New Mexico, a state located in the South of the US, is famous for its cuisine. Many believe that New Mexican food is a blend between Mexican and Pueblo cooking, with potential influences of Spanish and other Native American cuisines. However, it has its own distinct preparation, ingredients, and flavors with staple-defining components as chile, apart from similar ingredients typically used in Mexican dishes. Though there are still no rules for the exact difference between Mexican and New Mexican food, you can try and refer to 10 New Mexican cookbooks we introduce in this article for further understanding.
The Best from New Mexico Kitchens
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“Real New Mexico cooking!!!” – Dan Knous
The Best from New Mexico Kitchens is a cookbook about New Mexico classic from the kitchens of New Mexico homes and restaurants that features a hundred recipes for every course. Several of which have been posted in the pages of New Mexico Magazine and other unique methods that never published before under any format.
Inside the book, you will learn how to prepare a spicy pepper chile and find recipes for traditional favorites alongside recipes for regional specialties.
About the author: The author of this cookbook is Sheila Cameron. In this cookbook, the author brings along the best-selected New Mexican recipes to home cooks.
Red or Green: New Mexico Cuisine
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“Tastiest food in the country. This book proves that.” – Tzarita88
Always seeking new interests to challenge his curious mind and attracted by many visits to New Mexico, Clyde Casey finally made New Mexico his home about 20 years ago and immediately began studying its history and culture. In the 2008 New Mexico Book Award for Best Cookbook Red or Green, Casey invites readers to experience the bold flavors of southwestern cooking in their own homes.
Chile is the heart and soul of New Mexican cuisine and this cookbook presents varieties of chili peppers and how they can be picked, treated, and integrated into everyday cooking. A guide to New Mexico wines and wineries as well as where to buy chili and chili products are also included.
With more than two hundred chili cuisine-centered recipes, Red or Green provides an exciting exploration of traditional and exotic New Mexican fare.
About the Author: The author of this cookbook is Clyde Casey. Under the well-known cookbook author role, he has published four cookbooks celebrating different aspects of New Mexico’s culinary traditions, including New Mexico Cooking and Sassy Southwest Cooking. Besides, he also works as a professional entertainer, award-winning sculptor, and cook.
Rancho de Chimayo Cookbook: The Traditional Cooking Of New Mexico
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“A New Mexico treasure” – James R. Michels
Rancho de Chimayo is a highly acclaimed restaurant situated just 30 miles north of Santa Fe off the High Road to Taos. This restaurant has served traditional New Mexican cuisine in a beautiful setting for half a century.
After twenty-five years and 50,000 copies, the stunning new edition Rancho de Chimayo Cookbook is published just in time for the 50th-anniversary celebrations.
All recipes are completely revised and updated in this volume, introducing more than twenty delectable new dishes. Moreover, this cookbook has added a bonus that features charming images as well as stunning full-color photography of the food and location. People will find this book a beautiful nostalgic object of a place as well as a mealtime companion to turn again and again.
About the Author: The author of this cookbook is Cheryl Jamison and Bill Jamison. Writing passionately sixteen cookbooks and travel guides about the food and culture of the Southwest and American home cooking, Cheryl and Bill Jamison are among the nation’s most acclaimed culinary professionals. They are awarded four James Beard Awards, an IACP award, and numerous other awards.
Besides, the Jamisons also work as frequent guest instructors at many prestigious cooking schools. Cheryl is a guest instructor teaching traditional and contemporary Southwestern and Mexican cooking at the Santa Fe School of Cooking.
She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers’ Market and the Northern New Mexico chapter of Les Dames d’Escoffier.
The New Mexico Farm Table Cookbook: 100 Homegrown Recipes from the Land of Enchantment (The Farm Table Cookbook)
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“Good Source for NM cookery history” – gonzoh_2
If you think New Mexico cooking is all about burritos and enchiladas, you might be surprised with discovery after reading The New Mexico Farm Table Cookbook. Long before eating “farm to table” become a custom, New Mexico’s small farms and ranches usually provided its families and communities with homegrown vegetables, fruit, milk, meat, and eggs. Now in this cookbook, you can learn its secrets and make its signature dishes wherever you call home.
Interspersed among 100 recipes for preparing New Mexico’s distinctive bounty like its honey, lavender, sweet peas, garlic, corn, lamb, beef, buffalo, goat cheese, and famous chiles are profiles of its best food producers.
With The New Mexico Farm Table Cookbook, the author passes on to home cooks everywhere the state’s most treasured recipes&techniques and its fresh traditional ingredients under simple, clear directions.
About the Author: The author of this cookbook is Sharon Niederman. She is an award-winning Southwestern author and photographer specializing in cuisine, travel, history, women’s history, and spirituality. Sharon Niederman and her book are received several prestigious awards from recognized organizations.
Her articles have been featured in Sunset, New York Times, Albuquerque Journal, Santa Fe New Mexican, Denver Post, and many other publications. Now she lives in northern New Mexico.
Original Native New Mexican Cooking
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“A Great Cookbook for the New Mexican in all of us!” – PC in ABQ
In New Mexican, the Ortiz tradition cooking has brought favorites from patrons of the La Mancha Restaurant in Galisteo, New Mexico. In this edition of flavorful Southwestern dishes, the Ortiz family recipes are now being collected.
Among nearly 70 easy-to-follow recipes with delectable sweets, readers find red and green chiles share the spotlight. Also included here are many useful hints on popular dishes and fascinating variations that all happily mastered by generations of the Ortiz family.
About the author: The author of this cookbook is Yolanda Ortiz Y Pino. In this book, the author brings along recipes from New Mexican natives to home cooks.
