Cuinise of New Mexico? The title is weird and confusing. Someone might think it is an article about a new form of Mexican cuisine. It is Cuisine of Kentucky not Kentuckian cuisine. -- KAVEBEAR ( talk) 04:26, 20 May 2012 (UTC)
This article is a total bastardization, for lack of a better word, of any kind of definition of cultural cuisine. It seems to pretend that the use of a different kind of chile (A chile that, by the way, is used in most of Mexico for the same purposes.) from the one used in Mexico city makes it a whole different type of cuisine and blatantly ignores that the exact same food has been always eaten in the whole Aridoamercia side of Mexico, that is Sonora, Sinaloa, Chihuahua, Durango,Tamaulipas, Las Bajas Californias, etc.
If anything it should be named Arido-American Cuisine, this article tries to tie the customs of a really big and politically/culturally complex region to the pride of a state. that is just wrong. There were Native Americans this side of the river too and there is heritage from them in Mexico too for god's sake, this article seems to pretend there is a unique mix in that state and attributes a lot of Mexican customs to it. — Preceding unsigned comment added by 187.149.168.194 ( talk) 08:23, 14 November 2012 (UTC)
I encountered the statement "Within New Mexico, green chile is a popular ingredient in everything from enchiladas and burritos to cheeseburgers, french fries, bagels, and pizzas, and is added to the standard menu of many national American food chains", which begs for a citation from a reliable source. National food chains (whether fast food like McDonald's or KFC, or traditional restaurants such as The Olive Garden or TGI Friday's work to ensure a uniform menu exists everywhere, so that it doesn't matter whether you are in Seattle, Miami, Boston, San Diego, Chicago, or Albuquerque, the choices are uniform and the food will taste the same in all locations. If a cite can be found to substantiate the claim that New Mexican locations of national restaurants add chiles to their regular menu, please supply it. Otherwise, I will remove this portion of the statement in a week or so. Horologium (talk) 12:59, 21 June 2013 (UTC)
"In the early twenty-first century, green chile also become increasingly available outside of New Mexico."
Please, oh, please! A green chile is just one that hasn't ripened. Green chiles, the pods, have been available all over the world for as long as the plants have been cultivated. Green chile, the sauce and meat/beans stuff, has been available in Mexico and the Southwest of the United States, AT LEAST, for a very long time. So, anyway you interpret it, the above quoted statement is erroneous. I removed it as, not only is it wrong, but it is of no significance (even were it true). Zlama ( talk) 11:14, 16 March 2014 (UTC)
The "Chile and other ingredients" section of the article has been expanded with what appears to be original research and also includes material better suited for a cookbook, which Wikipedia is not. The section needs citations to support its statements and also editing to remove the cookbook/recipe portions. Feel free to edit and/or discuss here. Geoff | Who, me? 15:20, 24 January 2018 (UTC)
{{
lang|es}}
markup, moved content to more logical places in the article, compressed out redundancy, normalized the citations and dates to a single style, made various markup and style corrections, did a bunch of copyediting and link cleanup, and added a few notes (e.g. there weren't entries on basics like corn (maize) and cumin, FFS!). This is about 10% of the cleanup this needs, but most of the material is now sourceable even if not yet sourced, and that's good enough for
WP:V purposes for the short term. —
SMcCandlish
☏
¢ 😼 02:35, 25 January 2018 (UTC)
The "fish" statement in the New_Mexican_cuisine#Popular_foods_and_dishes section refers to the use by Native Americans of shellfish. Historically, that is clearly recorded for the peoples living near the ocean and large bodies of freshwater from which freshwater shellfish were harvested, but for New Mexico? Not so much, I think. But I'm interested in sources which support this statement, if there are any to be found. Geoff | Who, me? 17:31, 29 January 2018 (UTC)
I can see how some of the links that were removed in this edit, such as the link to cuisine, weren't necessary, but I think it's helpful to keep links to all related cuisines mentioned in the article. Are there links to all of them elsewhere in the article, and if not, should the links be restored? If not, why not? I thought Wikipedia's bias was toward linking almost everything. What constitutes overlinking in an encyclopedia article, other than linking every instance of an already-linked term? Ikan Kekek ( talk) 07:05, 30 November 2019 (UTC)
Hello all, I have added a few images to the article, swapped out two images (the one of ristras, and the horno image), and have begun doing some clean up. I mostly intend to work on the "Foods & dishes" section to alphabetize and add citations. If anyone objects to the new images just let me know. I would also like to add a new image of NM dried red chiles if that is ok, I think I will be able to find something a bit more exciting. Netherzone ( talk) 23:09, 8 November 2020 (UTC)
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"New Mexican food is similar to but not quite the same as Mexican and Tex-Mex" foods preferred in Texas and Arizona.[2]
I find this confusing. In Mexico, Sonoran cuisine is distinguished from other Mexican cuisine because of the Sonoran preference for wheat and beef, as opposed to corn and chicken to the south and east of Sonora. Arizona and New Mexico share this border and much of the origin of the cuisine. Texas does not. The origin of Santa Fe and Tucson recipes share the Sonoran origin, while San Antonio would not. However, I do agree that Tucson and Arizona recipes do not share the "chile" emphasis that New Mexican has. I suggest something like this:
"New Mexican food is similar to but not quite the same as Mexican and Tex-Mex" foods preferred in Texas, and is a variation of Sonoran cuisine preferred in Arizona. BTW, thanks for the informative article.
