18 Flavorful New Mexico Recipes Authentic

Craving bold, sun-kissed flavors that transport you straight to the Land of Enchantment? From smoky green chile stew to tender carne adovada, New Mexico’s cuisine is a fiesta for the senses. Whether you’re a spice lover or just hungry for something new, these 18 authentic recipes bring the heart of the Southwest to your kitchen. Ready to turn up the heat? Let’s dive in!

Green Chile Stew with Pork

This hearty stew is packed with smoky roasted chiles and tender pork—comfort food with a Southwestern kick!

Ingredients:

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 cups roasted green chiles (Hatch or poblano), chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups chicken broth
• 1 lb Yukon Gold potatoes, cubed
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped cilantro (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Brown the pork in batches until golden, about 5 minutes per batch. Transfer to a plate.
2. Add the onion to the pot; cook 3 minutes until soft. Stir in 4 cloves minced garlic, 1 tsp cumin, and 1 tsp oregano; cook 30 seconds until fragrant.
3. Return the pork to the pot with 2 cups green chiles, 4 cups chicken broth, 1 tsp salt, and ½ tsp black pepper. Bring to a simmer, then cover and cook 45 minutes.
4. Add potatoes and simmer uncovered 20–25 minutes until tender. Stir in ¼ cup cilantro.

The magic here? Slow simmering melds the pork’s richness with the chiles’ bright heat—no cream or thickeners needed for that velvety texture.

Tip: For extra depth, char fresh chiles over a gas flame before chopping.

New Mexico Red Chile Enchiladas

These smoky, saucy enchiladas are a taste of the Southwest—packed with rich red chile flavor and melty cheese, they’re comfort food with a kick.

Ingredients:

• 12 corn tortillas
• 3 cups shredded Monterey Jack cheese, divided
• 1/2 medium white onion, diced
• 2 cups New Mexico red chile sauce (homemade or store-bought)
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Heat vegetable oil in a skillet over medium. Lightly fry tortillas, one at a time, for 10 seconds per side to soften. Stack on a plate and cover with a towel.
2. In a bowl, mix 2 cups Monterey Jack cheese, diced onion, cumin, garlic powder, and salt. Spoon 2 tbsp filling onto each tortilla, roll tightly, and place seam-side down in a 9×13″ baking dish.
3. Pour red chile sauce evenly over enchiladas, then sprinkle with remaining 1 cup cheese. Bake for 20 minutes until bubbly and golden at the edges.

The magic here is in the balance—the earthy chile sauce soaks into the tortillas while the cheese keeps them lusciously tender. No dry enchiladas allowed!

Tip: For extra depth, stir 1/2 cup of broth into your red chile sauce before baking.

Carne Adovada with Hominy

This New Mexico-style pork stew is smoky, tender, and packed with earthy hominy—perfect for a cozy weekend simmer.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 3 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 (15-oz) can white hominy, drained
• 2 cups chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp salt

Instructions

1. Heat 3 tbsp olive oil in a Dutch oven over medium-high. Brown pork shoulder in batches, 3–4 minutes per side. Transfer to a plate.
2. Add onion to the pot; cook 5 minutes until soft. Stir in 4 garlic cloves, 3 tbsp ancho chili powder, 1 tbsp cumin, and 1 tsp oregano; cook 1 minute until fragrant.
3. Return pork to the pot with hominy, 2 cups broth, 1 tbsp vinegar, and 1 tsp salt. Bring to a simmer, then cover and cook on low for 2 hours until pork shreds easily.

The magic here? Hominy soaks up the rich adovada sauce, adding a satisfying chew to every bite.

Tip: For extra depth, toast whole dried ancho chilies, grind them into powder, and use in place of store-bought chili powder.

Blue Corn Pancakes with Pinon Butter

These earthy, nutty pancakes are a Southwestern twist on breakfast—blue cornmeal adds depth, while piñon butter brings a rich, toasty finish.

Ingredients

• 1 cup blue cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups whole milk
• 1 large egg
• 2 tbsp melted unsalted butter, plus extra for cooking
• 1/2 cup piñon (pine) nuts, lightly toasted
• 4 tbsp softened unsalted butter (for piñon butter)
• 1 tbsp honey
• 1/4 tsp ground cinnamon

Instructions

1. Make the piñon butter: Pulse toasted piñon nuts, 4 tbsp softened butter, honey, and cinnamon in a food processor until just combined (small nut pieces should remain). Set aside.
2. Mix dry ingredients: Whisk blue cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3. Combine wet ingredients: In another bowl, whisk milk, egg, and 2 tbsp melted butter until smooth.
4. Cook pancakes: Heat a griddle or skillet over medium-low. Melt a pat of butter, then pour 1/4 cup batter per pancake. Cook 3–4 minutes until bubbles form, then flip and cook 2–3 minutes more until golden.

