"SANTA FE, N.M. -- Travelers of all kinds are attracted to New Mexico for its stunning landscape, reputation as a spiritual retreat, rich history and connections to America's past. People come to ski, to shop, to paint and to explore. But one of New Mexico's greatest rewards, enjoyed by travelers year-round, is the food.
Earlier this month, I spent a long weekend with two old friends in Santa Fe and Taos, taking in the sights, sounds and flavors of New Mexico. One of just a handful of regional cuisines in the United States, New Mexican cuisine is built upon Native American, Mexican and Spanish influences and a group of indigenous ingredients. But nothing comes close to topping the influence or ubiquity of the New Mexican chile pepper in its varied forms: Fresh green or dried red, ground or flaked, pureed or chopped, it was a constant delicious presence. ------------- "
(Read on chileheads! Great article! Here's the link.)
http://www.post-gazette.com/stories/life/food/on-the-menu-new-mexico-restaurants-give-chile-reception-517248/
email: newmexico.landofenchantment@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper numex heritage green chile
Friday, March 30, 2012
Cafe de Luna comes to Avon (Colorado with New Mexico cuisine)
"---------------- Debbie Marquez, the former co-owner and proprietor of Fiestas! Cafe & Cantina in Edwards, has opened a new restaurant called Cafe de Luna in Avon. Cafe de Luna showcases Marquez's signature New Mexico style cuisine, combining other Mexican favorites in what she likes to call 'High Country Mex' fare. --------------- "
(My note: Read all about Debbie's new restaurant and the great dishes she will serve. Yum! Here is a link.)
http://www.vaildaily.com/article/20120315/AE/120319884/1078&ParentProfile=1062
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
(My note: Read all about Debbie's new restaurant and the great dishes she will serve. Yum! Here is a link.)
http://www.vaildaily.com/article/20120315/AE/120319884/1078&ParentProfile=1062
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
Saturday, March 24, 2012
Lyle Lovett on Hatch green chiles in Houston restaurant and a lot more. Great article!
Lyle Lovett on Favorite Houston Restaurants and More
"Fresh off the release date of his new album, Release Me, and right at the start of a tour with John Hiatt, Houstonian musician and celebrity Lyle Lovett took time out of his busy travel schedule to chat with Eater Houston about food.
Lovett gave us the scoop on all his favorite local restaurants, places he makes it a point to dine at when on the road and offers his thoughts on food, farming and his grandmother's homemade jelly.
In a recent interview, you mentioned that your grandmother would fix you after school snacks. What are some you remember?
My grandmother always made her own jelly, and so one of my favorite snacks after school was just white toast with butter and jelly.
What kind of jelly?
She made really great peach preserves and always had blackberry jelly. Because blackberries out there were plentiful and come blackberry season we'd always pick blackberries and so, that was really one of my favorite snacks.
Tell us about growing up on a farm in Klein, Texas.
On the farm, in those days, my mom was from a family of seven children, and my grandfather (his name was Adam Klein), he had one of the largest farms in Harris County. Back in those days, as you know, the local farmers supplied the local markets. My uncle Calvin still has a cattle business. He has a cow-calf operation on our place, there in Klein. He cites the advent of refrigerated trucking as sort of the demise of the local farmer, because before refrigerated trucking became so prevalent and efficient, local markets were, you know, supplied by local farmers. Where I grew up in north Harris County really was a big part of what people ate around Houston. Things have changed in a big way since then, but that's how things were.
Well, it looks like things are headed back toward local again.
It's nice to see people interested in quality, really giving thought to what they like to eat. It's nice to be able to eat a tomato that's ripened on the vine as opposed to being picked early so that it ripens in a truck or in the store.
Is cattle the only thing still coming out of your family's farm now?
Yes. We're not really growing any vegetables. But there are some local growers still in the area. I don't know if you're familiar with Atkinson Farms down on Spring Cypress, but their growing season starts in the spring and you can go right into their place and buy fresh produce.
When you come into the city, where do you like to eat?
When I'm home, I make the rounds and try to go to all my favorite places. Gosh, one of my favorite places to go for Mexican food is The Original Ninfa's on Navigation. A great, small Mexican café is Andy's in the Heights. Andy's is open 24-hours, so that was one of our regular stops after playing gigs back in the old days. For a really great dining experience, I love going to RDG and the old Café Annie. Houston wouldn't be the same with them. Around home, I like going to Strack Farms restaurant on Louetta, that's a really great place. There's a place called Santa Fe Flats on 249. It's a New Mexican-style place. They fly in green chiles, Hatch chiles, every week from New Mexico and they do a roasted Hatch chile there that's just like being in New Mexico. It's really good and really different. Not Tex-Mex at all. Another one of my favorite Mexican food places is the Rancho Grande in Tomball. There's several Rancho Grandes in our area now, but the one in Tomball's the one I usually go to. Real Tex-Mex.
I know you're an Aggie, what are your favorite places in College Station?
Café Eccell does a great job in College Station. That's one of my favorite places. One of my favorite hamburger places is called Koppe Bridge. And I think it's closed down, but my go-to Mexican place in Bryan was Los Nortenos. It was a real institution.
Any other restaurants you'd like to send a shout-out to?
Can I mention my favorite restaurant in New York? This is a chef I got to know in 1990 or so, and we ended up being motorcycle riding buddies. He's just amazing. His name's David Bouley. And he has an amazing restaurant in Tribeca. He hosted the band and I last week. We were up in New York doing a press trip and he invited us in for dinner one night. We had an amazing tasting menu there at Bouley. I highly regard him. Dean Fearing's restaurant up in Dallas is another great one. My favorite barbecue places are the City Meat Market in Giddings, and of course Cooper's Bar-B-Que. Another great Mexican place in Fort Worth is Joe T Garcia's. And of course, Nobu. Our favorite Nobu is in Los Angeles, and Nobu is often there and he comes out and says 'hello' to everybody, which is great.
What's one meal that stands out for you over the past year?
Oh gosh. If I pick one I'd make my friends mad.
That's one thing that I really do enjoy about being on the road, though. I'm in Milwaukee today, and there's one really great (and we're staying downtown in Milwaukee), and there's an area close to downtown called the Third Ward, you know, kinda like our areas in Houston, and it's kind of an artsy neighborhood and it's got great restaurants and it's been revitalized in the last 20 years here in Milwaukee. There's a really nice little French-style restaurant called Coquette Café. And that's kinda how our travels go. I start looking forward to the cities we're going to and thinking about getting to go to some of my favorite restaurants, places that I've learned about over the years.
Is it a big deal when you go out to dinner, or do people leave you alone (because you're a celebrity)?
People are nice. And around home, I see people every day when I'm in the Houston area, people that I've known my whole life. I see people that I went to grade school with, and being home is just normal, like anybody. I guess one of the chances I've gained is getting to meet people like Robert Del Grande and go in the kitchen and watch him work, see a little bit behind the scenes, and I really enjoy that. It's just amazing what they do with food. Just amazing.
Do you like to cook?
No! But I really love to eat. My girlfriend, April Kimble is a wonderful cook. My favorite meals in the last, well 14 years really, have been because of her, the meals that we have at home. Because she's really wonderful and reads about cooking and knows about cooking more than I ever will. I'm a good tester for her.
Does she have a signature dish?
Everything she does is really great. A lot of times we'll do something very straightforward, but just the was she does it is incredible. Especially in the spring and summer, we'll grill and she gets the prime beef from HEB. HEB has really wonderful beef. She'll grill up some filets or ribeyes from HEB, and complement them with fresh vegetables with Atkinson Farms. It's really wonderful, just how fresh it all is. Another one of our favorite grocery stores in the Houston area is Hubbell & Hudson up in The Woodlands. They do a really amazing job. And if we're in town, we'll make it a point to stop by either Central Market or Whole Foods, just depending on where we are in town. We don't have those kind of stores out in north Harris County. But I tell you, that prime beef at HEB, in terms of beef you get at the supermarket, it's our favorite in the area. We do occasionally eat our own beef [off their farm] too, and that's really good. When you butcher your own calf, you end up with a lot of meat, so we don't always do that.
Are there any songs that you've written that have been inspired by food or a meal?
A lot of my songs have food references. I think it's because food is such a fundamental part of life. It's as basic and necessary as the air we breath, and certainly, what we need from each other in terms of human relationships. Food is such an important connector in terms of the emotional relationships that we have in life, and I think it can be a great way to underscore what we feel for one another."
http://houston.eater.com/archives/2012/03/12/lyle-lovett.php
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
"Fresh off the release date of his new album, Release Me, and right at the start of a tour with John Hiatt, Houstonian musician and celebrity Lyle Lovett took time out of his busy travel schedule to chat with Eater Houston about food.
