词条 | New Mexican cuisine |
释义 |
It can be easily distinguished from other Mexican and American cuisines, due to its emphasis on New Mexican spices, herbs, and flavors; especially red and/or green New Mexico chile peppers,[9] anise (used in bizcochitos),[10] and piñon (used as a snack or in desserts).[11] It is also identifiable by the presence of foods and dishes that originate in New Mexico, such as; Native American frybread-style sopapillas, breakfast burritos, enchilada montada (stacked enchiladas), green chile stew, carne adovada (pork marinated in red chile), carne seca (a thinly sliced variant of jerky), green chile burgers, posolé (a hominy dish), slow cooked frijoles/beans (typically pinto beans), and calabacitas (a sautéed zucchini and summer squash dish).[12][13][14] HistoryPrior to the establishment of New Mexico's current boundaries, Santa Fe de Nuevo México's land claim encompassed the Pueblo peoples and also oversaw the land of the Chiricahua, Comanche, Mescalero, and Navajo. The Spaniards brought their cuisine which mingled with the indigenous. They introduced, wheat, rice, beef, mutton/lamb, among other foods and flavors, to the native corn, chile, beans, squash, and other native delights.[6]{{rp|110–116}} During this early development period the Horno, an outdoor beehive-shaped earth oven, became ubiquitous in Pueblo and Hispano communities.[15] This distinct history—combined with the local terrain and climate—has resulted in significant differences between the cuisine of New Mexico and somewhat similar styles in Northern Mexico, and other Southwestern US states such as California, Arizona, and Texas.[6][8] Many residents in the north and the capital, Santa Fe, are descended from Spanish noblemen and explorers who came in the 16th century. Nuevo México also took part in the Mexican revolution and the development of early Mexican culture. "Anglos" and African Americans traded and settled after the Civil War. New Mexico's population includes Native Americans who have been on the land thousands of years. Most recently, Asian and Indochinese immigrants have discovered New Mexico.[16][17] When New Mexicans refer to chile they are talking about pungent pods, or sauce made from those pods, not the concoction of spices, meat or beans known as Texas chili con carne. While chile, the pod, is sometimes spelled chili, chilli, or chillie elsewhere, US Senator Pete Domenici of New Mexico made this state's spelling official in a sense, by entering it into the Congressional Record.[18]{{rp|61}} One of the first authors to publish a cookbook describing traditional New Mexican cuisine was educator and writer Fabiola Cabeza de Baca Gilbert, who published Historic Cookery in 1931.[19] Her work helped introduce cooking with chiles to the United States more broadly.[20] Ingredients{{refimprove section|date=July 2018}}Chile{{main|New Mexico chile}}New Mexico chile is the defining ingredient of New Mexican food. Chile is New Mexico's largest agricultural crop.[21] Within New Mexico, green chile is also popular in non-New Mexican cuisines including Mexican-style food and American food like cheeseburgers, french fries, bagels, and pizza.