New Mexican cuisine is a type of regional cuisine found in New Mexico, which originated there while it was still a part of Mexico. New Mexican chiles comes in two varieties, referred to as either green chile or red chile depending on the stage of ripeness in which they were picked. Green chile is perhaps the defining ingredient of New Mexican food compared to neighboring styles.

In the past few years, green chile has grown increasingly more common outside of New Mexico, and it is a popular ingredient in everything from enchiladas and burritos to cheeseburgers, bagels, and pizzas within the state's borders. This native style has been strongly influenced by incoming U.S. tastes since the end of the Mexican-American War. Over time, the style diverged increasingly from similar styles in California and Texas (all of which, like New Mexico, were formerly part of Mexico).

This divergence has accelerated in the last few decades, perhaps as a protective response to the "invading" popularity of heavily Americanized "Mexican" food products and fast food.

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