Lovett gave us the scoop on all his favorite local restaurants, places he makes it a point to dine at when on the road and offers his thoughts on food, farming and his grandmother's homemade jelly.
In a recent interview, you mentioned that your grandmother would fix you after school snacks. What are some you remember?
My grandmother always made her own jelly, and so one of my favorite snacks after school was just white toast with butter and jelly.
What kind of jelly?
She made really great peach preserves and always had blackberry jelly. Because blackberries out there were plentiful and come blackberry season we'd always pick blackberries and so, that was really one of my favorite snacks.
Tell us about growing up on a farm in Klein, Texas.
On the farm, in those days, my mom was from a family of seven children, and my grandfather (his name was Adam Klein), he had one of the largest farms in Harris County. Back in those days, as you know, the local farmers supplied the local markets. My uncle Calvin still has a cattle business. He has a cow-calf operation on our place, there in Klein. He cites the advent of refrigerated trucking as sort of the demise of the local farmer, because before refrigerated trucking became so prevalent and efficient, local markets were, you know, supplied by local farmers. Where I grew up in north Harris County really was a big part of what people ate around Houston. Things have changed in a big way since then, but that's how things were.
Well, it looks like things are headed back toward local again.
It's nice to see people interested in quality, really giving thought to what they like to eat. It's nice to be able to eat a tomato that's ripened on the vine as opposed to being picked early so that it ripens in a truck or in the store.
Is cattle the only thing still coming out of your family's farm now?
Yes. We're not really growing any vegetables. But there are some local growers still in the area. I don't know if you're familiar with Atkinson Farms down on Spring Cypress, but their growing season starts in the spring and you can go right into their place and buy fresh produce.
When you come into the city, where do you like to eat?
When I'm home, I make the rounds and try to go to all my favorite places. Gosh, one of my favorite places to go for Mexican food is The Original Ninfa's on Navigation. A great, small Mexican café is Andy's in the Heights. Andy's is open 24-hours, so that was one of our regular stops after playing gigs back in the old days. For a really great dining experience, I love going to RDG and the old Café Annie. Houston wouldn't be the same with them. Around home, I like going to Strack Farms restaurant on Louetta, that's a really great place. There's a place called Santa Fe Flats on 249. It's a New Mexican-style place. They fly in green chiles, Hatch chiles, every week from New Mexico and they do a roasted Hatch chile there that's just like being in New Mexico. It's really good and really different. Not Tex-Mex at all. Another one of my favorite Mexican food places is the Rancho Grande in Tomball. There's several Rancho Grandes in our area now, but the one in Tomball's the one I usually go to. Real Tex-Mex.
I know you're an Aggie, what are your favorite places in College Station?
Café Eccell does a great job in College Station. That's one of my favorite places. One of my favorite hamburger places is called Koppe Bridge. And I think it's closed down, but my go-to Mexican place in Bryan was Los Nortenos. It was a real institution.
Any other restaurants you'd like to send a shout-out to?
Can I mention my favorite restaurant in New York? This is a chef I got to know in 1990 or so, and we ended up being motorcycle riding buddies. He's just amazing. His name's David Bouley. And he has an amazing restaurant in Tribeca. He hosted the band and I last week. We were up in New York doing a press trip and he invited us in for dinner one night. We had an amazing tasting menu there at Bouley. I highly regard him. Dean Fearing's restaurant up in Dallas is another great one. My favorite barbecue places are the City Meat Market in Giddings, and of course Cooper's Bar-B-Que. Another great Mexican place in Fort Worth is Joe T Garcia's. And of course, Nobu. Our favorite Nobu is in Los Angeles, and Nobu is often there and he comes out and says 'hello' to everybody, which is great.
What's one meal that stands out for you over the past year?
Oh gosh. If I pick one I'd make my friends mad.
That's one thing that I really do enjoy about being on the road, though. I'm in Milwaukee today, and there's one really great (and we're staying downtown in Milwaukee), and there's an area close to downtown called the Third Ward, you know, kinda like our areas in Houston, and it's kind of an artsy neighborhood and it's got great restaurants and it's been revitalized in the last 20 years here in Milwaukee. There's a really nice little French-style restaurant called Coquette Café. And that's kinda how our travels go. I start looking forward to the cities we're going to and thinking about getting to go to some of my favorite restaurants, places that I've learned about over the years.
Is it a big deal when you go out to dinner, or do people leave you alone (because you're a celebrity)?
People are nice. And around home, I see people every day when I'm in the Houston area, people that I've known my whole life. I see people that I went to grade school with, and being home is just normal, like anybody. I guess one of the chances I've gained is getting to meet people like Robert Del Grande and go in the kitchen and watch him work, see a little bit behind the scenes, and I really enjoy that. It's just amazing what they do with food. Just amazing.
Do you like to cook?
No! But I really love to eat. My girlfriend, April Kimble is a wonderful cook. My favorite meals in the last, well 14 years really, have been because of her, the meals that we have at home. Because she's really wonderful and reads about cooking and knows about cooking more than I ever will. I'm a good tester for her.
Does she have a signature dish?
Everything she does is really great. A lot of times we'll do something very straightforward, but just the was she does it is incredible. Especially in the spring and summer, we'll grill and she gets the prime beef from HEB. HEB has really wonderful beef. She'll grill up some filets or ribeyes from HEB, and complement them with fresh vegetables with Atkinson Farms. It's really wonderful, just how fresh it all is. Another one of our favorite grocery stores in the Houston area is Hubbell & Hudson up in The Woodlands. They do a really amazing job. And if we're in town, we'll make it a point to stop by either Central Market or Whole Foods, just depending on where we are in town. We don't have those kind of stores out in north Harris County. But I tell you, that prime beef at HEB, in terms of beef you get at the supermarket, it's our favorite in the area. We do occasionally eat our own beef [off their farm] too, and that's really good. When you butcher your own calf, you end up with a lot of meat, so we don't always do that.
Are there any songs that you've written that have been inspired by food or a meal?
A lot of my songs have food references. I think it's because food is such a fundamental part of life. It's as basic and necessary as the air we breath, and certainly, what we need from each other in terms of human relationships. Food is such an important connector in terms of the emotional relationships that we have in life, and I think it can be a great way to underscore what we feel for one another."
http://houston.eater.com/archives/2012/03/12/lyle-lovett.php
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
Santa Fe hotel celebrates culture of nearby Chimayo village (including northern new mexican cuisine)
"As one of those artistic cities that mashes together a variety of different -- and often unlikely -- cultures and styles, Santa Fe is the kind of place that you can visit a dozen times and create a different experience each time.
One of its newer additions is Hotel Chimayo de Santa Fe, a boutique hotel owned by Heritage Hotels & Resorts that celebrates the history and culture of Chimayo, a tiny historic community in the foothills of the Sangre de Cristo Mountains. About 30 miles from Santa Fe, this village was instrumental in helping the hotel preserve the authenticity of the village's culture, and in return the hotel donates a portion of its profits to the village.
Just a block away from the shopping and restaurants of Historic Santa Fe Plaza, Hotel Chimayo immerses guests into Chimayo's rich culture.
In fact, the hotel does such an excellent job of presenting the Chimayo culture that many guests choose to visit the community. The hotel provides maps for self-guided tours, as well as offering arrangements for group tours and personalized guided tours.
A world away
The village of Chimayo is a struggling agricultural community known for its weavers, art, sacred sites and flavorful cuisine. Each of those aspects is well represented at Hotel Chimayo de Santa Fe, and from the moment you walk through the heavy wooden doors, you are immersed in the magic of Chimayo. The lobby is richly decorated with handmade artwork from local artisans, creating a colorful entry into a new cultural experience.
Throughout the hotel, original craftsmanship is evident. More than 70 Chimayo artists worked to lend an authentic feel, contributing hand-carved furniture, custom weavings and the handmade crosses that are clustered above the fireplace in each room. Together, these well-thought-out appointments create a comforting, rustic feel that embraces the community's 17th-century roots while at the same time feeling fresh and new.
The hotel's 56 rooms are off the open-air courtyard, which emulates the traditional Spanish plazas of New Mexico. Inside, suites are designed in subtle, subdued colors, using muted earth tones to carry out the theme.
Although the rooms are spacious, such touches as banco seating around a wood-burning fireplace create a cozy environment. Separate living areas in many of the suites make the rooms feel more like a small vacation home rather than a hotel suite -- and the 10 deluxe king suites with refrigerator, microwave and wet bar only add to this vibe.
Taking it slow
Beyond the rooms, the hotel offers even more ways to enjoy the culture of Chimayo, and none is more enjoyable than the Low 'n Slow Lowrider Bar.
