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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Breakfast Burrito photo coming soon
1970s-present
The breakfast burrito belongs to the modern Southwest, with Santa Fe and New Mexican restaurants especially important to the name and style. It can be handheld with chile tucked inside or smothered with red or green chile on the plate.
The Melting Pot
Calabacitas photo coming soon
1800s-present
Calabacitas means little squash, and in New Mexico it names a fast summer vegetable dish of squash, corn, and green chile. It reflects Indigenous, Spanish borderlands, Mexican, and Mexican American foodways across the Southwest.
The Melting Pot
Green Chile Cheeseburger photo coming soon
1970-1989
The Green Chile Cheeseburger came to prominence in the Southwest and Southern United States during the 1970s and 1980s, combining classic American cheeseburgers with roasted green chiles to add distinctive regional heat and flavor. It is popular at tailgates and regional eateries.
The Melting Pot
Green Chile Cheeseburgers photo coming soon
2010-2026
Green Chile Cheeseburgers gained renewed popularity from 2010 onward, especially via food trucks, farmers markets, and viral food culture. They showcase modern New American fusion trends, combining tradition with innovative preparations such as air frying and creative toppings reflecting Southwest culinary identity.
The Melting Pot
Green Chile Stew photo coming soon
Cross-era
Green Chile Stew is a traditional one-pot dish from the Southwest and South, combining local green chiles with meats and vegetables. Its history spans multiple eras and reflects a melding of Native American, Mexican, and Anglo culinary influences, helping define regional stew traditions.
The Melting Pot
New Mexico Green Chile Stew photo coming soon
1800-1860
New Mexico Green Chile Stew is a traditional hearty stew made with pork, green chiles, potatoes, and spices, reflecting the culinary influences of Mexican-American and Southwestern cultures in the 19th century. It remains a popular regional comfort food known for its distinctive heat and flavor.