What did the Spanish eat in New Mexico?

- Corn: Corn was already widely cultivated by Native American tribes in the area. The Spanish introduced new varieties, such as blue corn and flour corn. They taught Native Americans how to make tortillas, tamales, atole, and other dishes.

- Wheat: The Spanish introduced wheat, and with it, they brought bread making traditions.

- Grapes: The Spanish introduced grape vines and began making wine.

- Onions: The Spanish introduced onions, which were grown in gardens.

- Garlic: The Spanish introduced garlic, which eventually became a staple in New Mexican cooking.

- Chickens: The Spanish introduced chickens, which were used for meat and eggs.

- Cattle: The Spanish also brought cattle, which became an important part of the local economy. Beef was used to make stews, roasts, and other dishes.

- Pork: The Spanish introduced pigs, which were used to make chorizo, carne adovada, and other pork dishes.

- Chiles: The Spanish brought a variety of chile peppers to New Mexico, including the New Mexico chile, which became a staple of New Mexican cuisine.

- Tomatoes: The Spanish brought tomatoes to New Mexico, and with it, the tradition of making salsa.