I’m going to let you in on a little secret. I blogged about restaurants in New Mexico, despite not having been there when I started. Phew, that feels like a weight off my shoulders.
I was asked by my employer several years ago to write about the New Mexico food scene either based on neighborhood, type of cuisine, or other linking factors. Luckily I’d already had some knowledge of Southwestern Cuisine, though New Mexico has some of it’s own distinct variations. Red and green chile is almost an obsession in the region and can be found in many restaurants. It’s essentially a stew that can be used as a sauce on everything from eggs to pizza. I’d had a version before on a trip to Colorado, though New Mexicans will tell you it’s not the same.
Stephen Quirk 