Left to right: Big & Rich, Liza, and City of Champions.
Our friends at Wigle Whiskey have shared a trio of fall cocktail recipes with TABLE readers, perfect for the transition from fall to winter. Start with the Liza, a perfect, light and herbal pre-dinner drink, then move to the fall-flavor-forward, spiced Big & Rich, before finishing up with the dessert-course-ready City of Champions Old Fashioned. Add these cocktails to your holiday menus or sip on one from the comfort of your couch.
Our wonderful recipe creator, chef, and food stylist Veda Sankaran channeled our “buy fresh, buy local” passion into a winter holiday feast of flavor. Her dips and starters are good for any time of year, but their substantial warmth is perfect for the cold months.
Holiday Dips and Starter Recipes for any Occasion
Pop a bacon-studded casserole dish of Devils on Horseback Dip into the oven. Slice a loaf of fresh bread from your favorite local baker. You know just what to do when the dip is ready! Bacon from a local farm to table resource makes the flavors sing.
This creamy, sweet, and savory onion dip is a perfect blend
Ingredients
Scale
2 tbsp butter
1 tbsp olive oil
2 sweet onions, halved and thinly sliced
1/4 tsp salt
1/2 tsp dark brown sugar
5 pieces bacon
6 large pitted Medjool dates
1/2 cup boiling water
1 tbsp sherry or port
1/2 cup mayonnaise
1/2 cup sour cream
1 ¼ cup grated Comté cheese
Salt and pepper, to taste
Instructions
Preheat the oven to 400 degrees.
In a flat-bottom pan, melt 2 tbsp of butter and add 1 tbsp of oil. Once warm, add the sliced onions with ¼ tsp of salt and ½ tsp of brown sugar. Cook on medium heat for about 15 minutes or until the onions become translucent. Stir every 5 minutes.
Then, lower the heat to medium-low and let onions caramelize slowly, making sure not to stir too often. This process may take up to 20 minutes. Once caramelized, set aside the onions.
Cook the bacon by placing the 5 pieces on a parchment-lined baking sheet and coo in a 400-degree oven for 18 minutes. Take it out and let it cool. Once cool enough, crumble and set aside.
Place dates in a bowl, pour ½ cup boiling water and sit for 3 minutes. Drain the water and finely dice the softened dates.
In a mixing bowl, stir together the caramelized onions, crumbled bacon, diced dates, and 1 tbsp of the sherry/port. Then add ½ cup of mayonnaise, ½ cup sour cream, the grated Comté cheese, and salt and pepper to taste. Stir to combine everything and scoop the mixture into an oven-safe baking dish. Bake for 20 minutes and serve while still hot.
This pickled grape salad combines the sweet and tart flavors of grapes with a savory, spiced pickling brine.
Ingredients
Scale
1 lb red seedless grapes, washed, stems removed, and cut in half
1 cup apple cider vinegar
1/2 cup white sugar
1 cup water
1-star anise
3 bay leaves
1 tsp black mustard seeds
1 tsp black peppercorn
4 cardamom pods, crushed open
1 tsp coriander seeds
1 ½” ginger, peeled and thinly sliced
Endives
Burrata, hand-torn
Korean pickled daikon radish, finely diced
Pistachios, crushed
Instructions
Wash and remove the stems of the grapes. Then cut the grapes in half. Place the prepared grapes in a nonreactive container, like a mason jar.
Place all the other pickling ingredients in a saucepan and bring to a boil. Once it begins boiling, lower the heat and let it simmer for 1 minute.
Cool the pickling mixture thoroughly, pour it over the grapes, and nestle the spices evenly. Seal tightly and place in the refrigerator for at least 2 days for best results.
Every day shake the container to redistribute the grapes in the pickling liquid to redistribute the spices evenly.
To assemble the appetizer: Take an endive leaf, tear and place a few small pieces of burrata inside. Then add a few of the pickled grape halves, followed by some of the diced pickled radishes. Top with crushed pistachios.
White bean hummus rounds out a table of grazable starters with a simple, wholesome, easy-to-make schmear for good bread from Crustworthy or another of our great local bakeries.
A creamy and flavorful bean dip with cashews and savory spices
Ingredients
Scale
1 15.5 oz Great Northern beans
2 large garlic cloves, peeled and crushed
1/2 lemon, zest, and juice
1/2 tsp ground white pepper
2 tbsp olive oil
1/2 tsp coriander powder
1/2 tsp cumin powder
1 cup raw cashew pieces
1/2 tsp salt (or to taste)
Instructions
First, drain the beans, reserving the liquid to use later. Then, place the cashew pieces in a bowl and cover with hot water. Let soak for at least 10 minutes.
