Side dishes in many food traditions play a secondary role in meals. Not in New Mexico. Even when they appear with a main dish as an accompaniment, they are usually a key part of the plate, chosen as a partner for the featured item instead of as a supplement. Many times important sides such as beans, posole, and calabacitas stand alone as a whole meal, eaten with just tortillas or sopapillas. Either way, they are beloved local dishes, as well-liked as the ones that claim the headlines.