Date Night in Santa Fe

The unique and moreish cuisine of Santa Fe, New Mexico...

Santa Fe is the oldest state capital in America - the Native Americans, Spanish and English all have an influence on the food cooked there. Local chefs embrace the traditions of the ancients to produce one of the most exciting ‘food scenes’ in North America. To begin, we’ve got a spicy corn soup known as pozole topped with crispy baked tortilla chips, coriander and sour cream.

In New Mexico no meal would be complete without the addition of the Hatch chile, so for our main we’ve got green chile enchiladas. Finally we’ve a refreshing peach sorbet flavoured with cassia, served with pistachio and aniseed biscuits.

30 minutes

1 hour 5 minutes (+ 3 hours freeze time)

3/5

In stock
Special Price £5.00 Regular Price £8.00

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POZOLE SPICES: Toasted cumin, Mexican oregano, bay, garlic, paprika, toasted coriander
CHILLI BLEND: Ancho chilli, pasilla chilli
ENCHILADA TOPPING SPICES: Toasted cumin, toasted coriander, pasilla chilli, Mexican oregano
CHIPOTLE CHILLIES.  
GREEN CHILE SAUCE SPICES: Coriander leaf, toasted cumin, toasted coriander, cinnamon, allspice, thyme, Mexican oregano, hatch green chile
PICO DE GALLO BLEND: Jalapeno chilli, coriander leaf, green pepper
BISCUIT SPICES: Aniseed, coriander
CASSIA FLAKES.

  • 300g diced chicken (thighs are best)
  • 2 medium onions
  • 6 tomatoes
  • 10g bunch of coriander
  • 1 lime
  • 40g butter
  • 50g cheddar cheese
  • 100ml sour cream
  • 115g plain flour
  • 40g pistachio nuts or almonds
  • 75g sugar
  • 3 large tortilla wraps (corn tortillas are best!)
  • 195g tin of sweetcorn
  • 400g tin or tub of peaches in fruit juice