-Jim Harrigan
Unless I'm mistaking, "Chile" is a South American country and "chili" is a pepper. -Andrew
--Hi Andrew, you're not mistaken, but chile is the correct term for New Mexican green chile. I am amazed at all the controversy on this page from everyone! I see a lot of comments from people who probably never spent any time in the state. I spent 8 years living there and I can say for certain that the food is its own unique cuisine. It does blend from other familiar styles but it has its own place. Also, its own spellings. Posole is absolutely spelled with an 's' in New Mexico.
Green chile and the composition of what would be considered Mexican cuisine often differs drastically. Seasonings are done differently. My hope is to see residents of New Mexico correct this page - which is way off - and make it something really indicative of the culture and cuisine. Right now, the page is a real disappointment because it attempts to suggest the food is just like Mexican food, which is really inaccurate. Geekgirl13 ( talk) 18:07, 27 July 2009 (UTC)geekgirl13
Hi all, If you are interested in more details about correct spelling: Bizcochito rather than "biscochito", pozole rather than "posole" and carne adobada rather than "adovada". The argument that it is fine if the spelling is different because people in various English-speaking countries spell things differently does not hold water. Here's why: the Spanish language has a single linguistic authority, the Real Academia Española, which determines how things are spelled. To do so, it relies upon experts from 22 countries, including Spanish speakers in the United States. Therefore, only those spellings accepted by the Real Academia are official. As a New Mexican, I must say that I have a soft spot for our time-tested traditional spellings and I wouldn't want to see them go. I was always taught that you couldn't say "chile pepper" (much less chili pepper) without sounding silly, because a chile and a pepper are two different things. Has anyone else heard this? Care to confirm/refute?
could this article be made a little less biased? Chris
What is wrong with having pride for your herritage???? And yes, I call New Mexican cusine a big part of my herritage. -Danielle
I don't think a single template could cover everything that was wrong with it, so I excised most of the article and made it a stub again. You can see the old version here. Maybe that's overreacting, but I'm hoping an expert on the subject can see if ANY of it was accurate and worth saving. You might get a laugh out of it, at least. It was a mess of contradictory point-of-view statements, unencyclopedic banter (including restaurant recommendations) etc. I do know that the Anaheim, Serrano, and New Mexico Chile peppers are three different things (there's no such thing as an "anaheim serrano"), but that's the limit of my knowledge on the subject. Indium 02:41, 19 October 2005 (UTC)
New Mexican food is specifically regional to the state - as well as southern Colorado. Spanish rice in New Mexico is NOT prepared with tomato sauce, peas and some onion, but with a blend of fresh tomato, onion, chile and assorted spices. Apparently the "experts" who were asked about the Spanish rice were simply acquaintances of Latin origin who had no knowledge of New Mexican cuisine. The spelling of the dish posole has been spelled this way in New Mexico for generations, as well as spelling of biscochito. It is a cultural change in spelling and to say it is misspelled because that's not how they spell it in Spain or Mexico is akin to saying "donut" or "fiber" is misspelled in America because they spell it "doughnut" or "fibre" in England. Not intending this to become a rant... and I apologise if it reads as such. But there were misstatements in the above diatribe that needed correction. I am a life-long resident of New Mexico. Kaos agent1 ( talk) 21:18, 11 September 2008 (UTC)
Are those of you that think this article has problems from New Mexico??? I am and I have to say that It is 100% accurate according to all of my 29 years of New Mexcican food experience! I don't need a scholar to tell me what I have experienced all of my life.
All the other articles in the Cuisine series are titled "(insert country here) cuisine". So maybe we should move this article to New Mexican cuisine?-- Rockero 18:26, 24 February 2006 (UTC)
Kaileen loves Ryan
And New Mexican cuisine is different from *real* Mexican cuisine, how??? Deepstratagem 16:39, 11 January 2007 (UTC)
It's like saying China-town Chinese food is just like food in China. —Preceding unsigned comment added by 130.126.75.181 ( talk) 00:53, 15 October 2007 (UTC)
I'm intrigued/shocked by the level of emotion in this debate. New Mexico cuisine developed contemporaneously with cuisines of Sonora and Chihuahua, incorporating very different ingredients due to very different climates and influences. That's it, basically. In Mexico there are regional cuisines as there are in Italy ( Cuisine of Sicily), India ( Cuisine of Chennai) or China ( Szechuan cuisine), and so it for the Southwestern United States. What's the problem? DaveDixon ( talk) 23:34, 10 February 2008 (UTC)
The problem is that you could have titled this article "Mexican Cuisine" and it would have been entirely accurate. I'm sure the sawdust in New Mexico is different than the sawdust in Texas, but do we really need an article about the both of them? Some of these assertions are just silly. New Mexican cuisine is different than the Mexican cuisine you find in California, Utah, Idaho, Colorado, Texas and Nevada because New Mexican restaurants use green and red chilis? So does Mexican cooking! Its the same thing. Using less frijoles y arroz and mas papas doesn't mean its an entirely different cuisine. Using a few different spices in a few different ways doesn't mean its an entirely different cuisine. My father and I use different amounts of spices in our marinara sauce and its still Italian cuisine.
