![]() “It’s really important to understand that New Mexican food, as similar as it is to Mexican in some respects, grew up independently,” says Bill Jamison, co-author with our culinary editor Cheryl Alters Jamison of Tasting New Mexico: Recipes Celebrating 100 Years of Distinctive Home Cooking (Museum of New Mexico Press). Yes, we share staples-chiles, posole, tortillas, and beans, for instance-but our only-in-New-Mexico spin is a centuries-old distillation of Native foraging and cultivation, Spanish colonial imports, and a long period of geographic isolation, before the railways began offloading edibles from elsewhere. The confusion is understandable to a point. NOTHING BURNS OUR BURRITOS like hearing people-including otherwise knowledgeable foodies-refer to New Mexico’s cuisine as “Tex-Mex” or “Mexican.” ![]()
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