New Mexican meals make much use of corn which is served in a variety of ways baked as tortillas served fresh as corn on the cob blended into soups and sauces and mixed into salads or with other vegetables especially red and green peppers Native blue corn is quite surprising when it is served as blue corn breadcchipsvorbtortillas ln the markets of New Mexico you can still find chicos or sun dried grains of roasted sweet corn Chicos lastba long time but when soaked and boiled they taste almost like fresh corn Many recipes also contain pinon or pine nuts the small sweet seeds of the southwestern pine tree once a staple food in the Pueblo diet