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Albuquerque, New Mexico

In Albuquerque, red and green chile sauce reign supreme, topping everything from enchiladas and burritos to huevos rancheros and even burgers. A sauce's bite is not determined by the color of the chile, as often believed, but by the particular variety of the fruit, and when it was grown. When ordering food in Albuquerque, it’s wise to ask the waiter which color sauce is hotter that day to suit your tastes. Or, just order your dish "Christmas-style," so it comes with both. Said to have originated in Albuquerque, sopaipillas are often served alongside spicy meals. When these fried doughy treats are dipped in honey, they help soothe a burning tongue.

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	Featured Cook RACHEL1128 Cooking Level: Intermediate Home Town: Roswell, New Mexico, USA Living In: Albuquerque, New Mexico, USA
About me: I am a mother and a grandmother. I have two children, 1 girl and 1 boy. My daughter is a mother to my 3 year old grandson. I enjoy spending time with my family when I can. I have recently graduated with a Office Technology degree. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

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newyorkbaker102

Cooking Level: Professional

Home Town: Albuquerque, New Mexico, USA

About me: Hi I'm Karah, I'm a professional cook & I own & manage a restaurant in New Mexico called The River Bistro. You can find pretty much any type of food in there, [except junk food] b…
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dnorris

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Canyon, Texas, USA

About me: Married w/2 Boys, 1 in College, 1 Senior in High School, Ride Harley's and love to Ski and Travel

kathleen

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

About me: I love sweets, bread and pasta.

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Soft Sandwich Buns

Reviewed on Nov. 17, 2008 by crystlek

These are amazing, I make them just about every week! I make them into hoagie shaped buns and use them for meatball subs, or buffalo chicken sandwhiches, burgers, anything! They really are great, people always ask where I bought them, they always ask for the recipe, thank you so much!

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Never Fail Pie Crust III

Reviewed on Nov. 17, 2008 by crystlek

This is a great easy pie crust recipe! Its not quite as good as one with eggs and vinegar, but it is very flaky and really does melt in your mouth! I didn't refridgerate mine, instead I put it in the freezer for about 3 hours. I also added a teaspoon of white sugar. Make sure your shortening is chilled, it makes things much easier!

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