Furthermore, why is there no mention of the many other types of New Mexican cuisine? Both times I was in Albequrque I didn't eat anything on your list! I spotted dozens of McDonalds and Burger Kings as well as a lot of KFCs. Why is there no mention of this in the article? This article is obviously the pet project of someone on here and it needs to be removed. If you really find the need to have your little list posted on the internet somewhere, you should put it on your own webpage. Then you could at least have something to reference this to because nothing exists online so far. —Preceding unsigned comment added by FreddyPickle ( talk • contribs) 05:47, 16 May 2008 (UTC)
Its not that do not think there's a difference between "Mexican" and "New Mexican" food. Its that there is no difference between New Mexican food and the American-Mexican food you get in the other 49 states. Why is making beans and rice to the east of Arizona and west of Texas so different than making beans and rice in, say, Vermont? There is no difference and you can get authentic variations on Mexican and Mexican-American food all over the country. You need to subjectively prove that there is something different in "New Mexican" cooking than in Mexican or Mexican-American cooking to justify this article. You have not.
This article is very obviously the pet project of someone from New Mexico who's mother told him how much different her cooking was from Mexicans. It should be removed immediately until proper sources can be obtained. —Preceding unsigned comment added by 205.144.73.92 ( talk) 00:05, 19 May 2008 (UTC)
How Dare you make this assertion that the article is a pet project. I am personally insulted as a New Mexico resident. By the way, as far as a proper source, what can be better than gathering information from a culture in order to define it?
http://www.albuquerque-tortilla.com/catalog/
This proves that Mexican and New Mexican food is the same. The above posters assert that in New Mexico, they simply have tortillas. No one ever names the tortillas by size, as they do in the other 49 states and Mexico. But since New Mexican cooking is so much different, they don't differentiate their tortillas on size.
What a load of it. This, like every other cockmaimie idea in this article is 100% fabricated nonsense. In 1000s of words, it fails to even shed light on WHY its so much different from the Mexican cooking found in the other 49 states and Mexico, let alone HOW. Remove this article immediately.
Instead of fabricating lies and nonsense to keep this article afloat, why not add substantive truthful posts to already existing articles on Mexican food? —Preceding unsigned comment added by 205.144.73.92 ( talk) 00:19, 19 May 2008 (UTC)
Kaos agent1 ( talk) 21:35, 11 September 2008 (UTC)
The real nature of "New Mexican' food is the ubiquitous presence of the roasted and peeled "Anaheim/Chimayo/Hatch/Big Jim/Green" chile (and to a lesser extent, its dried and crimson counterpart). The food itself is simple, inexpensive, traditional, and delicious. It may be of interest to find what you will NOT see in typical New Mexican cuisine: taco stands with a variety of meats (asada, picadillo, barbacoa, etc.) and salsas (tomatillo, pico de gallo, pickled onions, etc), seafood, ceviche, mole, chile "colorado", tex-mex "chilley" that one might place on a hot dog, queso fresco, quesadillo, de oaxaca, or really anything other than cheddar...the list goes on. To me, NM food is really a very honest and time-proven combination of pork, beef, corn and flour tortillas, pinto beans, rice, sopaipillas, and roasted "green chile". If that's not good enough for you, go directly to Las Vegas, Albuquerque, San Antonio, Valencia County, or anywhere in the state and see if it reminds you of either your local "super burrito taco palace" in the midwest, Pancho's buffet in TX, a taco stand in LA, a family restaurant in Chicago, or any regionally specific (Northern, Interior, Yucatan, whatever) restaurant. It won't. And unforunately you won't find that little 4 am taco stand on the corner in NM, or that seafood stuffed poblano with walnut sauce, or ceviche or a banana leaf wrapped tamal there. But you can have an amazing bowl of pork and green that will light up your pallette (and possibly your GI tract), any crazy thing you can imagine with green chile (chile relleno maki roll anyone?), some fantastic sopaipillas with honey to mop up your plate with, and that classic NM restaurant desert: the candy bar in a glass case at the cash register :) Buen Provecho, go eat in the 505! —Preceding unsigned comment added by 98.227.93.162 ( talk) 08:15, 14 January 2009 (UTC)
I didn't read everybody's comments in detail, but... I grew up as a Mexican-American in Texas. We used all of the "terms" that you list in your "List of New Mexican culinary terms," section. I fthey are going to be seperate, at least ad them to the Tex-Mex section. That way, those that don't raly know, will. —Preceding unsigned comment added by 76.185.234.62 ( talk) 07:05, 23 April 2009 (UTC)
I read most of the above comments and as a New Mexican (who has lived all over the state), I can say w/o a doubt that New Mexican cuisine is NOT Mexican, nor is it tex-mex, etc. Quite frankly, I am amazed at the controversy this has stirred up. I know this is Wikipedia; but, have any of you non-New Mexicans bothered to use Google? Search for "New Mexican" cuisine and read some of the articles about the food found in NM. While it is true that there is a heavy Mexican influence, the cuisine was also influenced by the local Native American pueblos, etc. For instance - visit this link: New Mexican cuisine. One notable quotation is, "Over time, a specific New Mexico style diverged increasingly from similar styles in California and Texas. This divergence has accelerated in the last few decades, perhaps as a protective response to the invasion of heavily Americanized "Mexican" food products and fast food." Then, pay attention to the next paragraph: "Today, New Mexican cuisine differs from Mexican, Tex-Mex and Mexican-Californian cooking in numerous ways. Red and green chiles are a major factor, but also the balance of spices and other ingredients, and general definitions of what certain dishes are and how to prepare them differ. For example, on average New Mexican food uses more beef than Mexican cooking, usually uses a different kind of oregano, and often handles tortillas differently; it does not make use of Tex-Mex style chili con carne and uses less cumin and fewer jalapeños than the Texas style; and it does not make nearly as much use of rice and mixed vegetables as the California style, nor as much avocado, a food not native to the semi-arid New Mexico region."
