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The typical stateside versions of Chinese, Italian, and Mexican, the three most popular types of ethnic food in the U.S., also have the most dietary pitfalls.

New Mexican food is a type of regional cuisine originating in the U.S. state of New Mexico and in southern Colorado; it is a subset of Mexican-American cuisine. Although many New Mexican dishes are similar to Mexican and Tex-Mex offerings such as enchiladas and burritos, New Mexican food has a distinct style. The most important difference is the type of chile pepper used. New Mexico 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, though heavier use of cilantro and relaxed use of cumin are also important. 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 and bagels within the state's borders.