New Mexico, often described as a country within a country, possesses a unique charm that sets it apart from any other state. As the saying goes, “Things that work everywhere else just don’t seem to work here,” and in many ways, that’s part of its allure. However, one thing that undeniably thrives in New Mexico is its extraordinary food culture. It’s an amazing tapestry of flavors, unlike anything you’ll encounter in the other 49 states, or indeed, anywhere else. This distinctive cuisine, built upon blue, white, and yellow corn and the vibrant punch of red and green chiles, incorporates ingredients like saffron, goat cheese, and mountain honeys, creating phenomenal and unforgettable dishes. This unique blend of influences makes exploring the culinary landscape one of the top things to do in New Mexico.
Even before you delve into the flavors, New Mexico captivates with its visual drama. Arriving by air, the landscape is breathtaking – where desert plains abruptly give way to majestic, barren mountains capped with snow-dusted peaks. This dramatic scenery is a fitting backdrop to a state brimming with history, culture, and of course, incredible food.
Delving into New Mexico’s Rich History
To truly understand What To Do In New Mexico, it’s essential to appreciate its deep historical roots. Like the intricate family tree of local food expert Tandy Lucero, which traces back centuries, New Mexico’s heritage is rich and layered. With families having called this land home since the 1600s, and connections stretching back to Charlemagne’s era, the sense of rootedness here is palpable. This longevity is woven into the fabric of daily life, from the architecture to the cuisine.
The story of chile peppers in America is intrinsically linked to New Mexico. While the exact origins are debated – whether brought by Spanish settlers in the 1540 Coronado expedition or already cultivated by Pueblo natives – the blending of Spanish and indigenous cultures shaped the state’s unique identity and its chiles. The northern region, in particular, is renowned for producing exceptionally flavorful peppers, often smaller, wrinkled varieties prized for their intense taste, despite lower commercial yields. Towns like Chimayó have become synonymous with specific, highly sought-after chile varieties.
An antique portrait showcasing the rich heritage and deep roots of New Mexican families, reflecting the state’s unique cultural tapestry.
The opening of the Santa Fe Trail in 1821 marked a turning point, allowing New Mexican farmers to share their chiles with the East. Later, New Mexico State University in Las Cruces, established in 1889 under the Morrill Act, became a hub for chile development. Professor Fabian Garcia’s New Mexico No. 9, introduced in 1921, revolutionized chile cultivation and became the state standard for decades. Exploring the agricultural history and traditions surrounding chile is a fascinating aspect of what to do in New Mexico.
Experiencing the Red Chile Culture
South of the Rio Grande, ordering “chile” requires specifying the variety. However, in New Mexico, simply asking for “chile” immediately signifies New Mexico peppers. It’s like ordering “cheese” in Parma – everyone understands you mean Parmigiano-Reggiano. The essential question in New Mexico is: “Red or green?” or perhaps “Christmas” for a mix of both.
Red chile, harvested in October, embodies ripeness, sweetness, and a balanced heat. Primarily dried in the autumn, often into iconic ristras – wreaths of red chiles – that adorn homes and businesses, red chile is both decorative and functional. These ristras are more than just ornaments; they are a pantry staple, allowing you to pluck a chile or two as needed, soak them, and incorporate their rich flavor into your cooking.
New Mexico red chile offers a moderate heat, prioritizing flavor over intense spiciness. Beyond ristras, you’ll find whole dried pods and chile molido, ground chile, readily available. The quality of New Mexico chile molido is exceptional, boasting a deep, crimson red color and an intoxicating aroma, indicative of its purity, often achieved by removing the seeds and stems before grinding. A simple red chile sauce, made with chile molido, water, salt, and perhaps garlic, cumin, and oregano, is a cornerstone of New Mexican cuisine. Learning to appreciate and use red chile is definitely part of the New Mexico experience.
Vibrant red chile ristras, a ubiquitous and iconic symbol of New Mexico, showcasing the state’s deep-rooted chile culture and culinary traditions.
