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Raw blue corn. Wheat flour tortillas are more prevalent in New Mexico cuisine as a table bread than corn tortillas. [40]: 131–133 However, corn tortillas, corn tortilla chips, and masa are the foundations of many traditional New Mexico dishes, and are sometimes made of blue corn. [41]
El Modelo (originally El Modelo Tortilla Factory) is a Mexican and New Mexican cuisine restaurant in the city of Albuquerque, New Mexico, which was founded in 1929. [ 1 ] [ 2 ] [ 3 ] It is located in the historic neighborhood of Barelas .
The tortilla-making machinery was managed by Jake Montoya, Beatrice's husband and co-proprietor. Several local restaurants, schools, and homes in Albuquerque served their food. [3] The factory ground their own corn to make masa for their homemade tortillas. [10] The Montoya's daughter Eileen was a co-owner until the time of her death in 1995. [11]
Little Anita's is a Mexican and New Mexican cuisine restaurant chain from Albuquerque, New Mexico. [ 3 ] [ 4 ] [ 5 ] The chain has nine locations in Albuquerque and four in Colorado . [ 6 ] [ 7 ] The chain comprises its traditional casual dining locations as well as Little Anita's Express fast food restaurants.
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Hopi blue corn New Mexican blue corn for posole (L) and roasted and ground (R) Ears of corn, including the dark blue corn variety. Blue corn (also known as Hopi maize, Yoeme Blue, Tarahumara Maiz Azul, and Rio Grande Blue) is a group of several closely related varieties of flint corn grown in Mexico, the Southwestern United States, and the Southeastern United States.
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