Once the cashews have soaked, place them in a food processor, reserving the water to use later. Blend until the cashews begin to form a thick paste.
Then pour in ¼ cup of the reserved cashew water and ¼ cup of the reserved bean water and blend to a smooth paste.
Next, add the crushed garlic, lemon zest, lemon juice, drained beans, white pepper, coriander, cumin, salt, and olive oil.
Blend until everything is combined. Taste and adjust the seasoning as needed.
A hot and spicy green sauce that is a staple of Yemeni cuisine.
Ingredients
Scale
1 tsp cardamom pods
1 tsp cumin seeds
3 serrano chilies, finely chopped
1 tsp coriander seeds
4 large cloves of garlic, crushed
1/2 small blood orange or navel orange, zest, and juice
1/2 lemon juice
1/4 tsp salt
1/4 tsp brown sugar
1/2 tsp sumac
1 ½ cups cilantro, coarsely chopped
1 cup parsley. coarsely chopped
1/3 cup olive oil
Instructions
First, lightly toast the cardamom, cumin, and coriander in a small skillet. Let cool completely, then grind in a spice grinder or crush with a mortar and pestle until powdered. Set this aside.
In a blender or food processor, pulse the serrano chilies, garlic, and spice mixture a few times. Then add the zest and juice of the orange and the juice of the lemon, along with the salt, brown sugar, and sumac.
Next, combine the cilantro and parsley and pulse a few times. Make sure not to blend it too much, as you want some texture to the zhoug.
Finally, add the olive oil and pulse twice. Taste and season with more salt if necessary.
To serve, place the hummus in a bowl, top with the zhoug and drizzle olive oil to taste. Add toasted cashews, pomegranate seeds, almonds, etc, to garnish.
Recipes by Veda Sankaran Photography by Dave Bryce Styling by Keith Recker
Brodo di Carne is the kind of dish that wraps you in comfort from the very first spoonful. This classic Italian meat broth is rich, deeply flavored, and steeped in tradition—a recipe that transforms simple ingredients into something extraordinary through time, patience, and care. With tender chuck roast, sweet carrots, and the gentle aromatics of celery, onion, and parsley, it’s a soup that nourishes both body and spirit.
Brodo di Carne Recipe
Slow-simmered for hours, the broth develops a depth that can only come from letting the flavors mingle and mature. The addition of creamy cannellini beans and a generous snowfall of Parmigiano-Reggiano just before serving turns this humble pot of soup into a hearty, satisfying meal. It’s the kind of recipe that fills the kitchen with an irresistible aroma, drawing everyone to the table before you’ve even ladled the first bowl.
Perfect for a chilly evening or a leisurely Sunday gathering, Brodo di Carne is more than just a soup—it’s a reminder of the beauty of slow cooking and the joy of sharing food made with love. Serve it with crusty bread and good company, and you have a timeless meal worth savoring.
When it’s cold or even snowy outside, break out this recipe.
Ingredients
Scale
2 lb chuck roast
3 carrots cut into 2-inch pieces
3 stalks celery cut in half
2 Roma tomatoes cut in half
1 onion cut in half
1 bunch parsley
2 tbsp sea salt
2 qt water
2 qt bone broth or chicken stock
1 can cannellini beans
Grated Parmigiano-Reggiano for garnish
1 bunch parsley chopped for garnish
Instructions
Season chuck roast with salt and pepper to taste.
Sear chuck roast in a Dutch oven until browned on the outside but not cooked on the inside.
Cut vegetables, making sure to leave onion and celery pieces large enough to remove from the soup later on in the recipe.
Add in vegetables, parsley, sea salt, water, and bone broth.
Bring the soup up to a boil and then turn down the heat so it is lightly simmering. Allow to simmer for 3 hours with the lid on, stirring occasionally.
Remove the lid and allow to simmer with the lid off for the last hour.
Once the soup is done cooking, remove the celery, onion and parsley from the broth. Leave carrot pieces in the soup.
Remove beef from soup and place on a shallow plate, shred with two forks into bite-sized pieces. Place shredded beef back into the soup.
Add beans and allow to warm through.
Serve immediately with finely grated Parmigiano-Reggiano and fresh chopped parsley.