In Northern NM, if you try to serve a native New Mexican refried beans, he'll give you a dirty look. Whole pintos are used in Northern NM cuisine; refried beans are NOT common. Our food is based mostly on the variants of chiles grown in the state. They are completely different (in taste as in usage) from other, non-New Mexican chiles, like serranos, jalapenos, etc. To compare NM chiles to the likes of serranos and others would be akin to comparing oranges to grapefruit. In this analogy, both fruits are citrus but have completely different tastes and are often prepared differently (oranges are eaten as is, while grapefruit are often prepared with sugar to get rid of the tartness). No one would confuse oranges and grapefruit as being one and the same! Just as with these citrus fruits, no one should confuse NM cuisine with Mexican cuisine. Lebongirl ( talk) 20:22, 2 May 2009 (UTC)
I am not from New Mexico, but have had the good fortune to travel to the Land of Enchantment (a perfect description, BTW), and to various parts of Mexico. I cannot believe that there are arguments in here attempting to refute that New Mexican cuisine is unique. The link to foodmuseum is a good example, plus the arguments written in here by people who have been in the food business. A few other irksome statements I want to point out: #1- the spelling variations (i.e., "chile" vs. "chili") are accurate. To paraphrase another contributor, that is as illogical as going over to England and telling them that they spell "parlour" and "tyre" incorrectly. #2- The fact that many of the dishes listed have the same names as dishes from Mexican or Tex-Mex is not a substantial plank for arguing that New Mexican cuisine is non-unique. Look at the differences between the Spanish and Mexican cuisines. Hint: travel to Spain and order a tortilla, and prepare to be very surprised! Hal Wing ( talk) 05:03, 18 July 2009 (UTC)
If you've never been to New Mexico and sampled New Mexico cuisine how can you compare it to Mexican food? (Especially if you've never been to Mexico?) New Mexico is a State like any other and has nothing to do with Mexico. People are just making assumptions and you know that happens when you assume… —Preceding unsigned comment added by 199.173.224.31 ( talk) 19:00, 3 September 2009 (UTC)
By the Way Deepstratagem you are an idiot. Truly. —Preceding unsigned comment added by 199.173.224.31 ( talk) 19:05, 3 September 2009 (UTC)
You will almost never get a decent chile relleno outside of New Mexico. Not even in Texas (not counting El Paso) or Arizona, where you'd think they would know better. No one should admit to this on the cuisine page, but I'm pretty sure there's no other place where they sell you little 5-cent plastic bacs of pickle juice to suck on during basketball games... —Preceding unsigned comment added by 90.2.114.241 ( talk) 23:14, 12 December 2010 (UTC)
Sopapillas into which honey is added moments before eating is not unique to New Mexico. El Chico and Monterrey House were doing that in East Texas back in the 1970s. —Preceding unsigned comment added by 216.230.233.52 ( talk) 16:42, 28 December 2010 (UTC)
With regard to the the beans that are used being primarily of the kidney or black variety, nothing could be further from the truth! New Mexican food uses PINTO beans. Period. [The previous unsigned comment was posted by 129.82.213.141 ( talk · contribs), 16:28, 1 April 2007 (UTC)]
I agree with the above statement. Visit any authentic New Mexican restaurant and you will find only pintos - no kidney beans. While not as prevalent, black beans do pop up at some New Mexican restaurants. It should also be noted that in Northern New Mexico, only whole pintos are considered authentic. Refried beans are rarely found here. As one travels farther south, refried beans become more prevalent. This is one difference between Northern NM cuisine and Southern NM cuisine. Lebongirl ( talk) 20:25, 2 May 2009 (UTC)
To reiterate something that I think Deepstratagem first brought up, this article needs to be cleaned up, and I think doing so should be one of WP:WPNM's first major article tasks. The things to do from my perspective 1) introduce and explain the nature of NM cuisine, its history, and its differences from other related styles, and do so with sources"; 2) Eliminate any prose from the list that is redunant with the list at Mexican cuisine or which doesn't expand in any way on what is at articles like taco and enchilada, just wikilink to those entries; 3) sourcedly explain how the NM food items in question differ from the equivalents in other styles where they do traditionally differ. — SMcCandlish [ talk] [ cont ‹(-¿-)› 04:46, 16 April 2007 (UTC)
[ [1]] My edit just got reverted.
Honestly, what is the point of plagiarizing the Mexican cuisine page, and pretending this food is "New Mexican"? That is, half of the food here comes from Mexico and is intended to be just like Mexico's. So why do we repeat this stuff over and over? What's so notable about Chalupa's in New Mexico, that just needs to be mentioned here? In my opinion this entire article could be reduced to half as of the aforementioned edit if we remove redundancies.
