Belen, New Mexico, might be a hidden gem for many, but for those in the know, it’s a place where tradition and community come alive, especially during the annual World’s Largest Matanza. Just a short drive south of Albuquerque, Belen transforms into a vibrant hub of culinary competition and cultural celebration every January. Imagine a crisp winter morning, the air filled with the smoky aroma of roasting pork and the cheerful buzz of families and friends gathered to honor a time-honored custom. This is Belen at its finest, hosting an event that’s as much about heritage as it is about delicious food.
I found myself unexpectedly immersed in this captivating scene, not as a spectator, but as a judge. Picture this: a tent buzzing with anticipation, water bottles frozen solid, and even pens struggling to write in the chilly air. Yet, the warmth of the welcome and the fiery flavors of New Mexican cuisine quickly thawed any discomfort. Volunteers, seeing my struggle to jot down notes, handed me a thick marker – a testament to the down-to-earth spirit of Belen. My task? To assess the presentation, taste, and texture of carne adovada, a local specialty. The verdict? An unequivocal ten out of ten! The tender pork, infused with rich, red chile, was simply outstanding.
The World’s Largest Matanza in Belen is more than just a food festival; it’s a deeply rooted tradition. Eighteen teams, comprised of friends, families, and coworkers, had braved the freezing temperatures in Eagle Park to compete. They weren’t just vying for bragging rights, but for the coveted pig-shaped plaques and the prestige of being crowned the best. For these cooks, this competition is the culmination of a year’s worth of dedication, perfecting family recipes for adovada, chicharrónes, and chile. Skills in crafting delicate bizcochitos and rolling paper-thin tortillas are honed and sharpened, all in anticipation of this annual showdown.
Even as the sun climbed higher, painting the clear Belen sky with warmth, the early morning chill lingered. My unexpected judging duty began when I overheard organizers mentioning a judge shortage. Seizing the opportunity, I volunteered, and within minutes, found myself in the heart of the culinary action. Soon, local figures began to arrive, including a politician I recognized from my days as a reporter. Instead of political maneuvering, our conversation centered on a shared passion: the exceptional chile of the Río Abajo.
The Río Abajo, the stretch of the Río Grande south of Santa Fe, is more than just a geographical marker; it’s a cultural and culinary region. As the politician eloquently described the virtues of the local chile, I savored another sample of carne adovada, each bite reinforcing his point. This region, encompassing Belen and neighboring communities like Los Lunas, Peralta, and Veguita, is the soul of New Mexican flavors. Each glistening cube of pork, slow-simmered in vibrant red chile, spoke volumes about the pride and tradition embedded in this area. Choosing a favorite amongst the entries felt almost impossible, a testament to the high culinary standards at the Belen Matanza.
With the next round of judges arriving, my time in the tent concluded. Reluctantly, I stepped back out into the bright winter sun, casting a wistful glance at the trays of warm tortillas being prepared. My brief immersion into the World’s Largest Matanza in Belen was a delightful reminder of the rich cultural tapestry and mouthwatering flavors that make this New Mexico town so special. It’s an experience that truly captures the heart and soul of Belen, New Mexico.
