New Mexican cuisine is the cuisine of the Southwestern US state
of New Mexico, the region is primarily known for its fusion of Pueblo Native American with Hispano Spanish and Mexican cuisine originating in Nuevo México. This cuisine had adaptions and influences throughout its history, including early on from the nearby Apache, Navajo, and throughout
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traditional Northern
New Mexican Cuisine, to classic Italian to Spanish Tapas.
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New Mexico chile or
New Mexican chile (Spanish: chile
de Nuevo México, chile del norte) is a group of cultivars of the chile pepper from the US State
of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe
de Nuevo México, the modern peppers were developed by pioneer horticulturist Fabián Garcia at
New Mexico State University in 1894, then known as the
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