Not to say there aren't differences worth noting. But if we don't note the real differences this article is misleading and hard to read. Deepstratagem 10:54, 17 April 2007 (UTC)
Anyone else here have some input? Consensus is kind of hard to be sure of when only two or three parties are involved... — SMcCandlish [ talk] [ cont ‹(-¿-)› 11:40, 17 April 2007 (UTC)
As an old New Mexican, I would like to see the article focus on features unique to the cuisine of New Mexico. I just added some notes on some unique dishes that were missing (caldillo/green chile stew, and blue-corn enchiladas, for example) and deleted fajitas, which were invented in Texas in the 1970s and got to California before they came to New Mexico a decade later. I disagree with a few points about the unique features of New Mexican cuisine (when I was a child, for example, cilantro was common in California but I never saw/tasted it in New Mexico) but we should be debating that, not whether variations in the size of a burrito constitutes a novel cuisine. DaveDixon ( talk) 23:19, 10 February 2008 (UTC)
I deleted the whole reference to how New Mexican food contains heavy use of cilantro, that is just flat out WRONG. I too love NM food and never saw cilantro until the last few years when it seems to have come into fad particulary with more yuppie like, fashionable Mexican food. People use WAY to much cilantro in those dishes and its definitely NOT a staple of NM cooking. —Preceding unsigned comment added by 72.90.101.27 ( talk) 04:20, 6 July 2008 (UTC)
Cilantro is not heavily used in New Mexican cuisine. Lebongirl ( talk) 20:27, 2 May 2009 (UTC)
What cheeses are authentic to Mexican food? I've heard that cheddar is not authentic, for example, and that feta is a close approximation. 72.74.204.205 19:36, 10 September 2007 (UTC)
At most New Mexican restaurants I've been to, cheddar is used; however, better, more authentic establishments do seem to use asadero. I have also seen monterrey jack cheese used (especially in chile rellenos). Lebongirl ( talk) 20:29, 2 May 2009 (UTC)
Does anyone see reason to have a discussion of the difference between northern and southern cuisines? It's a hot topic when you actually live here, but I don't know if it warrants wiki-discussion. Gtorell 18:02, 2 November 2007 (UTC)
As an non-resident, treat the following as a hypothesis and not gospel. My sense was that the "southern" cuisine started showing up as you approached Las Cruces, which developed more in concert with western Texas and the lower Rio Grande. I could be wrong, but I know that today I think of it having more in common with El Paso than Santa Fe, Taos, etc. Does the southern cuisine spread any further west than the SE corner of the state? Hal Wing ( talk) 05:10, 18 July 2009 (UTC)
The article says that "using red chile is not traditional New Mexican" however, in "The Good Life: New Mexico Traditions and Food" by Fabiola Cabeza de Baca Gilbert, the recipe specifically calls for "4 dried red chile pods", and no mention of green chile. As this is something that would likely stir up an edit-war, I'm looking to talk about this first before I run in and change it under the auspice of "Hey! How can it not be traditional? That's how my mom made it and her mom before her!" -- Puellanivis ( talk) 10:21, 29 April 2008 (UTC)
How do we set in motion the process to remove this article? You've had years of posts to prove that New Mexican cuisine is different than the Mexican cuisine found in the other 49 states and you cannot. We need to get this removed so we can focus on the main Mexican food article. —Preceding unsigned comment added by FreddyPickle ( talk • contribs) 01:35, 19 May 2008 (UTC)
The only thing the TC has said convincingly to support his/her argument is that New Mexicans like a special kind of butter cookie. Thats it. One little cookie does not define a cuisine.
What are the different spices? What are the different herbs and vegetables? Simply using these ingrediants in varying degrees to make the type of food does not define a cuisine. Puellnivis, have you no perspective? You're arguing ad nauseum for your pet project. Except for the butter cookies there is absolutely nothing significantly different about this supposed "New Mexican" cuisine. You're just describing Mexican cuisine like any Mexican or Mexican-American would describe it.
What is so different about the Mexican food in New Mexico thats different from the Mexican food found in the other 49 states and in Mexico? Why are Mainer tacos and California tacos the same thing, but they're so fundamentally and drastically different in New Mexico? Until you can take a step back and ground yourself and answer these questions honestly, we need to remove this ridiculously childish article. —Preceding unsigned comment added by 205.144.73.92 ( talk) 18:03, 25 May 2008 (UTC)
“ | It's so funny to me (and sad) how close minded people in SEATTLE are! Seriously! First off, it's NOT Mexican food- no where does it claim to be Mexican food. It is NEW MEXICAN food. There is a difference, people. Do your homework. If you go to New Mexico you will find the same sort of fare that makes the state so famous for it's cuisine. To the people who were complaining about the spice of the food- that's what makes it so unique! The chilis! Again, it is NOT your run of the mill, we cater to Americans who can't take the heat, Mexican restaurant. Also, for the people who were complaining that the green chilis were not from Hatch...keep in mind that you can't even get fresh green chilis from Hatch in New Mexico this time of year, therefor they are most likely canned but are still HATCH green chilis. I have been to many New Mexican restaurants, and am married to a New Mexican, and this restaurant is very authentic, The drinks, food, atmosphere, and service are excellent. If you're open mided, like chilis, and realize that this is not a mexican restaurant but an authentic new mexican restaurant...you will be in for a treat! Delicious! [2] | ” |
If New Mexican cuisine is so much different than other Mexican-American and Mexican cuisine, how come there's no information on the internet to explain this? What are the different dishes? What are the different sauces and/or ingredients? A spade is a spade, people, no matter if the handle is red or green. Until the TC can come up with ANYTHING that makes "New Mexican" food different from Mexican or other Mexican-America food, this article should obviously be deleted. The fact that two different types of Mexican cuisine are have more differences than "New Mexican" cuisine does with Mexican cuisine painfully reminds us all of this. This article needs to be merged with American cuisine (as New Mexico is part of America) or merged with Mexican cuisine (as everything in the article is already defined by Mexican cuisine). —Preceding
