I have upgraded In-N-Out on the burger spectrum

[John McClain]

out of curiosity, you are aware that these are not uniquely New Mexican dishes, no? These are pretty standard Mexican fare. No wonder you love the food so much....you are describing good authentic Mexican food (but not New Mexican food).

The thing that makes New Mexican food unique is that it blends Mexican food with Native American influences. So while it is true that some of the dishes I have set forth are found in Mexican cuisine, when you come to New Mexico, you will find that these dishes are completely different, generally spicier, and nearly always infused with green or red chile. For example, if you order a bowl of chile (not chili) in New Mexico, you will be asked if you want a bowl of red or green, and whether you want it with or without beans and with or without meat. It is a far cry from anything you will find elsewhere. Tamales in New Mexico are made with both red and green chile, with choices of meat, such as pork, turkey, beef or chicken. Burritos in New Mexico will have chile in the stuffing or will be smothered in chile. Posole in New Mexico is infused with your choice of red or green chile. Pinto beans were originally cultivated by the Anasazi and remain a staple of New Mexican cuisine. Black beans are not part of New Mexican cuisine, nor are jalapenos, contrary to common belief. If your experience with Mexican cuisine is limited to Sonoran dishes, or TexMex style, you just haven't had the New Mexico experience. I've eaten at Mexican restaurants throughout the US, including Texas, Arizona, SoCal, Utah. The food is substantially different than it is here. The next time BYU plays UNM in Albuquerque, you should come for the game and I will direct you to some of the best New Mexican food you can find; you will see the difference.

[John McClain]

Is it true that the University of New Mexico's chief research is on how to make a green chile turquoise?

If you are talking UNM, I think their chief research is how to make a decent football team - something as elusive to them as cold fusion.

[ERCougar]

If your experience with Mexican cuisine is limited to Sonoran dishes, or TexMex style, you just haven't had the New Mexico experience. I've eaten at Mexican restaurants throughout the US, including Texas, Arizona, SoCal, Utah. The food is substantially different than it is here. The next time BYU plays UNM in Albuquerque, you should come for the game and I will direct you to some of the best New Mexican food you can find; you will see the difference.

I know that invite was to TD, but I'll take it!

In return, next time you're in Cedar City, I'll take you to this place called Cafe Rio. Ours is a drive-thru and it's fantastic!

[Donuthole]

I know that invite was to TD, but I'll take it!

In return, next time you're in Cedar City, I'll take you to this place called Cafe Rio. Ours is a drive-thru and it's fantastic!

I love how they built it less than a half-block from Costa Vida. A total "eff you" move, which CV fully deserves, IMO.

[ERCougar]

I love how they built it less than a half-block from Costa Vida. A total "eff you" move, which CV fully deserves, IMO.

LOL...no kidding.

[LiveCoug]

In n Out in AF has been open for about a week. I have been twice (once at lunch time and once at dinner time) and have had my double double within 8 minutes. It's been awesome.

[Commando]

Yep, if your experience is Tex Mex or what Arizona passes off as Mexican food. But if you are talking "New Mexican food"; dude you are sorely mistaken.

I agree! I went to Albuquerque for a game a couple years ago and ate at a place specializing in New Mexican food. It was amazing.