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New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. It is known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican culinary traditions, rooted in the historical region of Nuevo México .
Fabiola Cabeza de Baca in front of a rural school in New Mexico, circa 1920s. Fabiola Cabeza de Baca Gilbert (May 16, 1894 – October 14, 1991) was an American educator, nutritionist, activist and writer. She was also the first known published author of a cookbook describing New Mexican cuisine. [1]
The history of New Mexico is based on archaeological evidence, attesting to the varying cultures of humans occupying the area of New Mexico since approximately 9200 BCE, and written records. The earliest peoples had migrated from northern areas of North America after leaving Siberia via the Bering Land Bridge .
The Southwestern region of the United States, now made up of Arizona, Colorado, New Mexico, Utah, and parts of Texas, was initially settled by different groups of Native Americans. The Puebloan people turned to agriculture, holding small farms along the Rio Grande in New Mexico, with a diet consisting of corn, beans, and squash. Conversely ...
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The campus spans 20 acres and is located along the Rio Grande in Albuquerque, New Mexico, on Avenida César Chávez and 4th St. [2] Now presenting 700 events a year, [3] the NHCC is home to three theatres, an art museum, library, genealogy center, Spanish-language resource center, two restaurants (Pop Fizz Paleteria [4] and La Fonda del Bosque ...