unsigned comment added by
FreddyPickle (
talk •
contribs) 04:44, 26 October 2008 (UTC)
New Mexican cuisine IS distinct and this article should NOT be deleted! Mr. Pickle, you have failed to prove that NM cuisine is NOT different to Mexican. If Do a bit of research. Simply google the term "New Mexican" cuisine. There are plenty of articles written which point out the difference between New Mexican and Mexican. See my edits and links (above) elsewhere in this discussion. Lebongirl ( talk) 20:34, 2 May 2009 (UTC)
Mr. Pickle, spend a month or more eating in New Mexico, especially in the area around Santa Fe, Espaňola, Taos, etc. After that, if you are still unconvinced that New Mexico has a unique cuisine after that, then maybe your comments may be worth considering. And, in response to the snide anonymous poster who tries to trivialize NM cuisine as a "butter cookie", the choice to remain anonymous in the wake of your illogic was probably a good decision. Pardon my bluntness but, as it stands, these two theses display considerable ignorance. My preference would be that this proposal for deletion should itself be deleted from the talk page. If Mr. Pickle thinks we are wasting time defending the uniqueness of NM cuisine, how much time is being wasted responding to such ignorant suggestions? Hal Wing ( talk) 05:28, 18 July 2009 (UTC)
I was previously a resident of NM for about 20 years. In the process of buying/researching some grren chile fact, I came upon this article. The bottom line is that there is nothing outside the region that compares with NEW MEXICAN cuisine. I have lived in California, Arizona, Texas, and otherp places that I think qualify me for this statement. If the word mexican wasn't in the title, this arguement probably wouldn't be happening. It is different, and better IMHO, enough so that a small corner of cyberspace dedicated to it does not seem like overkill. Nuff said from me. —Preceding unsigned comment added by Mshilko ( talk • contribs) 20:53, 17 August 2009 (UTC)
I'd like to suggest that we work on cleaning up the list on this page about culinary terms. We should really focus on what is different between New Mexican and Mexican food, or their variations. If there's something that New Mexican and Mexican cuisine do almost entirely similar, then that should be noted in the text. Anything that's entirely the same, should be dropped. Maybe change the title to "List of unique New Mexico culinary terms" or "Variation of New Mexico culinary terms", something that gives a better idea of the variation of New Mexican food, rather than focusing on it as a singular stand-alone sort of cuisine. -- Puellanivis ( talk) 08:21, 20 June 2008 (UTC)
The opening of this article does not sufficiently clarify that it is about cuisine from New Mexico, the state in the U.S.A. To outsiders in this debate, like me, it's easy to think it is about "new" Mexican cuisine, particularly since it talks only about the country Mexico initially, and about influences from American cuisine, which could easily mean that it's about new developments _in Mexico_ in the cuisine native to that country.
I have no axe to grind about whether there is such a thing as "New Mexico cuisine" (which is perhaps a better name for the article?) but simply found the article confusing. Indeed it was only by looking at this discussion page that I convinced myself it was about cuisine from the U.S. state. Strangelights ( talk) 18:11, 1 April 2009 (UTC)
I didn't read everybody's comments in detail, but... I grew up as a Mexican-American in Texas. We used practically all of the terms that you list in your "List of New Mexican culinary terms," section. If they are going to be separate, at least ad the proper ones to the Tex-Mex section. That way, those that don't really know, will. —Preceding unsigned comment added by 76.185.234.62 ( talk) 07:11, 23 April 2009 (UTC)
Tangenting this header. I intend to trim the "List of New Mexican culinary terms" to terms that are unique to New Mexican cuisine, or distinct from Mexican cuisine. So, as an example, "Albóndigas" will go, as it's a generic term covered in Mexican cuisine, but "Caldillo" will stay. "Burrito" and "Enchilada" will be trimmed to indicate what is different between it and the rest of Mexican/Tex-Mex cuisine. -- Puellanivis ( talk) 03:03, 25 July 2010 (UTC)
I expect this will cause minor feuding among disputed concepts of New Mexican cuisine, but in the end will lead toward a great deal more clarity. In searching for authoritative online references of the cuisine of New Mexico, I've experienced the difficulty of oral tradition—you can hear all about it from thousands of New Mexicans (and New Mexican expatriates who miss the distinct flavors) who can talk for hours of the differences between the cuisines of New Mexico and Mexico, but few have written about them comprehensively. Spril4 ( talk) 14:29, 25 July 2010 (UTC)
Agreeing with the first unsigned comment in this section, i.e., most of that list applies to any Mexican-derived cuisine, Spanish cuisine, even Italian. I mean, come on, oregano??? The list is way too long and nowhere near focused on New Mexican cuisine. What is unique to New Mexican cuisine? That's it. Zlama ( talk) 07:34, 17 February 2012 (UTC)
... what exactly is the neutrality dispute here? Synchronism ( talk) 03:00, 3 July 2009 (UTC)
What a heated talk. I cannot believe the string of discussion about New Mexican food... most of which I do not have time to read nor patience to read in detail. All make good points and all show the love of a cuisine that is often missed by those who have a hard time getting it every day. Bottom line is that article is fairly correct but the discussion is extreme. New Mexican food is by its own nature of invention the coming together of a blend/fusion of it's influences... from the white man to the native American to the Mexican. Over time, there have also been outside influences which have spilled over and cannot not always be defined as New Mexican (ie, fajitas, fish tacos, cilantro.. and BTW New Mexican food if not tex-mex).