Unlike any other bar you'll visit, Low 'n Slow celebrates the 'lowrider' culture of New Mexico with details right out of the auto body shop that begin with a hostess stand adorned with the familiar flames often seen painted on lowriders. (To show its devotion to lowriders, there's even an official city sign designating 'Lowrider Parking Only' in front of the bar.)
Light fixtures made from hubcaps, low-slung glass-topped tables made of chain steering wheels, and bright, upholstered bench seats that look like they came from the back seat of a Chevy set the stage for a delightfully unusual environment.
Bright, colorful artwork from the book Low 'n Slow - Lowriding in New Mexico covers the walls, but the centerpiece of the room is definitely the one-of-a-kind chandelier made from mufflers and hubcaps. Created for the bar by Carmilito Muffler Shop in Chimayo, it's one of those attractions that make you stop and study them -- regardless of your interest in cars.
Above the bar, Tia's Cocina serves up authentic New Mexican cuisine breakfast through dinner, with a delicious and diverse menu created by chef Estevan Garcia. Creating recipes based on the traditional dishes enjoyed in Chimayo for generations, Garcia adds a modern twist and relies heavily on the heirloom Chimayo chile to give the food its extra spice."
http://www.star-telegram.com/2012/03/14/3809796/santa-fe-hotel-celebrates-culture.html#tvg
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
One of its newer additions is Hotel Chimayo de Santa Fe, a boutique hotel owned by Heritage Hotels & Resorts that celebrates the history and culture of Chimayo, a tiny historic community in the foothills of the Sangre de Cristo Mountains. About 30 miles from Santa Fe, this village was instrumental in helping the hotel preserve the authenticity of the village's culture, and in return the hotel donates a portion of its profits to the village.
Just a block away from the shopping and restaurants of Historic Santa Fe Plaza, Hotel Chimayo immerses guests into Chimayo's rich culture.
In fact, the hotel does such an excellent job of presenting the Chimayo culture that many guests choose to visit the community. The hotel provides maps for self-guided tours, as well as offering arrangements for group tours and personalized guided tours.
A world away
The village of Chimayo is a struggling agricultural community known for its weavers, art, sacred sites and flavorful cuisine. Each of those aspects is well represented at Hotel Chimayo de Santa Fe, and from the moment you walk through the heavy wooden doors, you are immersed in the magic of Chimayo. The lobby is richly decorated with handmade artwork from local artisans, creating a colorful entry into a new cultural experience.
Throughout the hotel, original craftsmanship is evident. More than 70 Chimayo artists worked to lend an authentic feel, contributing hand-carved furniture, custom weavings and the handmade crosses that are clustered above the fireplace in each room. Together, these well-thought-out appointments create a comforting, rustic feel that embraces the community's 17th-century roots while at the same time feeling fresh and new.
The hotel's 56 rooms are off the open-air courtyard, which emulates the traditional Spanish plazas of New Mexico. Inside, suites are designed in subtle, subdued colors, using muted earth tones to carry out the theme.
Although the rooms are spacious, such touches as banco seating around a wood-burning fireplace create a cozy environment. Separate living areas in many of the suites make the rooms feel more like a small vacation home rather than a hotel suite -- and the 10 deluxe king suites with refrigerator, microwave and wet bar only add to this vibe.
Taking it slow
Beyond the rooms, the hotel offers even more ways to enjoy the culture of Chimayo, and none is more enjoyable than the Low 'n Slow Lowrider Bar.
Unlike any other bar you'll visit, Low 'n Slow celebrates the 'lowrider' culture of New Mexico with details right out of the auto body shop that begin with a hostess stand adorned with the familiar flames often seen painted on lowriders. (To show its devotion to lowriders, there's even an official city sign designating 'Lowrider Parking Only' in front of the bar.)
Light fixtures made from hubcaps, low-slung glass-topped tables made of chain steering wheels, and bright, upholstered bench seats that look like they came from the back seat of a Chevy set the stage for a delightfully unusual environment.
Bright, colorful artwork from the book Low 'n Slow - Lowriding in New Mexico covers the walls, but the centerpiece of the room is definitely the one-of-a-kind chandelier made from mufflers and hubcaps. Created for the bar by Carmilito Muffler Shop in Chimayo, it's one of those attractions that make you stop and study them -- regardless of your interest in cars.
Above the bar, Tia's Cocina serves up authentic New Mexican cuisine breakfast through dinner, with a delicious and diverse menu created by chef Estevan Garcia. Creating recipes based on the traditional dishes enjoyed in Chimayo for generations, Garcia adds a modern twist and relies heavily on the heirloom Chimayo chile to give the food its extra spice."
http://www.star-telegram.com/2012/03/14/3809796/santa-fe-hotel-celebrates-culture.html#tvg
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
filmmaker wants to create child hunger awareness in NM
"A short film made to create awareness about child hunger in New Mexico, specifically 'Summer Hunger' which also is the film's name.
Hunger is a problem much bigger than the filmmaker Sterling Grant III realized before starting the project.
'This is really a problem. There's kids out here going without food. You know…you think about it in other countries. But sometimes it's in your own backyard like, whoa, I didn't realize this was a problem,' Grant III said.
Whether a bad economy or homes in chaos, too many kids in New Mexico start and end their days with hunger and malnutrition. A problem that only grows in the summer when those kids in need are not in school.
'Chances are, they don't eat during the summer. Or if they do, they have one meal or it's a soda pop and some chips. Things that aren't healthy. Just because they don't have access to a good meal like they do during the school year,' said Bill Ludwig of the USDA Food & Nutrition Services.
The film was produced for the non-profit group, New Mexico Appleseed. They estimate that if just 20 more sites could be opened, at least 1,200 more kids could benefit this summer.
The group is challenging communities and looking for sponsors all around the state.
'We wanna make sure children are fed year round. Whether they are in school or not,' said Children, Youth and Families Department Secretary Yolanda Deines. 'In order to have their brains develop appropriately and for them to grow and to reach their highest potential, they need to get the nutrition provided through these meals.' "
http://www.kob.com/article/stories/S2534643.shtml?cat=504
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
Hunger is a problem much bigger than the filmmaker Sterling Grant III realized before starting the project.
'This is really a problem. There's kids out here going without food. You know…you think about it in other countries. But sometimes it's in your own backyard like, whoa, I didn't realize this was a problem,' Grant III said.
Whether a bad economy or homes in chaos, too many kids in New Mexico start and end their days with hunger and malnutrition. A problem that only grows in the summer when those kids in need are not in school.
'Chances are, they don't eat during the summer. Or if they do, they have one meal or it's a soda pop and some chips. Things that aren't healthy. Just because they don't have access to a good meal like they do during the school year,' said Bill Ludwig of the USDA Food & Nutrition Services.
The film was produced for the non-profit group, New Mexico Appleseed. They estimate that if just 20 more sites could be opened, at least 1,200 more kids could benefit this summer.
The group is challenging communities and looking for sponsors all around the state.
'We wanna make sure children are fed year round. Whether they are in school or not,' said Children, Youth and Families Department Secretary Yolanda Deines. 'In order to have their brains develop appropriately and for them to grow and to reach their highest potential, they need to get the nutrition provided through these meals.' "
http://www.kob.com/article/stories/S2534643.shtml?cat=504
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
Monday, March 12, 2012
Memories of Georgia O'Keeffe, printed with care
This article provides some very interesting information about "the first lady of New Mexico art, Georgia O'Keeffe." If you are into everything New Mexico instead of just green chiles, then I recommend this article and learning more about Georgia O'Keeffe. Here's a link.
http://www.mansfieldnewsjournal.com/usatoday/article/38774455?odyssey=mod|newswell|text|Frontpage|s
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
http://www.mansfieldnewsjournal.com/usatoday/article/38774455?odyssey=mod|newswell|text|Frontpage|s
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
Georgia O'Keeffe and some of her paintings
Probably a majority of her paintings were of flowers shown up close and personal "because I want people to notice the flowers and their beauty." Many people have certainly done that. Thanks Georgia!
New Mexico Chile crop struggles for comeback in a modern world
"In the United States corn is king in Iowa. Texas produces the most cotton. Florida is known for its citrus groves and Kansas rules in wheat production. The potato is tops in Idaho and Arkansas is known for its rice.
But in the Land of Enchantment—New Mexico—the most common question asked in restaurants, supermarkets and wholesale packing houses is 'do you want green or red?' –referring to the state’s most fabled crop, the chile pepper.
Growing and consuming vast amounts of chile in New Mexico is more than just tradition; it represents the heart of agricultural production. But New Mexico’s most famous crop arguably has been under assault in recent years and a steady decline in chile production has painted the industry into the proverbial corner.
