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The Mesa Public Library’s Authors Speak Series presents a mouth-watering evening with award winning cookbook authors, Cheryl Alters Jamison and Bill Jamison. The talk is at 7 p.m., Aug. 22 in the upstairs rotunda.
This time of year, a trip to the local Farmers’ Market or Los Alamos Coop reveals the best of local crops, the very freshest and best ingredients for these recipes compiled in the Jamisons’ charming book of home recipes from across the state, Tasting New Mexico. It is also time for green chile roasting in towns all over the state.
New Mexico has distinctive cooking with blends of Native American, Spanish, Mexican and Anglo influences.
The Jamison’s crisscrossed the state in search of a variety of family and hometown favorites, including green and red chile stews, albóndigas (meatballs), carne adovada (pork braised in red chile), pollo con arroz (chicken simmered with rice), chile rellenos, spring quelites (spinach), chicos (dried corn), frybread and sopaipillas and natillas custard.
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