Most chefs will tell you that one of the best ways to create a savory meal is through slow-cooking, allowing the flavors of the various ingredients to gradually mix and meld into a delectable dish.
Well, food in New Mexico has been simmering for more than 400 years, bringing together a blend of Spanish, Native American and Mexican influences to produce a rich depth and diversity in local cuisine in every part of the state.
“There are a lot of deeply rooted cultural influences in this state,” says New Mexico native Jonathan Perno, executive chef of Campo at Albuquerque’s Los Poblanos Inn, and a James Beard Award semifinalist in 2019. “We’ve had all these different cultures move through here, including some from Europe. So there is a wealth of things we get to draw from. We have a deep well.”