Literature

New Mexico Magazine's A Taste of New Mexico Kitchens

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Literature Cooking & Drinking

Editions

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Reading edition

Table of contents

1. Front matter 2. INTRODUCTION 3. FRIJOLES 4. FRIJOLES 5. FRIJOLES REFRITOS 6. CLASSIC NEW MEXICO RED ENCHILADAS 7. GREEN CHILE ENCHILADAS 8. CHICKEN SOUR CREAM ENCHILADAS 9. POSOLE SANDOVAL 10. THE SHED’S POSOLE STEW 11. POSOLE ORTIZ 12. DELLA’S TACOS 13. CHICOS 14. QUELITES 15. CHALUPAS EL PARAGUA 16. ARROZ CON POLLO 17. CALABACITAS 18. HUEVOS RANCHEROS 19. RED CHILE BURRITOS 20. GAZPACHO NEW MEXICO 21. TAMALE PIE 22. CHILE PIE 23. PREPARING FRESH CHILE 24. GREEN CHILE SAUCE 25. THE OWL BAR’S GREEN CHILE 26. GREEN CHILE STEW 27. RED CHILE SAUCE I 28. RED CHILE SAUCE II 29. SALSA 30. PUEBLO RED CHILE STEW 31. GREEN CHILE SOUFFLE 32. TOSTADOS 33. NACHOS 34. CHILE CON QUESO 35. BILL’S GUACAMOLE 36. CHUNKY GUACAMOLE 37. ROSWELL BEAN DIP 38. AVOCADO SOUP, LAS CRUCES 39. FLOUR TORTILLAS 40. QUICKIE TORTILLAS 41. SOPAIPILLAS 42. HONEY BUTTER 43. CHILE BREAD 44. NAVAJO FRY BREAD 45. BLUE CORN BREAD 46. PAN DE LA REINA 47. EMPANADITAS 48. PINK ADOBE FRENCH APPLE PIE 49. HARD SAUCE 50. BAKED EMPANADAS 51. BISCOCHITOS 52. PIÑON COOKIES 53. PIÑON FUDGE 54. RANCHO DE CHIMAYO COCKTAIL 55. ROSALIE’S APRICOT BRANDY 56. GLOSSARY 57. Transcriber’s Notes

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