noun | encyclopedia/cuisine Definition of New Mexican cuisine New Mexican cuisine is rooted in a blend of the traditional foods of Pueblo and Neomexicano communities, adapted and modified most prominently by Navajo, Apache, Comanche, and Route 66 diners, as well as other Iberian, Mediterranean, European, Mexican, American, and international cuisines. Traditional New Mexican cuisine revolves […]Continue reading
accent, dialect, language | part of: encyclopedia/language Pronounced: \noo mek-si-kuhn ing-glish\ | IPA: /nu ˈmɛk sɪ kən ˈɪŋ glɪʃ/ Definition of New Mexican English The American English language as used in New Mexico (also other parts of the American Southwest), the dialect referred to as New Mexican English, centers around the Middle Rio Grande Valley; […]Continue reading
noun | encyclopedia/culture Pronounced: \noo mek-si-kah-naw\ | IPA: /nu ˈmɛk sɪˈkæn ə/ Definition of New Mexicana things and style thought to be typical of the U.S. state of New Mexico or its culture. Example: New Mexicana decor and New Mexicana music. Examples of New Mexicana Primary examples of New Mexicana. Metropolitan areas; Albuquerque, Las Cruces, Farmington, and Santa Fe. Micropolitan areas; Clovis, Española, Grants, Las Vegas, Los Alamos, […]Continue reading
noun / music genre | encyclopedia/music Pronounced: \noo mek-si-kah-naw\ | IPA: /nu ˈmɛk sɪˈkæn ə/ Definition of New Mexicana music a subgenre of New Mexico music, a style and genre of music originating in New Mexico, merging Americana music styles and traditions. Typified by its usage of acoustic guitar, banjo, and violin, with lyrics in New Mexican English, other […]Continue reading
geographical name | encyclopedia Pronounced: \noo mek-si-koh, nyoo mek-si-koh\ | IPA:/nu ˈmɛk sɪˌkoʊ, nyu ˈmɛk sɪˌkoʊ/ Definition of New Mexico The State of New Mexico (In Spanish: Estado de Nuevo México. In Navajo: Yootó Hahoodzo.), founded on July 12, 1598, at San Juan de los Caballeros as Real de Nuevo México is a mountain state of the United States of […]Continue reading
Capsicum Annuum L. ‘New Mexico chile’ Cultivar of the shrub that produces perennial peppers (capsicum), native to the Americas. The edible fruit of New Mexico chile is a many-seeded, savory and lightly-pungent, long berry; which usually is green and matures to red. The New Mexico chile cultivar grows best along the Rio Grande, the Rio Grande Bosque, and in inland with New Mexico’s unique “landrace” chile.
Shrimp are commonly eaten decapod crustaceans in coastal cities outside of New Mexico, and usually made available in New Mexico from nearby Texas. However, New Mexico shrimp was developed by New Mexico State University, well-known for its agricultural prowess since its early 1800s horticultural developments on the New Mexico chile pepper. New Mexico shrimp is farm-raised on a humane diet of cottonseed, in a ecologically responsible manner, while still providing plenty of clean water space to ensure clean shrimp. NMSU has developed the New Mexico Shrimp Company to encourage further development.