New Mexico Pueblos eat · Eating in New Mexico Pueblos
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Eating in New Mexico Pueblos
Eating in New Mexico Pueblos
"New Mexican" cuisine (see the Eat section of the New Mexico page) is popular among pueblo peoples; after all, it is influenced by both the native and Hispanic cultures who have lived in the area for centuries. Many of the elements of "New Mexican" apply to Puebloan cuisine as well, but there are a few dishes which are distinctly Indian:
Oven bread is very popular among the pueblos. It is baked in a horno, an outdoor beehive-shaped oven built out of adobe that uses a wood fire as its only heat source. Hornos are common in northern New Mexico and the bread baked in them is light and fluffy.
Frybread is another common dish, made by frying or deep-frying a flat dough in oil or lard. It is similar to a sopaipilla (a common New Mexican dish) but different in that sopaipillas are pillowy and filled with air (and thus often stuffed with other ingredients) while frybread is thick and flatter. It can be served as a sweet dish with honey or powdered sugar added on top, or as an Indian taco with beans, ground beef, and shredded cheese added on top.
Cornbread is a traditional staple among the Pueblo people, and cornmeal has always played a significant role in Pueblo life.
Posole is another staple of Pueblo cuisine. It is soup or stew made from hominy, often with pork, chili, corn, beans, and squash added.
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New Mexico Pueblos Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.