I'm a Tennessean that keeps an annual supply of NM green chili in the freezer. (for 40 years) Many thanks to the Hispanics that taught me how to cook. Thanks again Rob for another great lecture.
Still unsure about tamales. Don't recall my mom, aunt's, grandma making them or being raised around them, friends homes didn't have them. My mother in law never made them. I ask around and folks don't recall growing up on tamales. THey were popular in restaurant's like Salazar's Mexican restaurant in today's South Capitol area back in the 50s, still dirt roads back then... Seems to me we started learning making tamales about 50 years ago. From northern NM and there were always chico's, posole, flour tortillas, sopa, natias, biscochitos, pastelitos, sopapillas, empanaditas, queso, pinon, panocha, pinto beans, calabazetas, the tastiest Chimayo chile, fried potatoes, all kinds of meat and garden veggies, orchard fruit. . The Xmas Eve dinner was always a bowl full of posole with red chille con carne, and traditional home made bread (hornos were only still in use by the Pueblo Indians by then) , pastelitos, apple, pumpkin, and mince meat empanaditas, biscochitos. Tamales tradionally are not on the Pueblo feast days menu. The only time many of us got a tamale was at a New Year's Eve dance or restaurants. Over the years tamales have been added to our cuisine as well as enchiladas, which many had known as Mexican restaurant dishes. New Mexicans have been influenced by los Americanos and los Mexicanos since after the Mexican War when they came west or far north to live among us. And we as well have influenced them.
Thank you Rob, I am from San Diego, CA. My daughter's mother was fron Las Vegas, Montezuma, NM. I lived in Albuquerque for 8 Years, late 80s to early 90s. I spent a lot of time in Las Vegas, and I learned to love the wild west history of New Mexico. You bring new detail to what I loved about New Mexico. But the food has always been my passion as a chef. Yes I am a chili lover. My daughter's grandmother worked at the plaza hotel and I am always looking for history for Las Vegas history. Thank you
My family history dates back over three hundred years in New Mexico, at least to Old Alburquerque around 1700 !! The Indian uprisings of the 1680's blocked any record prior to that date !! Your mention of New Mexico's favorite foods brought back memories of some of my favorite foods, especially Cabrito which has always been my choice as the best meat over all others, topped with Red or Green Chile over fried Goat Cheese !! Nothing better !!
I grew up in Mora County and my Grandma made a pudding by the name of "Panocha" that was served around Lent and was truly delicious! Grandma is long gone but the memory of her wonderful cuisine still live on.. Anyone have the recipe? it would make my day!
My mother use to toast speghetti noodles in oil in a skillet then add tomatoes and i always wondered what the name of this dish was. She was Spanish from Trinidad, Co. and my dads family migrated from north central NM and settled in South Fork , Co. .... I have been trying to find out how his Irish mother and German father ended up in north central NM. My dads mother ( grandmother) use to make biscochittos.
I’m a Northern New Mexican who has lived most of my life in the Northwest but I have always kept hold of my New Mexican food traditions and have passed them on to my kids. This reminds me I need to send away for this years crop of fresh pinto beans. Luckily, Hatch green chile is now available up here to roast. I used to have to send away for it. I still have to send away for my red Chile that I buy in bulk to pass it out to my kids.
You did not mention the Navajo oven bread and fry bread. I grew up in Peralta until I was 10 and then we moved to Burque. When we lived in Peralta, we would go to Isleta Pueblo to purchase bread. It was very much a part of our culture as the other things you mentioned.
@@robmartinez7517 You rock brother Roberto! I just recently discovered you and I'm binging! I have the Duran-Chavez on my Dad's side and we are straight line Aragon on my Mom's side, from both her parent's side, and we go way back. I became a self professed student of our culture, but man oh man, you are filling so many more of the gaps than I'd ever even thought of! I thought I knew some stuff but you are the man! thank you sir!
Wow we used to make panocha! And the biscochitos were made with lard. But we had scrambled eggs with corn tomatoes peppers onions and cheese and I don’t know if that’s New Mexican. We ate it with fried potatoes or beans.
Rob... I kept waiting and waiting for you to mention NM's delicious hatch chilis, so I'm just assuming that's what you had! 😋 It's just that with green peppers, there's poblanos, chilaca, jalapeños, and a couple other... but I LOVE New Mexico's hatch peppers!!