Embracing the Green Chile Obsession
While red chile holds a special place, green chile is arguably the heart of New Mexican cuisine. The state might well be renamed “Land of Green Chile.” New Mexico is the leading chile-growing state in the US, producing over half of the nation’s chile, with 24,000 acres under cultivation.
Green chile harvest and roasting season, from late August in the south to early September in the north, is a must-experience. The aroma of roasting green chiles permeates the air, a smoky, captivating scent unique to New Mexico, signaling the end of summer. This smell alone is a reason to visit during this time.
Fresh green chiles arrive at markets in diverse containers – baskets, burlap sacks, crates – showcasing their vibrant Kelly-green color, sometimes streaked with red or orange. They are roasted in distinctive cylindrical wire cages over gas flames, a process perfected in New Mexico. This roasting, which once took days in outdoor hornos, now takes minutes, transforming fresh chiles into smoky, flavorful delights.
Visiting a farmers market during chile roasting season is a quintessential New Mexico activity. The Santa Fe Farmers Market, for example, becomes a hub of activity, with long lines of locals eagerly waiting to purchase freshly roasted green chiles, enough to last them through the year. New Mexicans stock up on roasted green chile, freezing it to enjoy throughout the year, as canned versions lack the desired texture.
A bustling scene at a New Mexican farmers market during chile roasting season, illustrating the high demand and local enthusiasm for fresh, roasted green chiles.
Roasted green chile, with its blistered, slightly charred skin, is easily peeled to reveal the flavorful flesh. Enjoying it simply, perhaps in a warm corn tortilla with salt and garlic, highlights its unique taste – smoky, subtly warm, and complex, with a lingering sweetness and spice. The heat is generally moderate, a pleasant warmth rather than an overwhelming burn.
Discovering Dried Green Chile
A hidden gem of New Mexican chile culture is dried green chile. Though less common today, and pricier, it offers a distinct, richer flavor compared to frozen. Historically, drying green chile was the traditional preservation method. The process involves drying roasted and peeled chiles on racks with fans, a labor-intensive method that significantly reduces volume but intensifies flavor.
Making dried green chile dishes is surprisingly simple. Rehydrating dried green chile in boiling water for a few minutes unlocks its flavor. These rehydrated chiles can be used in various dishes, or simply seasoned with salt and garlic and enjoyed in tacos or burritos. Exploring dried green chile dishes offers a taste of New Mexico’s culinary heritage.
Understanding the Language of New Mexico Chile
The term “chile” in New Mexico has its own linguistic nuances. Notably, “chile” remains singular even when referring to multiple peppers – you’ll hear “green chile,” not “green chiles.” Furthermore, “green chile” encompasses various forms: fresh, roasted, dried roasted, stew, and sauce. Context is key to understanding which form is being referenced. Embracing this unique chile vocabulary is part of immersing yourself in New Mexican culture.
What to Do with Green Chiles: Culinary Adventures
In New Mexico, chile isn’t just a seasoning; it’s the star ingredient. The possibilities for enjoying green chile are endless. Simply eating roasted green chile is a delight in itself. For frozen or dried green chile, thawing or rehydrating is the first step. Then, incorporate green chile into sandwiches, especially with cheese, roasted pork, chicken, or steak. Add chopped green chile to pasta or pizza. Create classic chiles rellenos by stuffing roasted chiles with cheese and baking them. Enhance omelets and soups with green chile and cheese. Even baked goods, like green chile and cheddar cheese bread, showcase its versatility. Ultimately, the best thing to do with green chile is to simply eat and savor it.
Exploring the diverse ways to enjoy green chile, from simple preparations to complex dishes, is central to the culinary adventures that await you in New Mexico. From farmers markets brimming with fresh harvests to local restaurants serving time-honored recipes, New Mexico offers a truly unique and enchanting experience for food lovers. So, when considering what to do in New Mexico, let your taste buds lead the way and discover the magic of chile in the Land of Enchantment.
