Southwestern American
Red or green? New Mexico's chile question.
Carne Adovada
New Mexico pork braised in a pure red-chile sauce — the cornerstone of New Mexican cooking.
View page →The Southwest — New Mexico and Arizona — builds its table on chile. New Mexico's question, 'red or green?', decides nearly every plate: red from dried ripe pods, green from roasted Hatch chiles. Carne adovada braises pork in pure red chile; stacked enchiladas layer flat tortillas under a fried egg; a green-chile cheeseburger is the state-road icon. Arizona adds the bacon-wrapped Sonoran hot dog and the deep-fried chimichanga, and puffed sopaipillas with honey close the meal. Rooted in Mexican and Pueblo cooking, it stands apart as its own American regional kitchen.
Start Here
Pork braised slow in a pure New Mexico red-chile sauce until tender and deep red.
Why start here · The cornerstone of New Mexican cooking — chile as the whole dish, not a garnish.
A cheeseburger smothered in roasted Hatch green chile; found at diners along New Mexico's roads.
Why start here · The everyday icon — the green-chile answer to 'red or green?'
Squares of dough deep-fried until they puff hollow, drizzled with honey.
Why start here · The table bread and dessert in one — how a New Mexican meal ends.
The Pantry
See all 52 ingredients›
Herbs & Spices
Grains & Staples
Sauces & Condiments
How They Cook
Techniques that define this cuisine
Kindred Kitchens
Cuisines built on the same signature ingredients
Other regions
Siblings within American — each its own tradition.
