Hello, foodies…
If you’ve been following me on Facebook, you’ll know I’m in North Carolina visiting my mom! If you’re not on Facebook just yet, here’s picture of mom and me…we were at a restaurant called Sweet Tea’s.
I may be in North Carolina but New Mexico is on my mind! It’s our next destination for our In the Kitchen with David road trip and once again, I’m lucky enough to have a friend—you might know her—who was born and raised in that amazing state. Here’s Jacque Gonzales on its rich heritage, food, and more.
When I was asked to write a blog for ITKWD, I thought I won the lottery! I‘m so PROUD to be a native New Mexican and I’m thrilled to tell you all a little about the food…and how different it is from what people think all Mexican food tends to be.
FIRST off – I must start by saying that New Mexico is part of the United States of America. (I know some of you are laughing, but I can’t count how many times I’ve been asked “When did you become a U.S. Citizen” or “Do you have a green card?” And, the tourism bureau is always answering questions in its state magazine like, “Do I need a passport to travel to NM?” “Is the water safe to drink?” New Mexico became the 47th State in 1912 and our state is rich with amazing history. We have over 500 years of Hispanic heritage (and I’m proud to say my ancestors were part of the original founding families of New Mexico!) and so much rich Native American history. The largest hot air balloon gathering in the world happens in New Mexico, as does the International Balloon Fiesta. We’ve also got the famous Route 66, Aliens in Roswell 
, the beginnings of the Santa Fe Railroad, and the final resting place to Billy The Kid. And, I’m proud to say that many fellow New Mexicans have made it big – Demi Moore, Neil Patrick Harris, and Jesse Tyler Ferguson – to name a few.
Now let’s get into what makes NEW MEXICAN food different from “MEXICAN” food. New Mexican food is a combination of Native American, Spanish, and Mexican cuisine. Whenever you hear me speak on QVC to someone from NM or who has visited NM, the first thing we talk about is the FOOD. Yes, it’s that good! I plan my trips home around where I’ll be eating so I can stop at all my favorite places, like Padilla’s, El Pinto, Los Cuates, Sadie’s, and Stuffy’s in Albuquerque. And, in Chimayo—my favorite place on earth—I have to go to Rancho de Chimayo Restaurant.
Besides our food being a blend of cultures, we’re also EXTREMELY PROUD of our New Mexico Chile. (FYI…chile is spelled with an “E” at the end when it’s the fruit you’re talking about. Yes, Chile is a FRUIT! If it’s spelled with an “I” at the end, it’s referring to the stew.) Our New Mexico Chile has a unique flavor unlike any other pepper out there and it has to do with the soil in New Mexico. In fact, my home state is in the works of protecting the New Mexico Chile “brand” by making sure stores are not saying the chile is from New Mexico if it’s not. Think of it like Florida oranges and Georgia peaches – they’re special! New Mexicans eat chile on just about EVERYTHING! If you go to any major fast food chain with a drive through, they always offer the option to add green chile to anything you order. In the fall – you’ll find chile roasting and being sold on street corners through the state. The main harvest happens at the end of summer/start of fall – and everyone stocks up and freezes their chile to last until the next chile season.
Another thing that sets New Mexico apart from other “Mexican” food is that our state vegetable is the pinto bean–but more importantly as Frijoles Refritos–Refried Beans! New Mexicans don’t use black beans in our food like in Tex-Mex or traditional Mexican. And, one last thing my friends wanted me to pass on to you…instead of bread, we eat sopapillas with our meals. In Tex-Mex and traditional Mexican cuisine, these are sometimes served for dessert with powdered sugar on top or with some honey poured inside…so good! (Don’t tell my mom I said that – she says real New Mexicans don’t put honey inside their sopapillas!)
Now for some recipes! Both of these dishes are just like what my mom and grandmother made. But, they always cooked by sight! So I pulled these from VivaNewMexico.com. Many thanks for the use!
Basic New Mexico Red Chile Sauce....this is a staple!
Makes 2 cups
Cooking Time: 10-15 minutes
Temperature: Medium, Low
Ingredients:
2 Tbsp shortening
3/4 tsp salt
2 Tbsp flour
1/2 tsp garlic salt
1/4 - 3/4 cup New Mexico Red Chile Powder
Oregano (optional)
2 cups cold water
Directions:
1. Heat shortening in a medium saucepan on medium heat. Stir in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute.
3. Gradually add the water and stir, making sure that no lumps form.
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes. Varied amounts and variety of chile will determine the degree of hotness.