Recipe and styling by Anna Calabrese Photography by Dave Bryce
As the late summer sun bathes the hills and valleys of New Mexico, one of the state’s favorite ingredients comes to light: it’s green chile season! This isn’t just about a pepper. Instead, the green chile is a cultural phenomenon, a rite of passage, and a culinary celebration. This time of year is a testament to the beloved chile’s enduring appeal. Get ready to dive into the heart of New Mexican flavor with a collection of recipes that harness the unique heat and irresistible earthiness of fresh green chiles, bringing the true taste of the Land of Enchantment straight to your table.
Risotto is a warm, comforting rice dish that usually holds a protein and fresh veggies. This version from Bishop’s Lodge’s restaurant, Skyfire, uses a green chile purée with a perfectly cooked egg on top. Garnish it with a burnt leek and microgreens for an elegant yet simple dinner recipe.
Even though polenta is an Italian dish, it works well with Mexican flavors. Thanks to TABLE’s Editor at Large, Gabe Gomez, The neutral base of polenta deliciously takes on the spice of green chile, smokiness of prosciutto, and layers it all with Mexican Asadero cheese. Try it fresh out of the oven with extra virgin olive oil and arugula on top.
In case you’re looking for a one-pan dinner, this Green Chile Chicken Enchilada Casserole can even be prepared in its pan ahead of cooking. Tender pulled chicken tosses in a savory green chile enchilada featuring cheese and corn tortillas. This recipe was part of James Beard Award-winning author Cheryl Alters Jamison’s article, My Life in Five Dishes.
Chiles Rellenos is the recipe that best highlights the chile pepper. Roast, peel, and stuff these medium-large New Mexican chiles with cheese, eggs, and a green chile sauce. We recommend keeping tortilla chips or corn tortillas on hand for sopping up all the filling. This also comes from Cheryl Alters Jamison’s My Life in Five Dishes.
If you’ve never had oxtail, not only is the texture utterly tender, it’s also great for infusing with different flavors. A bit of green chile goes a long way in this Braised Oxtail dish featuring a variety of spices, red wine, beef stock, and tomato paste.
We know mac and cheese is the ultimate comfort food but to make it designed just for New Mexicans, Cheryl Alters Jamison completes this dish with green chile. The mix of creamy cheese with the heat of chiles and a crumble on top makes this side dish perfect for your next dinner.
Green chiles aren’t just for savory foods. These Green Chile Biscochitos roast green chiles into the dough before topping with a cinnamon-sugar mix. Make these cookies from our Editor at Large Gabe Gomes in a star-cut-out shape to embrace New Mexico’s staple cookie.
Pork shoulder and hearty potatoes in a stew makes winter-living easy. But, a helping of green chile makes winter-living exciting. Try a Green Chile Stew that combines warming spices with tender pork, vegetables, and green chiles.
Become your family’s professional chef by making handmade gnocchi for dinner. Roasted green chiles fold into this ricotta dough as well as the creamy pasta sauce. Add some extra parmesan cheese on top for all the cheese-lovers out there.
The fatty nature of duck legs absorbs the green chiles that cover the duck while cooking. To match this rich main, cook up a side of cumin-infused roasted carrots. Together you get a balance of simple and complex flavors.
We like to keep oysters simple, adding just a little butter and seasonings when grilling them. But, we have to admit, green chile complements oysters better than you would imagine. Think acidic lemon, cooling oysters, and a kick of heat.
Green chiles themselves make an excellent side dish or appetizer when you serve them alongside a garlic chèvre sauce and mushroom duxelles. These chiles from celebrated Chef John Sedlar are sort of like chiles rellenos but with an elegant spin.
Chef Dakota Weiss of Coyote Café breaking down homemade ricotta cheese into an easy recipe then adding a kick of green chiles. This creamy ricotta accompanies grilled asparagus, truffled mustard vinaigrette, brioche croutons, and an endive salad.
Tomahawk steaks are a treat for your eyes and tastebuds. To match this magical cut of meat, Chef Ziggy at El Nido serves it with a sweet potato gratin, heirloom baby carrots, and a combination of green and red chile gastriques. Needless to say, your whole plate will be full.
If I’d only known, back in the 1960s that I had invented the jalapeño popper! I had no understanding back then of any difference between jalapeños and New Mexican green chiles. Here’s what I really intended to make on the fateful evening described above.
(Excerpted from Cheryl Alters Jamison’s article for TABLE Magazine, My Life in Five Dishes. Read her wonderful story…and, of course, try the recipes!)
