What To Eat in New Mexico
Chile – spelled with an “E” to honor the official state co-vegetable (along with the pinto bean) – rules in the Land of Enchantment, but you won’t find it as a meal unto itself. Chilies are the chief ingredient of green chile cheeseburgers, chilies rellenos (cheese-stuffed pods), and carne adovada (chile-marinated roast pork). Chilies infuse bread loaves and pizza crusts, ignite huevos rancheros at breakfast, and make Frito pie into an eye-opening snack or meal. Nearly every table features sopaipillas – airy little warm pillows of quick-fried dough, brought to greatness by a drizzle of honey.
Down along the Rio Grande in New Mexico's Mesilla Valley, where most long green chilies grow, cheeseburgers are draped with whole chile pods that have been roasted, peeled and seeded. To the north, the custom is to chop chilies and lay them atop hamburgers, then blanket the chiles with cheese or, alternatively, to first apply the cheese then top that with chopped chiles. The resulting green chile cheeseburger delivers a stunning range of meat and heat, sharp capsicum bite and creamy melted cheese. Condiments may include a slice of raw onion, lettuce, tomato, mustard or pickle chips.
Carne adovada, meaning marinated meat, is hugely popular in New Mexico, where it is pork chunks or chops sopped in a puree of red chile and baked slowly enough to become dramatically tender and, in serious chile-growing country, even more dramatically hot. Served in all levels of restaurant, it can be a substantial and quite elegant main dish or it can be the companion for truck-stop eggs.
At their best, made from roasted chilies that still have muscular vegetable walls, stuffed with cream-rich molten cheese and haloed in a coat of featherweight batter fried to a fragile crisp, chile rellenos are food of the gods. Nearly all of those encountered in the Southwest are made from mild pods – Anaheims, Big Jims or Poblanos – so the chile experience is far more about their sunshiny flavor than about any kind of ferocious heat. Rellenos usually are served decorated with sauce or salsa cruda, and while cheese is the classic filling, some are stuffed also with brisket, picadillo, or shredded chicken.
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Pasqual's is Santa Fe's favorite corner eatery, serving bright, modern versions of New Mexico classics. Corned beef hash is some of the best in the West.
Gnarled patties of beef are covered with chopped hot green chilies and melty cheese: the Owl Bar's green chile cheeseburger is one of New Mexico's best.
Excellent New Mexico food at family-run Nopalito of Las Cruces: crisp-edged chilies rellenos, stacked enchiladas with beans and cheese and a fried egg on top.
The ultimate New Mexico dining experience, Rancho de Chimayo is a landmark for authentic regional flavors & dreamy village setting in mountain foothills.
The lunch counter of a full-service Albuquerque drug store, Duran Central Pharmacy serves New Mexico fare at its best, including magnificent tortillas.
Off the beaten path in southern New Mexico, Hillsboro General Store is a destination small town café known for green chile cheeseburgers and bumbleberry pie.
Santa Fe Bite serves what many consider to be the best green chile cheeseburger in New Mexico. It might be the best hamburger of any kind, anywhere!
A vintage lunch counter serving true New-Mex green chile stew, warm fruit cobblers, and soda fountain specialties, Model Pharmacy is a taste of old Route 66.
Kix on 66 is a welcome pit stop for diner style eats just off of iconic Route 66 in Tucumcari, New Mexico.