When you think of regional New Mexico cuisine, you probably think first of fiery foods spiced with red or green chiles. But the state has its share of delicious sweets, too, and a flavor that is particularly popular is piñon. These nuts come from the piñon trees which grow in abundance in the area—they are so popular that they are sold out of trucks and roadside stands, in the way that tomatoes or corn might be sold in the summer in New Jersey. They also make their way into quite a bit of local cuisine, and in my opinion, most notably in sweets.
Click through the slideshow to see a collection of six wonderful piñon indulgences from the City Different.
About the author: Jessie Oleson is a writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.
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