When you visit New Mexico, whatever you do, don’t get New Mexican culture confused with Mexican culture. The two are very different, and the locals will let you know it. For starters, the Mexicans I know never eat Sopapillas like this one I had in Albuquerque.

But it goes deeper than the culinary differences. As a California Mexican, I always heard about New Mexicans who insisted they weren’t “Mexican,” they were “Spanish.” Even in my own neighborhood, some fair-skinned kids came from families who preferred this label. I don’t know if their parents came from New Mexico or what, but it didn’t matter; we insisted that by preferring to call themselves “Spanish,” they were in denial about their ethnicity, ashamed to be linked to the Mexican Indian blood that many western Latinos share.

It’s a complicated issue, but ultimately, whatever label we Latinos choose to use, the fact is, we all have our unique ancestral histories, some that we relate to more than others.

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If you ask a majority of Americans on when was the last time they ate Mexican food, usually it is within the last week. Mexican foods have become very popular in the United States. The problem is that the Mexican foods in America are not the same as they are in Mexico. Americans have added super fat and super sized the meals. If you go down to Mexico, you may not even find the same dishes because the dishes were created in America. Authentic Mexican food is rich in fresh vegetables, protein, and nutritious vitamins and spices.

Cream of Jalapeo is one popular soup that is perfect for a cold day. It includes ingredients such as avocados, tomatoes, garlic, and of course jalapenos. Even though it calls for jalapenos, the soup isn’t extremely spicy. Another popular Mexican style soup is the Tortilla soup. There are different recipes for the soup, some making the soup creamy. Tortilla soup is a favorite, which is not a surprise. It contains many tasty ingredients. You will find the soup filled with different vegetables, chicken, and of course strips of corn tortillas. Vegetables are throughout most of the soups. Pozole soup calls for traditional corn called maiz blanco. It is a large kernelled corn found throughout Mexico. The corn is soaked in a special solution of lime. The soup also includes pork, chilies, onions, and a variety of spices and seasonings. This soup is eaten in both Mexico and also the Southwestern United States, especially the state of New Mexico.