New Mexico cuisine is unique, with assertive flavors, bright colors and a sassy taste. Today the rich fusion of many culinary arts has created foods that are a blend of Spanish, Tex-Mex, Mexican, Pueblo Indian, French, cowboy chuck wagon and Mediterranean. The surprising results of the melding of these traditional and imported specialties, in unusual combinations, are found nowhere else in the world. Each of the cultures that are a part of this state's colorful history has contributed to this warm, savory cuisine.
New Mexico Cuisine offers an excellent introduction to these foods as well as the cultural traditions that provided them. The user-friendly recipes range from traditional favorites to new ones designed for today s quick and convenient lifestyle. Recipes include appetizers, salads, soups, breads, tortillas, main dishes, vegetables, side dishes, chili, sauces, salsa, desserts, cookies and candy. A separate section covers high altitude cooking. New Mexico Cuisine clearly presents the uniqueness of New Mexico food and why the state is indeed the Land of Enchantment.
The author, Clyde Casey, has pursued a lifetime love of art and cooking. His greatest sense of satisfaction and enjoyment comes from sharing his knowledge of New Mexico s colorful heritage and foods with others. Involved in the art business for nearly 40 years, Casey was a noted Western art historian as well as a sculptor of Western bronzes, an art gallery operator and a general promoter of the arts. Casey lives with his wife, Millie a prize-winning quilter, in Roswell, New Mexico. At home he works on perfecting his ever-growing collection of New Mexican recipes. He has published three other cookbooks, including the best-selling Red or Green that was selected as best cookbook from the New Mexico Book Awards.