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Can someone please explain the difference between Mexican vs. New Mexican cooking? And perhaps tell me some good restaurants that specialize in each type?
There are arguments/discussions on the differences between Northern New Mexican food and other New Mexican food and even how far up they go, geographically. It is not an exact or easy distinction, and the four borders of New Mexico do not define the exact cuisine usage, but here are some references you might want to look at and to me seem to be accurate:
I have some of my own versions of Rice, Carnnitas and Quesadillas. And cooks throughout the world vary on basic recipes.
I would say that generally most New Mexican meals are characterized by the serving of Sopaipilla's and Green chile or more specific "Hatch Green chile", chiles grown in Hatch, New Mexico. Jalapeño chili's which are common to all Mexican and Mexican-American cuisines are usually used less in New Mexican food.
Rich
Last edited by Poncho_NM; 08-15-2013 at 08:23 AM..
I would say that gernerally most New Mexican meals are characterized by the serving of Sopaipilla's...
At one time you could not find a Tex/Mex restaurant in the area that didn't offer sopaipillas included in the price of menu items. But lately I notice more restaurants either charging extra for the treat, or omitting it altogether from their menus.
I grew-up in SoCal and now live here. I love Mexican food, sadly there is very little of it in Santa Fe. It is all New Mexican and after several years I have yet to acquire much of a taste for it. Here is my observation... at least compared to Mexican food in CA.
New Mexican - Lots of Green of Red Chili. Hot as hell. Thick tortillas. Pinto beans.
Mexican (Old Mexican) - Refried Beans, more fried items, free chips and salsa (a rarity in NM but common in CA), not very hot.
I guess it all depends what you are used to. In my opinion, the only "Mexican" restaurant near Santa Fe that is worth a damn is Gabriel's.
Mexican food covers a broad spectrum of styles from different geographic areas and is quite diverse. New Mexican and Tex-Mex (blech!) are regional subsets of Mexican food, as is what is offered in California.
At one time you could not find a Tex/Mex restaurant in the area that didn't offer sopaipillas included in the price of menu items. But lately I notice more restaurants either charging extra for the treat, or omitting it altogether from their menus.
Hagerstown, MD. Waynesboro and Chambersburg, PA. Ayers, MA have had some fine TexMex restaurants. Operated by Mexicans who became US citizens and sought their fortune elsewhere...
Mexican food covers a broad spectrum of styles from different geographic areas and is quite diverse. New Mexican and Tex-Mex (blech!) are regional subsets of Mexican food, as is what is offered in California.
I spent a few days in Deming a few years back and the food there seemed much more Mexican than in Northern NM. What do you call that style down there, Sonoran maybe?
One major difference between Mexican and New Mexican is Mexican sauces are much more tomato oriented whereas NM is more chile oriented. Also I don't believe NM recipes use as much cumin as they do in Mexico.
I spent a few days in Deming a few years back and the food there seemed much more Mexican than in Northern NM. What do you call that style down there, Sonoran maybe?
Mexican style foods are varied across the country... New Mexico style Mexican food is very different than Sonoran style. Why would you think food in Deming would be "Sonoran style". I guess the chef or restaurant owner might call it that for a variety of reasons.
Ummmm...Does it make sense to you that they might just be in Texas?
In New Mexico, we refer to essentially the same cuisine as NewMex/Mex.
Regardless, it's all about tacos, enchiladas, chile rellenos, chile verde, salsa, tortillas and tortilla chips, guacamole, sopaipillas and honey, flautas, fajitas, and etc. and because virtually ALL restaurant foods today come from food service companies, there is even more uniformity than there was before the advent of frozen entrees!
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