Jan 15, 2012, 11:40 PM
Post #5 of 5
joaquinx, While I now, after living in México nearly 14 years, agree with you that New Mexico "Mexican" dishes probably go too heavy on the ground beef, it is a "real" variety of Mexican cuisine. After all, New Mexico was settled by the Spanish in the 16th century and was part of México until after the American Invasion of México in 1846 when the U.S. stole 40% of México from the Mexicans. Well over 50% of New Mexicans were still native Spanish speaking until after the 1950s.
Unfortunately, the popular and accessible "Mexican" restaurants in New Mexico have caved in to the tourist (and immigrant gringo) demand for "real" Mexican dishes, i.e., the TexMex, CalMex and AzMex style stuff that they know, so there are fewer, and fewer genuine New Mexico style restaurants, but they still exist and are worthwhile searching out. New Mexico style cuisine is a great and unusual taste treat, but it is too picante for most gringos…and a lot of Mexicans too. Hardly any bland dishes with the picante sauce on the side, in New Mexico it's usually piled on in the kitchen!
Just thinking about a great big New Mexico sopapilla stuffed with New Mexico style carne adobada brings tears to my eyes (and sweat to my brow!). My Sinaloense wife thinks my New Mexico style carne adobada is too darn picante. She'll only eat it when I give up and have the neighbor lady make tamales out of it. Man, those are really HOT tamales!
(This post was edited by mazbook1 on Jan 15, 2012, 11:43 PM)