Easy, healthy recipes with a southwestern flare
A nice alternative to the traditional Frito Pie. This skillet dish is made with eggplant, Mexican chorizo and other vegetables, then topped with tortilla chips and cheese.
This version of Red Beans and Rice uses tasso instead of andouille for a spicy, meaty, and hearty dish. Tasso is a highly seasoned pork from Louisiana that is similar to New Mexico’s carne adovada, both with spicy seasonings, but tasso is smoked rather than braised.
Enchiladas made with carne adovada and some fresh vegetables to create a full meal – healthy, spicy, and delicious.
Carne Adovada is a traditional holiday New Mexican dish of pork marinated in New Mexico red chile, then slow-roasted. It’s a relatively easy dish to make and it makes a lot. Serve with warm tortillas then use the leftovers in burritos, enchiladas, tamales, and tacos.
Not a traditional New Mexican posole, but a posole none the less. Posole with Italian sausage, chile (of course), tomatoes and kale. Hearty and delicious.
Summer means grilling season and this is a grilled meal I never get tired of eating – the Quintessential Green Chile Cheeseburger, the best burger you’ll ever eat.
These Hash Brown Cakes have it all – andouille sausage, some diced vegetables, Pecorino Romano, and last, but not least, a very special red chile flake from Turkey.
This recipe turns a batch of mint, pinon nuts, and red chile flakes into a Spicy Mint Pesto that makes a fabulous complement to grilled lamb.
These Beef and Chorizo Enchiladas are the style of enchiladas served in many small town New Mexican restaurants. No cheese, sour cream or guacamole garnishes, just a simple filling wrapped in warm, soft, corn tortillas and smothered in red or green chile sauce.
Learn how to turn leftovers and small amounts of ingredients into a delicious pasta dish like this fennel spiced pasta with ham and mushrooms. Originally is was a refrigerator clean out, but it was so good that now it’s a planned dish.
Welcome to my spicy New Mexico kitchen. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Please read my About page to learn more.