The staple, we can all agree is the chile, red or green, and it better be spicy. Growing up, the "joke" when describing our version of (New) Mexican food is "pain is a flavor". If you put the egg on top on your enchiladas then you know your are having a New Mexican dish, as other types of Mexican food would find that quite odd. I am particularly fond of my Heuvos Rancheros served with Navajo Fry Bread and the spiciest red chile as this is the fusion of the cultures that defines New Mexican food and its fusion of 3 cultures (I will not go into detail on how fry bread came about but it has the influence of the white man in its development).
Staple foods are always staple foods: Chile (red or green or both, but with good hot spice and flavor), enchiladas with a fried egg on top, sopaipillas that look like little pillows, rice and beans (type tends to vary and has many influences since these are staples with many cultures. There are many Mexican dishes (enchiladas, tacos, tostadas, salsa etc), but what makes NEW Mexican CUISINE is the spicy and flavorful red or green chile. —Preceding unsigned comment added by Dastormy ( talk • contribs) 04:37, 17 July 2009 (UTC)
To call one chef’s interpretation of one cooking style ‘authentic’ is absurd beyond belief. Anyone who would do so is not a very accomplished chef. To change a certain style slightly and then call it some other authentic style is even more absurd. To say one chef’s interpretation of a region is ‘authentic’ would be implying that every chef in that region prepares the dish exactly the same. See the absurdity yet? Bermudacat ( talk) 05:29, 6 August 2009 (UTC)
As a native of New Mexico, I'm in a good position to offer perspective on this topic. There are distinctions that set New Mexico cuisine apart from any other. New Mexico is a "melting pot" of divergent cultural influences. Mexican, Spanish, Native American, Navajo, Pueblo, Anasazi, Apache, Hopi, Zuni, French, and New World American have contributed to a unique mix of creativity not found anywhere else in the world. Defining characteristics of local culinary art are varied, but specific. New Mexico chile is as highly prized as the wines of the California Wine Country. Similarly based on decades of indigenous horticulture and secretive agriculture, the accepted regional spelling of this cultivated poblano pepper/chili is "chile". Another is the functional re-assignment of a fried bread dessert, known in Mexico as "biscochito" and "buñuelo". Labeled "sopaipilla", it is also a fried bread, and duplicates the popularity of Navajo fried bread. It is traditionally served in restaurants before the main entree with a generous dispenser of honey. As a new restaurant visitor, the best way to embarrass parents was to rip off a corner of a sopaipilla and load it up with honey so that it exploded when eaten. Sopaipillas are often mistaken for their Mexican counterparts by those not familiar with local cuisine, who cause confusion by attempting to order them after, not before, the meal, or the other way around. Yet another is the simple blue corn enchilada, outrageously good, and endlessly popular at the forever touristy Shed Restaurant in Santa Fe. It is actually an original recipe from Josie, who ran a small and wildly popular locals restaurant. She's long forgotten, but aggressively copied. Josie also broke the rules and added Baba au Rhum for dessert. French in origin, it was influenced by local French business owners of the early 1950's. It is currently labeled "mocha cake" at the Shed, which indicates the level of nouveau creativity New Mexico will go to re-inventing regional creations, as well as everyone else's. The most unglamorous invention is the beyond-tasty green-chile-and-cheese grilled-cheese sandwich, an over-the-top favorite among University of New Mexico students, who can't find anything else to eat within walking distance at any hour of the night. New Mexico State University Agricultural Extension Division published a classic and very authentic cookbook on New Mexico Cuisine decades ago (currently out of print), which stands as a written testament to New Mexico's ability to create its cuisine, as well as its license plates, which rightfully clarify "New Mexico, USA". —Preceding unsigned comment added by Sandiapeak ( talk • contribs) 07:25, 10 August 2010 (UTC)
As an Andaluz living in New Mexico, it's hilarious that gazpacho is listed in this list of food. Gazpacho is from Arabic origin in Andalucía. — Preceding unsigned comment added by 128.123.242.201 ( talk) 18:33, 8 February 2012 (UTC)
This is just a chile grown within the state of New Mexico. Yes, they are a few specific varieties, but those seeds/plants are available to be elsewhere. They are not uniquely grown in New Mexico. Yes, they were developed in New Mexico, but how about naming the varieties, where they were developed and saying how their use might be different in New Mexican cuisine.
