Manchamanteles with New Mexico chile nativo
Manchamanteles is one of the traditional seven moles of Oaxaca, with chunks of fruit and meat dispersed among the chile.
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Category: Recipes
Salsa Molcajeteada with New Mexico Chile Nativo
Salsa Molcajeteada is a basic table salsa made with dried chile pods in a traditional volcanic-rock molcajete, or mortar.
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Miso Mushroom Mole
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.
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Don’t Diss the Dandelion
Words and Photos by Ellen Zachos The dandelion (Taraxacum officinale) may be the most easily...
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Sweet Potato Hash with Beef or Tempeh
Hash is perfect for breakfast, brunch, or dinner, and the leftovers make great burritos. Sweet...
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Chinese-Style Stew with Beef/Mushroom, Sweet Potato, and Bok Choy
A five-spice mixture makes this stew. Of course, you can buy Chinese five-spice at the market, but...
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Frijoles Borrachos (Drunken Beans) and Pickled Onions
These Drunken Beans have a rich, complex flavor that comes from using a mixture of beer, tequila,...
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Red Chile Chard Enchiladas with Crema
This recipe is already on the demitarian side, with cheese as the only animal product. You can...
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Polk’s Folly and Full Circle Potstickers and Sautéed Bok Choy
This recipe uses half the usual amount of pork, combined with mushrooms, to put halving meat into...
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LATE SUMMER RATATOUILLE
Ratatouille is a French Provençal stewed vegetable dish that originated in Nice. Recipes and...
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NASU DENGAKU
This classic Japanese dish, nasu dengaku (miso-glazed eggplant), is inspired by Joan Itoh Burk’s...
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Solanaceae Recipes
This edition of Cooking Fresh celebrates solanaceae and the abundance of nightshades in our gardens and at farmers markets this summer.
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TOMATILLO GAZPACHO
Gazpacho originates from Iberia. Although most recipes call for tomatoes, we are making a tangy...
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CRISPY SMASHED POTATOES WITH CHIVE DIP
These twice-cooked potatoes create the ultimate crispy texture, complemented with a creamy dip....
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ROMESCO SAUCE
Romesco is a versatile tomato-based sauce that originated from Tarragona, Catalonia, in Spain....
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MUSHROOM AND PEPPER FAJITAS
This recipe is a great way to showcase colorful bell peppers, and mushrooms are a meaty vegetarian...
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Tomatillo and Melon Sorbet
This recipe does require an ice-cream maker, which we think is well worth the investment. But if...
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Sour, Savory Sumac
New Mexico has several native species of edible sumac. Rhus trilobata (a.k.a three-leaf sumac) is native to most of the state and is a popular landscape plant, valued even more for its exceptional red fall foliage than for its tasty fruit. R. glabra (a.k.a. smooth sumac) is native to about half of New Mexico’s counties, and is also found as a feral and cultivated shrub throughout the state. R. lanceolata (a.k.a. prairie sumac) is native to Doña Ana and Eddy Counties, and the rare R. virens (a.k.a. evergreen sumac), is native to a few southern counties. All of these species produce edible, tart fruit.
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SIMPLE SYRUPS
The possibilities with simple syrup are endless. Equal parts water and sugar is the standard...
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