New Mexican cuisine is a regional cuisine found in New Mexico, reflecting the regional climate and long history as part of the Native American, Mexican, Spanish and United States cultures. This form of southwest cuisine is most popular in New Mexico, Colorado, Utah, and California. New Mexican Cuisine is also very different than the preferred Tex-Mex style of Mexican-American food in Texas and Arizona. One of its most defining characteristics is the dominance of the New Mexican chile—in red and green varieties, depending on the stage of ripeness when picked.Other distinctive elements include blue corn, the stacked enchilada, and sopapillas into which honey is added moments before eating.The New Mexico chile, especially when harvested as green chile, is perhaps the defining ingredient of New Mexican food compared to neighboring styles. Chile is New Mexico's largest agricultural crop. Within New Mexico, green chile is a popular ingredient in everything from enchiladas and burritos to cheeseburgers, french fries, bagels, and pizzas, and is added to the standard menu of many national American food chains. In the early twenty-first century, green chile has also become increasingly available outside of New Mexico.
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