New Mexican meals make much use of cont vehich is served in variety of way baked as tortillas served fresh as com on the cob, blended into soups and iouce and mixed into salads or with vegetabies, especially red and green peppers. Native blue corn is quite sumrising when it is erved as blue com bread. chips, or tortillas. Im the markets of New Moioo, you can still iind chicos, or sun- dried grains or roast sweet com. Chicos last a long time. but when soaked and boiled, they taste almost like fresh com Many recipes also contain pinon or pine auts lhe small sweet seeds of the southweitern pine tree, once a staple food in the Pueblo diet.