European Stars and Stripes (Newspaper) - September 7, 1990, Darmstadt, Hesse                                Magazine with its Spanish and Indian character Santa be n.m., has been described As the most charming settlement in the Southwest with its gathering of Pueblo style adobes and Spanish territorial buildings that surround the old Plaza. Its a place also known for a unique blend of cuisine. D a a a Iolj the foods of Santa Blue com and red peppers by Sharon Hudgins the cuisine of new Mexico is a unique blend of american Indian Spanish mexican and Anglo american cooking. When each of these groups settled in that Region they brought their own ingredients and food preferences with them. Over time these different ethnic groups adopted each others foods and cooking methods a to the extent that new Mexico cuisine today is unlike any other in the world. A Santa be cuisine Quot is a More recent cosmopolitan version of traditional new Mexico cooking. The Cooks of Santa be have always been More inventive a and More open to new ideas and outside influences a than their neighbors in other parts of new Mexico. Today Santa Means distinguish Between Home Cooks and restaurants that still prefer classic new Mexico dishes a and the new chefs who Are gaining Fame with their self styled Quot Santa be cuisine Quot based on native and imported ingredients and influenced by asian european and Middle Eastern cooking techniques. The original cuisine of the Region was the everyday food grown and eaten by the indians who first settled there several thousand years ago. Corn Chile peppers Beans Squash especially pumpkin Sand Pine nuts formed the basis of their diet supplemented by wild game such As Venison and Rabbit. The conquering spaniards introduced pork los Angeles times Mutton beef sheep s and Goat s cheeses Rice Garbanzos Chickpea cultivated fruits melons White flour raisins and almonds a along with a liking for sweets and desserts. From Mexico came avocados tomatoes chocolate and Vanilla. The later Anglo american settlers brought their own recipes for biscuits cakes candies fruit preserves and pies. They also started the cultivation of pecans an important nut crop and ingredient in Many dishes. The most unusual feature of new Mexico cuisine is the use of Blue Corn. That s right Blue Corn. A Standard ingredient of Indian cooking it is a Type of Corn whose kernels Are actually Blue. In new Mexico Blue Corn is grown near the Indian Pueblos villages ready made Blue Corn products a Blue Cornmeal Blue Cornbread mix Blue Corn chips Blue Corn tortillas a Are also available at local grocery stores and supermarkets. Corn a Blue yellow and White a is the main ingredient in Many new Mexico dishes rivalled Only by the Chile peppers for which new Mexico is famous. A variety of peppers from mild to hot Are grown there. New Mexico cuisine is distinguished by its use of Chile peppers a in appetizers sauces soups stews relishes stuffings and salads. Chile peppers Are eaten fresh and raw roasted and peeled smoked stewed Fried stuffed or baked. Freshly picked red Chile peppers Are also Strung together into Long Xistras then Hung in Sheds or under the eaves of houses to air dry. Later the dried red peppers Are finely ground into Chile powder made into new Mexico a special red Pepper sauce Chile color Adoor crumbled into the cooking pot to add their own flavor to Many dishes. An emphasis on desserts is also characteristic of new Mexico a cuisine. Known for having a Quot Sweet tooth Quot most people in new Mexico  think of finishing a heavy meal without a Rich sugary dessert. Candied pumpkin and Pine nuts from the indians egg custards and double crust pies from the spaniards chocolate cakes and Pecan pralines from the Anglo american settlers a these Are Only a continued on Page 14 Friday september 7, 1990 the stars and stripes a a a Page 13