About Us

Indio Hispano Native Foods provides a line of native foods from the Southwestern United States that are grown along the Rio Grande Valley of New Mexico.  Its products represent the Indio Hispano heritage that was born under strife centuries ago and has blossomed into its present unique form.

Indio Hispano Native Foods was established on the principal of teaching traditional ways of agriculture to youth in both the Indio and Hispano communities.  The company works with community organizations to engage youth and community members creating economic opportunities through agriculture

Products

	Blue Corn Meal (Gound Corn Meal) This specialty Cornmeal is made from dried Blue Corn kernels (a.k.a. Hopi Corn) that have been ground into a fine, medium or course texture.  This corn was first cultivated by Native Americans of the southwestern US and then by the Spanish.   To this day Blue Corn has significant spiritual importance and is used in rituals and ceremonies as it represents the Eastern rising sun, the beginning of life, wisdom and understanding.   Cornmeal is used primarily to make corn chips, corn bread, tortillas and porridge and has a sweet, intense and hearty flavor.
	Blue Corn Posole (Hominy Stew) Blue Corn Posole has a deep blue color and when cooked a soft, firm texture.  Posole is a traditional stew used for the holidays cooked with pork and red chile.  It is also used to make masa harina (cornmeal), soups or cooked with rice and/or beans for flavoring Chicos (Dried Corn)
	Chicos (Dried Corn) Chicos are corn kernals that have been oven roasted and dried.   This product is used  throughout the southwestern US and parts of Mexico by the Indio and Hispano cultures.  They are usually cooked in combination with beans or red chile or alone with meat and have a freshly smoked corn taste.  Chicos in Spanish means "little ones and are less commonly referred to as "guachal".
	Anasazi Beans® This heirloom bean is named after the Anasazi Indians who lived in the four corners area of the US (now Colorado, Utah, Arizona and New Mexico) dating back to 130 A.D. Anasazi meaning "the ancient ones" was one of the few crops cultivated by the Anasazi Indians.  They were found in ruins in the early 1900's. Presently they are grown at 7,000 ft. elevation on the same land the Anasazi inhabited.  This sweeter and meatier bean will allow many culinary delights.  They also contain 75% less of the gas-causing carbohydrates compared to pinto beans!
	Pinto Beans The pinto bean (Spanish: frijol pinto, literally "painted bean") is named for its mottled skin,  It is the most common bean in the United States and northwestern Mexico and is most often eaten whole in broth or mashed and refried.  In the southwest United States, the pinto bean is an important symbol of regional identity, especially among Indio and Hispano cultures. Along with the chile, it is one of the official state vegetables of New Mexico.
	Red Chile Powder Red chile powder is made from hot red chiles that have been dried and ground.  Don't confuse chile powder with chili powder, a mixed spice for making chili.  This chile is made from premium pods that are free of stem and seeds, which eliminates any bitterness.  Chile has long been used in folk medicine has been found to pack an antibacterial punch.  Loaded with nutrients including calcium, iron and vitamins A and C.
	Posole (Hominy Stew) White Corn Posole has an off white color and when cooked a soft, firm texture. Posole is a traditional stew used for the holidays cooked with pork and red chile.  It is also used to make masa harina (cornmeal), soups or cooked with rice and/or beans for flavoring