Food has a language of its own. There are even books with culinary definitions. Northern New Mexico has a food lexicon of its own. While many terms may be the same as those used in Mexican food, some are not regularly heard beyond the state’s borders. Even common...
This recipe is courtesy of The 50th Anniversary Rancho de Chimayo Cookbook by Cheryl Alters Jamison and Bill Jamison (Globe Pequot, 2015). Note: Carne adovada is a perfect make-ahead dish. You can prepare and keep it for up to several days. Add a couple of tablespoons...