2 tsp dried Mexican oregano, marjoram, or epazote, optional
12 whole medium-large New Mexican chiles, roasted, peeled, and slit from end to end
4 large eggs
Approximately ¾ cup beer or club soda
1¼ cups all-purpose flour
2 tbsp yellow or white cornmeal
¾ tsp fine sea salt
Vegetable oil or canola oil for deep-frying
Green chile sauce (see below), warmed
For the green chile sauce (makes 4 cups):
2 tbsp vegetable or canola oil
1 medium onion, chopped
1–2 garlic cloves, minced
1 tbsp all-purpose flour
2 cups mild to medium-hot fresh or frozen New Mexican green chiles, roasted and chopped
2 cups chicken stock
Salt to taste
Instructions
Make the filling. Combine the cheeses with the optional oregano. With your fingers, stuff each chile with cheese, filling them full but not too overflowing.
Make the batter. Separate 2 of the eggs, placing egg whites in the bowl of an electric mixer. Beat until soft peaks form. In a large bowl, combine the 2 egg yolks, 2 eggs, ¾ cup beer, flour, cornmeal, and salt. The batter should seem pourable but thick enough to coat the chiles. If too thick, add more beer.
To assemble: Heat 4 inches of oil in a large heavy pan to 350 degrees. Place a baking rack over a few thicknesses of paper towels within easy reach of the stovetop.
Lay the first chile in the batter, seam-side up while spooning more batter over it. When evenly coated, pull it from the batter by its stem and let any excess batter drip back into the bowl. No cheese should show—the batter should be thick enough to seal the chile’s seam. Gently slip the chile into the oil and repeat with the remaining chiles, as you have room in the pan.
Fry the chiles for 4-5 minutes, turning as needed to cook them evenly until golden and crispy. Drain the chiles on the baking rack.
Transfer the chiles to a platter or individual plates and then top with green chile sauce. Alternatively, spoon the sauce onto the plates and arrange the chiles over it. Serve immediately.
For the green chile sauce:
Warm 2 tablespoons of vegetable oil or canola oil in a heavy saucepan over medium heat.
Add ½-1 medium onion, chopped, and a clove or 2 of minced garlic, and sauté until soft, about 5 minutes.
Stir in 1 tablespoon all-purpose flour and cook for another couple of minutes. Mix in 2 cups of chopped roasted mild to medium-hot New Mexican green chile, fresh or thawed frozen. Immediately begin pouring in 2 cups of chicken stock and then bring to a boil.
Reduce heat to a low simmer and cook for about 15 minutes, adding salt to taste, until thickened but very pourable. Use warm or refrigerate for later use.
Make all five recipes from Cheryl Alters Jamison’s Life in 5 Dishes at Home
Green Chile Chicken Enchilada Casserole changed my life. Yes, a life-changing casserole! Over the years since I found The Honorable Manuel Lujan, Jr.’s recipe for enchilada casserole, my version has evolved to this one. I did have the opportunity, some years after I moved to New Mexico, to meet Mr. Lujan. He was astonished to hear how his recipe (really his wife Jean’s) had altered my future. This recipe is excerpted from Cheryl Alters Jamison’s article for TABLE Magazine, My Life in Five Dishes. Read her wonderful story…and, of course, try the recipes!
Tips for Making A Chicken Enchilada Casserole
You can assemble this casserole up to 8 hours ahead in the refrigerator. When you’re making it, be wise and deliberate about your layering. Start with a layer of sauce on the bottom of the dish to prevent sticking. Then alternate layers of tortillas, chicken, cheese, and sauce. Use a mix of cheeses like cheddar, Monterey Jack, and Oaxaca for depth of flavor and gooey texture. Add some cheese between layers and on top for a bubbly finish.
The best dinner is one that you cook all in one big dish!
Ingredients
Scale
11–12 oz can or box of condensed cream of chicken soup
1 cup half-and-half or evaporated milk
Vegetable oil or canola oil for frying
1 dozen corn tortillas
2 cups shredded cooked chicken
1 cup chopped roasted mild to medium New Mexican green chile, fresh or thawed frozen, or more to taste
4 oz (1 cup) grated mild cheddar or colby cheese
3 oz (3/4 cup) grated Monterey jack cheese
¼–½ cup finely chopped onion
Instructions
Preheat the oven to 350 degrees. Grease a large shallow baking dish. Stir together the soup and half-and-half in a small bowl.
Heat ½-1 inch of oil in a small skillet until the oil ripples.
With tongs, dunk each tortilla in the oil long enough for it to go limp, a matter of seconds. Don’t let the tortilla turn crisp. Repeat with the remaining tortillas. Drain on paper towels. Slice tortillas in quarters.
