Here’s the secret to great-tasting Mexican restaurant rice, or what we call New Mexican Red Chile Rice at home–homemade chile paste. Boom, done. Zesty, colorful rice thanks to the chile goes with all kinds of meats, fish, and vegetables, not just Tex-Mex and Hispanic cuisines.
New MexicoRecipesSidesSouthwestern CookingVegetarian
Our posole is a cool weather comfort soup combo of tortilla soup and the hominy-driven Mexican posole more commonly made with pork. It is chock-full of vegetables like carrots, cabbage, celery and tomatoes, probably a wise move right after the Thanksgiving feast.
Green chile guacamole is a no-brainer. Stir a few (or more) spoonfuls of chopped, roasted New Mexico green chile into your homemade guacamole. The chile adds a nice earthy, slightly smoky umami to the guac. And if you need a guacamole refresher, see below for my easy recipe.
New Mexico green chile nuts like us might find it difficult to settle for regular old ratatouille after this Green Chile Ratatouille because, frankly, it will taste like something’s missing. Something important. Which it will be.
Appetizers and SnacksBiscuits and CornbreadNashvilleNew MexicoRecipesSouthwestern Cooking
We’re big fans of the power of the mini cornbread muffin at cocktail hour. Hot form the oven they are snatched up in one pass. Why Nashville restaurants and bars, especially ones into Southern-style foods, won’t get in on this simple, inexpensive, easy snack completely escapes us.
BarbecueNashvilleNew MexicoPorkRecipesSmoke and FireSouthwestern Cooking
For your next Tennessee/Vandy/Titans tailgating gig, bypass the usual burgers, dogs and dips, head to your favorite barbecue joint and load up on pulled pork. Order it by the pound and turn your pulled pork (or brisket) into a Tenn-Mex tailgate feast. Top with our Tenn-Mex slaw for tailgate tacos.