New Mexican Bounty: Tomato Salad + Bean-and-Cheese Turnovers | Cook’s Country Full Episode (S16 E11)
Bryan Roof visits Albuquerque, New Mexico, and he and host Julia Collin Davison make New Mexican Bean-and-Cheese Turnovers with Green Chile. Toni Tipton-Martin shares the history of Tomato Clubs in the US, and Ashley Moore makes host Bridget Lancaster a beautiful Southwestern Tomato and Corn Salad.
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Would you next time No Knife on video image, please?
Love the smell of chili when they're being roasted! I can hardly wait to buy some in August.
Great episode I really enjoyed the tomato club story. Thank you 😊
Honestly what does this lady bring to ATK. She was hired at the height of “inclusion” a few years ago. She seems like a nice person but given the talent level and expertise both editorially and in the kitchen what is the point.
Canned beans!?! Ay, Dios Mio!
Forcing someone to create an account to get a recipe is some lowball garbage
She’s a “Food Stylist” not a cook. Please don’t forget.
Excellent
What can we use to replace the lard ?
Why do you need to turn over the deep fried food? Thx!
There is no heat in the seeds. The heat is in the pepper's placenta and rib which contains glands that produce the capsaicin/heat.
Bryan is so awesome!! Love that guy.
As side note to those not from the area. It's not uncommon for people in NM to have a separate freezer in the garage predominantly filled with green chiles. Deer season and the chile harvest actually drives freezer sales. These days I have to pay a premium to get them from the HEB luxury brand Central Market, but I will not be without those delicious Chiles!
16:29 Worlds fakest reaction to food that is NOT even in her mouth. Fakery!!!!
"a lot of locals turn their eyes at the term christmas"? Ha! Hilarious. I know plenty of locals from several places in NM, and was introduced to the term Christmas by them and not by some tourists. Perhaps some locals are a bit less friendly than most? I have never met one of those less friendly locals in NM though, nor have I met one that didn't enjoy the term Christmas. The distaint that these two seemed to have was quite surprising to me. Not to say I'm not a 100% supportive of their place getting crowd 😊, but I could do without that eye roll of theirs.
Personally though, I go for green 90% of the time. The flavor is just unique and heavenly, for sure.
I have some cans of it across the seas from NM… Personally imported. That's how good they are.
Love that you visited NM 😍👍
“Grassy” is not what I look for when eating. The empanadas look delicious, but I would pass on the green chili sauce.
Native NMican here. Chile roastin' starts big-time in about a month and usually lasts into October (weather permitting). Chile is a big part of our culture and we are rather particular about it. Peppers throughout the country and around the world are all useful and tasty, but Hatch chile is the standard bearer. The downside is that we eat a lot of it which means that from August to October, we are burning our hands and aching our backs (esp. when you are a geezer like me) to stock up our freezers with enough of the delicious roasted green fruit to last the rest of the year. My small family only gets about four (or five or six) 40-lb sacks a year. (Each 40-lb sack of green chile, roasted and peeled, yields about 12-16 pounds of ready-to-use goodness.)
I will say that I never heard of these being called "turnovers" around here. We've always called just about any savory or sweet variant of this deep- or shallow-fried (and sometimes baked) pie an empanada.
Why are we calling them turnovers and not empanadas?
My favorite NM meal is a meat and rice stuffed sopapilla smothered with red. I grew up in ABQ. Hatch are good. Some really yummy chiles are from Lemitar.
Nice that you visited NM to have authentic cuisine. I’m lucky I’ve lived in NM most of my 60 plus years, but I have lived elsewhere too. The Owl is a tradition for anyone going to and from Elephant Butte, always for that burger. Nothing like the aroma of roasting green chiles in the fall. Best places to eat great chile are the small local owned family cafes with abuelitas in the kitchen who have been cooking all their lives. Mary & Tito’s is wonderful!!
Note – not all restaurants (or people) roll their eyes at the phrase “Christmas” when we want both red & green sauce. I’ve heard it for decades & I’m surprised at M&T’s reaction…I’m local & that’s what I say.
Us New Mexicans call these Empanadas. Spent my whole life in New Mexico and have never heard a single person here call them a turnover.
In Dallas, Central Market and other grocers roast Hatch chiles in the parking lot in August, or you can buy them fresh also and roast them at home. I stock up for the year, freezing them in quart Ziploc bags. Great with eggs, chicken, corn, cheese and the various combinations lol.
My favorite tomato is a good old fashioned Beefsteak. No one seems to grow them anymore…at least around here. I have never found another variety to come close in flavor. But those little Jonah Golds are pretty good.
I'm a former Philadelphian who now lives in New Mexico. I absolutely adore roasted chiles and the perfume from the rotating roasting bins. So delicious!!!
I love the tomato corn salad, gorgeous and delicious!😋🫶🏾
I love my Hatch Chili’s
Very nice sharing 💐💐💐
I'd bake those turnovers. The lard in the crust and the refried beans is enough fat for me. "Avoid fried foods, they anger the blood." — Satchel Paige
More like Bryan WOOF 🐻😏
Lol, that guy did not invent those "Mexican turn overs". Those are new Mexican epanadas the Spanish and native inner mixing of cultures is what created those. In New Mexico, you make those with benelos / Indian fried bread. My family has been making those for generations. We are Native and Spanish.
Takes me back to last year – visited the international balloon festival in ABQ, and had the most amazing lunch at Mary & Tito’s. It was as awesome as it looks, and the staff was absolutely charming. Thanks for the recommendation, Brian!!
Real Americans Never support anything MEXICAN or illegal food from their casa's.
💎💎💎💎💎💎
I live in Abq and used to work about 1/2 mile from Mary/Tito's. Classic New Mex! It happens to be across the street from the building that was the vacuum repair store in Breaking Bad/Better Call Saul. You can see for yourself on Google Maps Street View
new mexico + Turnovers + fried = thats an empanada …
"those look like refried beans " Bryan :"yeah they taste like refried beans too ..-but even better"
The white washing episode.
👍
Yum!
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