New Mexican cooking is unique to New Mexico. Stacked enchiladas topped
with an egg and smothered in pungent red sauce, tender sopaipillas, rich
and meaty posole stew, green chile, and blue corn tortillas. These
dishes have been mainstays of New Mexicans for generations, some
remaining classics and some having changed with time, but all retaining
their original essence.
In New Mexico Magazine’s _The Best from New Mexico Kitchens_, we give
you a big helping of good New Mexico cooking from Indian-Spanish basics
to haute cuisine. In our second cookbook, _More of the Best from New
Mexico Kitchens_, we offer variations on classic New Mexico dishes,
forgotten favorites of the pioneers, and familiar recipes with new
twists. They range from the supremely simple to more sophisticated
versions. We have specialties from restaurants big and small—places you
may have visited yourself—and from good cooks all over the state.
As a special premium for new subscribers to New Mexico Magazine, we have
put together _A Taste of New Mexico Kitchens_, a small sampling of
favorite New Mexican recipes from both cookbooks. We want to share these
recipes with you—the subscribers of New Mexico Magazine—with our
compliments.
[Illustration: uncaptioned]