Flavors from the Southwest

In New Mexico, our recipes are anything but standard. Etched into the minds of our abuelas and tías, recipes are passed down by watching and cooking with them, not by measurements written on paper. Just as our elders learned from theirs, we learn from them and now, you can too.

Here, you’ll have access to a variety of authentic New Mexican recipes, passed down from generation to generation and now, written down for you to prepare. From local ingredients to traditional cooking methods, these dishes truly represent New Mexican fare, and every bite is sure to delight. Browse a variety of recipes, ranging from chile-smothered dishes to sweet desserts and delectable drinks. All the ingredients can be purchased from our site and delivered to you making it easy for you to have a taste of New Mexico no matter where you are.

Get to cooking now and discover what makes The Land of Enchantment muy delicioso!

Hatch Chile FRITOS® Pie


1 large bag of FRITOS® Original Corn Chips
1 lb Ground Beef
1 16-oz. jar of Santa Fe Seasons Hatch Red Chile Medium or Hot
1 8-ounce bag of shredded cheese
Optional: Diced Onion, Chopped Lettuce, Diced Tomatoes, Sour Cream


Brown ground beef until cooked. Add red chile sauce. In an oven safe serving dish, pour in FRITOS® Original Corn Chips and spread evenly. Pour chile and beef mixture over chip evenly. Sprinkle with cheese and pop into the oven at 350 degrees until the cheese is melted. Add diced onion, chopped lettuce, diced tomatoes or sour cream and serve immediately.

Coconut Shrimp


Vegetable oil, for frying
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 cup cornstarch
Pinch cayenne
Kosher salt and freshly ground black pepper
1 1/2 cups shredded sweetened coconut
1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removed
Sweet chili or sweet and sour sauce, for dipping


Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.

Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.

Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.


Habanero Dipping Sauce


1/2 Cup Santa Fe Seasons Habanero Jelly
2 TBS water


Heat the jelly in the microwave on high for 20 seconds. Then add water and stir until blended.