State Plate with Taylor Hicks Season 2 Episode 21 New Mexico

In this episode of State Plate, host Taylor Hicks travels to New Mexico to discover the state's most iconic dishes and culinary traditions. New Mexico is known for its unique blend of Native American, Spanish, and Mexican cultures, and Hicks sets out to uncover the dishes that best represent the state's rich culinary heritage.

Hicks begins his culinary journey in Albuquerque, where he meets chef David Ruiz of the popular restaurant Pueblo Harvest Cafe. Ruiz introduces Hicks to the traditional New Mexican dish of chile rellenos, which is made with local green chile peppers and stuffed with cheese. Hicks gets a behind-the-scenes look at how the dish is made, including the process of roasting the chile peppers and stuffing them with cheese before being battered and fried.

Next up on Hicks' culinary tour of New Mexico is a visit to the town of Hatch, which is known as the "Chile Capital of the World." Hicks meets local farmer Roy Salazar, who shows him around his chile farm and explains the different types of chile peppers that are grown there. Hicks even gets to try some of the fresh green chiles, which he declares to be "spicy and delicious."

In Santa Fe, Hicks explores the tradition of New Mexican tamales with chef Fernando Olea of Epazote Kitchen & Tequila Bar. Olea demonstrates how to make tamales from scratch, hand-rolling the masa dough and filling it with red or green chile and chicken. Hicks also gets a lesson in tequila tasting from Olea, who introduces him to a variety of tequilas and explains the differences between them.

Moving on to the town of Chimayo, Hicks discovers the art of weaving traditional New Mexican blankets. He meets weaver Irvin Trujillo, who shows him the intricate process of weaving a wool blanket on a traditional loom. Hicks gets a chance to try his own hand at weaving and learns about the history and symbolism behind these beautiful blankets.

Finally, Hicks travels to Taos to explore the history of New Mexican cuisine with chef David Sellers of Common Fire. Sellers introduces him to the traditional dish of carne adovada, which is made with chunks of pork that are marinated in red chile sauce. Hicks takes part in the cooking process, helping to chop the pork and mix the spices before the dish is slow-cooked to perfection.

Throughout the episode, Hicks also meets a variety of locals who share their personal stories and memories of growing up with New Mexican cuisine. From farmers and chefs to weavers and artists, each person Hicks meets contributes to his understanding of the deep cultural significance of food in New Mexico.

State Plate season 2 episode 21 offers a fascinating look at the unique cuisine and culinary traditions of New Mexico, highlighting the state's rich blend of Native American, Spanish, and Mexican influences. Through an immersive and engaging exploration of different dishes, Hicks paints a vivid picture of the cultural heritage of this fascinating state.