The Museum of New Mexico Press will soon publish The Pueblo Indian Cookbook, compiled by Phyllis Hughes. It includes recipes from the nineteen Pueblos located in Arizona and New Mexico. Among them are the Zuni, Hopi, San lldefonso, Santa Domingo, and Acoma, known for their beautifully crafted jewelry and pottery.

Significant among the recipes are three kinds of breads: (1) Round, wheat-flour loaves baked in beehive ovens adapted from the Spanish, (2) Tortillas made of cornmeal and cooked on a griddle, and (3) Piki (paper) bread made of cornmeal cooked on flat, heated stones.

The Pueblo tribes are traditionally agriculturalists and utilize a varied mixture of vegetables in many of their recipes. Corn is very important, ground for bread or mixed with other vegetables, such as squash, beans, and pumpkin, then seasoned with chilies for taste-tempting dishes.

Red and green chilies, prepared in a number of ways, are a trademark of Pueblo food.