Breakfast Burritos are a perfect accompaniment to a day of outdoor activity. Potatoes, eggs and chorizo make the perfect combination for a hearty meal!
The word “caldito” is actually in its literal New Mexican translation, a word for flattery. Yet, many New Mexicans often refer to “caldito” (the diminutive form of caldo) to mean “caldo” or broth. For our family however, a caldo or caldito, was much more than a broth. It was a comfort food. Time and again, entering the house on a cold, blustery, winter’s day or when we weren’t feeling all that well, our mother would prepare a simple soup of vegetables, a little meat, and spices, which melded together to create a savory broth that warmed us from the inside out. It also, had the power to comfort us and to make us feel safe. Even now, this “little broth” can take us back to those times. Try this version of “caldito” or “ little soup” for your family. It’s simple to make yet flavorful. If you find it a little too spicy for some members of the family, separate some for them before adding the chile.
This recipe uses our classic green chile: https://buenofoods.com/green-chile/
We use Kitchen Bouquet Browning & Seasoning Sauce. https://en.wikipedia.org/wiki/Kitchen_Bouquet
Autumn Vegetable Enchiladas will delight vegetarians. They are chock full of seasonal vegetables and finished with a rich and robust Ancho Sauce.
Hatch Calabacita Tostadas borrow from traditional “calabacitas” — a nutritious combination of zucchini squash, corn and onion. Perfect for vegetarians or for those looking for a less caloric version of comfort food. Instead of eating them flat, try folding or rolling them and call them tacos!
These Hatch Green Chile Pinwheels will delight your guests. Made with Hatch Green Chile and cream cheese, they are a Southwestern party favorite.
These Chorizo Potato & Egg Wraps are the king of breakfast burritos. Hearty and flavorful, they will be your choice for on-the-go active autumn mornings.
These Hatch Veggie Tostadas are a favorite with vegetarian friends. They are tasty, nutritious and hearty. They make great snacks for kids too.
Sancho Panza Spuds are a delicious and low cal alternative to the twice baked potato. Made with yogurt instead of sour cream, green chile and radishes.
This Traditional Green Chile Sauce contains pork and New Mexico grown green chile. It is the taste of home for generations of New Mexicans.
Green Chile Salsa is a fresh homemade salsa using flame roasted green chile, stewed or fresh tomatoes, garlic, and onion. Perfect for fish or chicken.
Fiesta Pasta is a simple pasta dish full of color and flavor that you can make on a weeknight when you’re running short of time.
The puffed pillow of fried bread called the sopaipilla was thought to be “invented” in Albuquerque over 200 years ago. A good thing made even better when stuffed with a wonderful bean and green chile sauce mixture.
There’s a controversy whether the best Spanish Rice is moist or dry. This version is a favorite from the Baca family, wonderfully moist and delicious. This was Joseph Baca’s (founder of Bueno Foods) favorite dish.
Burritos Buenos are everything good about a burrito! Chock full of beans, beef, chile and cheese, they are highly nutritious and tasty!
These Hatch Chile Burgers are perfect for summer grilling! Hatch Green Chile makes ordinary burgers extraordinary! Quick and easy too!
New Mexican Quelites are a traditional Lenten food. Beans, spinach, onion and spices make a nutritious side dish or vegetarian powerhouse.
No Christmas Eve is complete without a generous bowl of homemade Posole. Traditional Red Chile Posole is a hearty stew, often the centerpiece of winter holiday gatherings in New Mexico. Its key ingredients include hominy, pork and red chile.
Mama mía: New Mexico Red Chile Linguini! A little Italy and a lot of New Mexico makes a wonderful marriage of flavors! Easy too.