'New Mexico remains the top producing chile pepper state in spite of declining chile acres in recent years. And though more acres were planted in 2011 than in recent years, the industry remains depressed largely because of foreign imports,' says Jaye Hawkins, executive director of the New Mexico Chile Association.
The decline in New Mexico’s chile production has been dramatic since the early 1990s when over 35,000 acres of chiles were planted. By 2010 chile acreage had fallen to just over 8,500 acres, and in spite of 10,000 planted acres of chile last year, industry officials say problems from foreign imports continue to mount.
'Chile consumption is up in the United States but imports of both red and green chile peppers are depressing domestic production,' Hawkins said.
In fact, the decline in chile acres can be traced back to the early days of the North American Free Trade Agreement, or NAFTA. While mechanized harvesting is possible for the state’s red chile crop, green chile is still largely harvested and de-stemmed by hand.
'For the longest time we had a problem finding immigrant farm workers willing to work in the fields. Before the recession, construction jobs were abundant and immigrant workers could make more money moving from farms to cities. That problem is not as bad now as it once was, but we are still competing with chile grown and harvested in Mexico, China and Peru where labor costs are much lower,' Hawkins adds.
Consumption is up
While U.S. chile consumption has grown more than 600 percent in recent years, foreign imports now account for about 80 percent of all chile consumed domestically, leaving a smaller slice of the pie for New Mexico growers.
Producers in New Mexico say another problem they are facing is that young farmers are abandoning chile in favor of more profitable crops. While traditions run deep on the farm in New Mexico, making a profit is more important.
'The number of acres produced each year is driven by contract production, meaning the crop is sold before it is ever planted. No one is really willing or able to farm chile on speculation anymore. There is just too much competition from foreign imports,' Hawkins says.
While research continues on better methods of mechanized production of green chile in New Mexico, a move that would greatly reduce labor costs, other challenges exist including disease pressure and more recently drought conditions.
'Chile grows well in arid climates but water is still required. Irrigating from ground wells increases production costs considerably, and New Mexico hasn’t escaped the drought conditions experienced all across the Southwest,' Hawkins said.
Working in favor of local chile production is the insatiable appetite for red and green chile of native varieties. New Mexicans remain the largest consumers of chile peppers grown in the state.
'New Mexico consumers are savvy about chile quality and variety and there will always be a demand for Hatch chiles, for example. Chile is still roasted in parking lots each fall and restaurants are loyal to native varieties. This is working in our favor, but this alone can’t salvage an industry threatened (so much) by foreign competition,' Hawkins says.
But recent increases in state production and chile acres provide some encouraging news for growers. Hawkins says the industry is very active in marketing and branding efforts to promote the state’s leading commodity crop.
For more information about New Mexico’s leading crop, visit the New Mexico Chile Association Web site ( www.nmchileassociation.com )."
http://southwestfarmpress.com/vegetables/new-mexico-chile-crop-struggles-comeback-modern-world
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
But in the Land of Enchantment—New Mexico—the most common question asked in restaurants, supermarkets and wholesale packing houses is 'do you want green or red?' –referring to the state’s most fabled crop, the chile pepper.
Growing and consuming vast amounts of chile in New Mexico is more than just tradition; it represents the heart of agricultural production. But New Mexico’s most famous crop arguably has been under assault in recent years and a steady decline in chile production has painted the industry into the proverbial corner.
'New Mexico remains the top producing chile pepper state in spite of declining chile acres in recent years. And though more acres were planted in 2011 than in recent years, the industry remains depressed largely because of foreign imports,' says Jaye Hawkins, executive director of the New Mexico Chile Association.
The decline in New Mexico’s chile production has been dramatic since the early 1990s when over 35,000 acres of chiles were planted. By 2010 chile acreage had fallen to just over 8,500 acres, and in spite of 10,000 planted acres of chile last year, industry officials say problems from foreign imports continue to mount.
'Chile consumption is up in the United States but imports of both red and green chile peppers are depressing domestic production,' Hawkins said.
In fact, the decline in chile acres can be traced back to the early days of the North American Free Trade Agreement, or NAFTA. While mechanized harvesting is possible for the state’s red chile crop, green chile is still largely harvested and de-stemmed by hand.
'For the longest time we had a problem finding immigrant farm workers willing to work in the fields. Before the recession, construction jobs were abundant and immigrant workers could make more money moving from farms to cities. That problem is not as bad now as it once was, but we are still competing with chile grown and harvested in Mexico, China and Peru where labor costs are much lower,' Hawkins adds.
Consumption is up
While U.S. chile consumption has grown more than 600 percent in recent years, foreign imports now account for about 80 percent of all chile consumed domestically, leaving a smaller slice of the pie for New Mexico growers.
Producers in New Mexico say another problem they are facing is that young farmers are abandoning chile in favor of more profitable crops. While traditions run deep on the farm in New Mexico, making a profit is more important.
'The number of acres produced each year is driven by contract production, meaning the crop is sold before it is ever planted. No one is really willing or able to farm chile on speculation anymore. There is just too much competition from foreign imports,' Hawkins says.
While research continues on better methods of mechanized production of green chile in New Mexico, a move that would greatly reduce labor costs, other challenges exist including disease pressure and more recently drought conditions.
'Chile grows well in arid climates but water is still required. Irrigating from ground wells increases production costs considerably, and New Mexico hasn’t escaped the drought conditions experienced all across the Southwest,' Hawkins said.
Working in favor of local chile production is the insatiable appetite for red and green chile of native varieties. New Mexicans remain the largest consumers of chile peppers grown in the state.
'New Mexico consumers are savvy about chile quality and variety and there will always be a demand for Hatch chiles, for example. Chile is still roasted in parking lots each fall and restaurants are loyal to native varieties. This is working in our favor, but this alone can’t salvage an industry threatened (so much) by foreign competition,' Hawkins says.
But recent increases in state production and chile acres provide some encouraging news for growers. Hawkins says the industry is very active in marketing and branding efforts to promote the state’s leading commodity crop.
For more information about New Mexico’s leading crop, visit the New Mexico Chile Association Web site ( www.nmchileassociation.com )."
http://southwestfarmpress.com/vegetables/new-mexico-chile-crop-struggles-comeback-modern-world
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
Friday, March 9, 2012
Santa Fe in Longmont
"Back in high school, a friend of mine worked at a Washington, D.C., beverage emporium called Georgetown Coffee and Tea.
Smart aleck that he was, he’d respond to customers who asked if the shop carried coffee by proclaiming, 'Why, that’s our middle name!' For those who asked if he had tea, he’d turn around and feign surprise at a conspicuous stack of the beverage.
Despite my friend’s inherent snideness, I’ll admit I appreciate a business with a name that unambiguously identifies what it offers. Such is the case with Longmont’s to-the-point Santa Fe Coffee & Burrito Co. This welcoming breakfast and lunch spot features caffeine ranging from classic diner coffee to espresso drinks and hearty, New Mexico-influenced meals.
The cozy space, formerly occupied by Swanky Franks, is unpretentious and comfortable, and thankfully, the management has resisted the temptation to go overboard on clichéd Southwestern bric-a-brac. Friends Maureen, Cynthia, Doug and I recently piled into a comfortable upholstered booth underneath tasteful photographs for breakfast. The gentlemanly proprietor promptly filled our mugs with old-school Farmers Brothers coffee. Due to his attentive yet unobtrusive service, he never let me see the bottom of my cup during the meal.
Doug ordered up the Santa Fe skillet, an $8.25 blend of bacon, chorizo, potato, bell pepper and onion. Generously proportioned and presented piping hot, as any self-respecting skillet should be, this breakfast’s ingredients, including eggs, were all perfectly prepared, no mean feat given the differing cooking times of each element.
Cynthia’s $8.25 breakfast burrito arrived freighted with chorizo. More than enough for two meals, there was plenty of sausage, and it wasn’t the grease sink that one would expect it to be. Like the skillet, the eggs, tortilla and high-quality meat were balanced in terms of taste, although the texture was a touch dry.
Maureen enjoyed her $7.25 Huevos Rancheros, topped with a not-too-spicy green chile that tasted as if it had been enriched by chicken broth. Regardless of the ingredient composition, this Southwest gravy was one of the smoother and more flavorful versions I’ve had in recent memory. Equally laudable were the home fries, which Maureen dubbed the genuine article. Indeed, these spuds lived up to the ideal described by iconoclastic food writer John Thorne in his book Serious Pig. Golden crisp on the outside, these potatoes conveyed buttery flavor and darn near fluffy insides.
My selection of the $7.50 enchilada and eggs was an exercise in unfussy balance. The tangy red ranchera sauce served as a mellowing influence on the compelling richness of the cheesy enchiladas. Attention to detail was also evident in the preparation of the eggs, which I had ordered sunny side up. Sides of Spanish rice and smooth, not-too-salty refried beans rounded out this dish.
