A tale of two chiles: The question of red or green
Thirty-seven years later, my knowledge of the cuisine remains limited. I know what I like but that’s about it.
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Tag: Locals
Menudo and Posole: The delicacies of pork and tripe
Whether during Christmas, Thanksgiving or on the weekends at a favorite local restaurant, both posole and menudo continue to be traditional New Mexican favorites, no matter how they are enjoyed.
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Tortillas and Sopaipillas: Fabulous, floured foods
For some, the smell of bacon in the morning transports them back to childhood nostalgia, and for many New Mexicans it’s the rhythmic clacking sound of a round rolling pin hitting the countertop while their mother or grandmother rolls out tortillas, ready to cook on a hot comal.
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Desserts: Sweet and sustenance
For Betty Jean Villa, baking has been a tradition passed down from generation to generation. She remembers helping her grandmother bake, and then her father, Manny, who opened the bakery 26 years ago. She continues the baking tradition with her own daughters, Mari Cruz and Beatriz.
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Matanza: Tradition, food and family
The centuries-old tradition was once the primary way families throughout the Rio Grande Valley and New Mexico prepared and stored meat for the winter months. While some families still use the cool fall months as a way to fill the freezer, matanzas are now typically hosted for large celebrations.
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2021 Citizens of the Year: Deborah Baca • Jacqueline Kelly-Romero • Tia Montoya
When the three were told they were among the Unsung Heroes being honored this year, the response was an across the board, adamant declaration — anything they might have accomplished wasn’t done alone.
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Community DataBank: Local Government Meetings (Nov. 30)
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