Instead of regular old paprika, my pork rub is made with Pimenton de la Vera, a smoked Spanish variety of chile that has earned a Denominacion de Origen, or controlled name status. (In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit of ground chipotle chile powder
Tortas are sandwiches and they are made with Mexican bolillo rolls. Similar to crusty French rolls, they are the most popular bread in Mexico after tortillas. Surprisingly, ham and cheese is a common torta combination although almost anything can be used as a filling, including beans. I’ve taken some liberties with the mayonnaise by adding chipotles, but it tastes so good with any number of fillings, I had to include it.
You can cook elk roasts quick and dry, like a beef tenderloin, or slow and moist, like a brisket. This recipe uses the slow and moist method with a spice rub that includes all the flavors of a Mexican Mole. Serve it with plenty of Negro Modelo beer. Note: This recipe requires advance preparation.
These wings are not a traditional New Mexican dish, but since it’s one of our favorites, and we serve it in New Mexico, we have dared to adopt it as one of our hot and spicy favorites. Because of the high sugar content in the sauce, use it toward the end of grilling so it doesn’t burn.
This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairyless, but "designed for a meat-eater's taste," according to W.C. It is easily frozen or canned.