My only service quibble arose when I went to pay the tab at the register, and noticed a board listing the day’s specials. We hadn’t been informed by the staff of these selections, which included a chicken-fried steak sauced with both gravy and green chile. In retrospect, that was probably just as well, since I was likely better off having something healthier than fried beef. That concern aside, this eatery certainly lives up to the promise of its name, and delivers on both the bottomless coffee and lip-smacking, reasonably priced Southwestern fare."
http://www.boulderweekly.com/article-7910-santa-fe-in-longmont.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
Smart aleck that he was, he’d respond to customers who asked if the shop carried coffee by proclaiming, 'Why, that’s our middle name!' For those who asked if he had tea, he’d turn around and feign surprise at a conspicuous stack of the beverage.
Despite my friend’s inherent snideness, I’ll admit I appreciate a business with a name that unambiguously identifies what it offers. Such is the case with Longmont’s to-the-point Santa Fe Coffee & Burrito Co. This welcoming breakfast and lunch spot features caffeine ranging from classic diner coffee to espresso drinks and hearty, New Mexico-influenced meals.
The cozy space, formerly occupied by Swanky Franks, is unpretentious and comfortable, and thankfully, the management has resisted the temptation to go overboard on clichéd Southwestern bric-a-brac. Friends Maureen, Cynthia, Doug and I recently piled into a comfortable upholstered booth underneath tasteful photographs for breakfast. The gentlemanly proprietor promptly filled our mugs with old-school Farmers Brothers coffee. Due to his attentive yet unobtrusive service, he never let me see the bottom of my cup during the meal.
Doug ordered up the Santa Fe skillet, an $8.25 blend of bacon, chorizo, potato, bell pepper and onion. Generously proportioned and presented piping hot, as any self-respecting skillet should be, this breakfast’s ingredients, including eggs, were all perfectly prepared, no mean feat given the differing cooking times of each element.
Cynthia’s $8.25 breakfast burrito arrived freighted with chorizo. More than enough for two meals, there was plenty of sausage, and it wasn’t the grease sink that one would expect it to be. Like the skillet, the eggs, tortilla and high-quality meat were balanced in terms of taste, although the texture was a touch dry.
Maureen enjoyed her $7.25 Huevos Rancheros, topped with a not-too-spicy green chile that tasted as if it had been enriched by chicken broth. Regardless of the ingredient composition, this Southwest gravy was one of the smoother and more flavorful versions I’ve had in recent memory. Equally laudable were the home fries, which Maureen dubbed the genuine article. Indeed, these spuds lived up to the ideal described by iconoclastic food writer John Thorne in his book Serious Pig. Golden crisp on the outside, these potatoes conveyed buttery flavor and darn near fluffy insides.
My selection of the $7.50 enchilada and eggs was an exercise in unfussy balance. The tangy red ranchera sauce served as a mellowing influence on the compelling richness of the cheesy enchiladas. Attention to detail was also evident in the preparation of the eggs, which I had ordered sunny side up. Sides of Spanish rice and smooth, not-too-salty refried beans rounded out this dish.
My only service quibble arose when I went to pay the tab at the register, and noticed a board listing the day’s specials. We hadn’t been informed by the staff of these selections, which included a chicken-fried steak sauced with both gravy and green chile. In retrospect, that was probably just as well, since I was likely better off having something healthier than fried beef. That concern aside, this eatery certainly lives up to the promise of its name, and delivers on both the bottomless coffee and lip-smacking, reasonably priced Southwestern fare."
http://www.boulderweekly.com/article-7910-santa-fe-in-longmont.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
NMSU's Chile Pepper Institute wants to know if you 'Got Green?'
"LAS CRUCES - The calendar might read March and St. Patrick's Day might be just around the corner, but when New Mexico State University's Chile Pepper Institute asks if you 'Got Green?' they are actually taking about their super-flavored chile.
This month, the Chile Pepper Institute is launching its 'Got Green?' event, featuring Biad's Reserve NuMex Heritage 6-4 and NuMex Heritage Big Jim green chile. The two varieties are bred to have five times the flavor compounds and aroma of similar chile grown today. Sales of each will help fund continued chile research at the university.
'The NuMex Heritage chiles are bred to be incredibly flavorful, not super-hot. The NuMex Heritage 6-4 is actually a mild pepper. The NuMex Heritage Big Jim is a medium-heat pepper,' said Danise Coon, a senior research specialist at NMSU. 'Biad Chili calls these peppers "reserve," because they hand-select each pod before sending them to be flame-roasted.'
NMSU researchers first partnered with Biad Chili in 2009 to produce the Heritage line. Since then, a portion of all Heritage chile sales have helped to fund an endowed chair in chile research in NMSU's College of Agricultural, Consumer and Environmental Sciences.
Both Heritage varieties are available at the Chile Pepper Institute in whole-pod packages or chopped in 13-ounce tubs. The products sell for $8 each, or $10 for two. The chiles cannot be shipped and must be purchased at the Chile Pepper Institute in Gerald Thomas Hall, Room 265. For more information, visit http://www.chilepepperinstitute.org or call 575-646-3028."
http://www.lcsun-news.com/las_cruces-news/ci_20129998/nmsus-chile-pepper-institute-wants-know-if-you
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
This month, the Chile Pepper Institute is launching its 'Got Green?' event, featuring Biad's Reserve NuMex Heritage 6-4 and NuMex Heritage Big Jim green chile. The two varieties are bred to have five times the flavor compounds and aroma of similar chile grown today. Sales of each will help fund continued chile research at the university.
'The NuMex Heritage chiles are bred to be incredibly flavorful, not super-hot. The NuMex Heritage 6-4 is actually a mild pepper. The NuMex Heritage Big Jim is a medium-heat pepper,' said Danise Coon, a senior research specialist at NMSU. 'Biad Chili calls these peppers "reserve," because they hand-select each pod before sending them to be flame-roasted.'
NMSU researchers first partnered with Biad Chili in 2009 to produce the Heritage line. Since then, a portion of all Heritage chile sales have helped to fund an endowed chair in chile research in NMSU's College of Agricultural, Consumer and Environmental Sciences.
Both Heritage varieties are available at the Chile Pepper Institute in whole-pod packages or chopped in 13-ounce tubs. The products sell for $8 each, or $10 for two. The chiles cannot be shipped and must be purchased at the Chile Pepper Institute in Gerald Thomas Hall, Room 265. For more information, visit http://www.chilepepperinstitute.org or call 575-646-3028."
http://www.lcsun-news.com/las_cruces-news/ci_20129998/nmsus-chile-pepper-institute-wants-know-if-you
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
The beauty of New Mexico
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
I love eggs, especially with chiles!
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
Thursday, March 8, 2012
More hot food fans flocked to Fiery Foods & Barbecue Show
"The 24th edition of the National Fiery Foods & Barbecue Show saw an increase of about 3,500 attendees from last year.
The show, held at Sandia Resort & Casino March 2-4, had 17,500 attendees over the weekend, giving a boost to a number of local entrepreneurs.
Apple Canyon Gourmet sold out of its Santa Fe Mixes Sunset Margarita Mix on all three show days and landed wholesale orders and leads, said Anna Shawver, the company founder. The business manufactures several foods under the brands Santa Fe Mixes, Santa Fe Seasons, Comida Loca Soup Mixes and Holy Chipotle!, all made in Albuquerque.
Two entrepreneurs with roots in the South Valley Economic Development Center’s commercial kitchen saw a big boost in sales as well. Stephen Hoffman, owner of AlbuqCOOKIE, called 2012 his best year yet at Fiery Foods.
'We sold out our inventory of 320 bags at the end of the second day, and practically sold out the third day,' he said in a news release.
Hoffman’s line of cookies include green chile pecan Sandia cookies and chocolate pepper chile cookies. The company is in La Montanita Co-op in Albuquerque and in Santa Fe, and has landed its first location outside New Mexico.
Steve and Kris Monteith have been producing small batches of their spicy fresh mustard at the SVEDC since 2008. The Lusty Monk Mustards line includes cheeky product names such as Burn in Hell, Altar Boy Honey Mustard and Original Sin. They saw a 17 percent increase in sales over last year’s show, Steve said, and sold nearly 700 jars.
Bonnie Burchell, creator of Bonita’s Mixes, made inroads with a regional buyer from a large warehouse chain at the show. She and Sean Hetherington founded the company in 2010 to offer sugar-free, low-carb cocktail mixes made with real juice.