The blue cornmeal gives these pancakes a subtly sweet, almost nutty flavor—perfect for pairing with the fragrant piñon butter. Tip: For extra crunch, sprinkle a few extra toasted piñon nuts over the stack before serving.

Sopaipillas with Honey Drizzle

These pillowy sopaipillas with a sweet honey drizzle are the perfect treat—crispy on the outside, tender inside, and irresistible when warm.

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp unsalted butter, softened
• 3/4 cup warm water
• 1 quart vegetable oil (for frying)
• 1/4 cup honey
• 1/2 tsp ground cinnamon (optional)

1. In a large bowl, whisk together the 2 cups flour, 1 1/2 tsp baking powder, and 1/2 tsp salt. Cut in the 2 tbsp butter until crumbly.
2. Gradually stir in the 3/4 cup warm water until a soft dough forms. Knead lightly for 2 minutes, then cover and rest for 15 minutes.
3. Heat the vegetable oil in a deep pot to 375°F. Roll the dough to 1/4-inch thickness and cut into 3-inch squares.
4. Fry the dough squares in batches for 1–2 minutes per side until puffed and golden. Drain on paper towels.
5. Warm the 1/4 cup honey (and 1/2 tsp cinnamon if using) in a small saucepan over low heat for 1 minute. Drizzle over the hot sopaipillas.

The magic of these sopaipillas is how they puff into airy pockets—perfect for catching that fragrant honey-cinnamon drizzle.

Tip: For extra flair, dust with powdered sugar or serve with a side of dulce de leche for dipping.

Posole with Red Chile Broth

This rich and comforting Posole with Red Chile Broth is a bowl of warmth, blending tender pork, hominy, and a smoky-sweet chile base that’s perfect for simmering all afternoon.

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 3 cups water
• 2 (15-oz) cans white hominy, drained and rinsed
• 3 tbsp red chile powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1.5 tsp salt
• 1 bay leaf
• Toppings: shredded cabbage, radishes, lime wedges, cilantro (optional)

1. Heat olive oil in a large pot over medium-high. Add pork shoulder and sear until browned on all sides, about 6–8 minutes. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
3. Stir in red chile powder, cumin, oregano, and salt, coating the onions. Pour in chicken broth and water, scraping up any browned bits.
4. Return the pork to the pot, add hominy and bay leaf, and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours until pork is fork-tender.
5. Discard bay leaf. Serve in bowls with toppings like shredded cabbage, radishes, and a squeeze of lime.

The magic here? The broth deepens as it cooks, balancing smoky chile with the sweetness of hominy—don’t skip the crunchy toppings for contrast!

Tip: For extra depth, toast whole dried chiles (like guajillo) in a dry skillet, blend with broth, and strain before adding to the pot.

Stuffed Poblano Peppers with Queso Fresco

These smoky, cheesy stuffed poblanos are a weeknight hero—packed with melty queso fresco and just enough spice to keep things interesting.

Ingredients:

• 4 large poblano peppers
• 1 cup cooked white rice (warm)
• 1 cup crumbled queso fresco
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1 tbsp olive oil
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F. Slice poblanos lengthwise (stem intact) and remove seeds. Place cut-side up on a baking sheet.
2. In a bowl, mix rice, queso fresco, black beans, cilantro, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Stuff peppers evenly.
3. Drizzle with 1 tbsp olive oil. Bake 25 minutes until peppers are tender and cheese is golden at the edges.
4. Serve with lime wedges for a bright finish.

The contrast of the charred pepper skin against the creamy, tangy filling is downright addictive—you’ll want to double the batch!

Tip: For extra smokiness, blister the peppers directly over a gas flame for 2 minutes before stuffing.