No se ofenda, pero separar ingredientes por origen en un platillo es ridículo, se dice el origen del platillo, los españoles no aportaron nada de buena gana en México.
No es ridículo. Está mostrando cómo se creó nuestra cultura y cómo evolucionó. Ese es todo el punto. Los españoles dieron mucho a lo que ahora conocemos como Nuevo México Y MÉXICO. Perdón por reventar tu burbuja 🤷🏽♂️. Y si eres mexicano o de Nuevo México, estaría dispuesto a apostar dinero a que tienes ascendencia española junto con tu ascendencia nativa. Me hace reír cómo algunos mexicanos piensan que son nativos de pura sangre. No hay nada de malo en abrazar ambos lados de tu cultura. Sabes que alguien se está preparando para ser irrespetuoso cuando dice "con todo respeto" 🤨 By the way what language do you speak? ESPANOL🤷🏽♂️😏 Not Nauatyl
Yo tambien soy Mexicano! Los Españoles aportaron la mayoria de la cultura, religion, y tradiciones Mexicans! Arriba el Imperio Español!! Viva la Hispanidad!!
I'm a Tennessean that keeps an annual supply of NM green chili in the freezer. (for 40 years) Many thanks to the Hispanics that taught me how to cook.
Thanks again Rob for another great lecture.
You are welcome, James! You have some pretty darn good food down Tennessee way too!
Still unsure about tamales. Don't recall my mom, aunt's, grandma making them or being raised around them, friends homes didn't have them. My mother in law never made them. I ask around and folks don't recall growing up on tamales. THey were popular in restaurant's like Salazar's Mexican restaurant in today's South Capitol area back in the 50s, still dirt roads back then... Seems to me we started learning making tamales about 50 years ago. From northern NM and there were always chico's, posole, flour tortillas, sopa, natias, biscochitos, pastelitos, sopapillas, empanaditas, queso, pinon, panocha, pinto beans, calabazetas, the tastiest Chimayo chile, fried potatoes, all kinds of meat and garden veggies, orchard fruit. . The Xmas Eve dinner was always a bowl full of posole with red chille con carne, and traditional home made bread (hornos were only still in use by the Pueblo Indians by then) , pastelitos, apple, pumpkin, and mince meat empanaditas, biscochitos. Tamales tradionally are not on the Pueblo feast days menu. The only time many of us got a tamale was at a New Year's Eve dance or restaurants. Over the years tamales have been added to our cuisine as well as enchiladas, which many had known as Mexican restaurant dishes. New Mexicans have been influenced by los Americanos and los Mexicanos since after the Mexican War when they came west or far north to live among us. And we as well have influenced them.
These are the best history lectures ever!
Thank you, Rachael! :)
That's so funny, I always thought my family was the only one that had red chile with Thanksgiving dinner.
LOL...
We do!
Rob retired history teacher. Really enjoy your videos. My family is from Sicily and we fry our let our pasta. I truely love it.
Excelente!
Thank you Rob, I am from San Diego, CA. My daughter's mother was fron Las Vegas, Montezuma, NM. I lived in Albuquerque for 8 Years, late 80s to early 90s. I spent a lot of time in Las Vegas, and I learned to love the wild west history of New Mexico. You bring new detail to what I loved about New Mexico. But the food has always been my passion as a chef. Yes I am a chili lover. My daughter's grandmother worked at the plaza hotel and I am always looking for history for Las Vegas history. Thank you
I want to try the queso with honey!
The desserts remind me of the supplies delivered to the Spanish missions, with the raisins and spices.
Yes!
My family history dates back over three hundred years in New Mexico, at least to Old Alburquerque around 1700 !!
The Indian uprisings of the 1680's blocked any record prior to that date !! Your mention of New Mexico's favorite
foods brought back memories of some of my favorite foods, especially Cabrito which has always been my choice
as the best meat over all others, topped with Red or Green Chile over fried Goat Cheese !! Nothing better !!
Cool history and I agree!
I grew up in Mora County and my Grandma made a pudding by the name of "Panocha" that was served around Lent and was truly delicious! Grandma is long gone but the memory of her wonderful cuisine still live on.. Anyone have the recipe? it would make my day!
I remember panocha, a chewy, sweet cracked wheat desert! Mmmmm!