The Fiery Foods show is one of the largest spicy foods and barbecue shows in the world. It was founded by Dave DeWitt, who’s known as the 'Pope of Peppers.' ”
http://www.bizjournals.com/albuquerque/news/2012/03/06/more-hot-food-fans-flocked-to-fiery.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
The show, held at Sandia Resort & Casino March 2-4, had 17,500 attendees over the weekend, giving a boost to a number of local entrepreneurs.
Apple Canyon Gourmet sold out of its Santa Fe Mixes Sunset Margarita Mix on all three show days and landed wholesale orders and leads, said Anna Shawver, the company founder. The business manufactures several foods under the brands Santa Fe Mixes, Santa Fe Seasons, Comida Loca Soup Mixes and Holy Chipotle!, all made in Albuquerque.
Two entrepreneurs with roots in the South Valley Economic Development Center’s commercial kitchen saw a big boost in sales as well. Stephen Hoffman, owner of AlbuqCOOKIE, called 2012 his best year yet at Fiery Foods.
'We sold out our inventory of 320 bags at the end of the second day, and practically sold out the third day,' he said in a news release.
Hoffman’s line of cookies include green chile pecan Sandia cookies and chocolate pepper chile cookies. The company is in La Montanita Co-op in Albuquerque and in Santa Fe, and has landed its first location outside New Mexico.
Steve and Kris Monteith have been producing small batches of their spicy fresh mustard at the SVEDC since 2008. The Lusty Monk Mustards line includes cheeky product names such as Burn in Hell, Altar Boy Honey Mustard and Original Sin. They saw a 17 percent increase in sales over last year’s show, Steve said, and sold nearly 700 jars.
Bonnie Burchell, creator of Bonita’s Mixes, made inroads with a regional buyer from a large warehouse chain at the show. She and Sean Hetherington founded the company in 2010 to offer sugar-free, low-carb cocktail mixes made with real juice.
The Fiery Foods show is one of the largest spicy foods and barbecue shows in the world. It was founded by Dave DeWitt, who’s known as the 'Pope of Peppers.' ”
http://www.bizjournals.com/albuquerque/news/2012/03/06/more-hot-food-fans-flocked-to-fiery.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
A great list of Santa Fe and Taos area dining establishments
I received a notice that The Essential Guide is now following me on Twitter. So, I checked it out, and now I am following them, too. They do a great job of listing top spots for dining and other activities around the country, and their New Mexico listing is a good example. Use this link to see their list for Santa Fe and Taos. There are many links within the guide so you may get even more information. Thanks @EGSantaFeTaos !
http://www.essentialguide.com/dining
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
http://www.essentialguide.com/dining
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
Chile Billy is now serving New Mexico chiles in Colorado
Chile Billy hits the pavement at 16th and Boulder this Wednesday
"Bill Yalch may be a Pittsburgh native, but it took just a few trips to the southwest for him to become utterly obsessed with New Mexican food -- namely, green chile. 'If you live in Pittsburgh, you have no idea what good huevos rancheros are,' he admits, adding that he first sampled worthy huevos on a trip to New Mexico. 'I really like the New Mexican approach, and that's where my addiction started with green chile. It's fresh and flavorful, and it's chile-forward, not souped up like the Colorado version.'
His adoration prompted him to start making his own green chile. 'I'm self-taught,' he says. 'I read and read and read and read, and I went to different restaurants and asked questions. I really love it, and I don't read anything but cookbooks. I just enjoy reading about the chile and how you can use it.'
Once he perfected his recipe, Yalch, who has been living in Denver for several years, decided to roll out a food cart. Chile Billy hit the pavement about a year ago, focusing on the green chile. 'We do a New Mexico pork green chile and red chile that's Santa Fe-inspired,' he explains. His chiles are available on their own, or they can be integrated into quesadillas, burritos and sometimes burgers, depending on where Yalch is set up. 'I do what I can on the cart,' he says.
And starting this week, Yalch's cart will have a regular home: Every Wednesday through Friday, he'll be setting up shop on the corner of 16th and Boulder in Lower Highland, selling breakfast and lunch to passersby from 7 a.m. to 2 or 3 p.m. His menu for that spot also includes breakfast burritos, sausages and coffee from Doppio, a cart that's a regular at the Cherry Creek Fresh Market. 'I didn't think I was going to get that corner, but it worked out, and since I've lived in the neighborhood for years, I'm excited to feed my neighbors my food,' he says.
In addition, the cart will still make regular appearances at Denver Beer Co on Saturdays."
http://blogs.westword.com/cafesociety/2012/03/chile_billy_hits_the_pavement.php
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
"Bill Yalch may be a Pittsburgh native, but it took just a few trips to the southwest for him to become utterly obsessed with New Mexican food -- namely, green chile. 'If you live in Pittsburgh, you have no idea what good huevos rancheros are,' he admits, adding that he first sampled worthy huevos on a trip to New Mexico. 'I really like the New Mexican approach, and that's where my addiction started with green chile. It's fresh and flavorful, and it's chile-forward, not souped up like the Colorado version.'
His adoration prompted him to start making his own green chile. 'I'm self-taught,' he says. 'I read and read and read and read, and I went to different restaurants and asked questions. I really love it, and I don't read anything but cookbooks. I just enjoy reading about the chile and how you can use it.'
Once he perfected his recipe, Yalch, who has been living in Denver for several years, decided to roll out a food cart. Chile Billy hit the pavement about a year ago, focusing on the green chile. 'We do a New Mexico pork green chile and red chile that's Santa Fe-inspired,' he explains. His chiles are available on their own, or they can be integrated into quesadillas, burritos and sometimes burgers, depending on where Yalch is set up. 'I do what I can on the cart,' he says.
And starting this week, Yalch's cart will have a regular home: Every Wednesday through Friday, he'll be setting up shop on the corner of 16th and Boulder in Lower Highland, selling breakfast and lunch to passersby from 7 a.m. to 2 or 3 p.m. His menu for that spot also includes breakfast burritos, sausages and coffee from Doppio, a cart that's a regular at the Cherry Creek Fresh Market. 'I didn't think I was going to get that corner, but it worked out, and since I've lived in the neighborhood for years, I'm excited to feed my neighbors my food,' he says.
In addition, the cart will still make regular appearances at Denver Beer Co on Saturdays."
http://blogs.westword.com/cafesociety/2012/03/chile_billy_hits_the_pavement.php
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada quesadilla burrito avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
New Mexico green chiles at Solar Farms
In this July 8, 2011 photo, Jim Lytle, owner of Solar Farms holds green chiles from his fields located in Salem, N.M.
Sunday, March 4, 2012
The Great Enchilada Roundup
"With its blasts of hot salsa and cold iced tea, New Mexico's enchilada trail tests even the most determined foodies. But resolute and hungry pilgrims can find ample rewards.
By the time we pulled into Mary&Tito's parking lot in Albuquerque, we were stuffed. We'd already consumed a substantial lunch at Sadie's, but we couldn't pass up the opportunity to try the enchiladas at the James Beard-Award-winning New Mexican restaurant. The four of us slid into a Naugahyde booth and ordered one chicken enchilada to share. With four glasses of water,please.
The server didn't bat an eye, but did hit us with the one simple question that separates the uninitiated from the experienced when it comes to New Mexican cuisine. 'Red or green?' she asked.
This is a trick question. It refers to the kind of chili sauce you'd like on your enchilada. Will it be the smooth red sauce made from dried New Mexican chilis, or the chunky green sauce conjured from fresh green New Mexican chilis? The proper response is not an answer but another question: 'Which is hotter today?' (Each batch varies in hotness, which is crucial information whether you like your enchiladas mild, medium, hot or smokin'.
When the server replied, 'the red,' we bounced back with the simple, 'Christmas, please,' which means red and green. (Note: this used to be a touristo response, but it's become mainstream.)
Our server nodded a pleasant 'uh-huh'-the all-purpose New Mexican response signifying 'you're welcome'- and returned in a couple of minutes with one of the best enchiladas of my life.Our foursome knocked it back in record time and considered ordering another. But, with dinner only a couple of hours away, we decamped to our hotel for a refreshing nap instead.
Just another afternoon on the dusty trail of the New Mexican enchilada. The New Mexican enchilada is the quintessential dish of a cuisine that only exists along the short corridor between Albuquerque (the biggest city in New Mexico), Santa Fe (the capital) and Taos (the art and ski centre). Inhabited by the Ancient Pueblo people for centuries and colonized by the Spanish in the early 1600s,New Mexico is steeped in history. Days can be spent wandering through Pueblo cliff dwellings such as Bandelier National Monument and the ruins at Pecos National Monument, and venturing into the dissolving Spanish adobe churches at the Salinas Pueblo Missions.
