Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 14, 2007 04:05 PM

New Mexican cookbook and green chiles

My husband's birthday is coming up, and I wanted to get him a New Mexcian cookbook and frozen green chiles to celebrate. (We travelled to NM for our anniversary last year, and he loved the food!) I'm considering Mark Miller's Cayote Cafe, but am open to other suggestions. Also, I've found some online sources for the chiles, but welcome ideas. I live in the DC/Baltimore area.

Many thanks for your thoughts!

  1. Click to Upload a photo (10 MB limit)
  1. You might consider either of the two cookbooks from Santa Fe's Cafe Pasqual's. The author of both (and owner of the cafe) is Katherine Kagel. I have both and have yet to try recipes from them, but I do know the restaurant is wonderful.

    Have a great day!

    1. I recommend Rick Bayless's "Mexican Everyday". Great for the basics and wonderful recipes--I especially love his "riffs"--ways to customize the recipes for your tastes or what you have on hand. For the chilies, you could do an assortment of dried varieties from Penzey's. The are very high quality and come in pretty glass jars--would make a great gift!

      2 Replies
      1. re: ennyl

        While a great book, that's Mexican, rather than NEW Mexican, cooking. They're not equivalent. _Feast of Santa Fe_ is a good one, in addition to others mentioned. Same with the dried chiles from Penzeys. Great, and one or two of them, if I recall, are the right variety, but a far cry from the frozen roasted greens, and used in different ways than I think the poster was expecting. I'd look for the frozen Bueno brand in your area, as someone suggests below.

        1. re: juster

          You are right! The poster was speaking specifically about New Mexico, the state, rather than Mexican cuisine. My mistake!

      2. Mark Miller's Coyote Cafe is a lovely book to look at, but it is way too upscale, complicated and time consuming for most home cooks; it also has recipes that are NOT common to most NM cuisine. Check out cookbooks by Dave DeWitt (editor of The Whole Chile Pepper Magazine and spicy-food authority - lives in Albuquerque) and Nancy Gerlach. Or how about a years subscription to the magazine for your husband? Big chain bookstores usually have some of DeWitt's cookbooks on hand as well as the magazine. A safe bet is The Whole Chile Pepper Book cookbook, alot of NM and southwestern recipes but much, much more. Another favorite of mine is Just North of the Border also by DeWitt. As far as frozen chiles are concerned forget online - you have an abundance of Mexican grocery stores in the DC/B'more area, check them out for Bueno frozen or Hatch canned green chiles. In a pinch buy some fresh anaheims (sometimes called new mexicos or big jims)or poblanos and learn to roast them. I have been down this long road in search of real southwestern style food so I moved from Richmond, VA a year and a half ago to Las Cruces, NM just to eat green chiles when ever I wanted them. Hope you have fun looking for the gift of green love for your husband.

        1. There are two that I use the most. One is The Santa Fe School of Cooking Cookbook by Susan Curtis. The recipes are easy to follow, and everything I've tried from it has turned out excellent.

          The other is called Cooking in the Land of Enchantment by Lynn Nusom. I actually got it at a cheesey touristy gift shop in Albuquerque, the Covered Wagon, I think. For the very few dollars I paid for it, it has a lot of information about chile varieties, and some of my favourite recipes for menudo, chile verde, and carne adovada.

          As a lover of the southwest, I think you hit on a spot-on great idea for a birthday present.

          1. One of my all-time favorite cookbooks is The Border Cookbook by Cheryl and Bill Jamison. Subtitled "Authentic Home Cooking of the American Southwest and Northern Mexico." Although it is not exclusively a New Mexico cookbook, it has a lot of NM recipes, and it pays for itself with the carne adobada recipe alone.

            It has stories about the recipes, the restaurants or cooks they came from, substitutions, technique tips, and regional variations. It begins with an overview of the history and development of border cuisine. Recipes cover a range of "formality" levels and levels of complication. It also has a list of mail sources (probably a little out of date).

            I cannot recommend this book highly enough.

            1 Reply
            1. re: heatherkay

              agree with Cheryl & Bill. The Best NM book I have is a 1954 pamphlet
              from the NM Agricultural Extension. Don't know whether you can still get it from the State.