New Mexico Green Chile Cornbread

This smoky, slightly spicy cornbread is a Southwest staple—perfect for soaking up chili or enjoying with a pat of butter.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1/3 cup melted unsalted butter, cooled slightly
• 1 large egg
• 1 cup roasted diced green chiles (like Hatch), drained
• 1/2 cup shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch cast-iron skillet or square baking pan.
2. Whisk together cornmeal, flour, baking powder, salt, and sugar in a large bowl.
3. In another bowl, whisk buttermilk, melted butter, and egg until smooth. Pour into dry ingredients and stir just until combined (a few lumps are okay).
4. Fold in green chiles and cheddar cheese. Spread batter evenly into the prepared skillet.
5. Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean. Cool 10 minutes before slicing.

The roasted chiles add a subtle kick that balances the cornbread’s sweetness, while the crispy edges from the cast iron make every bite irresistible.

Tip: For extra heat, swap half the green chiles with diced jalapeños!

Chile Rellenos with Ranchero Sauce

These Chile Rellenos are a showstopper—stuffed with melty cheese, fried to crispy perfection, and smothered in smoky ranchero sauce for a dish that’s pure comfort.

• 4 large poblano peppers
• 1 1/2 cups shredded Oaxaca or Monterey Jack cheese
• 1/2 cup all-purpose flour
• 3 large eggs, separated
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil, for frying
• 2 cups ranchero sauce (store-bought or homemade)

1. Char the poblanos directly over a gas flame or under a broiler until blackened all over, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, then slit open one side and remove seeds, keeping stems intact.
2. Stuff each pepper with 1/3 cup cheese, then gently press closed. Dust lightly with 1/4 cup flour.
3. Whisk egg whites with 1/4 tsp salt until stiff peaks form. In another bowl, mix yolks and 1/4 tsp black pepper, then fold into whites.
4. Heat 1/2 cup oil in a skillet over medium. Dip each pepper in remaining flour, then coat in egg batter. Fry until golden, 3–4 minutes per side. Drain on paper towels.
5. Warm 2 cups ranchero sauce in a saucepan. Serve chiles smothered in sauce.

The magic here? The airy egg batter creates an almost soufflé-like crunch around the tender pepper—no heavy breading needed.

Tip: For extra smoky flavor, add a chipotle pepper to the ranchero sauce while heating.

Albondigas Soup with Red Chile

This hearty Mexican meatball soup gets a smoky kick from red chile, making it the ultimate comfort food for chilly evenings.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/4 cup uncooked white rice
• 1 egg
• 2 tbsp chopped fresh mint
• 1 tsp ground cumin
• 1 1/2 tsp salt, divided
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 2 dried ancho chiles, stemmed/seeded
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 medium carrots, sliced into rounds
• 1 large zucchini, diced

Instructions:

1. Make meatballs: In a bowl, combine ground beef, rice, egg, mint, cumin, and 1 tsp salt. Roll into 1-inch balls (about 20).
2. Toast chiles: Heat a dry skillet over medium. Toast ancho chiles 30 seconds per side until fragrant. Soak in hot water for 10 minutes, then blend with 1/2 cup soaking liquid until smooth.
3. Sauté base: In a pot, heat olive oil over medium. Cook onion 3 minutes until soft. Add garlic; cook 30 seconds until fragrant.
4. Simmer soup: Add broth, water, pureed chiles, tomatoes, carrots, and remaining 1/2 tsp salt. Bring to a boil, then reduce to a simmer. Gently add meatballs and cook 15 minutes.
5. Finish: Add zucchini and simmer 5 more minutes until tender. Taste and adjust salt if needed.

The magic here? The mint in the meatballs plays beautifully with the earthy chile broth—a surprise twist that keeps every spoonful interesting.

Tip: For extra depth, char the onion and tomatoes on a gas burner before chopping.

Tamales with Green Chile and Chicken

These tender tamales stuffed with shredded chicken and tangy green chile are a labor of love worth every minute—perfect for weekend gatherings or meal prep with serious flavor payoff.

• 2 cups masa harina
• 1 ½ cups chicken broth (warmed)
• ½ cup lard or vegetable shortening
• 1 tsp baking powder
• 1 tsp salt
• 1 lb cooked chicken, shredded
• 1 cup roasted green chiles (diced)
• 1 tsp ground cumin
• 20 dried corn husks (soaked in warm water for 30 mins)

1. Beat lard in a bowl until fluffy, 2 minutes. Mix in masa harina, baking powder, and 1 tsp salt. Gradually add warm broth until dough resembles thick peanut butter.
2. Toss shredded chicken with green chiles and 1 tsp cumin. Drain corn husks; pat dry.
3. Spread ¼ cup masa dough onto the center of a husk. Top with 2 tbsp chicken mixture. Fold sides inward, then tie with a strip of husk or kitchen twine.
4. Stand tamales upright in a steamer basket over simmering water. Cover and steam for 60 minutes until masa pulls away from husk easily.

