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.
Not so many years ago, children in New Mexico were sent to gather wild greens referred to as quelites found along river and ditch banks. Today, spinach is used in this traditional Lenten dish. A delicious combination of flavors.
New Mexico and Colorado are the origins of the word “calabacita.” It refers to zucchini or squash, both of which grow plentifully in these areas. It is no coincidence that a dish by the same name has been made in New Mexican homes for generations. These calabacitas have a twist in that broccoli is added to the mix thereby increasing nutritional density.
This perennial post-harvest favorite has been a staple in the diets of natives for hundreds, even thousands of years. The combination of native ingredients—squash, corn and chile combine perfectly to delight your taste buds year round.
The perfect food eaten as a side dish or as the main meal with chile sauce.
A hearty New Mexican delight on a cold winter night.
A new version of a family favorite.
Although today you can find enchiladas stuffed with chicken, crabmeat or cottage cheese, this stacked red chile and cheese enchilada is the traditional New Mexican one.
You won’t go away feeling hungry with this delicious and nutritious combination of beef and beans.
Delight your guests with this Southwestern party favorite.
Nothin’ like a burger with green chile!
A pasta dish full of color and flavor made in no time at all.
This version of fajitas is perfect for a weekday supper when you are short on time.
Mama mía! A little Italy and a lot of (New) Mexico makes a wonderful marriage of flavors! Easy too.
Per serving: 130 calories; 9g protein; 2g fat; 19g carbohydrates; 250 mg sodium; 15 mg cholesterol.