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New Mexican cuisine
New Mexican cuisine is the regional cuisine of the US state of New Mexico. Part of the broader Southwestern cuisine, New Mexico food culture is a fusion of Spanish and Mediterranean, Mexican, Pueblo Native American, and Cowboy Chuckwagon influences.〔Clyde Casey, ''New Mexico Cooking'' (1994). Da Capo Press: p. 5.〕 "New Mexican food is not the same as Mexican and Tex-Mex" foods preferred in Texas and Arizona.〔''Frommer's National Parks of the American West'' (2012). John Wiley.〕 New Mexico is the only state with an official question—"Red or green?"—referring to the choice of red or green chile.〔(【引用サイトリンク】title=Albuquerque Meetings - Visit Albuquerque )〕 Combining both red and green chile is often referred to as "Christmas".
==Chile and other ingredients==
(詳細はChile, beans, and corn have been described as the "basic ingredients of New Mexico cooking," and all can be locally grown.〔
One of its defining characteristics of New Mexican Cuisine is the dominance of the New Mexico chile, which are either red or green depending on their stage of ripeness when picked. Other distinctive elements include blue corn, the stacked enchilada, and sopapillas into which honey is added moments before eating. Tex-Mex additions such as sour cream (lack of refrigeration) and Cal-Mex additions such as guacamole (avocado does not grow in the desert climate of New Mexico) are also noticeably absent in traditional New Mexican cuisine.
The New Mexico chile, especially when harvested as green chile, is perhaps the defining ingredient of New Mexican food compared to neighboring styles. Chile is New Mexico's largest agricultural crop.〔(【引用サイトリンク】 title = Chile Pepper Info, Products, & Recipes )〕 Within New Mexico, green chile is a popular ingredient in a wide range of foods including enchiladas and burritos, cheeseburgers, french fries, bagels, and pizzas, and is added to the standard menu or offered off-menu of many national American food chains.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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