And here’s my all-time favorite dessert. This is like little clouds of Heaven with Cinnamon!
Natillas (Sort Custard Pudding)
6-8 servings
Cooking Time: 30-45 minutes
Ingredients:
4 eggs, separated
1/8 tsp salt
1/4 cup flour
4 cups milk
1/4 tsp cinnamon
1/4 tsp nutmeg
3/4 cup sugar
Directions:
1. Place egg yolks, flour, and 1 cup of milk in a small mixing bowl. Stir to make a smooth paste. Set aside.
2. Place the remaining milk, sugar, and salt in a medium-sized saucepan and scald at medium heat.
3. Add the egg mixture to the scalded milk and continue to cook at medium heat until a soft custard consistency is reached. Remove custard from heat and allow to cool to room temperature.
4. Beat the egg whites in a medium-sized mixing bowl until they are stiff, but not dry. Fold the egg whites into the custard, chill, and garnish with nutmeg and cinnamon before serving. Whipped cream is another great option!
WHEW! Thanks so much, Jacque. Got some New Mexico questions? Follow Jacque on Facebook. Who’s ready to go to New Mexico? I AM! If only for those Natillas!
Now, don’t forget about Father’s Day this weekend, moms & kids. If you’re looking for a recipe dad’s sure to like, try my Stuffed Burgers with Poblano Pepper Relish! While the burgers are cooking, print out this coloring page for the kids. Dads, granddads, or whoever the grill-master is in your house, will love it.
Stuffed Burgers with Poblano Pepper Relish
This recipe is prepared with the George Foreman 360 Grill with 2 Removable Grill Plates, Bake Pan, & Cookbook (K36347).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Relish:
2 poblano peppers
1/4 cup mild salsa
1-1/2 Tbsp red onion, diced
1 Tbsp cilantro, chopped
1 Tbsp scallions, chopped
1/4 tsp garlic, minced
1/2 tsp kosher salt
1/8 tsp ground black pepper
1 small tomato, chopped
2 Tbsp apple cider vinegar
1/4 tsp chili powder
1 Tbsp mayonnaise
Burger:
2 cups cheddar cheese, shredded
1/3 cup cream cheese, room temperature
2 lbs ground beef
2 cups iceberg lettuce, shredded
2 cups corn chips, slightly crushed
4 Kaiser rolls, halved horizontally
Directions:
To prepare the relish, preheat the broiler. Spray the poblano peppers with cooking spray and place them on a baking sheet. Place the sheet on the top rack of the broiler and cook the peppers for 6–10 minutes per side, or until the skin begins to bubble and darken. Remove the peppers from the oven, place them in a bowl, and cover the bowl with plastic wrap. Set aside for 10 minutes.
In the meantime, combine the salsa, onion, cilantro, scallion, garlic, salt, pepper, tomato, vinegar, chili powder, and mayonnaise in a medium-size bowl.
When 10 minutes have elapsed, put on disposable gloves and remove as much of the poblano pepper skin as you can and also remove the pepper-caps and seeds. Run the peeled peppers under cold water to help remove any leftover skin and seeds. Pat the peppers dry with a paper towel, place them on a cutting board, and coarsely chop. Fold the pieces into the bowl with the remaining relish ingredients. Refrigerate until the burgers are ready to be assembled and cooked.
To assemble the burgers, combine the cheddar cheese and cream cheese in a small bowl. Divide the mixture into four 1/4" disks. Divide the ground beef into eight 4-oz balls. Flatten each ball into a 1/4" disk. Place a cheese disk on top of a beef disk, and then top the cheese with another beef disk. Pinch the burger-seams together, sealing in the cheese. Repeat.
To cook the burgers, preheat a grill to medium-high. Place the burgers on grill and cook, without pressing down, for about 4–6 minutes on each side for medium doneness, or longer if you prefer a more well-done burger. While the burgers are cooking, place a 1/2 cup of iceberg lettuce and a 1/2 cup of crushed corn chips on the bottom of each Kaiser roll. When the burgers are done, place them on top of the fixings and top each burger with a 1/2 cup of relish. Finish each burger with a bun top.
Time for your blog question, foodies…tell me about your favorite burger. What’s on it? What’s in it? What’s it on? Build one for me in a reply and we’ll be drooling over the responses on Sunday. See you at Noon ET.
Keep it flavorful!
—David