Make 2-3 layers of the tortilla pieces, chicken, chile, both cheeses, onion, and soup mixture.
Leave enough soup mixture and cheese to top the casserole generously, covering all of the tortilla pieces.
Bake for 25-30 minutes, until heated through and bubbly. Serve immediately.
Make All the Recipes in Cheryl Alters Jamison’s Life in 5 Dishes at Home
Polenta is one of the most versatile dishes as it’s easily customizable. For this Mexican-inspired polenta recipe, we use chopped green chiles and savory prosciutto with melty Mexican Asadero cheese. It’s a dish that’s warm and cozy, perfect for a cold fall day. Try this Roasted Green Chile Polenta with Prosciutto and Mexican Asadero alongside tortillas or chips.
What is Polenta?
Polenta is a traditional Italian dish that comes from boiled cornmeal along with butter, cheese, and other seasonings. Originating as a peasant staple, it’s now more of a versatile comfort food that can be adjusted to fit across many cuisines. Depending on the grind of the cornmeal and the cooking method, polenta can range in consistency as well. Sometimes you’ll have a creamy, porridge-like texture, that’s great for serving hot. Other times, you’ll create a firm block that can be grilled, fried, or baked. Its mild, slightly sweet corn flavor makes it an excellent accompaniment to a variety of savory and spicy ingredients.
Ask Chef Pablo Peñalosa Nájera (formerly of Bishop’s Lodge) about the ingredients for his signature Green Chile Risotto and the answer is simple: Hatch green chile, poblano, “perfect egg,” and mushrooms. But probe deeper and you’ll discover a huge amount of technique behind this Southwestern riff on a classic Italian risotto. Chef Pablo is from Mexico City and has worked in Colombia, Spain, and England and this immersion in other cultures and cuisines shows in his food. “I try to bring my own experience of traveling to this dish,” he says, and it shows.
How Are Green Chiles Different Than Red Chiles?
Green chiles and red chiles are usually, but not always, from the same chile pepper. Farmers just harvest green chiles at a different stage of ripeness than red chiles. Green chiles are simply the unripened version of the pepper. They tend to have a fresher, grassier, and sometimes more vegetal or slightly bitter flavor profile. When it comes to their heat level, it really depends on the variety of pepper but you’ll find them to be milder than red chiles. Plus, when you cook green chiles, they retain a firmer texture.
Learn how to make a green chile purée that you’ll want to use on top of everything.
Ingredients
Scale
For the green chile purée:
½ lb fresh green chile
1 small fresh poblano chile
1 cup whipping cream
2 ½ oz Parmesan cheese, grated
For the perfect egg:
4 eggs
For the risotto:
4 tbsp olive oil
3 garlic cloves, peeled and minced
1 shallot, diced
2 ½ cups arborio rice
¾ cup white wine
8 ½ cups vegetable stock
For the garnish:
Burnt leek, optional*
Microgreens
Instructions
To make the green chile purée, roast the green and poblano chiles, remove the skin and seeds, and cut them into 1-inch cubes. Heat the whipping cream and Parmesan, and cook over low heat for 20 minutes. Remove from the heat and purée the chiles and cream mixture in a blender or with a stick blender.
To make the perfect eggs, set a thermal immersion circulator at 144 degrees and cook the eggs for 1 hour. Bring down the temperature to 126 degrees to keep the eggs warm until ready to serve. Or you can poach the eggs instead.
To make the risotto, heat a saucepan, add the oil, and gently cook the garlic and shallot. Add the rice and cook for several minutes until the rice is translucent. Add the wine, let the alcohol evaporate, lower the temperature, and add the vegetable broth a bit at a time, allowing the rice to absorb the liquid. Cook until the rice is al dente.
To plate, stir in the green chile purée. Divide the risotto between 4 plates or bowls, and garnish with eggs, microgreens, and burnt leek.
Notes
*Place a leek in the oven on high heat until it’s completely black. Pulverize it in a blender.
Recipe by Chef Pablo Peñalosa Nájera (formerly of Bishop’s Lodge) Story and Styling by Julia Platt Leonard Support from Alex Hanna Photography by Kate Russell
If you’re craving a comforting, creamy dish with a kick, look no further than this Green Chile Mac and Cheese. Cheryl Alters Jamison and Bill Jamison’s vibrant take on the classic comes from their book American Home Cooking. It combines the rich, velvety texture of traditional mac and cheese with the bold, smoky heat of New Mexican green chiles. Each bite delivers a perfect harmony of sharp cheddar and zingy roasted green chiles, creating a dish that’s both familiar and excitingly new. Ideal for a cozy family dinner or as a standout side at your next gathering, this green chile mac and cheese is sure to delight your taste buds and elevate your comfort food game.
