Friday, June 9, 2023

New Mexico Cuisine!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Green Chile Cheeseburger, Biscochitos, Blue Corn Pancakes and New Mexico Piñon Coffee Biscochito Latte Recipe. Here are some examples of New Mexico cuisine

Green Chile Cheeseburger

  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 lb. ground beef sirloin (90% lean)
  • 3/4 lb. ground beef chuck (80% lean)
  • 6 slices American or Cheddar cheese
  • 3/4 c. jarred or canned roasted diced green chiles (preferably Hatch), drained
  • 6 brioche hamburger buns, split and toasted
New Mexico Cuisine!
  1. Heat grill on medium-high.
  2. In a small bowl, combine garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a large bowl, gently combine sirloin and chuck and form into 6 (4-inch-wide) patties. Sprinkle both sides with salt mixture.
  3. Grill burgers 3 minutes; turn over. Top each with a slice of cheese. Cover and cook for 3 minutes or until desired doneness and cheese has melted. Top each with 2 tablespoons green chiles. Serve on buns.


  • 6 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 pound lard (a must, no substitutes)
  • 1 1/2 cups sugar
  • 2 teaspoons anise seed
  • 2 eggs
  • 1/2 cup sweet table wine
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
New Mexico Cuisine
  1. Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to the creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
  2. Refrigerate dough overnight.
  3. Preheat the oven to 350 degrees F.
  4. Remove dough from the refrigerator and let it stand for a while, until the dough is soft enough to roll. Divide dough into quarters and roll to about 1/16 to 1/8-inch thickness. Cut with a cookie cutter and place on a cookie sheet. Bake for 12 to 15 minutes or until the bottom of the cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.

Blue Corn Pancakes
  • 3/4 cup Blue Corn Masa
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 cup boiling water
  • 1 egg
  • 1/2 cup milk
  • 2 tbsp butter melted
  • 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • maple syrup
  • toasted pine nuts optional
New Mexico Cuisine
  1. In a medium bowl, combine blue corn masa, sugar, and salt and stir. Add in boiling water and mix well. Cover with a towel and let sit for 5 – 10 minutes.
  2. In a small bowl, combine egg, milk, and melted butter, stirring well until fully incorporated. Add to masa mix and stir.
  3. In a small bowl, combine flour and baking powder. Slowly add to masa mix, and stir until just incorporated. Add more milk if the batter is too thick.
  4. Add a tablespoon of butter to a large pan over medium heat. Add 2 tablespoons of batter for each pancake. Cook until the sides of the pancakes are covered with bubbles, then flip and repeat until the other side is golden brown.
  5. Note: these pancakes take a little longer to cook than regular pancakes, so cook an additional 30 seconds if necessary.
  6. Serve with maple syrup and toasted pinon nuts, if desired.

New Mexico Piñon Coffee Biscochito Latte Recipe

Recreating New Mexico Piñon Coffee’s Biscochito Latte

  • ½ Cup New Mexico Piñon Coffee Cold Brew Concentrate
  • 1-2 Biscochito Cookies (more for garnishing)
  • ½  Cup Almond Milk (Oat Milk, Regular milk, etc)
  • 1 Cup Water
  • 1 Tablespoon of Honey
  • 1/8 teaspoon of cinnamon
  • Optional Ice
New Mexico Cuisine
  1. In a blender add in 1 to 2 crushed biscochito cookies, New Mexico Piñon Coffee Cold Brew Concentrate, Almond Milk, Water, and Honey
  2. Blend until smooth and cookies are dissolved, about 2 minutes
  3. Pour into an 8oz glass
  4. Sprinkle cinnamon on top and enjoy!

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