New Mexican meals make much use of corn, blended –mixed– into soups or sauces. Native blue
corn is quite delicious when it is served as blue corn bread, chips, or tortillas. In the markets of New
Mexico, you can still find chicos, or sun-dried corn. Chicos last a 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.