Today's topic is recipes from city/state/country
New Mexico has a state question, if you visit here you'll need to be able to answer it. The question is: Red or Green? That's red or green chile.
Enchiladas can be vegan, vegetarian, have beef, chicken, or pork using either green or red chile. Most people prefer red for enchiladas.
Restaurants also serve burritos smothered in chile sauce, or stuffed sopapillas done the same way.
We have hand held burritos as well. Mostly today they are breakfast burritos. Eggs, potatoes, chile, ham or bacon or sausage wrapped in a flour tortilla.
Tacos, tamales, pasole, menudo are also favorites of Mexican restaurants. Usually they have pinto beans, Spanish rice (rice mixed with tomato sauce and chile.)
Fajitas came by way of San Antonio, TX, but is a favorite here. Cooked on cast iron skillets, beef, chicken, shrimp or pork sizzled with onions, bell peppers in fajita seasoning. Small flour tortillas are provided to wrap some of the meat and vegetables, with guacamole, sour cream, and Pico de Gallo. Makes for three or four mouth watering soft tacos.
If you come here and eat in any of our restaurants many dishes, not just New Mexican or Mexican will have chile in it. One of our favorite ways of eating green chile is putting it on hamburgers. We have contests for who offers the best green chile cheeseburgers.
We have green chile in just about everything. From tartar sauce, ranch dressing, cheese sauce, jams, jellies, candy and I love a green chile cheese bagels offered in a grocery store.
New Mexico also enjoys standard American foods.
I love a good meatloaf, chicken fried steak or chicken fried chicken with mashed potatoes and cream gravy.
Here are some recipes picked up in bachelor days.
1. Cream cheese and chopped ripe olives. Take Philadelphia cream cheese and a can of chopped ripe olives. Mix together, chill and use it as sandwich spread, or on crackers.
2. Cream cheese, sour cream and diced green chile. Mix together makes a fantastic salsa.
3. Simple margarita. Get a quart of limeade, a quart of lemonade. Mix and add one bottle of tequila, salt glass and pour over ice. Most margarita mixes are 80% corn syrup.
5. Sloppy joe's. Brown one pound ground sirloin, add chopped onions, diced bell pepper, or diced green chile. Smother in mesquite barbecue sauce.
6. One box angel food cake, one can chopped pineapple, mix, bake as directed on box. Optional add coconut.
7. Cook a pound of ground beef, stir in green chile. Put in casserole dish, place a bag of frozen tater tots on top of beef, pour one can golden mushroom soup and one can cream of celery soup on top of tater tots. Microwave for 20 minutes.
You had me at chilis. Got some great ideas here (and love the margarita hack... so trying that!!) My post is here if you want to stop by: http://jhthomas.blogspot.com/2020/10/wednesday-weekly-blogging-challenge.html
Glad you like chile and margaritas, Judy.
I'm not wild about chilis, but these all sounds so good. Thanks for the suggestions! Yum!
I love Mexican food. Yum!
I don't drink alcohol, but virgin margaritas are good, too. :)
Thanks for stopping by earlier.
Oh I love Mexican food!! Chili's red or green, I'll take either. Thanks for sharing. Here's mine. We were just through New Mexico a few weeks ago. Stopped at a little restaurant had great food. https://www.tenastetler.com/recipes-from-my-city-state-country-lsrs-wednesday-weekly-blogging-challenge/
Megan, chile is an acquired taste, most get introduced to it at the hot end which can make the novice wary. You have to build up to the hot.
Lydia, since I've been forced onto insulin I'm leaving all alcohol alone. Unfortunately juices too.
Tena, I haven't tried chile from Colorado yet, but I got my first taste of hot green chile stew in Pueblo when I was nine years old. It was -30 and when we walked out of the diner it sure helped keep me warm.
YES YES YES ... honestly, the thing I miss most about living in Colorado is my green chile! I used to get a smothered breakfast burrito at breakfast, a bowl of green chile and pork chunks with fresh tortillas at lunch, and I could buy fresh roasted chiles right in front of Cub Foods every weekend.
And, yeah, of course margaritas... because tequila.
Marianne, you know the hardship of moving away and having a craving for green chile. Do you have a way of getting some shipped to you?
My husband is taking a trip out there in a bit ... I'm hoping he'll be able to bring some back with him. Even finding actual fresh chiles out here is hard, so I haven't been able to make my own. New England has only just learned about Mexican and TexMex food so finding GOOD versions is so hard. I do miss the west ...
Tell him to stock up on Rotel. It's green Chile and tomatoes in water. Great for Con Queso, stew and making salsa.
Oh, I bet NM has great food, I love Mexican and Texmex. I can't wait to go back, I think we stopped at a taco place when we did our western road trip.
I'm going to have to bookmark these, some of those recipes look amazing.
Thanks, Livia, eat to your hearts content.
These sound amazing - I haven't had chile in a while.
Tanith, that's too long. Get you chile fix soon.
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