ALBUQUERQUE, N.M. (KRQE) – No road trip in New Mexico is complete without a stop to eat. While the Native American pueblos around the state are well known for incredible feasts, sometimes it’s the smaller snacks and twists on New Mexico favorites, like the ones at the Indian Pueblo Kitchen in Albuquerque, that bring out creativity and satisfaction.
On the menu, you will find the unique blue corn fried Kool-Aid pickles. “If you’ve ever been to a feast day, you might see big jars of pickles with flavor coloring in them, and that’s the Kool-Aid pickles,” said Channing Concho, supervisor and server at the Indian Pueblo Kitchen. “And so it gives you a tangy flavor of whatever you choose. We choose black cherry here and then we deep fry with our blue corn batter.”
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The pickles are served with a green chile ranch dressing. You’ll also find green chile, a New Mexico staple, in the pubelo-style stew on the menu. “We do also make them a little bit differently than most New Mexican restaurants, so those different styles and flavors is really what grabs people’s attention, said Concho.
In keeping with the traditional Native American ingredients of what they call “the three sisters,” which are corn, beans, and squash, these ingredients are at the root of the restaurant’s version of green chile stew. “So we do make it with pork, our green chile. We try not to make it too spicy,” Concho explained.
The culinary artists at the Indian Pueblo Kitchen also put their own twist on atole, which is a traditional New Mexico hot beverage. They top their version with berries, pinon nuts, and sunflower seeds.
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