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.

Chicken Tamale PieSaute onion and green pepper in butter or margarine. Stir in chicken, olives, tomatoes, chile powder and salt. Cook 10 minutes. Pour into 2 qt. casserole. Top with corn chips dot with butter or margarine. Bake at 350 degrees for 30 minutes. Serves 6.

And Steve Arnold is there to pick up the pieces of sky, in Kansas or Chile or Oman. Don't laugh: His meteorites are worth a bundle.

Fabulous-looking recipe

Healthy Vegatable Fried Rice, Easy Pleasing Meatloaf, Perfect Fried Chicken, Grilled Shrimp with Couscous Salad, Olive-Stuffed Chicken with Almonds, Spaghetti with Tuna and Fresh Tomato Sauce, Chile-Rubbed Flank Steak with White Polenta...

Many scholars had thought chickens arrived in the New World with the early Spanish or Portuguese explorers around the year 1500. However, chicken bones of Polynesian origin have been found in Chile and date between A.D. 1321 and 1407.