Easy, healthy recipes with a southwestern flare
Entrees that are totally meatless, but not necessarily vegan
New Mexico’s version of a Southern classic. A succotash with posole, edamame, green chile, and a pumpkin seed thickener.
Healthy vegetable patties of grated carrot and parsnip with a hint of curry and served with a smoky, spicy yogurt sauce.
The bolita is similar to the pinto, but a little sweeter and creamier. A New Mexico favorite!
Simple and spicy scrambled eggs made with hot roasted red chile and cotija cheese.
Aside from being tasty and spicy, this breakfast is a great way to use stale bread or cornbread baked into an egg mixture with green chile and cheese.
What a healthy lunch! A cabbage and apple slaw with a slightly spicy, green chile dressing, tossed together and stuffed into pita bread pockets. The slaw also makes a nice side for a BBQ.
Chilaquiles is a traditional Mexican dish made with fried corn tortillas chips, chile sauce or salsa, cheese, fried eggs, and a choice of toppings. My chilaquiles are smothered in a New Mexico red chile.
This is my favorite breakfast! A red chile paste, cheese and fried egg cooked between corn or flour tortillas. This makes a quick and easy breakfast for any day of the week.
A very hearty and healthy vegetarian meal that will please even the biggest carnivore. This can be a complex dish because it has several components, each of which can be made from scratch or bought.
Don’t let those Fall green tomatoes go to waste. Make these crunchy, tart, spicy and delicious tacos – fried green tomatoes, a simple slaw and some really spicy pickled peppers.
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.