Potica bread, latkes, and beef stewed in Coke. Perhaps not the first dishes that spring to mind when you think about New Mexican food, but author Sharon Niederman knows better. She shares the story behind her new book New Mexico’s Tasty Traditions: Recollections, Recipes and Photos.
The people she meets would probably not describe themselves as foodies. They’re just regular folk who eat well, whether in neighborhood diners, at a ranch cookout, or by following time-honored recipes handed down in the family.
Read the full Tasty Traditions feature for Local Flavor magazine, February 2011.