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They are definitely right about the Texas brisket! It would probably be sacrilegious to serve anything other than a full BBQ at a wedding, graduation, birthday, etc. here.
Other than that, there's our version of chili (i.e., basically beef and chili powder...nothing else...ha!). Ribs are common, and you get all manner of beef things and sausage in the German/Czech communities.
Almond-containing desserts from European ancestors are generally found in pecan-adapted form. And don't forget coconut cream pie!
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How my family makes chili (seriously):
1. Brown and drain beef
2. Add salt/pepper and chili powder
3. Add a little water
4. Stir/heat thoroughly
If people are *really* adventurous, they might add a tomato or some onion...
For New Mexico anything with chile in it can be classified as what our state is known for. We love chile so much here that we adopted an official state question "Red or green?" It's the ubiquitous query when dining in local restaurants and refers to which kind of chile you want your dish to be made with. One answer is "Christmas" with both red and green.
However, I do think it's sort of odd that they chose stacked enchiladas (flat enchiladas as many of us call them instead) made with green chile to represent New Mexico. Stacked enchiladas are to be found most often made with red chile in my observation. Green chile is reserved most often in this state for typical rolled or other casserole-style enchiladas made with shredded chicken or beef.
The piece makes it seem like stacked enchiladas aren't very unique or different from other enchiladas, but I think they are. They aren't baked, for one thing, so that does change how they taste. They also are most often paired with a fried egg on top, which isn't very common to do for rolled, baked enchiladas. In fact, that might be unique to New Mexico as well, since I don't think most people across the country ever put a fried egg on top of their enchiladas.
In the New Mexico forum a while back there was a discussion about green chile and its association with New Mexico and the love it is given by New Mexicans. New Mexicans put it in everything from cheeseburgers to pizzas to beer and even in ice cream, apple pie and other sweets. There was a link given to an online competition for the best among unique state dishes (many of the same ones mentioned in the linked piece in the OP) in which New Mexico was represented by our green chile sauce. The state came out on top in that competition:
I agree with most of your statements, however, we do find flat green enchiladas are prevalent here as well, although the red are definitely more popular. And, yes, I have to have a fried egg on top of the enchiladas!
I did disagree with the link you posted as we don't put green chile 'sauce' on our cheeseburgers, but actual green chile!
I don't see where anyone has mentioned Michigan cherries -- we even have a special whole-grain bread made with Michigan cherries and walnuts, ATD I tell you -- or that specialty of our frozen-north regions, the pasty. You know, like a Hostess fruit pie that someone filled with beef stew instead of peaches or apples.
Specifically in the heart of the state -- Detroit -- we have Detroit-style BBQ with fruit worked into the sauce, and Detroit-style pizza which is always deep-dish and always squared off at the corners.
Something I can't eat as the AUTHENTICATE recipe contains beer
If it's because of the alcohol content don't fret as that is cooked out leaving the flavor. It's the same when cooking with wine or liquers. Enjoy the beer batted fish.
The only thing that is missing is the beef rib steak.
Last edited by Beretta; 05-24-2014 at 08:44 AM..
Reason: copyright
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...but it does seem common in a lot of TX. Meat, meat, meat!
