Howie K.
Yelp
When it comes to cultural symbolism, New Mexico refuses to take the safe route. As opposed to, say, New Jersey's state flower -- the Violet -- the Land of so-called Enchantment celebrates the Yucca, a spiny plant that thrives in harsh soil conditions. Obviously, the celebrated chile -- the state fruit -- isn't for the timid. Our state insect is the Tarantula Hawk Wasp, nuff said. Even the state trout species, the Cutthroat, is a badass, and so it figures that our state cookie is the biscochito. Sure, upon first approach it appears cinnamon-sugary crowd-friendly, but a bite can deliver a licorice twist that takes some getting used to: anise.
At least this is my experience with biscochitos in the Old Country around here and up north, in tiny kitchens, what my neighbor cooks up in December. Celina's version, however, plays it rather safe, just a hint of the seed. Instead, Celina takes a risk on heat; one bite of the red chile varietal, and moreover the red and green chile jam-filled delights, actually pack a punch. From a cookie? Yep, apparently New Mexicans just can't get enough of the hot stuff, even for dessert. And that's legit. This is a terrific local business with a great origin story, launched at the South Valley's Mixing Bowl, now thriving in the North Valley. There's plenty to discover, here, and a reason to eat these tasty rounders all year long. One of my favorite legitimately New Mexican shops.