The magic? The masa stays pillowy-soft while the filling gets a smoky kick from the chiles. Tip: Test doneness by unwrapping one tamale—if the husk peels away cleanly, they’re ready!

Biscochitos with Cinnamon and Sugar

These buttery, spiced Biscochitos are New Mexico’s official state cookie—crunchy, fragrant with anise, and rolled in cinnamon sugar for the perfect sweet finish.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tsp anise seeds
• 2 tbsp brandy (or apple juice for non-alcoholic)
• 1/4 cup granulated sugar (for rolling)
• 1 tbsp ground cinnamon (for rolling)

Instructions

1. Preheat oven to 350°F. Whisk together 3 cups flour, 1 1/2 tsp baking powder, and 1/2 tsp salt in a bowl.
2. In a separate bowl, beat 1 cup butter and 3/4 cup sugar until fluffy. Add 1 egg, 2 tsp anise seeds, and 2 tbsp brandy; mix until combined.
3. Gradually add the dry ingredients to the wet, mixing just until a dough forms.
4. Roll dough to 1/4-inch thickness on a floured surface. Cut into shapes (traditionally fleur-de-lis) and place on parchment-lined baking sheets.
5. Bake for 12–14 minutes until edges are lightly golden. Meanwhile, mix 1/4 cup sugar and 1 tbsp cinnamon in a shallow bowl.
6. While still warm, roll cookies in the cinnamon sugar. Cool completely on a wire rack.

The anise and brandy give these cookies a subtle warmth, while the cinnamon sugar coating adds a nostalgic crunch—like a snickerdoodle’s fancier cousin.

Tip: For extra crispness, let the dough chill for 30 minutes before rolling.

New Mexico Red Chile Beef Tacos

These smoky, slightly spicy tacos pack a punch of flavor thanks to a rich red chile sauce that clings perfectly to tender beef.

Ingredients:

• 1.5 lbs beef chuck roast, cut into 1-inch cubes
• 3 tbsp vegetable oil, divided
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp New Mexico red chile powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1.5 cups beef broth
• 8 corn tortillas
• Fresh cilantro, diced white onion, and lime wedges for serving

Instructions:

1. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high. Brown the beef on all sides, about 6 minutes total. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the pot. Sauté diced onion for 3 minutes until soft, then add minced garlic and cook 30 seconds until fragrant.
3. Stir in 2 tbsp red chile powder, 1 tsp cumin, 1 tsp oregano, and 1/2 tsp salt. Cook 1 minute to toast the spices.
4. Return beef to the pot with 1.5 cups beef broth. Simmer covered on low for 2 hours until beef shreds easily.
5. Warm corn tortillas in a dry skillet. Serve beef with tortillas, topped with cilantro, onion, and lime.

The magic here? Slow-cooking the beef in the chile sauce lets it soak up all that earthy, complex flavor while staying melt-in-your-mouth tender.

Tip: For extra depth, toast whole dried New Mexico chiles, grind them into powder, and use instead of store-bought chile powder.

Calabacitas with Squash and Corn

This cozy, veggie-packed dish is a celebration of summer flavors—tender squash, sweet corn, and just the right kick of spice.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 medium zucchini, diced
• 2 medium yellow squash, diced
• 1 cup fresh or frozen corn kernels
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add zucchini, yellow squash, and corn kernels. Cook for 6–8 minutes, stirring occasionally, until veggies are tender but still slightly crisp.
3. Stir in diced green chiles, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1–2 minutes to blend flavors.
4. Sprinkle Monterey Jack cheese over the top, cover the skillet, and let it melt for 1–2 minutes. Garnish with chopped cilantro before serving.

The magic here? The cheese melts into the veggies, creating a creamy contrast to the bright crunch of fresh squash and corn.

Tip: For extra smokiness, swap the green chiles for fire-roasted diced tomatoes.

Green Chile Chicken Casserole

This Green Chile Chicken Casserole is the ultimate comfort food—creamy, slightly spicy, and packed with Southwest flavors that’ll have everyone asking for seconds.

