Discover New Mexico’s rich food traditions with Art Pollard’s cookbook “Enchantment: A New Mexican Cookbook” featuring 1,200 authentic recipes.
New Mexico’s culinary landscape is as diverse as its stunning scenery. From the spicy allure of Hatch chiles to the comfort of biscochitos (New Mexico’s state cookie), the state’s traditional dishes reflect its rich history and cultural fusion. To dig deeper into the flavors of New Mexico, I interviewed Art Pollard, a software engineer turned award-winning chocolatier, who recently compiled Enchantment: A New Mexican Cookbook. This cookbook features over 1,200 recipes, preserving and celebrating the essence of New Mexican cuisine.
What follows is a summary of the discussion that Art and I had on 12/8/24. The Q&A below includes a combination of verbatim and paraphrased content.
Table of Contents
Q&A with Art Pollard, compiler of Enchantment: A New Mexican Cookbook
Q: What’s your background and connection to New Mexico?
Art: I spent my childhood in Los Alamos, before moving to Utah to attend Brigham Young University. After college, I worked as a software developer, becoming heavily involved in search engine development for tools such as Adobe Acrobat. Then, my career took a big pivot, when I decided to become a chocolatier.
It didn’t happen all at once. Around 1995, my business partner and I started to tinker around with chocolate. There were virtually zero small chocolate makers in the United States. The only ones at the time were Scharffen Berger in Berkley, California and Steve Devries in Denver. We were the third small chocolate maker in the United States.
Initially, we just made chocolate and gave it away to family and friends. But gradually, word spread in the community about the quality of our chocolate. What started as a hobby turned into a career. Today, my company, Amano Artisan Chocolate, wins awards for its gourmet chocolate that’s sourced from the world’s best beans and ingredients from Venezuela, Dominican Republic, Ecuador, and Madagascar.
Now it is more popular for people to make their own chocolate from beans and there are people making chocolate in virtually every state in the United States. However, we were one of the first and Amano was definitely a trend setter.
Even through I’m tied to Utah with my chocolate business, New Mexico remains a special place for me, and I frequently return to get my New Mexico fix. New Mexico holds a certain magic that you just can’t find anywhere else.
Q: What inspired you to write Enchantment: A New Mexican Cookbook?
Art: I’ve always been a foodie, hunting for the best restaurants wherever I go. Growing up, places like Philomena’s in Los Alamos and the Rio Grande Café in Española were culinary landmarks for me. When I found an old copy of Philomena’s recipe book while packing up my late father’s belongings, it was like finding a time capsule. I scanned it into my phone, converted it into text using Python, and soon found myself diving into a much larger project. I wanted to preserve these recipes before they disappeared.
Q: What challenges did you face while compiling the cookbook?
Art: The biggest hurdle was navigating recipe permissions. Recipes themselves aren’t copyrightable, but the instructions are. Some people were protective of their family recipes, while others were more open. I also spent a lot of time driving across New Mexico, meeting people in person to gather stories and permissions. It was exhausting but rewarding.
The Unique Elements of New Mexican Cuisine
Q: What makes New Mexican cuisine so special?
Art: New Mexican cuisine is a blend of Native American, Spanish, and Mexican influences. Ingredients like corn, beans, squash, and chiles form the foundation. The Hatch chile is iconic—it’s grown in a unique climate that gives it an earthy, smoky flavor. Whether you prefer red or green chile, it’s a choice that defines the New Mexico experience.
Q: What are the major categories of New Mexican food?
Art: New Mexico has Native American dishes, traditional Spanish recipes, and Mexican staples, along with some Anglo-American comfort foods. My cookbook focuses on the first three categories because they’re deeply rooted in the region’s heritage. Traditional dishes like green chile stew or stacked enchiladas connect you to New Mexico’s soul.
Q: What’s your favorite recipe in the book?
Art: It’s not easy choice, but I’d say it’s green chile stew. I make it in big batches and freeze portions to enjoy later—it’s comfort food at its finest. Another personal favorite is “tacos green” from the Rio Grande Café. If I had to choose one last dish to eat, it would be that.
The Process Behind the Cookbook
Q: How long did it take to write the book?
Art: It was equivalent to working a full-time job for a year – probably around 2,000 hours. I worked late into the night after my regular job. It wasn’t planned; it just grew into a passion project.
Q: Did you test all the recipes?
Art: No, that would’ve been impossible with over 1,200 recipes! I trusted the accuracy of the original sources I used. My goal was to document and preserve these dishes rather than reinvent them. This approach makes the book a treasure trove for anyone interested in exploring authentic New Mexican cooking.
Q: What was the most rewarding part of writing the book?
Art: Meeting amazing people and hearing their stories. I drove all over New Mexico, discovering hidden gems and unique places. Those experiences reminded me why this cuisine—and the culture behind it—is so special.
Preserving Culinary Traditions
Q: What feedback have you received about the cookbook?
Art: People have been thrilled so far. They’re amazed by the scope of the book and its depth. My hope is that it becomes a staple in every kitchen and inspires people to contribute their own recipes for future editions.
Q: What do you hope readers take away from this cookbook?
Art: We need to preserve traditional foods in an era of fast food and standardized meals. These recipes speak to our heritage and our souls. Whether it’s a cherished green chile enchilada recipe from your aunt or a forgotten bread recipe from a small village, this book is about keeping those traditions alive.
Q: Where can readers find your cookbook?
Art: “Enchantment: A New Mexican Cookbook” can be found on my Enchantment: A New Mexican Cookbook website (https://newmexicancookbook.com) or you can order it on Amazon and other on-line booksellers.
Thought for the Week
This week’s thought for the week comes from Art Pollard, author of the book Enchantment: A New Mexican Cookbook that is featured in this blog post.
“It is critical in this day and age to preserve our traditional foods and appreciate the foods our forebearers developed over hundreds if not thousands of years. We must not let it be lost to the speed and convenience of fast food.”
— Art Pollard
Thanks for reading and happy travels!
Mark (New Mexico Travel Guy)
Mark Aspelin, The New Mexico Travel Guy (www.newmexicotravelguy.com), is a travel writer and author of two books who has enjoyed a wide variety of adventures in his travels to over 100 countries and all 50 U.S. States. His current project involves visiting EVERY town in his home state of New Mexico (there’s over 500 towns) and writing a story about each one. When not traveling, Mark lives as a recluse in the mountains outside of Albuquerque, New Mexico.
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