Talk:New Mexican cuisine

green chili avaliable outside New Mexico

"In the early twenty-first century, green chile also become increasingly available outside of New Mexico."

Please, oh, please! A green chile is just one that hasn't ripened. Green chiles, the pods, have been available all over the world for as long as the plants have been cultivated. Green chile, the sauce and meat/beans stuff, has been available in Mexico and the Southwest of the United States, AT LEAST, for a very long time. So, anyway you interpret it, the above quoted statement is erroneous. I removed it as, not only is it wrong, but it is of no significance (even were it true). Zlama (talk) 11:14, 16 March 2014 (UTC)

It is true. Green Chile is a specific variant of chile. While other chiles do change green before ripening, green Chile is a very different BIOLOGICAL variant, thanks to our higher elevation. I would expect you to do some research before you start blabbing your mouth off on a respectable website. 24.116.90.157 (talk) 01:15, 8 November 2023 (UTC)

lol u got his anglo ass 65.59.4.202 (talk) 19:10, 3 October 2024 (UTC)

Chile and other ingredients

The "Chile and other ingredients" section of the article has been expanded with what appears to be original research and also includes material better suited for a cookbook, which Wikipedia is not. The section needs citations to support its statements and also editing to remove the cookbook/recipe portions. Feel free to edit and/or discuss here. Geoff | ^{Who, me?} 15:20, 24 January 2018 (UTC)

I did a bit of an overhauling pass. Still needs more and better sourcing, but the OR, PoV, and how-to material has been removed. I also clarified various entries, did {{lang|es}} markup, moved content to more logical places in the article, compressed out redundancy, normalized the citations and dates to a single style, made various markup and style corrections, did a bunch of copyediting and link cleanup, and added a few notes (e.g. there weren't entries on basics like corn (maize) and cumin, FFS!). This is about 10% of the cleanup this needs, but most of the material is now sourceable even if not yet sourced, and that's good enough for WP:V purposes for the short term.  — SMcCandlish ☏ ¢ 😼  02:35, 25 January 2018 (UTC)

Terrific. I've started adding cites, replacing dead links with fresh, etc. I'll work on tightening the language, as well. Cheers! Geoff | ^{Who, me?} 15:35, 25 January 2018 (UTC)

Shellfish?

The "fish" statement in the New_Mexican_cuisine#Popular_foods_and_dishes section refers to the use by Native Americans of shellfish. Historically, that is clearly recorded for the peoples living near the ocean and large bodies of freshwater from which freshwater shellfish were harvested, but for New Mexico? Not so much, I think. But I'm interested in sources which support this statement, if there are any to be found. Geoff | ^{Who, me?} 17:31, 29 January 2018 (UTC)

Links to related cuisines

I can see how some of the links that were removed in this edit, such as the link to cuisine, weren't necessary, but I think it's helpful to keep links to all related cuisines mentioned in the article. Are there links to all of them elsewhere in the article, and if not, should the links be restored? If not, why not? I thought Wikipedia's bias was toward linking almost everything. What constitutes overlinking in an encyclopedia article, other than linking every instance of an already-linked term? Ikan Kekek (talk) 07:05, 30 November 2019 (UTC)

Added images and a little clean up

Hello all, I have added a few images to the article, swapped out two images (the one of ristras, and the horno image), and have begun doing some clean up. I mostly intend to work on the "Foods & dishes" section to alphabetize and add citations. If anyone objects to the new images just let me know. I would also like to add a new image of NM dried red chiles if that is ok, I think I will be able to find something a bit more exciting. Netherzone (talk) 23:09, 8 November 2020 (UTC)