Albuquerque Food
Quesadillas‚ enchiladas‚ tamales‚ burritos‚ fajitas – they’re just a few of the popular entrees synonymous with Southwestern cuisine.
Heavily influenced by Mexican fare‚ this style of food – a blend of Spanish‚ Mexican and Native American dishes – is known for its use of spices‚ particularly the chile pepper.
Each region in the Southwest has its specialties.
In Pueblo‚ Colo.‚ it’s the the Green Chile Slopper‚ a hamburger patty on half a bun‚ smothered in Pueblo green chiles‚ topped with cheese and onions‚ and served in a bowl. The Mira Sol chile pepper‚ also known as the Pueblo chile‚ is a key ingredient. In fact‚ most restaurants around town make use of Pueblo chile peppers‚ whether they’re making pizza or paella.
In El Paso‚ Texas‚ a ubiquitous dish is the Mexican Plate Combo‚ a sampling of popular entrees that’s served in just about every local Mexican restaurant.
Core ingredients in Southwestern cuisine include vegetables‚ legumes‚ meats and grains‚ which lend themselves to a variety of interpretations when combined with the spices and chiles native to New Mexico‚ Colorado‚ Texas and Arizona.
The availability of Southwestern-style ingredients‚ combined with the experimentations of innovative chefs‚ has led to a sort of new Southwestern cuisine that incorporates fresh‚ locally grown foods‚ the introduction of exotic chiles‚ and the incorporation of indigenous crops and wild game to produce new combinations based on traditional dishes.
Southwestern desserts typically include custards or flans‚ although fresh fruit and cookies are common. Sweet rolls‚ called moyettes and pandulce‚ usually are topped with butter and a sprinkle of sugared cinnamon.
Photo by Wes Aldridge
