First, thanks for all the help with my earlier post about New Mex vs Tex Mex. I was very pleased w/ the quantity and quality of the responses.
Another New Mexican food I miss up here in the icy, nonspicy, far north, are sopaipillas, either fried or stuffed. With the triangular deep fried puff pastry dough, one bites off a corner and squeezes honey into it as an antidote to the fiery red/green chile. Or they are filled with a bean, pork and green chile stew and served as an entre. If ever in New Mexico, try them. Thanking you in advance.
As a side note, I got my masters from UNM with the help of 4 bushels of chiles(2 red & 2 green) bought on the farm and 2 50 lb. sacks of pintos and used to teach in the south valley of Albuquerque.
I look forward to our visit to the independent universe of Austin next month. First stop from the airport, Tacos al Pastor!
PS Any Navajo tacos(on fry bread)?