New Mexican-Mexican Food

The men in my family seem to be the naturally talented, uninhibited, creative chef types, and the women stick to the tried and true recipes,  passed down from mother to daughter, which we know will deliver every time.  When it comes to a party, or any occasion when I have friends over to eat, I always rely on what I know is a home run: New Mexican-Mexican food (no, I did not accidentally type the word "Mexican" twice.  there is such a thing as New Mexican-Mexican food.) New Mex-Mex is unbelievably delicious food, easily whipped up and drooled over.  I'll do my gringa best to describe this type of exotic, American food the best way I can...

Side note:  both urbandictionary.com and I define "gringa" as follows:

Gringa is the spanish definition for a white female usually used for english speaking persons, it doesn't matter if she is american, italian, french or whatever as long as she is white and speaks any other language different from spanish http://www.urbandictionary.com/define.php?term=gringa

Now back to the subject at hand...no offense to anyone who actually enjoys the bland flavors of "Tex Mex" or even authentic "Mexican" food, but most New Mexicans can attest that New Mexican-Mexican food has a flavor that is unrivaled by any other "Mex" type foods out there.  There is one main ingredient that can take the credit for making this unusual cuisine so darn good, and the New Mexican Green Chile Pepper takes home the trophy. 
http://www.newmexicocatalog.com/html/fresh_green_chile.html

The best green chile (not "chili" as it is commonly mistaken) comes from southern New Mexico where the growing conditions are ideally suited to produce the best quality and range of flavor (from mild to extra hot). Many people also aren't aware that the green chile turns red and sweetens when it ripens, which opens up an whole other chapter of flavor.  Stay tuned to learn more about these mouth watering beauties in the Fall after the green chile has exited center stage... but in the meantime learn more about how these red hot natives exemplify New Mexican functionality and style in the form of a "Ristra"
http://www.newmexicocatalog.com/html/ristras_and_wreaths.html

New York is known for the best pizza and bagels, Boston for it's wicked good clam "chowda," New Orleans for benyas and New Mexico for it's old New Mexican-Mexican food. And to believe that most of it's unique flavor can be attributed to one key ingredient, a funny looking pointy green fruit.  Most local New Mexican-Mexican restaurants will offer a variety of menu favorites including Huevos Rancheros, Empanadas or Green Chile and Eggs for breakfast,  Margaritas and Chips and Salsa (or Guacamole, or Chile con Queso) before lunch or dinner, and meals of Nachos, Pinto Beans, Posole, Stuffed Sopapillas, Tostada Compuestas, Enchiladas, Burritos, Tacos, Green Chile Cheeseburgers, Tamales, Chile Rellenos, Chimichangas, and Quesadillas.  And you can't leave a good local restaurant without Sopapillas dripping with honey for dessert.  The list of delish goes on and on...

This blog provides me a creative outlet to share the recipes I've come to depend on, with the help of the New Mexican Green Chile Peppers which have been shipped fresh to chile addicts all over the USA for over 20 years, by New Mexico Catalog.  I genuinely enjoy writing and sharing information about the amazingly hard to acquire native ingredients that they sell and ship through their business.  It makes me feel good to help connect new customers with their products.  They've delivered hard to find flavor directly to my long distance doors for years and they can do the same for you. Click here if you're interested in finding out more...And remember, the other guys don't ship their chiles fresh.  They ship them frozen.
http://www.newmexicocatalog.com/html/fresh_green_chile.html