Meet the Native American chefs and cooks who are defining their modern cuisine with indigenous ingredients in New Mexico. From Albuquerque restaurants to a Santa Fe cooking school, you can taste blue corn masa in gnocchi and frybread through a taco with with red and green chiles and Pueblo beans.
Blue corn gnocchi and frybread tacos are the modern iterations of Indigenous cuisine, complete with the three sisters and New Mexico's trademark chile peppers.Veronica Stoddart is a multiple-award-winning travel editor and writer who has visited more than 110 countries on seven continents, reporting from many of them. She has covered everything from New Andean cuisine in Peru and culinary trends on cruise ships to the most iconic dishes in San Antonio, TX, and aboriginal food in Australia.
Tsabetsaye, who has offered visitors cooking demonstrations in the Zuni Pueblo, is part of a growing movement by Native and non-Native cooks alike to preserve the Indigenous foods and foodways of New Mexico.— corn, beans, and squash — the hallmark staples for centuries of New Mexico’s Indigenous people, including the Navajo, Apache, and Pueblo Indians.
Other Indigenous chefs, such as Raymond Naranjo, are using ancestral Native American ingredients along with foods introduced in other historical periods. His food truck,, calls it “Native American Fusion” and offers dishes labeled “Straight from the Rez,” such as Frybread Green Chile Cheeseburger and Red Chile Cheese Fries. “I saw a disconnect with our community and saw only fast-food choices in the Pueblo,” he says.
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