Geronimo's CuisineThe authentic Santa Fe cuisine on which Geronimo focuses is rooted in the traditional foods of the Apache and Navajo peoples, with some Spanish and Anglo-Saxon influences.
Probably the most important ingredient in true Southwestern cooking is the chile, particularly the Hatch chile, which is harvested once a year and imported directly from the farm in Hatch, NM.
Those who prefer more mild fare won't have to miss out on the traditional flavors of the Southwest, however. The various red and green chiles that will be imported regularly from Santa Fe and beyond, ranging from the mild and smoky chipotle to the intense heat of the Sandia chile, are used in countless ways in the true but innovative Southwestern dishes that are served at Geronimo, including a number of dishes for which the chiles are roasted by hand over an open flame.
Corn is another essential ingredient in Southwestern cooking. In the Southwest, corn is grown in six different colors, each variety possessing additional unique qualities. The countless ways corn is used to titillate the palate will amaze diners.
For pasole, a stew of hominy, corn kernels are dried then soaked in lime juice separating the hard outer hulls from the kernels, then stewed with pork. Corn husks are used to wrap tamales. Corn is also dried and milled into flour or ground into masa.
Other staples in Southwestern cuisine include pinion (pine) nuts, squash, tomatoes, tomatillos, beans such as the Anasazai, wild game, and fish.
Whether you are a meat lover or vegetarian, surprising combinations of flavors, colors, and techniques are present in every dish.
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