Talk:New Mexican cuisine
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could this article be made a little less biased? Chris
[edit] Stubbed
I don't think a single template could cover everything that was wrong with it, so I excised most of the article and made it a stub again. You can see the old version here. Maybe that's overreacting, but I'm hoping an expert on the subject can see if ANY of it was accurate and worth saving. You might get a laugh out of it, at least. It was a mess of contradictory point-of-view statements, unencyclopedic banter (including restaurant recommendations) etc. I do know that the Anaheim, Serrano, and New Mexico Chile peppers are three different things (there's no such thing as an "anaheim serrano"), but that's the limit of my knowledge on the subject. Indium 02:41, 19 October 2005 (UTC)
no, I think it needed a lot of help. Darthjavaljs 05:10, 10 November 2005 (UTC)
- Definitely needs a lot of expansion and help. Tex-Mex is linked from the Southwestern United States page, and I'd love to get this article to point where it's of similar length and informational content. I'm gonna spend some time on it in the next few weeks here... --ABQCat 06:36, 16 December 2005 (UTC)
Read the old article and the new article, I affirm the position of removing much of the old information. The bias seems to try and make New Mexican cuisine very unique and almost non-Mexican. The food, from personal experience, has more in common with that of northern Mexico. Yes there are some dishes that are prepared differently, but this happens everywhere.
I got a laugh form the restaurant recommendations. Many of those restaurants identify themselves as "Mexican" and not "New Mexican", which further exemplifies the blurring of the two. For example, the restaurant "Garduño's" has the word Mexican (with the "new" omitted) in its name.
I did a little research on my own with some friends from different Spanish-speaking countries about the dish commonly known was "Spanish Rice" in New Mexico. It's rice prepared with tomato sauce, peas and some onion and sometimes other minor ingredients like garlic. The results were interesting. The Spanaird said he had never seen that type of rice before; the Mexican from Sonora called it "Arroz a la mexicana" (Rice Mexican style), the Uruguyan simply called it "arroz con tomate" (rice with tomato) and the Salvadoran called it "arroz guisano" (pead rice).
Perhaps a list of common dishes with proper Spanish spelling could be added? I say proper Spanish spelling because some foods are written as "posole" and "biscochito" when in actuality their correct Spanish spellings are "pozole" and "bizcochitos", respectively. Ironically, you find those in northern Mexico, too.
[edit] Move
All the other articles in the Cuisine series are titled "(insert country here) cuisine". So maybe we should move this article to New Mexican cuisine?--Rockero 18:26, 24 February 2006 (UTC)
- A week without objections. I'm executing the move.--Rockero 21:53, 3 March 2006 (UTC)
