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
These New Mexico Caldillo Style Steaks are comfort food at its best. Sirloin steaks in a Hatch green chile gravy-like sauce are easy and delicious!
This recipe uses our best selling Hatch Green Chile Sauce in a convenient jar! https://buenofoods.com/salsa/
Mama’s Basic Red Chile Sauce is our mother’s basic recipe for a traditional New Mexican red chile sauce. She adds a pinch of sugar like her grandmother did.
Torta de Huevo (Egg Fritters) in Red Chile Sauce is a traditional Lenten dish in New Mexico. Omit the shrimp and it becomes a perfect meal for vegetarians!
This Traditional Red Chile Sauce uses New Mexico grown red chile pods and a roux to make a sauce like our grandmothers used to make. Serve with beans or use for enchiladas.
This Traditional Green Chile Sauce contains pork and New Mexico grown green chile. It is the taste of home for generations of New Mexicans.
For a taste of home, Chile Colorado (Red Chile Sauce) is a traditional New Mexican sauce to use in enchiladas, tamales, burritos and posole to give Southwestern flavor. Also you may pour it over eggs, fish, pork or any type of meat to enhance its flavor.
Southwest Salmon Croquettes have been a tradition in our family for Fridays during the Lenten season. Canned salmon, green chile and onion patties are perfect for a light meal. They are great on St. Patty’s Day too if you prefer a lighter meal than traditional brisket or corned beef and cabbage.
New Mexicans delight in natillas, which is a traditional custard, often during Lent. It’s the perfect light dessert to cap off a traditional New Mexican meal!
Hatch Green Chile & Sausage Bake is a flavorful breakfast or brunch casserole. Sausage, eggs, cheese and Hatch Green Chile make a perfect combination.
Beans are the perfect health food to start the New Year right. Serve as a hearty stew with chile sauce. Or, you may refry for a side dish, burritos or tostadas.
Grandma’s Meat & Peach Empanaditas (Turnovers) are a favorite family tradition. We make the mincemeat with beef tongue, dried peaches, raisins and sweet spices. Our family always made these with our Grandma on New Year’s Day.
Bizcochitos are the official state cookie of New Mexico. They are basic sugar cookies with a hint of cinnamon and a pinch of anise. In our family, we did not use cookie cutters; we hand-shaped each bizcochito into a butterfly shape. Read more about it in Ana Baca’s Best Selling children’s picture book: Benito’s Bizcochitos: www.anabaca.wordpress.com.
These Fruit Empanaditas are little fruit turnovers that New Mexicans enjoy throughout the Christmas season. You can use any dried fruit but prunes, apricots and peaches are our favorites. Recently, we used mango, pineapple and cranberries for a delicious twist!
Plum Pastelitos are a traditional pastry with a fruit center. They are a traditional dessert for Christmas gatherings in New Mexico. Serve warm with whipped cream or take them on a hike for energy.
Our BUENO® Signature Red Chile Sauce is a traditional favorite and the basis for many New Mexican dishes.