Sprouts On My NYC Window Sill

Thursday, July 31, 2014

Casa Chimayo: Northern New Mexico Ingredients with a Rich Food Heritage

Casa Chimayo specializes in "Nueva Espana” cuisine that reflects the heritage of the old Northern New Mexico tradition.  The restaurant is family-owned and has an interesting culinary history that starts with red and green chili. The chili is grown by local farmers, then sun dried, which turns them a bright orangish red, instead of the darker, roasted red.  Casa Chimayo educates its guests about New Mexican Cuisine with homespun recipes that go back to the days of Cortez and Montezuma. The owner, Roberto Cordova, wants his guest to experience comforting and traditional cooking the way it was prepared in his grandparent's kitchen.  

The old world “Nueva Espana” cuisine is earthy, rustic and simple. The main ingredient is chili which is lightly accented with salt and garlic.  Casa Chimayo's red and green chili is by far the creme de le creme of New Mexican chills because of its rich, distinct flavor and velvety texture. Chicos, dried corn kernels, go through an intensive roasting process in a horno, which gives them a smoky flavor. On the brunch menu, you can order chicos cooked with beans, which is a common way to cook this staple food of the southwest. Casa Chimayo's diverse menu includes Green Chili Stew, Fajitas, Posole, Tortilla Soup and Breaded Trout.One of the most interesting and delicious dishes is the Chile en Nogada, which is a poblano pepper filled with sirloin steak, raisins, orange nectar and walnut sauce topped with pomegranate seeds and piƱons.  The blue corn cheese enchiladas, highly recommended by Food Network’s Guy Fieri, will melt in your mouth.  Another popular family recipe, named for his grandfather, is called Severo’s Green Chili Stew.  It combines simmered pork, green chili, potatoes and tomatoes.  

The atmosphere as Casa Chimayo is very relaxed and casual with its lively energy and familial hospitality.  Share a toast with the infused chili-agave wine or try one of the specialty beers. Both compliment the Guacamole Sabroso, made table side.  Eating family style is another great option because it is so hard to recommend any one dish. Outdoor seating is offered, so now you can enjoy Santa fe’s beautiful weather with some of northern New Mexico's regional home cooking.

Tuesday, October 29, 2013

Fall Carrot Salad

This recipe is simple. Combine roasted carrots, parsley, black kalamata olives and pinons with a combination of Moroccan herbs, spices and lemon juice. 

Roasted Carrot Salad


2 cups roasted carrots, sliced
1/4 cup kalamata olives, chopped
1/4 cup pinons, roasted
1/4 cup dill
1/2 cup parsley, chopped
3-4 tablespoons olive oil
2 cloves roasted garlic, chopped
1 teaspoon cumin
1 tablespoon lemon juice
salt and pepper to taste


Roast the carrots so there not too soft or hard then slice.  Toss the carrots with cumin, pinons, chopped olives, parsley, dill, garlic, olive oil and lemon juice.  Sprinkle on salt and pepper.

New Mexico Colors and Flavors in Fall

Oak Tree

Roasted New Mexican Chillies
Bowl of Pinons with Chillies

Sunday, March 3, 2013

Vegan Beans with Tamarind and Chipotle: A Winter Dish that Comforts.

Bowl of Pinto Beans with Tamarind Chipotle Chutney

Instead of using bacon and ham, Add some tamarind and chili to flavor your bean dish.

Tamarind Pods

Beans Served on Black Bread

Pot of Baked Beans


2 cups dried pinto
6 cups of water
1 cup tamarind and chipotle chutney
1/3 cup molasses
2 tablespoons mustard
1 onion, diced
1 teaspoon salt
1 tablespoon oil

1.  Soak the beans overnight in a pot of water.
2.  Rinse the beans then cook in a heavy metal pan
with 6 cups of water.
3.  Add 1 tablespoon of oil to water.
4.  Add 1 teaspoon of salt to water.
5.  Boil gently until beans are tender (around 1.5 hours).
6.  Add the tamarind and chipolte chutney, molasses, mustard, diced onion.
7.  Simmer until desired thickness.
7.  Serve on a tortilla or bread.

Tamarind Beans Garnished with Roasted
Peppers and Sprouts

Tamarind Chipotle Chutney

Tamarind Chipotle Chutney:  Tangy, sweet, sour flavors combined to add zest to your meal. 


1 cup tamarind pulp 
1 cup water,
1/2 cup brown sugar
1 tablespoon cumin, ground
2-3 tablespoons chipolte pepper, ground
3 cloves roasted garlic, diced
salt to taste.


1.  In a saucepan, bring water to a boil,
then add tamarind, brown sugar, cumin, chipotle pepper, garlic, 
2. Stir on low heat until desired thickness.

  • 1/2 lb tamarind, seeded
  • 2 1/2 cups sugar
  • 2 cups boiling water
  • 1 1/2 tablespoons roasted ground cumin seeds
  • 1 tablespoon salt
  • 1 teaspoon black salt
  • 1 teaspoon red chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ginger powder
- See more at: http://www.manjulaskitchen.com/2007/06/29/tamarind-chutney/#sthash.mTq49sQc.dpuf

  • 1/2 lb tamarind, seeded
  • 2 1/2 cups sugar
  • 2 cups boiling water
  • 1 1/2 tablespoons roasted ground cumin seeds
  • 1 tablespoon salt
  • 1 teaspoon black salt
  • 1 teaspoon red chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ginger powder
  1. Break the tamarind into small pieces and soak in hot boiling water for one hour.
  2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
  3. Add sugar to the pulp mix well.
  4. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
  5. Chutney can be refrigerated for two to three months.
- See more at: http://www.manjulaskitchen.com/2007/06/29/tamarind-chutney/#sthash.mTq49sQc.dpuf