I've seen many folks confused by this term -- New Mexico chile -- thinking it was a special chili powder blend, i.e., herbs and spices, not just ground chiles, unique to New Mexico. In the interest of imparting information, please clarify these aspect of the article. Zlama ( talk) 07:43, 17 February 2012 (UTC)
This chili is called guajillo chili in Mexican cuisine. In fact, it is one of many pasilla chilies that are used in Mexican gastronomy. If New Mexican cuisine is anything, it is a different variety of Mexican food. In Tamaulipas and part of Veracruz, for example, the deep fried visceral parts of a cow are sold as "chicharrón de res." In northern Mexico, "barbacoa" is made of beef. In central Mexico, it is made of slow cooked goat. I do get how "New Mexican" cuisine is different from "Tex-Mex," though; however, as a Mexican, I would say that New Mexican cuisine is actually a lot closer to real Mexican than Tex-Mex is. I think this deliberate demarcation stems from the myths created after the Mexican-American war by New Mexicans who suffered the anti-Mexican sentiments first handedly and decided to create a new mythology where they were Spanish-American, rather than Mexican. But, if historiography is ever going to set the record straight, then it should start by rectifying these fallacies. Just like New Mexico’s westernized founding stems from the Spanish colonial period, so does that of all of Latin America, and Latin Americans are not referred to as Spanish. New Mexico stopped being a territory of Mexico, after Mexico declared its independence from Spain; so, technically, irrespective of Juan de Oñate’s provenance, New Mexico, like other states of Mexico with a colonial past, was still a Mexican territory. And it’s ancestors, like the ancestors of many people who inhabit Latin America, may have been of Spanish ancestry, but those who settled there, were Mexican citizens before they became U.S. citizens. — Preceding unsigned comment added by 140.147.236.194 ( talk) 19:06, 14 May 2012 (UTC)
Shouldn't it be Cuinise of New Mexico? The title is weird and confusing. Someone might think it is an article about a new form of Mexican cuisine. It is Cuisine of Kentucky not Kentuckian cuisine. -- KAVEBEAR ( talk) 04:26, 20 May 2012 (UTC)
This article is a total bastardization, for lack of a better word, of any kind of definition of cultural cuisine. It seems to pretend that the use of a different kind of chile (A chile that, by the way, is used in most of Mexico for the same purposes.) from the one used in Mexico city makes it a whole different type of cuisine and blatantly ignores that the exact same food has been always eaten in the whole Aridoamercia side of Mexico, that is Sonora, Sinaloa, Chihuahua, Durango,Tamaulipas, Las Bajas Californias, etc.
If anything it should be named Arido-American Cuisine, this article tries to tie the customs of a really big and politically/culturally complex region to the pride of a state. that is just wrong. There were Native Americans this side of the river too and there is heritage from them in Mexico too for god's sake, this article seems to pretend there is a unique mix in that state and attributes a lot of Mexican customs to it. — Preceding unsigned comment added by 187.149.168.194 ( talk) 08:23, 14 November 2012 (UTC)
I encountered the statement "Within New Mexico, green chile is a popular ingredient in everything from enchiladas and burritos to cheeseburgers, french fries, bagels, and pizzas, and is added to the standard menu of many national American food chains", which begs for a citation from a reliable source. National food chains (whether fast food like McDonald's or KFC, or traditional restaurants such as The Olive Garden or TGI Friday's work to ensure a uniform menu exists everywhere, so that it doesn't matter whether you are in Seattle, Miami, Boston, San Diego, Chicago, or Albuquerque, the choices are uniform and the food will taste the same in all locations. If a cite can be found to substantiate the claim that New Mexican locations of national restaurants add chiles to their regular menu, please supply it. Otherwise, I will remove this portion of the statement in a week or so. Horologium (talk) 12:59, 21 June 2013 (UTC)
"In the early twenty-first century, green chile also become increasingly available outside of New Mexico."
Please, oh, please! A green chile is just one that hasn't ripened. Green chiles, the pods, have been available all over the world for as long as the plants have been cultivated. Green chile, the sauce and meat/beans stuff, has been available in Mexico and the Southwest of the United States, AT LEAST, for a very long time. So, anyway you interpret it, the above quoted statement is erroneous. I removed it as, not only is it wrong, but it is of no significance (even were it true). Zlama ( talk) 11:14, 16 March 2014 (UTC)
The "Chile and other ingredients" section of the article has been expanded with what appears to be original research and also includes material better suited for a cookbook, which Wikipedia is not. The section needs citations to support its statements and also editing to remove the cookbook/recipe portions. Feel free to edit and/or discuss here. Geoff | Who, me? 15:20, 24 January 2018 (UTC)
{{
lang|es}}
markup, moved content to more logical places in the article, compressed out redundancy, normalized the citations and dates to a single style, made various markup and style corrections, did a bunch of copyediting and link cleanup, and added a few notes (e.g. there weren't entries on basics like corn (maize) and cumin, FFS!). This is about 10% of the cleanup this needs, but most of the material is now sourceable even if not yet sourced, and that's good enough for
WP:V purposes for the short term. —
SMcCandlish
☏
¢ 😼 02:35, 25 January 2018 (UTC)
The "fish" statement in the New_Mexican_cuisine#Popular_foods_and_dishes section refers to the use by Native Americans of shellfish. Historically, that is clearly recorded for the peoples living near the ocean and large bodies of freshwater from which freshwater shellfish were harvested, but for New Mexico? Not so much, I think. But I'm interested in sources which support this statement, if there are any to be found. Geoff | Who, me? 17:31, 29 January 2018 (UTC)
I can see how some of the links that were removed in this edit, such as the link to cuisine, weren't necessary, but I think it's helpful to keep links to all related cuisines mentioned in the article. Are there links to all of them elsewhere in the article, and if not, should the links be restored? If not, why not? I thought Wikipedia's bias was toward linking almost everything. What constitutes overlinking in an encyclopedia article, other than linking every instance of an already-linked term? Ikan Kekek ( talk) 07:05, 30 November 2019 (UTC)
Hello all, I have added a few images to the article, swapped out two images (the one of ristras, and the horno image), and have begun doing some clean up. I mostly intend to work on the "Foods & dishes" section to alphabetize and add citations. If anyone objects to the new images just let me know. I would also like to add a new image of NM dried red chiles if that is ok, I think I will be able to find something a bit more exciting. Netherzone ( talk) 23:09, 8 November 2020 (UTC)