When I first learned that there was an actual place called Pie Town, I had a definite idea of how it should look. My rather intricate vision involved streets paved with cookie crust, street lamps shaped like apples, and churches with meringue spires. What's the truth about this southern New Mexico town? We found out.
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Fans of Bobcat Bite can now get their green chile cheeseburger fix at Santa Fe Bite, owned and operated by the same husband and wife team as the legendary roadside restaurant.
I can count on the fingers of one hand the number of great chicken tacos I've had in my life, and I'd still have one finger left to point accusingly at all the people who've served me dry, bland, flavorless meat in tortillas past. See, chicken tacos don't have to be dry. Just ask the lady who serves up the incredibly juicy chicken tacos at the El Gallo Giro truck in San Francisco's Mission district, or the slow-roasted pick-it-yourself affair from the Los Potosinos truck in Columbus, OH. Here's how I make mine.
When you think of regional New Mexico cuisine, you probably think first of fiery foods spiced with red or green chile. But the state has its share of delicious sweets, too, and a flavor that is particularly popular is piñon. Here's a collection of six wonderful piñon indulgences from the City Different.
You might not expect to find a slice of French pastry heaven in Santa Fe, New Mexico, but the truth is the city is experiencing a francophile streak on the dessert scene. One place that stands out is Clafoutis, a French-owned cafe and bakery where everything is very authentic, and very delicious.
True: Santa Fe is more famed for chiles than croissants. But if you take the time to check out the bakeries in town, you'll notice a distinct thread of Francophilia. So between your bites of sopaipillas and biscochitos, here are some French style spots you might want to try.
While all of the crispy-crusted cake donuts are crave-worthy, you'll find a real shining star in the Lemon Pistachio White Chocolate variety. The extreme sweetness of the white chocolate is tempered by a hint of lemon zest and beautifully complemented by the salty pistachio bits. When all of these flavors come together in a bite with the perfect crunch of the craggy donut exterior, giving way to its fluffy but substantial interior, you may experience donut nirvana.
While Texas-style Chile con carne—that is, real chili with big hunks of tender beef simmered in a tomato-and-bean-free sauce—may be the pope of Chili Town, carne adovada—its New Mexican pork-based cousin—is his right hand man. I've never understood why carne adovada doesn't get as much recognition.
Tender chunks of pork shoulder braised in a chili-based liquid. Perfect for tacos or burrito fillings.
A recent trip to Albuquerque presented plenty of opportunities to eat green chile. In addition to the oldies, like chile relleno and enchiladas, you'll find green chile mac and cheese, green chile BLTs, green chile apple pie, and more!
Q Burger's green chile cheeseburger isn't the best green chile cheeseburger I've had—that distinction belongs to Bobcat Bite in Santa Fe—but it's one of the better green chile cheeseburgers I've had in state.
If you watch Breaking Bad, you may have seen Walter, Hank, and Skylar sitting around a table of white fast food bags, munching on burgers. Those bags come from Blake's Lotaburger, a chain that doesn't exist outside of New Mexico's borders. They're my favorite fast food in this country. And I've written about the burgers before, but it's not only the burgers they do right.
And we're back with another edition of our March Madness-style tournament of tacos. We traveled thousands of miles to taquerias, taco trucks, corner stores, and carnicerias to find the 64 very best tacos in the country as part of a feature for Every Day with Rachael Ray magazine's March issue. Yesterday we told you about the West coast picks; today we're heading to the South for migas and suadero.
Sure, you can stuff breakfast burritos with bacon, or sausage, or ham. But in New Mexico, I didn't want to do any of those when I could get mine with carne adovada.
Famous burgers may not always live up to the hype, but mountains of praise have to be right sometimes. Here are some of our favorite burgers around the country that are worth the hype.
When I asked a Santa Fe-native friend what to eat in New Mexico, his response was immediate and unequivocal: "Tia Sophia's breakfast burrito with egg inside, smothered in green or green and red. This is perhaps my favorite food in the world. Don't miss this." With a recommendation like that, how could I? If there were ever a morning-after stomach-soother, this would be it.
In this edition, we enter the uncharted territory of The Land of Enchantment. The first New Mexican slice comes from Saggio's in Albuquerque, a pizza spot across from the University of New Mexico that looks equal parts Roman bathhouse, sports bar, and comic book. (See: fountain; columns; mural in which the Beatles swim in the Rio Grande next to Albert Einstein in front of a 7-Eleven sign.)
Yak meat smells like aged beef and tastes a great deal like it too. As you can see, the meat is marbled but not as fatty as pork or beef, and tastes closer to beef than it does to say, venison. The neck bone meat, with its combination of bone, flesh, and tendon, is perfect for stewing.
You can't go to New Mexico without eating green chiles—so it's no surprise that the Green Chile Burger is the calling card at Blake's Lotaburger, a chain exclusive to New Mexico. When I surveyed some locals about chains in the are, Blake's was the first suggestion out of anyone's mouth. Consequently, a Green Chile Burger was the first thing in my mouth when I arrived.