[22] The New Mexico official State Question is "Red or green?" This refers to the choice of red or green chile with an entrée. "Christmas," a relatively new tradition, is a request for both (one side covered with green, the other with red)[23][24] New Mexico red and green chile have such a rich and distinctive flavor that traditional preparations require few additional flavoring ingredients. The essence of New Mexico chile preparation is its simplicity.[25]The New Mexico green chile is a variety of the chile pepper, Capsicum annuum, and was developed as a recognizable strain in New Mexico by the late nineteenth century. It is available today in several distinct and selectively-cultivated strains called cultivars. The chile pepper is grown in the state's very high altitude (4,000–8,000 ft) and dry, hot climate. Much like grapes for wine, these growing conditions contribute, along with genetics, to giving New Mexico green chile its distinctive deep green color, texture, and flavor. The climate of New Mexico tends to increase the capsaicin levels in the chile pod compared to pods grown in other regions. This results in the possibility of hotter varieties. New Mexico green chiles can range from mild to extremely hot.[26] At harvest time (August through the middle of October) green chile is typically roasted, peeled and frozen for the year ahead. Chile is such a staple in New Mexico that many national restaurant chains offer New Mexico chile at their New Mexico locations.[22] New Mexico red chile is simply the fully ripened green chile pepper. As it ripens, it first turns orange and then quickly turns red. As it does so, the skin thickens and fuses to the inner fruit or "meat" of the pepper. This means that, for the red pepper to be enjoyable, it must first be dried then blended into a puree. The puree can be made using full red chile pods or red chile powder (which is made by finely grinding the dried pod). The purée is not edible until cooked as red chile sauce. This is made by cooking the puree with garlic, salt – and occasionally oregano – and has the consistency of tomato soup. Discerning native New Mexicans prefer sun-dried over oven-dried red chile, as the oven-drying process gives it a non-traditional smoky flavor and a dark maroon color. Red chile peppers are traditionally sun-dried in bundles called {{lang|es|ristras}}, which are a common decorative sight on porches and in homes and businesses throughout the Southwest.[27] The process of creating the ristra is highly labor-intensive, so the ristra in recent decades has become a predominantly decorative item. The bulk of New Mexico chile is grown in the Hatch Valley in the south of the state, in and around the village of Hatch. It is also grown along the entire Rio Grande Valley, and Chimayo in the north is also well known for its chile.[28]{{rp|15–46}} PiñonPiñones, or piñon nuts, are a traditional food of Native Americans and Hispanos in New Mexico that is harvested from the ubiquitous piñon pine tree.[29] The state of New Mexico protects the use of the word piñon for use with pine nuts from certain species of indigenous New Mexican pines.[11]Other ingredientsWheat flour tortillas are more prevalent in New Mexico cuisine as a table bread than corn tortillas.[30]{{rp|131–133}} However, corn tortillas, corn tortilla chips, and masa are the foundations of many traditional New Mexico dishes, and sometimes made of blue corn.