For the Spanish, New Mexico was at the end of the long Camino Real, a trail that stretched north from Mexico City. Sometimes supplies would arrive only every couple of years, thanks to distance and unfriendly Apaches. The missionaries of New Mexico learned to rely on the foods around them, and the result was a simple cuisine based on chilis, cheese and beans,all augmented by Spanish-style cheeses.It's not unlike Mexican food, but it incorporates the distinct flavour of New Mexican chilis and is presented somewhat differently. Enchiladas,for example,are flat, not rolled.
Typically,three or four tortillas-corn, flour or blue corn-arestacked on a plate one at a time, and heartily layered with Monterey Jack cheese, shredded roast chicken and red or green sauce. The concoction is then baked for 15 to 20 minutes to melt the cheese and heat everything through.
It's the sauce that gives the New Mexican enchilada, and most of the region's other dishes,its unique identity. The New Mexico 6-4 chili (a.k.a. the Anaheim) is the backbone of the cuisine, lending a spicy elegance to scrambled eggs, soups, meatdishes, vegetable dishes, even desserts. It'sin everything. A Santa Fe chef-Pancho Epstein (his real name, I swear)- once told us, 'In New Mexico, chilis are our drug of choice.' He's right; they're addictive.
In mid-summer, the smell of roasting chilis pervades the air. Drive into any shopping-mall parking lot or farmers' market and someone will be turning a large roasting canister (resembling one of those large raffle drums) over a blazing fire. The roasted, fresh green peppers can be purchased for home use.
Later in the fall, the chilis turn red and are harvested and dried. They're then de-seeded and ground into a powder that can keep for years until it's made into sauce. New Mexico chili sauce comes in many versions, but our favourite, taught to us by Chef Epstein, includes diced onions and garlic, a touch of vegetable oil for sautéing them in, several cups of chicken stock, a few tablespoons of flour for thickening and a heap of chili powder.We fancy it up with cumin and oregano, but that's about all there is to it. Yet every recipe I've tasted is different. Some chefs prefer the earthy richness of the chilis grown insouthern New Mexico around Hatch, while others hew to the lively sweetness of those grown in higher altitude near Chimayo.
I like both and I've been on the hunt for the quintessential enchilada for over 20 years. I've had ones I've loved, others I've hated and many in between. On arriving in Albuquerque,usually in time for lunch, I often head to Duran's Pharmacy and cosy up with the locals on the counter stools for my first enchilada hit. It's good but the sauce here is a bit soupy. The ones at the Church Street Café, just off the cottonwood-treed historic Plaza, are enjoyable, especially with a margarita, but a little restrained, as if the kitchen is afraid to make them too hot.
Over in Santa Fe, I've had my tonsils torched by the blazing sauce at Tia Sophia's and have appreciated the rustic presentation at Harry's Roadhouse. I've lingered over the tequila-soaked dishes of Maria's and been impressed by the upscale renditions at the Blue Corn Café. Then, one day, a local recommended the enchiladas at The Shed, a Santa Fe classic since 1953. I'd ignored The Shed because it seemed, well, a bit touristy and the lineups were always crazy long. But our informant urged us to endure the wait. And a revelation it was.
The Shed's enchiladas are thick and heavy and, when layered with red sauce, are roasted to a nut brown. The aroma is sublime, the texture, dense and rich. There's no powering through one of these; this is food that demands your respect and attention. Served in the courtyard of a hacienda that dates to 1692, with a glass of iced tea, it's the ultimate New Mexican enchilada, one not to be shared with anyone, no matter how long the wait.
Where toStop for
Red and Green
ALBUQUERQUE
Church Street Café 2111 Church St. N.W. 505-247-8522
Duran Central Pharmacy 1815 Central Ave. 505-247-4141
Mary & Tito's 2711 4th St. N.W. 505-344-6266
SANTA FE
Blue Corn Café 133 West Water St. 505-984-1800
Harry's Roadhouse 96B Old Las Vegas Hwy. 505-989-4629
The Shed 113 ½ East Palace Ave. 505-982-9030
Tia Sophia's 210 West San Francisco St. 505-983-9880"
http://www.calgaryherald.com/entertainment/Great+Enchilada+Roundup/6239163/story.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
By the time we pulled into Mary&Tito's parking lot in Albuquerque, we were stuffed. We'd already consumed a substantial lunch at Sadie's, but we couldn't pass up the opportunity to try the enchiladas at the James Beard-Award-winning New Mexican restaurant. The four of us slid into a Naugahyde booth and ordered one chicken enchilada to share. With four glasses of water,please.
The server didn't bat an eye, but did hit us with the one simple question that separates the uninitiated from the experienced when it comes to New Mexican cuisine. 'Red or green?' she asked.
This is a trick question. It refers to the kind of chili sauce you'd like on your enchilada. Will it be the smooth red sauce made from dried New Mexican chilis, or the chunky green sauce conjured from fresh green New Mexican chilis? The proper response is not an answer but another question: 'Which is hotter today?' (Each batch varies in hotness, which is crucial information whether you like your enchiladas mild, medium, hot or smokin'.
When the server replied, 'the red,' we bounced back with the simple, 'Christmas, please,' which means red and green. (Note: this used to be a touristo response, but it's become mainstream.)
Our server nodded a pleasant 'uh-huh'-the all-purpose New Mexican response signifying 'you're welcome'- and returned in a couple of minutes with one of the best enchiladas of my life.Our foursome knocked it back in record time and considered ordering another. But, with dinner only a couple of hours away, we decamped to our hotel for a refreshing nap instead.
Just another afternoon on the dusty trail of the New Mexican enchilada. The New Mexican enchilada is the quintessential dish of a cuisine that only exists along the short corridor between Albuquerque (the biggest city in New Mexico), Santa Fe (the capital) and Taos (the art and ski centre). Inhabited by the Ancient Pueblo people for centuries and colonized by the Spanish in the early 1600s,New Mexico is steeped in history. Days can be spent wandering through Pueblo cliff dwellings such as Bandelier National Monument and the ruins at Pecos National Monument, and venturing into the dissolving Spanish adobe churches at the Salinas Pueblo Missions.
For the Spanish, New Mexico was at the end of the long Camino Real, a trail that stretched north from Mexico City. Sometimes supplies would arrive only every couple of years, thanks to distance and unfriendly Apaches. The missionaries of New Mexico learned to rely on the foods around them, and the result was a simple cuisine based on chilis, cheese and beans,all augmented by Spanish-style cheeses.It's not unlike Mexican food, but it incorporates the distinct flavour of New Mexican chilis and is presented somewhat differently. Enchiladas,for example,are flat, not rolled.
Typically,three or four tortillas-corn, flour or blue corn-arestacked on a plate one at a time, and heartily layered with Monterey Jack cheese, shredded roast chicken and red or green sauce. The concoction is then baked for 15 to 20 minutes to melt the cheese and heat everything through.
It's the sauce that gives the New Mexican enchilada, and most of the region's other dishes,its unique identity. The New Mexico 6-4 chili (a.k.a. the Anaheim) is the backbone of the cuisine, lending a spicy elegance to scrambled eggs, soups, meatdishes, vegetable dishes, even desserts. It'sin everything. A Santa Fe chef-Pancho Epstein (his real name, I swear)- once told us, 'In New Mexico, chilis are our drug of choice.' He's right; they're addictive.
In mid-summer, the smell of roasting chilis pervades the air. Drive into any shopping-mall parking lot or farmers' market and someone will be turning a large roasting canister (resembling one of those large raffle drums) over a blazing fire. The roasted, fresh green peppers can be purchased for home use.
Later in the fall, the chilis turn red and are harvested and dried. They're then de-seeded and ground into a powder that can keep for years until it's made into sauce. New Mexico chili sauce comes in many versions, but our favourite, taught to us by Chef Epstein, includes diced onions and garlic, a touch of vegetable oil for sautéing them in, several cups of chicken stock, a few tablespoons of flour for thickening and a heap of chili powder.We fancy it up with cumin and oregano, but that's about all there is to it. Yet every recipe I've tasted is different. Some chefs prefer the earthy richness of the chilis grown insouthern New Mexico around Hatch, while others hew to the lively sweetness of those grown in higher altitude near Chimayo.
I like both and I've been on the hunt for the quintessential enchilada for over 20 years. I've had ones I've loved, others I've hated and many in between. On arriving in Albuquerque,usually in time for lunch, I often head to Duran's Pharmacy and cosy up with the locals on the counter stools for my first enchilada hit. It's good but the sauce here is a bit soupy. The ones at the Church Street Café, just off the cottonwood-treed historic Plaza, are enjoyable, especially with a margarita, but a little restrained, as if the kitchen is afraid to make them too hot.
