New Mexican food is a type of regional cuisine originating in the U.S. state of New Mexico and in southern Colorado; it is a subset of Mexican-American cuisine. Although many New Mexican dishes are similar to Mexican and Tex-Mex offerings such as enchiladas and burritos, New Mexican food has a distinct style. The most important difference is the type of chile pepper used. New Mexico chiles comes in two varieties, referred to as either green chile or red chile depending on the stage of ripeness in which they were picked.Green chile is perhaps the defining ingredient of New Mexican food compared to neighboring styles, though heavier use of cilantro and relaxed use of cumin are also important. In the past few years, green chile has grown increasingly more common outside of New Mexico, and it is a popular ingredient in everything from enchiladas and burritos to cheeseburgers and bagels within the state's borders.

Caldo des Camarones is shrimp soup. This El Salvador-inspired dish is very festive, with red and green peppers, chilies, tomatoes and cilantro. You can serve Caldo des Camarones as a first course, followed by steak teriyaki kebabs over rice, with a huge pan of macaroni and cheese. Mexican wedding cookies and Italian cannoli round out the menu.

will no longer serve any cheese made with milk from cows treated with the synthetic hormone rBGH (recombinant bovine growth hormone). That will make Chipotle the first national restaurant chain to eliminate rBGH entirely from items on its menu. Chipotle began serving 100% rBGH-free sour cream last year, and has begun shifting to rBGH-free chees

This is it folks, the World's Largest Nachos! Weighing in at 1,258.33 kilograms (2,774lbs), this Mexican monstrosity contained 241kg (531lb) of Refried Beans, 616kg (1,358lb) of Corn Chips, 280kg (617lb) of Cheese, 12kg (26lb) of Jalapeno's, 38kg (83lb) of Guacamole, 42kg (92lb) of Sour Cream, 26kg (57lb) of Salsa, and half a kilo (1lb) of garnish.

Mexican crema...delicious homemade sour creamAuthentic Mexican food is very unlikely to be covered in a thick and gloopy layer of suspiciously orange melted cheese. Cheese is actually used pretty sparingly in true Mexican cooking, and is more often a crumbled hard cheese than a soft a melted cheese.

Mexican-style cheeses made in unlicensed, unregulated facilities are suspected in a salmonella outbreak in Illinois.