Tag Archives: New Mexico

Albuquerque International Balloon Fiesta 2016

Today, Saturday Oct 7, is the start of the 2017 International Balloon Fiesta here in Albuquerque.  It was a beautiful morning and gorgeous mass ascension.  For those of you who can’t make it here, let’s take a look back at last year’s event.

Pictures from the Albuquerque International Balloon Fiesta 2016 | mjskitchen.com

[Photo courtesy of Myra Gadson]

The 2016 Albuquerque International Balloon Fiesta is over and it was a great fiesta!  We did have a couple of cancellation days due to wind or rain, but there were still lots of flying time, events, and fun by all.   The balloon fiesta always starts the first weekend of October and runs through the second weekend.  The energy in the city during fiesta week is exhilarating. Morning skies are filled with peacefully floating colorful balloons and on a few of the evenings, the sky fills with fireworks and the balloon field becomes aglow with hundreds of inflated glowing hot air balloons.  After the events of the day are complete, spectators move out to local restaurants or take drives to other parts of our enchanting state.

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New Mexico Carne Adovada

New Mexico carne adovada or pork marinated and slow-cooked in red chile | mjskitchen

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I thought I would start the new year off with the most requested recipe of 2014 – Carne Adovada, pork marinated in New Mexico red chile – a relatively simple dish to make.  It takes about an hour’s worth of work on day 1, then a long braise on day 2.  Bobby and I made this for Christmas Day along with Green Chile, Corn, and Mushroom Tamales, roasted red chile tamales and a citrus salad. There was a lot of “Christmas” in this house with all of the red and green!

New Mexico carne adovada is a very meaty dish consisting of chunks of pork shoulder marinated for about 24 hours in a red chile sauce, then slow cooked in the oven for 2 to 4 hours depending on oven temperature and the amount of pork. This process yields tender pieces of pork that easily pull apart with a fork and that melt in your mouth, releasing the spicy, earthy goodness of New Mexico’s red chile.

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Chocolate Pudding, New Mexico Style and the Museum of International Folk Art

A chocolate pudding seasoned with red chile powder, cinnamon and ginger @mjskitchen | mjskitchen.com

 

Before I get to the New Mexico Style Chocolate Pudding recipe, I want to share our visit to the Museum of International Folk Art in Santa Fe, New Mexico.  There were three exhibits that we wanted to see and all three exceeded our expectations.

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Amish Quilts Exhibit

The first exhibit we visited was a display of Amish Quilts.  Many of the quilts displayed were more than 100 years old and were still vibrant and richly beautiful.  The museum allows photography as long as you don’t use a flash; therefore, I’m able to share some of this lovely quilts with you.   Having been a quilter at one time in my life, I never tire of looking at quilts, old quilts, new quilts, contemporary quilts.  Knowing the amount of time and love that goes into making one, I’ve never found a quilt I didn’t like.  The artistry and craftsmanship in these 100 year old quilts blew me away.

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Green Chile Sweet Potato Hash Browns

Sweet potato hash browns with green chile, cheese, and an egg

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Everybody loves Sunday Brunch whether it’s at home or going out. On those Sunday’s when you go out, where’s you favorite place?  Ours is, and always has been, the Frontier Restaurant in Albuquerque.  It’s a funky place occupying half a city block directly across the street from the University of New Mexico. We don’t go often because it’s very crowded on Sunday mornings, but when the college is on break, it gets slow and relatively quiet – perfect for Sunday brunch. When we go, we invariably get the same things – Bobby gets the Huevos Rancheros with Red (chile sauce) and I get the Western-style hash browns with an egg.  The Huevos include 2 eggs, beans, and red chile on corn tortillas with a freshly made flour tortilla for $6.59.  The Western-Stye hash browns are a LARGE stack of hashed brown potatoes, piled with chopped green chile and cheese, all for the bank busting price of $3.10!  With the egg, tack on another $1.35 for a total of $4.45.  Two delicious, plentiful meals for less than $12 and because it’s self-serve, there’s no tip.  On the way out, we grab a dozen freshly made flour tortillas, still warm, for $2.99. So if you’re ever in Albuquerque and want to get a cheap and delicious New Mexico meal with GOOD chile and a VERY interesting atmosphere, stop by the Frontier.  It will definitely be a meal and an experience to remember. To learn more about the Frontier Restaurant, read Gil’s Thrilling (and Filling) review.  He obviously has spent as much time there as I have.

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Calabacitas (Summer Squash, Corn, Green Chile)

Calabacitas-Summer squash, green chile and corn @MJsKitchen

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Calabacitas” is the Spanish word for “little squash”, but in late summer / early fall calabacitas a traditional side dish here in New Mexico. It’s made with local, fresh ingredients: roasted green chile, summer squash, and corn. There are 101 variations of calabacitas, but the one I make is my favorite. It’s simple, easy to make, and can be used as a side dish for just about anything. The amount of green chile that I add to the dish depends on how hot the chile is. Since New Mexico green chile ranges from very mild (almost no heat) to extremely spicy (jalapeno spicy), I always taste the chile before adding it. I don’t want the chile’s heat to be so overpowering that I can’t taste the chile or the other ingredients. With the right mix of fresh ingredients, calabacitas is a delicious little dish and one that I hope you enjoy.

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Spicy Pumpkin and Red Chile Soup

Pumpkin red chile soup with roasted pumpkin, New Mexico red chile and pinon. #soup mjskitchen.com

 

This soup was inspired by a beautiful little pumpkin and some dried red chiles that I picked up from a roadside stand in northern New Mexico.  When Bobby asked what I was going to do with the pumpkin I told him that I had been thinking about a pumpkin and red chile soup. He agreed that it was a great idea but then added “You should top it with toasted pinons.”  He was so right. The flavors of the pumpkin, the red chile, and the pinon nuts (pine nuts) make a delicious soup. This is a recipe that requires a little more work than most of my recipes; however, it only takes a few ingredients to yield a whole lot of taste!  It’s like a bite of New Mexico in your mouth.

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Fall in the Rio Grande Valley

Cottonwoods of the Rio Grande in the Fall, New Mexico

A Drive along the Rio Grande

On Monday Bobby and I took the day off and went for a drive along the Rio Grande.  The cottonwoods were at their peak and absolutely gorgeous.  We had a lunch of cheese, summer sausage, apple and bread next to the river and under a canopy of yellow leaves.  Afterwards we took the long way home with a couple of side trips.  I thought I would share some of the beauty of New Mexico in fall.

 

Fall colors on the Rio Grande, New Mexico
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New Mexico Red Chile Enchiladas

New Mexico Red Chile Enchiladas #enchiladas #red #chile #vegetarian @mjskitchen

 

One of my favorite dishes to make with my red chile sauce is this plate of New Mexico Red Chile Enchiladas.  We had these at a New Mexican restaurant right after moving to NM and I think it was that plate of enchiladas that got me hooked on NM food.  I’ve been making these enchiladas for more than 30 years and I have to admit – it’s one of my most favorite meals!

This is a favorite New Mexico enchilada which is as easy to make as a peanut butter and jelly sandwich.  It takes 15 minutes from start to finish when you’re making it for one and an extra 2.5 minutes for each additional serving. Top it with a fried egg and you have yourself a hearty meal.  Enjoy!

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Wrap-up of New Mexico Chile Series

Over the past few weeks, I have featured New Mexico chile – Red or Green?  As you’ve probably picked up on, chile is a prominent ingredient in my kitchen and a huge commodity of New Mexico.

New Mexico red and green chile mjskitchen.com

I’ve talked about

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