Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Thursday, July 31, 2014

Casa Chimayo: Northern New Mexico Ingredients with a Rich Food Heritage

Blue Corn Enhciladas


Northern New Mexico Ingredients

Owner of Casa Chimayo
Casa Chimayo specializes in "Nueva Espana” cuisine that reflects the heritage of the old Northern New Mexico tradition.  The restaurant is family-owned and has an interesting culinary history that starts with red and green chili. The chili is grown by local farmers, then sun dried, which turns them a bright orangish red, instead of the darker, roasted red.  Casa Chimayo educates its guests about New Mexican Cuisine with homespun recipes that go back to the days of Cortez and Montezuma. The owner, Roberto Cordova, wants his guest to experience comforting and traditional cooking the way it was prepared in his grandparent's kitchen.  

The old world “Nueva Espana” cuisine is earthy, rustic and simple. The main ingredient is chili which is lightly accented with salt and garlic.  Casa Chimayo's red and green chili is by far the creme de le creme of New Mexican chills because of its rich, distinct flavor and velvety texture. Chicos, dried corn kernels, go through an intensive roasting process in a horno, which gives them a smoky flavor. On the brunch menu, you can order chicos cooked with beans, which is a common way to cook this staple food of the southwest. Casa Chimayo's diverse menu includes Green Chili Stew, Fajitas, Posole, Tortilla Soup and Breaded Trout.One of the most interesting and delicious dishes is the Chile en Nogada, which is a poblano pepper filled with sirloin steak, raisins, orange nectar and walnut sauce topped with pomegranate seeds and piƱons.  The blue corn cheese enchiladas, highly recommended by Food Network’s Guy Fieri, will melt in your mouth.  Another popular family recipe, named for his grandfather, is called Severo’s Green Chili Stew.  It combines simmered pork, green chili, potatoes and tomatoes.  

The atmosphere as Casa Chimayo is very relaxed and casual with its lively energy and familial hospitality.  Share a toast with the infused chili-agave wine or try one of the specialty beers. Both compliment the Guacamole Sabroso, made table side.  Eating family style is another great option because it is so hard to recommend any one dish. Outdoor seating is offered, so now you can enjoy Santa fe’s beautiful weather with some of northern New Mexico's regional home cooking.

Black Bean Tamale

Chile en Nogada

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