Willy Carleton, Author at Edible New Mexico

Cooking with Chiles, from Cuicatlán to Chimayó

Nov 18, 2021 | Early Winter 2021, Foodshed

In “Cooking with Chiles, from Cuicatlán to Chimayó,” Willy Carleton takes a deep dive into endangered chiles, endemic flavors, and making mole in New Mexico.

Manchamanteles with New Mexico chile nativo

Nov 18, 2021 | Early Winter 2021, Recipes

Manchamanteles is one of the traditional seven moles of Oaxaca, with chunks of fruit and meat dispersed among the chile.

Salsa Molcajeteada with New Mexico Chile Nativo

Nov 18, 2021 | Early Winter 2021, Game Night, Recipes

Salsa Molcajeteada is a basic table salsa made with dried chile pods in a traditional volcanic-rock molcajete, or mortar.

Miso Mushroom Mole

Nov 18, 2021 | Early Winter 2021, Recipes

This smooth and umami-rich vegan mole uses chilhuacle negro, but this version substitutes New Mexico chile nativo, along with pine nuts, to create a sauce with a uniquely New Mexican character.