New Mexico · Arizona
Southwest Recipes
Hatch green chile on everything, posole on cold mornings, sopaipillas drizzled with honey — Southwest cooking is high desert and roasted chile.
- Hatch Green Chile StewNew Mexico Hatch Green Chile StewRoasted Hatch chiles with pork shoulder, potatoes, and onions, simmered into a thick stew. The official New Mexico state question: 'Red or green?'110 min·6 servings
- PosoleNew Mexico Red PosoleHominy and pork shoulder simmered with red chile sauce, served with shredded cabbage, lime, and oregano. Christmas Eve and Sunday dinner standard.150 min·6 servings
- Tres Leches CakeMexican Tres Leches CakeSponge cake soaked in three milks (sweetened condensed, evaporated, heavy cream) and topped with whipped cream and cinnamon. Sweet, dense, soaked.540 min·12 servings
- SopaipillasNew Mexico SopaipillasSquare fried dough pillows that puff dramatically, served warm with honey for drizzling. The official New Mexico state cookie (sort of).80 min·8 servings
- Navajo TacosNavajo Tacos (Indian Frybread Tacos)Frybread base topped with seasoned ground beef, beans, lettuce, tomato, cheese, salsa, and sour cream. The state dish of South Dakota and a New Mexico/Arizona staple.85 min·4 servings
Regional recipes, weekly
Real cooking from the regions of America — Texas BBQ, Carolina vinegar pork, New Orleans gumbo. One new dish in your inbox every week.