Tips for Cooking with Green Chiles
Green chiles can vary in heat, so handle them carefully. Use gloves if you have sensitive skin, and avoid touching your face, especially your eyes, after handling chiles. If you’re using them fresh, wash your hands thoroughly afterward. If you prefer a milder flavor, remove the seeds and membranes from the chiles before cooking. The seeds and membranes contain most of the heat. Conversely, leave them in if you want more heat in your dish. As always…be sure to remove the skins, which are a bit undigestible, prior to adding them to your preparation.
Mac and cheese gets even more delectable with a bit of spice.
Ingredients
Scale
1 tbsp unsalted butter
1 cup packed fresh bread crumbs or ¾ cup dried panko bread crumbs
¼ cup (½ stick) unsalted butter
2 tbsp unbleached all-purpose flour
1 to 2 tbsp minced onion
1 cup chopped roasted mild to medium New Mexican green chile, fresh or thawed frozen
1 cup whole milk
½ cup buttermilk or plain yogurt
¾ tsp salt, or more to taste
6 oz creamy fresh goat cheese, crumbled
4 oz havarti or fontina cheese, grated
6 oz aged cheddar cheese, grated
¾ lb elbow macaroni, cooked according to package directions
Instructions
Preheat oven to 375º F. Butter a shallow medium to large baking dish.
Prepare bread crumbs, first melting butter in a small skillet over medium heat. Stir in bread crumbs and toast them until golden, stirring occasionally. Scrape bread crumbs out of skillet and reserve them.
Prepare cheese sauce, first melting butter in a large heavy saucepan over medium-low heat. Stir flour into butter gradually. When flour is incorporated, mix in onion and cook an additional 2 to 3 minutes, stirring frequently. Add green chile and any juice and cook until heated through. Raise heat to medium-high and gradually whisk in milk and buttermilk and salt.
Bring mixture to a boil and continue to cooking until lightly thickened, stirring occasionally, about 5 minutes.
Stir in goat cheese until melted into sauce. Remove sauce from heat and immediately mix in remaining cheeses, stirring until melted.
Toss macaroni with cheese sauce and spoon into prepared baking dish.
Scatter bread crumbs over the macaroni and cheese sauce. Bake about 30 minutes, until heated through and golden brown and crunchy on top.
Biscochitos are a New Mexico dessert staple that if you haven’t tried, you’re just missing out. These famous cookies use a simple butter cookie with anise, sugar, and cinnamon, it’s sugar and spice and everything nice. In this biscochitos recipe, we elevate the traditional cookie with green chiles — it may just become your new favorite dessert topping.
When Did Bischochitos Become New Mexico’s Cookie?
Biscochitos are a traditional New Mexican cookie with a long history. They are believed to have originated with the Spanish colonists who brought their baking traditions to the region. The word is actually even translates to a form of “biscuit” in English. Over time, the recipe evolved, incorporating local ingredients and cultural influences. It was finally named the cookie of New Mexico in 1989 with New Mexico House Bill 406. Today, biscochitos are a cherished part of New Mexican culture and cuisine, often enjoyed during holidays, special occasions, or really whenever the craving hits. They also continue to have twists added on to them such as the green chile type below or our Bisco-Chai-tos infused with a chai finish.
In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a separate large bowl, cream together the softened butter and 1/2 cup of granulated sugar.
Add the anise seeds and finely chopped roasted green chilies to the butter-sugar mixture. Mix until thoroughly combined.
Beat in the egg until the mixture achieves a smooth consistency.
Add the dry flour mixture to the wet ingredients. Mix until a soft dough forms.
On a floured surface, roll out the dough to approximately 1/4 inch thickness.
Use cookie cutters to create shapes from the dough. Traditional biscochitos often take the form of stars or other decorative figures.
In a small bowl, combine 1/4 cup of granulated sugar with the ground cinnamon for the topping.
Place the cut-out dough shapes onto baking sheets lined with parchment paper, ensuring some space between each cookie. Sprinkle the cinnamon-sugar mixture over the top of each cookie.
Bake in the oven for 10 to 12 minutes or until a light brown hue.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.
Recipe by Gabe Gomez Food by Kristen Palmer Styling by Anna Franklin Photography by Dave Bryce
