David Romero and Fallon Fisher
10 minutes ago
ALBUQUERQUE, N.M. (KRQE) – No road trip through New Mexico is complete without a stop for a meal. The state’s Native American pueblos are known for their incredible feasts, but sometimes it’s the little tidbits and twists on New Mexico classics, like those at Albuquerque’s Indian Pueblo Kitchen, that add creativity and satisfaction.
Also on the menu is the unique Blue Corn Fried Kool-Aid Pickle. “If you've ever been to Feast Day, you've seen those pickles in a big jar with flavor dye in it. That's a Kool-Aid pickle,” says Channing Concho, supervisor and server at Indian Pueblo Kitchen. “So whatever you choose, you're getting that tangy flavor. Here, we choose black cherries, which we deep-fry in a blue corn batter.”
The pickles are served with a green chile ranch dressing. The menu also features green chiles, a New Mexico staple, in its Pabello stew. “We make our stew a little differently than most restaurants in New Mexico, so it's that different style and flavor that really catches people's attention,” Concho says.
Inspired by the traditional Native American ingredients of “the three sisters” — corn, beans and squash — these ingredients form the base of the restaurant's green chile stew. “We make the stew with pork and green chiles, and we try to make it not too spicy,” Concho explained.
Cooks at Indian Pueblo Kitchen also put their own twist on atole, a traditional New Mexican hot drink: Their version is topped with berries, piñon nuts and sunflower seeds.