My mother use to toast speghetti noodles in oil in a skillet then add tomatoes and i always wondered what the name of this dish was. She was Spanish from Trinidad, Co. and my dads family migrated from north central NM and settled in South Fork , Co. .... I have been trying to find out how his Irish mother and German father ended up in north central NM. My dads mother ( grandmother) use to make biscochittos.
Keep up the great content Rob! Were both Martinez's and we both love history😁
My mom used to make the goats milk cheese curd. It was sweet and soo good.
Drizzled with chokecherry jelly😋
I’m a Northern New Mexican who has lived most of my life in the Northwest but I have always kept hold of my New Mexican food traditions and have passed them on to my kids. This reminds me I need to send away for this years crop of fresh pinto beans. Luckily, Hatch green chile is now available up here to roast. I used to have to send away for it. I still have to send away for my red Chile that I buy in bulk to pass it out to my kids.
Of course!
Gotta love hatch chili peppers!! 😋👍
Very informative, grateful content. Don't forget capirotada bread pudding, I'm from West Texas
Dang now you got me wanting a green chili burger but I am in California :(
Yeah! Blake's is good, so is Laguna Burger!
I’m in Orange Co and found a place that makes them for me!!
Enjoy that green 🍔 chili cheeseburger Rob! That sounds delicious. Do you make your own? I need to find a recipe! 📃 👍🏼👍🏼👍🏼
You did not mention the Navajo oven bread and fry bread. I grew up in Peralta until I was 10 and then we moved to Burque. When we lived in Peralta, we would go to Isleta Pueblo to purchase bread. It was very much a part of our culture as the other things you mentioned.
Yeah, sorry about that, Navajo Fried Bread is delish!!
@@robmartinez7517 You rock brother Roberto! I just recently discovered you and I'm binging! I have the Duran-Chavez on my Dad's side and we are straight line Aragon on my Mom's side, from both her parent's side, and we go way back. I became a self professed student of our culture, but man oh man, you are filling so many more of the gaps than I'd ever even thought of! I thought I knew some stuff but you are the man! thank you sir!
Love my pinones and calabasitas. My sweet rice.. Penuche is like marazapan and ppl from India make the same thing. So good. I love it.
Wow we used to make panocha! And the biscochitos were made with lard. But we had scrambled eggs with corn tomatoes peppers onions and cheese and I don’t know if that’s New Mexican. We ate it with fried potatoes or beans.
Hurray green chile cheese burger!
Yeah!
3:23 Tamales! ;)
Hatch green chile is good, but let's not forget the red from Chimayo. Hmm.
Amen to that!
Rob... I kept waiting and waiting for you to mention NM's delicious hatch chilis, so I'm just assuming that's what you had! 😋 It's just that with green peppers, there's poblanos, chilaca, jalapeños, and a couple other... but I LOVE New Mexico's hatch peppers!!
Ha! Fair enough, so many delicious chili and chile out there! I love Hatch chile but also Chimayo chile!
Left over big fingers small phone. I taught history for 39 years.
Sopapillias Mmmm
Thank you for your comment.
When I lived in Canada some so called Mexican place, it was not, served whole wheat flour tortilla. Yuck. Caca. No bueno.
No se ofenda, pero separar ingredientes por origen en un platillo es ridículo, se dice el origen del platillo, los españoles no aportaron nada de buena gana en México.
Me encanta la comida Mexicana! Muy rico!
No es ridículo. Está mostrando cómo se creó nuestra cultura y cómo evolucionó. Ese es todo el punto. Los españoles dieron mucho a lo que ahora conocemos como Nuevo México Y MÉXICO. Perdón por reventar tu burbuja 🤷🏽♂️. Y si eres mexicano o de Nuevo México, estaría dispuesto a apostar dinero a que tienes ascendencia española junto con tu ascendencia nativa. Me hace reír cómo algunos mexicanos piensan que son nativos de pura sangre. No hay nada de malo en abrazar ambos lados de tu cultura.
Sabes que alguien se está preparando para ser irrespetuoso cuando dice "con todo respeto" 🤨
By the way what language do you speak? ESPANOL🤷🏽♂️😏 Not Nauatyl
Yo tambien soy Mexicano! Los Españoles aportaron la mayoria de la cultura, religion, y tradiciones Mexicans! Arriba el Imperio Español!! Viva la Hispanidad!!