Tasting New Mexico: Recipes Celebrating One Hundred Years of Distinctive Home Cooking: Recipes Celebrating One Hundred Years of Distinctive Home Cooking
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“Well written, and clearly written by cooks and chefs who know what New Mexico cooking is all about: the zeitgeist of hot and yummy.” – Copeland
Tasting New Mexico is the celebration of the state’s genuinely distinctive cooking, which is a blend of Native American, Spanish, Mexican, and Anglo influences. Dense in one hundred recipes from throughout the past century, home cooks will be inspired to make New Mexican food right at their kitchen, and even non-New Mexican will love tasting it.
About the Author: The author of this cookbook is Cheryl Jamison and Bill Jamison. New Mexico food gormet&lover Cheryl Alters Jamison and Bill Jamison are winners of several prizes for cookbook excellence.
Some of them are American Home Cooking, The Rancho de Chimayó Cookbook, The Border Cookbook, and Around the World in 80 Dinners. Besides, Cheryl is a contributing culinary editor for New Mexico Magazine and a culinary consultant to the New Mexico Tourism Department. Visit them online at www.cookingwiththeJamisons.com.
The Maverick Cookbook: Iconic Recipes & Tales from New Mexico
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“Cute stories and interesting recipes. It would make a lovely gift for a person in love with New Mexico. I am still reading the stories.” – Flower
In The Maverick Cookbook, Lynn Cline chronicles the fascinating history of New Mexico cuisine through the stories of 12 iconic figures who are artists and authors, gamblers and outlaws, entrepreneurs, and the ancient Pueblo people. All of them join a hand in shaping the region’s celebrated cuisine.
Inside this book, historical fictional imaginings inspire each story, and each chapter includes original recipes with authentic ingredients and traditional techniques of the era. With Guy Ambrosino’s contribution in beautiful photographs, the timelessness of the foods featured is captured in the book bringing the recipes to life in rich, vibrant colors that will inspire you to make each dish at home.
About the Author: The author of this cookbook is Lynn Cline, who is the author of Literary Pilgrims: The Santa Fe and Taos Writers Colonies. Her other works are two editions of Romantic Days and Nights in Santa Fe, an illustrated travel guide.
Lynn most topics are literature, fine art, performing art, film, music, New Mexico history, travel&food and it has appeared in many publications such as The New York Times, Ploughshares, A Literary Journal, Sunset, Publisher’s Weekly, Women’s Health & Fitness, Bon Appetit. With these successes, she has won awards from the New Mexico Women’s Press Association and is a well-known speaker about New Mexico history around the country.
Santa Fe School of Cooking: Celebrating the Foods of New Mexico
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“Great, Modern, New Mexican CookBook” – Daerius
Santa Fe cooking school is a school founded by Susan Curtis and managed by Nicole Curtis Ammerman. Santa Fe School of Cooking is the cookbook co-authored by both of them.
Publishing to celebrate its 25th year, the Santa Fe School of Cooking is the expert on regional New Mexico cuisine. Through cooking classes, restaurant tours, and special events each year, the school teaches thousands of culinary students how to create unique Southwest flavors using fresh local ingredients.
Readers will find this cookbook collective due to its superb recipes and instruction from celebrity and guest chefs over the years. Included here are all the things from classic recipes such as tortillas, enchiladas, sauces to salsas that will be sure to delight beginning and experienced cooks.
About the Author: The author of this cookbook is Susan Curtis. She set up her own Santa Fe School of Cooking in 1989 and is a member of the International Association of Culinary Professionals and Les Dame d’Escoffier.
Dishing Up® New Mexico: 145 Recipes from the Land of Enchantment
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“I just moved to New Mexico and this book not only has great recipes it has stories and information that has helped me learn about the area.” – Davina T.
As an experienced cookbook author as well as multi-task in the cuisine field, Dave Dewitt brings 145 recipes that exemplify the New Mexican cuisine’s diversity and unique flavors.
Besides revealing the secrets behind regional delights like Chipotle Pumpkin Seed Pesto to Spicy Chocolate-Raspberry Muffins, Dewitt offers a glimpse of the vibrant food scene in New Mexico with engaging profiles of local food producers.
About the Author: The author of this cookbook is Dave DeWitt. He is the author&co-authored of more than thirty books on peppers and has edited two magazines on the subject.
Besides, DeWitt also sits on the chair of the New Mexico Farm’s board and Ranch Heritage Museum and works as an associate professor at New Mexico State University. His other work is a media company, Sunbelt Shows, Inc., that produces the annual National Fiery Foods & Barbecue Show.
Authentic Recipes from Santa Fe (Authentic Recipes Series)
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“This slays the other NM cookbooks I’ve seen.” – octobass
Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexico and Anglo-American settlers. Nowadays, some of hottest Santa Fe chefs combine the region’s staple ingredients like rice, beans, squash, and chiles into mouthwatering new Tex-Mex dishes.
In Authentic Recipes from Santa Fe, readers will find the best South-west cooking, including New Mexico’s traditional dishes and a sample of today’s cooking innovations. More than a list of recipes, the introductory essays provide the historical and geographical context of the cuisine, glossaries of unusual ingredients, and illustrated how-to sections.
About the Author: Author Dave DeWitt and Nancy Gerlach create this cookbook. Dave DeWitt is one of the high acclaimed experts in the world on chile peppers and fiery foods. In this field, he works as the publisher and editor of Fiery Foods Magazine as well as the author of several books on spicy subjects. He lives in Albuquerque, New Mexico.
Nancy Gerlach is a writer, editor, registered dietician, and food consultant who is a nationally recognized authority on chiles and New Mexican cuisine. Her articles have been posted in newspapers and national magazines. She writes ten books, and eight of them are co-authored with Dave DeWitt.
We hope you like this post and finally find out your favorite New Mexican cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.
