Showing 5 Result(s)

Spicy Holiday Snacks

Ah, the holidays…when friends can drop in unexpectedly and expect to be fed. Don’t be caught unprepared! Here in New Mexico, a really great party always contains some spicy munchies. Chile peppers can be found in every course, from drinks and appetizers to entrees and even dessert. In addition to holiday entertaining, these snacks go …


Posole for the Holidays

The holidays are coming soon, and here in New Mexico, posole is traditionally served from Thanksgiving through New Year’s. Posole is one of the easiest and most basic methods of preparing corn and chile. This ancient dish is probably the earliest form of stew developed in the New World and is an ancestor of the …


Fiery Foods Now Available Worldwide

Mail-Order Copies Now Available! My popular bookazine on chile peppers and fiery foods will be on the newsstands of all the big box stores for another month, but for convenience it is now available for ordering single copies internationally, or a 9-issue subscription to Popular Plates, the real name of the magazine.  There are many …


Perfect Santa Fe Enchiladas

From my new bookazine, Popular Plates Fiery Foods, on newsstands everywhere (see earlier post), here is one of my favorite recipes, Perfect Santa Fe Enchiladas.  Forget ground beef–it’s so, well, mundane.  Go for the machaca instead and you won’t be sorry. Perfect Santa Fe Enchiladas Cooking the perfect Santa Fe Enchiladas from scratch is a …


Mexico’s Food Heritage North of the Border

Mexico had an enormous influence on what became the Southwestern cuisines of Texas, New Mexico, and Arizona.  All the basic ingredients of northern Mexican cooking–tortillas, squash, beans, and chile peppers–were transformed into the regional cuisines of Tex-Mex, New Mexican, and Sonora-style.  It was in New Mexico, the oldest of all three of these cuisines, where …

Skip to content