• 2 cups shredded cooked chicken
• 1 (4 oz) can diced green chiles, drained
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 cups shredded Monterey Jack cheese, divided
• 1 (10 oz) bag tortilla chips, lightly crushed
• 1/4 cup chopped fresh cilantro (for garnish)

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, mix the shredded chicken, green chiles, cream of chicken soup, sour cream, chicken broth, 1 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt until combined. Stir in 1 1/2 cups of the shredded cheese.
3. Spread half of the crushed tortilla chips in the baking dish. Pour the chicken mixture evenly over the chips, then top with the remaining chips and remaining 1/2 cup cheese.
4. Bake for 20–25 minutes until bubbly and the cheese is melted. Let cool for 5 minutes, then garnish with fresh cilantro.

The magic here? The tortilla chips stay crispy on top while soaking up all the creamy, cheesy goodness underneath—no soggy casserole in sight!

Tip: For extra heat, swap in pepper Jack cheese or add a dash of hot sauce to the filling.

New Mexico Chile Cheese Fries

These loaded fries pack smoky heat and melty cheese into every bite—perfect for game day or a cozy night in.

Ingredients

• 1 lb frozen steak fries
• 1 tbsp olive oil
• 1 cup shredded Monterey Jack cheese
• 1/2 cup roasted and chopped green chiles (Hatch preferred)
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup sour cream (for serving)

Instructions

1. Preheat oven to 425°F. Toss frozen steak fries with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp salt. Spread evenly on a baking sheet.
2. Bake for 20 minutes, flipping halfway, until crispy. Remove from oven and sprinkle evenly with 1 cup Monterey Jack cheese and 1/2 cup green chiles. Return to oven for 3–5 minutes until cheese melts.
3. Top with 1/4 cup cotija cheese and 1/4 cup cilantro. Serve immediately with sour cream for dipping.

The contrast of crispy fries, gooey cheese, and tangy chiles makes this a crowd-pleaser with just the right kick.

Tip: For extra heat, drizzle with hot sauce or add pickled jalapeños before serving.

Red Chile Chocolate Brownies

These rich, fudgy brownies get a subtle kick from smoky red chile powder—perfect for when you want dessert with a little heat.

Ingredients:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ancho chile powder (or regular chili powder)
• 1 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. Whisk together melted butter and 2 cups granulated sugar in a large bowl. Add 4 large eggs one at a time, then stir in 1 tsp vanilla extract.
3. Sift in 1 cup all-purpose flour, 3/4 cup cocoa powder, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp ancho chile powder. Fold until just combined.
4. Stir in 1 cup chocolate chips, then spread batter evenly into the prepared pan.
5. Bake for 25–30 minutes until edges pull away from the pan but the center is still slightly fudgy. Cool completely before slicing.

The warmth of the chile sneaks up after the chocolate hits your tongue—a fun twist on classic brownies. Tip: For extra heat, sprinkle a pinch of flaky salt and extra chile powder on top before baking.

New Mexico Chile-Lime Grilled Shrimp

These zesty grilled shrimp pack a punch with smoky New Mexico chile and bright lime—perfect for tossing on the grill last-minute.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tsp New Mexico chile powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp salt
• Zest and juice of 1 lime
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a bowl, toss the shrimp with 2 tbsp olive oil, 2 tsp New Mexico chile powder, 1 tsp garlic powder, 1 tsp cumin, and 1/2 tsp salt until evenly coated.
2. Preheat a grill or grill pan to medium-high (about 400°F). Thread the shrimp onto skewers (if using wooden ones, soak them first for 10 minutes).
3. Grill for 2–3 minutes per side, just until the shrimp turn pink and slightly charred at the edges.
4. Transfer to a plate and immediately drizzle with lime juice, sprinkle with lime zest, and garnish with 2 tbsp chopped cilantro.

The magic here? The chile powder’s subtle smokiness balances the tangy lime, while a quick grill keeps the shrimp juicy.

Tip: For extra kick, add a pinch of cayenne to the spice mix—just enough to wake up your taste buds!

Conclusion

From smoky chiles to hearty stews, these 18 authentic New Mexico recipes bring bold Southwestern flavors to your kitchen. Whether you’re craving green chile cheeseburgers or sweet biscochitos, there’s something here for every home cook to love. Try a few, then let us know your favorites in the comments! Don’t forget to pin this roundup for later—happy cooking!