[31] Common traditional dishes include enchiladas, tacos, posole, tamales, and sopaipillas as a dessert. However Corn (maize) remains a staple grain, the yellow sweet corn variety is most common in New Mexico, though white is sometimes used, and blue and red flint corn varieties are used for specialties like {{lang|es|atole}} and blue-corn tortilla chips. Kernel corn and corn on the cob are frequent side dishes, as in the rest of the American South. Corn is not a frequent component of New Mexico {{lang|es|salsa}} or {{lang|es|pico de gallo}}, and is usually a separate side dish in and of itself. Anise is common in some desserts, especially the state cookie, the bizcochito. Cilantro, a pungent green herb (also called Mexican or Chinese parsley, the seeds of which are known as coriander) used fresh in salsas, and as a topping for virtually any dish; not common in traditional New Mexican cuisine, but one of the defining tastes of Santa Fe style. Cumin, the quintessential "Mexican food" spice, is used very differently in New Mexican food, usually reserved for spicing ground beef and sometimes other meats for burritos, tacos, and nachos. It is not used to flavor red and green chile sauces. Oregano is a sparingly used but common spice used in traditional New Mexican dishes. The early Spanish Colonies along the Rio Grande River in New Mexico used Safflower as a substitute for Saffron in traditional recipes. An heirloom variety originating from Corrales, New Mexico called "Corrales Azafran" is still cultivated and used as a saffron substitute in New Mexican cuisine.[32][33] Foods and dishes{{refimprove section|date=August 2017}}
Restaurants{{Category see also|Restaurants in New Mexico}}There have been several restaurants and restaurant chains serving New Mexican cuisine. {{columns-list|colwidth=25em|
}} See also{{portal|New Mexico|Food}}{{columns-list|colwidth=30em|
}} References1. ^1 2 {{cite book | last=Casey | first=C. | title=New Mexico Cuisine: Recipes from the Land of Enchantment | publisher=University of New Mexico Press | year=2013 | isbn=978-0-8263-5417-4 | url=https://books.google.com/books?id=7FT4mgEACAAJ | access-date=March 19, 2018 | page=}} {{Refbegin}}{{Refend}}2. ^{{cite book | last=Swentzell | first=R. | last2=Perea | first2=P.M. | title=The Pueblo Food Experience Cookbook: Whole Food of Our Ancestors | publisher=Museum of New Mexico Press | year=2016 | isbn=978-0-89013-619-5 | url=https://books.google.com/books?id=6P4CkAEACAAJ | access-date=March 19, 2018 | page=}} 3. ^{{cite book | last=Nostrand | first=R.L. | title=The Hispano Homeland | publisher=University of Oklahoma Press | year=1996 | isbn=978-0-8061-2889-4 | url=https://books.google.com/books?id=zlvElL6-WK4C&pg=PA13 | access-date=March 19, 2018 | page=13}} 4. ^{{cite book | last=Taylor | first=C. | title=Moon Route 66 Road Trip | publisher=Avalon Publishing | series=Travel Guide | year=2016 | isbn=978-1-63121-072-3 | url=https://books.google.com/books?id=IkUoCwAAQBAJ&pg=PT361 | access-date=March 19, 2018 | page=361}} 5. ^{{cite book | title=New Mexico Magazine | publisher=New Mexico Department of Development | issue=v. 90 | year=2012 | url=https://books.google.com/books?id=Ffa2YctHlBIC | language=it | access-date=March 19, 2018 | page=}} 6. ^1 2 3 4 {{cite book |title=Taco USA: How Mexican Food Conquered America |first=Gustavo |last=Arellano |publisher=Simon & Schuster |url= https://books.google.com/books?id=mbUwNDfOBxQC&printsec=frontcover&dq=Taco+USA:+How+Mexican+Food+Conquered+America&hl=en&sa=X&ved=0ahUKEwiyx8e5wKfWAhVFzoMKHSVGC_QQ6AEIJjAA#v=onepage&q=Taco%20USA%3A%20How%20Mexican%20Food%20Conquered%20America&f=false |via=Google Books |date=2013 |page= |isbn=9781439148624 |access-date=January 18, 2018}} 7. ^1 2 3 4 5 6 7 8 9 10 11 {{cite book |title=Frommer's National Parks of the American West |first1=Don |last1=Laine |first2=Barbara |last2=Laine |publisher=Wiley |url= https://books.google.com/books?id=UNJk5M6_w8gC&dq=Frommer%27s+National+Parks+of+the+American+West+(2012)&hl=en&sa=X&ved=0ahUKEwjlx5v9s9_YAhUEWK0KHUNxCF8Q6AEIJzAA |via=Google Books |date=2012 |page= |isbn=9781118224540 |access-date=January 18, 2018 }} 8. ^1 {{cite web | last=Sutter | first=Mike | title=Review: Need a break from Tex-Mex? Hit the Santa Fe Trail | website=San Antonio Express-News | date=September 14, 2017 | url=https://www.mysanantonio.com/food/restaurants/article/Review-Need-a-break-from-Tex-Mex-Hit-the-Santa-12200676.php | access-date=March 19, 2018}} 9. ^{{cite web | title=Zagat | website=Zagat | url=https://www.zagat.com/v/this-is-the-food-that-new-mexico-is-obsessed-with | access-date=May 7, 2018}} 10. ^{{cite web | last=Jamison | first=Cheryl Alters | title=A Classic Biscochitos Recipe | website=New Mexico Tourism & Travel | date=October 4, 2013 | url=https://www.newmexico.org/nmmagazine/articles/post/bizcochito-recipe-83756/ | access-date=July 8, 2018}} 11. ^1 {{cite act |title= Piñon Nut Act |date= 1978 |type= Act | url= http://www.nmda.nmsu.edu/wp-content/uploads/2011/12/pinonnutact.pdf | accessdate=25 Jun 2018 |ref=}} 12. ^{{cite web | title=8 quintessential New Mexican foods we wish would go national | website=Matador Network | date=May 27, 2011 | url=http://matadornetwork.com/life/8-quintessential-new-mexican-foods-wish-go-national/ | access-date=May 7, 2018}} 13. ^{{cite web | title=State Symbols | website=New Mexico Secretary of State | date=July 3, 2018 | url=http://www.sos.state.nm.us/Kids_Corner/State_Symbols.aspx | access-date=July 8, 2018}} 14. ^1 2 {{Cite episode |title=Albuquerque |episode-link= |url= https://www.travelchannel.com/shows/bizarre-foods-delicious-destinations/episodes/albuquerque|access-date= May 7, 2018|series=Bizarre Foods: Delicious Destinations with Andrew Zimmern |season=3 |series-no= |number=15 }} 15. ^{{cite book | title=The British Museum Encyclopedia of Native North America | last= Green | first= Rayna | year= 1999 | publisher= British Museum Press | volume = | location= London | isbn= 0-253-33597-3 | page= 4 | url=https://books.google.com/books?id=XiBnknkkDZcC&pg=PA4&dq=horno+new+mexico&hl=en&sa=X&ei=PLrKT8v9C-Lo2QXXsLjZCw&ved=0CDoQ6AEwADgK#v=onepage&q=horno%20new%20mexico&f=false | accessdate = 2 June 2012 }} 16. ^Feske, Esther. License to Cook New Mexico Style, Penfield Press, 1988, p. 5 17. ^{{cite book |title=Santa Fe, Taos and Northern Pueblos |first=Lawrence W. |last=Cheek |publisher=Compass American Guides |url= https://books.google.com/books?id=PAXybDqdSycC&pg=PA202&dq=%22New+Mexican+cuisine%22&hl=en&sa=X&ved=0ahUKEwjEpcTdisvVAhWMwYMKHesSDPwQ6AEIMjAC#v=onepage&q=%22New%20Mexican%20cuisine%22&f=false |via=Google Books |date=2007 |pages=200–202 |isbn=9781400018666 |access-date=August 9, 2017 }} 18. ^1 {{cite book |last1=Jamison |first1=Cheryl A. |last2=Jamison |first2=Bill |title=The Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico |publisher= Rowman & Littlefield |date= 2014 |page= | url = https://books.google.com/books?id=knlBBAAAQBAJ&printsec=frontcover&dq=The+Rancho+de+Chimayo+Cookbook:+The+Traditional+Cooking+of+New+Mexico&hl=en&sa=X&ved=0ahUKEwis0aaawvPYAhUL4oMKHVVoD1EQ6AEIJzAA#v=onepage&q=congressional%20record&f=false | ISBN = 9781493009206}} 19. ^{{Cite news |url= http://www.sfreporter.com/santafe/article-9385-origins-of-southwest-food.html |title=Origins of Southwest Food |last=DeWalt |first=Rob |date=October 22, 2014| work=Santa Fe Reporter |access-date=January 24, 2017}} 20. ^{{Cite web |url= http://www.tastetalks.com/cinco-de-mayo-mexican-food-1778851953.html |title=Let's Give More Credit to Mexican Chefs, Shall We? |last=Finney |first=Teresa |date=May 5, 2016 |work=Taste Talks |publisher=Northside Media |access-date=January 24, 2017}} 21. ^{{cite web |url= http://www-psych.nmsu.edu/~linda/chile.htm |title=Chile Pepper Info, Products, & Recipes |work=All About New Mexico |access-date=July 23, 2010}} 22. ^1 {{cite web |url=http://www.lonelyplanet.com/usa/southwest/taos/travel-tips-and-articles/2473 |title=Some like it hot: Green chile tour of New Mexico |publisher=Lonely Planet |date=July 20, 2010 |access-date=February 13, 2014}} 23. ^{{cite web |first=Matt |last=Sulem |title=Green or Red: What Your Chile Choices Say About You in Santa Fe |work=The Daily Meal |date=May 11, 2016 |url= https://www.thedailymeal.com/travel/green-or-red-what-your-chile-choices-say-about-you-santa-fe |archive-url= https://web.archive.org/web/20160512112353/https://www.thedailymeal.com/travel/green-or-red-what-your-chile-choices-say-about-you-santa-fe |archive-date=May 12, 2016 |access-date=January 25, 2018}} 24. ^{{Cite web |url= https://www.lawserver.com/law/state/new-mexico/nm-statutes/new_mexico_statutes_12-3-4 | title=New Mexico Statutes |at=Sections 12-3-4 L & M |access-date=January 25, 2018 |publisher=New Mexico State Legislature |via=LawServer.com}} 25. ^{{cite book |title=Red or Green: New Mexico Cuisine |first=Clyde |last=Casey |publisher=University of New Mexico Press |location=Albuquerque |url= https://books.google.com/books?id=gYFXAQAAQBAJ&printsec=frontcover&dq=The+Rancho+de+Chimayo+Cookbook:+The+Traditional+Cooking+of+New+Mexico&hl=en&sa=X&ved=0ahUKEwis0aaawvPYAhUL4oMKHVVoD1EQ6AEILjAB#v=onepage&q&f=false |via=Google Books |date=2013 |page= |isbn=9780826354167 |access-date=January 25, 2018}} 26. ^{{cite web |title=Locate New Mexico Chile |publisher=New Mexico Chile Association |date=2018 |work=NMChileAssociation.com |url= http://nmchileassociation.com/locate-new-mexico-chile |access-date=January 26, 2018}} An index of vendors of certified New Mexico chile within and outside the state. 27. ^{{Cite web |url= https://www.nps.gov/petr/learn/historyculture/chile.htm |title=Chile Ristras |date=August 31, 2017 |access-date=January 25, 2018 |publisher= National Park Service, U.S. Department of the Interior |archive-url= https://web.archive.org/web/20170903152408/https://www.nps.gov/petr/learn/historyculture/chile.htm |archive-date=September 3, 2017}} 28. ^{{cite book |title=New Mexico Chiles: History, Legend and Lore |first=Kelly |last=Urig |publisher=Arcadia Publishing |url= https://books.google.com/books?id=xIUcCgAAQBAJ&pg=PA69&dq=%22New+Mexican+cuisine%22&hl=en&sa=X&ved=0ahUKEwjEpcTdisvVAhWMwYMKHesSDPwQ6AEIUjAI#v=onepage&q=%22New%20Mexican%20cuisine%22&f=false |via=Google Book |date=2015 |page= |isbn=9781625853530 |access-date=August 9, 2017}} 29. ^{{cite book | title = The