Holy Week Culinary Traditions From New Mexico Part 2
Courtesy of the Library of Congress
I have been going through my collection of WPA food sources from the Great Depression era found in the archives of the Library of Congress in Washington DC. As part of our series on the culinary traditions of Lent we turn holy week in New Mexico in the 1940s. During holy week family cooks prepared among other dishes chaquehue (cornmeal mush), fried eggs, fried potatoes, goat cheese, and cow cheese.