Pinon Pine: A Natural and Cultural History | author= Ronald M. Lanner | publisher = University of Nevada Press | location= |url = https://books.google.com/books?id=gvNrFdk5VsgC&pg=PA104&dq=pine+nuts+in+New+Mexico&hl=en&sa=X&ved=0ahUKEwi_-ZCC2PbYAhWD7lMKHfkHBakQ6AEIMjAC#v=onepage&q=pine%20nuts%20in%20New%20Mexico&f=false | date = 1981 | page = 104 | isbn = 9780874170665 | accessdate = January 26, 2018 }} 30. ^1 {{cite book | title = Mexican-Origin Foods, Foodways, and Social Movements: Decolonial Perspectives | author1= Devon Peña | author2 = Luz Calvo | author3 = Pancho McFarland | author4 = Gabriel R. Valle | last-author-amp = yes | publisher = University of Arkansas Press | location= |url = https://books.google.com/books?id=tVMzDwAAQBAJ&pg=PA131&dq=New+Mexico-style+flour+tortillas&hl=en&sa=X&ved=0ahUKEwixzIrtyv3YAhUrja0KHRPqAxYQ6AEILTAB#v=onepage&q=New%20Mexico-style%20flour%20tortillas&f=false | date = 2017 | page = | isbn = 9781610756181 | accessdate = January 29, 2018 }} 31. ^1 2 {{cite web |first=Gustavo |last=Arellano |title = 15 Signs You Grew Up Eating (New) Mexican Food in New Mexico |work=OC Weekly |date=March 26, 2014 |url= http://www.ocweekly.com/restaurants/15-signs-you-grew-up-eating-new-mexican-food-in-new-mexico-6630637 |dead-url=no |archive-url= https://web.archive.org/web/20160326200523/http://www.ocweekly.com/restaurants/15-signs-you-grew-up-eating-new-mexican-food-in-new-mexico-6630637 |archive-date=March 26, 2016 |access-date=January 26, 2018}} 32. ^{{cite web|url=https://shop.nativeseeds.org/collections/herbs/products/hb014|title=Corrales Azafrán - Native-Seeds-Search|website=shop.nativeseeds.org}} 33. ^{{cite web|url=https://www.arbico-organics.com/product/nss-corrales-azafran-seeds/native-seeds-search,|title=NS/S Herb Seeds - Corrales Azafran|website=ARBICO Organics}} 34. ^1 2 3 4 5 6 7 8 {{cite book |title=Feast of Santa Fe: Cooking of the American Southwest |author= Huntley Dent |publisher=Simon and Schuster |url= https://books.google.com/books?id=TxupkHRrfawC&pg=PA128&dq=%22sopaipillas%22&hl=en&sa=X&ved=0ahUKEwjexNv3sM3VAhUD4IMKHUBqD7MQ6AEIMzAC#v=onepage&q=%22sopaipillas%22&f=false |via=Google Books |date=1993 |page= |isbn=9780671873028 |access-date=August 10, 2017}} 35. ^{{cite book | title = Enduring Acequias: Wisdom of the Land, Knowledge of the Water | author= Juan Estevan Arellano | publisher = UNM Press | location= |url = https://books.google.com/books?id=aPY6BAAAQBAJ&pg=PA183&dq=Quelites&hl=en&sa=X&ved=0ahUKEwis1Pq7yPbYAhWKnlMKHQXdBWoQ6AEINTAC#v=onepage&q=Quelites&f=false | date = 2014 | page = 183 | isbn = 9780826355089 | accessdate = January 26, 2018 }} 36. ^1 {{Citation | author = Anne Poore | title = New Mexican Food - Unique and flavorful | newspaper = Santa Fe New Mexican | location = Santa Fe, New Mexico | date = August 3, 1978 | pages = 25–26 | url = https://newspaperarchive.com/anonymous-other-articles-clipping-aug-03-1978-560342/| accessdate = February 15, 2018}}{{free access}} 37. ^{{cite book | title = Dishing Up® New Mexico: 145 Recipes from the Land of Enchantment| author= Dave DeWitt|publisher = Storey Publishing | location= |url = https://books.google.com/books?id=Wro5AwAAQBAJ&pg=PA268&dq=%22chile+con+queso%22+%22New+Mexico%22&hl=en&sa=X&ved=0ahUKEwiMv8OhvvjYAhVk5oMKHWwnBYAQ6AEILTAB#v=onepage&q=%22chile%20con%20queso%22%20&f=false| date = 2014 | page = 111| isbn = 9781612122519 | accessdate = January 27, 2018}} 38. ^{{cite book | title = New Mexico Cookery | author= New Mexico State Land Office. Bureau of Publicity | publisher = State Land Office | location= |url =https://books.google.com/books?id=YyhBAAAAYAAJ&pg=PA17&dq=New+Mexico+Cooking&hl=en&sa=X&ved=0ahUKEwi-jK2V0fbYAhURy1MKHT8KA7UQ6AEIRDAG#v=onepage&q=rice&f=false | date = 1916 | page = 43 | isbn = | accessdate = January 26, 2018 }} 39. ^{{cite book | title = Freshwater Crayfish Aquaculture in North America, Europe, and Australia: Families Astacidae, Cambaridae, and Parastacidae | author= Jay Huner | publisher = CRC Press | location= |url = https://books.google.com/books?id=LeljIB5dMUAC&pg=PA47&dq=New+Mexico+crawfish&hl=en&sa=X&ved=0ahUKEwie_52k2_3YAhVBvVMKHbL2AScQ6AEITjAH#v=onepage&q=New%20Mexico%20crawfish&f=false | date = 1994 | page = 47 | isbn = 9781560220398 | accessdate = January 29, 2018 }} 40. ^1 {{Citation | author = Anne Poore | title = New Mexican Food - Unique and flavorful | newspaper = Santa Fe New Mexican | location = Santa Fe, New Mexico | date = August 3, 1978 | pages = 26 | url = https://newspaperarchive.com/anonymous-other-articles-clipping-aug-03-1978-560369 | accessdate = February 15, 2018}}{{free access}} 41. ^1 {{cite book | title = The Best from New Mexico Kitchens | author= Sheila MacNiven Cameron | publisher = University of New Mexico Press| location= |url = https://books.google.com/books?id=G2Y6DwAAQBAJ&pg=PT45&dq=New+Mexico+frijoles&hl=en&sa=X&ved=0ahUKEwj0wqyhkP7YAhVVyYMKHUjGA2kQ6AEIPTAE#v=onepage&q=New%20Mexico%20frijoles&f=false| date = 2017 | page = | isbn = 9780826359599 | accessdate = January 29, 2018 }} 42. ^{{cite book | title = New Mexico | author= Brian Bell | publisher = Langenscheidt Publishing Group | location= |url = https://books.google.com/books?id=oLOhPNJJlfcC&pg=PA74&dq=New+Mexico+Tortilla+con+chile&hl=en&sa=X&ved=0ahUKEwiSu73ajv7YAhVOtFMKHY0JA30Q6AEIOTAD#v=onepage&q=New%20Mexico%20Tortilla%20con%20chile&f=false | date = 2004 | page = 74 | isbn = 9789814120777 | accessdate = January 29, 2018 }} 43. ^{{Cite news|url=http://www.onlyinyourstate.com/new-mexico/frito-pie-nm/|title=These 11 Restaurants Serve The Best Frito Pie in New Mexico|work=OnlyInYourState|access-date=2018-06-13|language=en-US}} 44. ^{{cite book | title = 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them | author1 = Jane Stern | author2 = Michael Stern | last-author-amp = yes | publisher = Houghton Mifflin Harcourt | location= |url = https://books.google.com/books?id=uha0mHZ-N8oC&pg=PA324&dq=green+chile+cheeseburger&hl=en&sa=X&ved=0ahUKEwjvt6HQyf3YAhVSoVMKHVpjDCUQ6AEIKzAB#v=onepage&q=green%20chile%20cheeseburger&f=false | date = 2009 | page = 324 | isbn = 9780547059075 | access-date = January 29, 2018 }} 45. ^{{cite book | title = The Great American Burger Book: How to Make Authentic Regional Hamburgers at Home | author= George Motz |publisher = Abrams| location= |url = https://books.google.com/books?id=gVONCwAAQBAJ&pg=PT144&dq=green+chile+cheeseburger&hl=en&sa=X&ved=0ahUKEwik-P6uyP3YAhWNzFMKHZDfDPEQ6AEIRzAF#v=onepage&q=green%20chile%20cheeseburger&f=false | date = 2016 | page = | isbn = 9781613129425 | accessdate = January 29, 2018 }} External links
5 : New Mexican cuisine|Cuisine of the Southwestern United States|Mexican-American cuisine|Cuisine of the Western United States|New Mexico culture |
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