Over in Santa Fe, I've had my tonsils torched by the blazing sauce at Tia Sophia's and have appreciated the rustic presentation at Harry's Roadhouse. I've lingered over the tequila-soaked dishes of Maria's and been impressed by the upscale renditions at the Blue Corn Café. Then, one day, a local recommended the enchiladas at The Shed, a Santa Fe classic since 1953. I'd ignored The Shed because it seemed, well, a bit touristy and the lineups were always crazy long. But our informant urged us to endure the wait. And a revelation it was.
The Shed's enchiladas are thick and heavy and, when layered with red sauce, are roasted to a nut brown. The aroma is sublime, the texture, dense and rich. There's no powering through one of these; this is food that demands your respect and attention. Served in the courtyard of a hacienda that dates to 1692, with a glass of iced tea, it's the ultimate New Mexican enchilada, one not to be shared with anyone, no matter how long the wait.
Where toStop for
Red and Green
ALBUQUERQUE
Church Street Café 2111 Church St. N.W. 505-247-8522
Duran Central Pharmacy 1815 Central Ave. 505-247-4141
Mary & Tito's 2711 4th St. N.W. 505-344-6266
SANTA FE
Blue Corn Café 133 West Water St. 505-984-1800
Harry's Roadhouse 96B Old Las Vegas Hwy. 505-989-4629
The Shed 113 ½ East Palace Ave. 505-982-9030
Tia Sophia's 210 West San Francisco St. 505-983-9880"
http://www.calgaryherald.com/entertainment/Great+Enchilada+Roundup/6239163/story.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
Friday, March 2, 2012
Red, Green Or Imported (Chiles)?
"Fresh New Mexico grown green chile is often difficult to get out of season, and because it is highly perishable, much of the imported green comes from Mexico and some Central and South American countries.
The official state question 'Red or Green?' should be accompanied by a second question: 'Locally grown or foreign?'
Fifteen or 20 years ago, you might have been able to walk into a restaurant or grocery store in New Mexico and safely assume that fresh green or dried red chile products were grown here in New Mexico.
That’s no longer the case. More than 80 percent of all chile currently consumed in the United States is imported, according to the U.S. Department of Agriculture.
Most fresh green chiles come from Mexico and some Central and South American countries, while the majority of dried red chile products come from India, China and other Asian countries.
There is no way to accurately track how much foreign chile is consumed in New Mexico, but a fair amount winds up here, says Carol Wight, chief executive officer of the New Mexico Restaurant Association.
'Most New Mexico restaurants try to use New Mexico grown chile, but I don’t think there’s enough grown in New Mexico to supply even all our restaurants,' she says. And, 'green chile is seasonal so it’s not always possible to get it from local sources out of season.'
As for taste, New Mexico beats the competition hands down, says Danise Coon, program coordinator at the Chile Pepper Institute, New Mexico State University.
'It’s our environment and soil and the way people grow them around here that makes them different, and the chiles we produce have been grown here for hundreds of years and have adapted to the climate,' she says. Restaurants’ 'dishes won’t taste the same if they’re using chiles that are not from New Mexico.'
Even as U.S. consumption of chile has been rising, New Mexico’s chile acreage has been declining. The New Mexico Chile Association, a consortium of growers and processors, says planted acreage has dropped by 75 percent from its 1992 peak of about 35,000 acres to a 2010 low of 8,700 acres.
The industry made a slight comeback last year with 9,500 acres planted, says Dino Cervantes, president of the association and managing vice president of Cervantes Enterprises, a farming and chile processing business in La Mesa.
'If we eventually get back to half of where we were in the early ’90s, that would be great, but … we have some huge hurdles to overcome.'
The biggest of them is a shrinking labor force and the cost of that labor, Cervantes says.
Chile has traditionally been harvested by hand, a job provided largely in the past by migrant farm workers from Mexico. Tightened border patrols and animosity surrounding immigration issues have shrunk the pool of migrant workers; meanwhile, U.S. workers haven’t been inclined to do this kind of work, even in a bad economy and where the jobs pay more than minimum wage, he says.
'The labor force we do have is older and dwindling. We’re seeing people in their late 50s and early 60s, and we don’t see a lot of younger people moving in to take their place.'
One thing that may revive the industry, Cervantes suggests, is increased mechanization.
The value of the state’s chile crop last year was about $46.8 million, up a little from 2010, according to Longino Bustillos, deputy director of the USDA’s National Agricultural Statistics Service in Las Cruces.
Because fresh green chile is highly perishable, it can’t be shipped too far. That’s why most imported green chile has been coming from Mexico, says Cervantes. Red chile that has been dried and ground or powdered represents the largest segment of the state’s chile industry, he says.
So how can customers who prefer New Mexico chile be sure that’s what they’re getting in restaurants and stores?
Quite simply, read labels and ask. Buy products that clearly state New Mexico grown; and at restaurants, ask where the chiles come from. By doing these things, says Ana Baca, a vice president for Albuquerque-based Bueno Foods, a person 'can be part of the solution to help save New Mexico’s cultural heritage.'
Bueno Foods buys all its chile products from New Mexico farmers, 'because we believe New Mexico grown chile is the best in the world,' she says.
Likewise, Jim Thomas, a co-owner of El Pinto Restaurant in Albuquerque, says the restaurant buys its chile from growers in Hatch, N.M.
'Customers who eat chiles from Mexico or China or India and then taste ours will immediately know the difference,' he says. 'You simply can not replicate the flavors of New Mexico chiles.' "
http://www.abqjournal.com/main/2012/02/28/news/red-green-or-imported.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
The official state question 'Red or Green?' should be accompanied by a second question: 'Locally grown or foreign?'
Fifteen or 20 years ago, you might have been able to walk into a restaurant or grocery store in New Mexico and safely assume that fresh green or dried red chile products were grown here in New Mexico.
That’s no longer the case. More than 80 percent of all chile currently consumed in the United States is imported, according to the U.S. Department of Agriculture.
Most fresh green chiles come from Mexico and some Central and South American countries, while the majority of dried red chile products come from India, China and other Asian countries.
There is no way to accurately track how much foreign chile is consumed in New Mexico, but a fair amount winds up here, says Carol Wight, chief executive officer of the New Mexico Restaurant Association.
'Most New Mexico restaurants try to use New Mexico grown chile, but I don’t think there’s enough grown in New Mexico to supply even all our restaurants,' she says. And, 'green chile is seasonal so it’s not always possible to get it from local sources out of season.'
As for taste, New Mexico beats the competition hands down, says Danise Coon, program coordinator at the Chile Pepper Institute, New Mexico State University.
'It’s our environment and soil and the way people grow them around here that makes them different, and the chiles we produce have been grown here for hundreds of years and have adapted to the climate,' she says. Restaurants’ 'dishes won’t taste the same if they’re using chiles that are not from New Mexico.'
Even as U.S. consumption of chile has been rising, New Mexico’s chile acreage has been declining. The New Mexico Chile Association, a consortium of growers and processors, says planted acreage has dropped by 75 percent from its 1992 peak of about 35,000 acres to a 2010 low of 8,700 acres.
The industry made a slight comeback last year with 9,500 acres planted, says Dino Cervantes, president of the association and managing vice president of Cervantes Enterprises, a farming and chile processing business in La Mesa.
'If we eventually get back to half of where we were in the early ’90s, that would be great, but … we have some huge hurdles to overcome.'
The biggest of them is a shrinking labor force and the cost of that labor, Cervantes says.
Chile has traditionally been harvested by hand, a job provided largely in the past by migrant farm workers from Mexico. Tightened border patrols and animosity surrounding immigration issues have shrunk the pool of migrant workers; meanwhile, U.S. workers haven’t been inclined to do this kind of work, even in a bad economy and where the jobs pay more than minimum wage, he says.
'The labor force we do have is older and dwindling. We’re seeing people in their late 50s and early 60s, and we don’t see a lot of younger people moving in to take their place.'
One thing that may revive the industry, Cervantes suggests, is increased mechanization.
The value of the state’s chile crop last year was about $46.8 million, up a little from 2010, according to Longino Bustillos, deputy director of the USDA’s National Agricultural Statistics Service in Las Cruces.
Because fresh green chile is highly perishable, it can’t be shipped too far. That’s why most imported green chile has been coming from Mexico, says Cervantes. Red chile that has been dried and ground or powdered represents the largest segment of the state’s chile industry, he says.
So how can customers who prefer New Mexico chile be sure that’s what they’re getting in restaurants and stores?
Quite simply, read labels and ask. Buy products that clearly state New Mexico grown; and at restaurants, ask where the chiles come from. By doing these things, says Ana Baca, a vice president for Albuquerque-based Bueno Foods, a person 'can be part of the solution to help save New Mexico’s cultural heritage.'
Bueno Foods buys all its chile products from New Mexico farmers, 'because we believe New Mexico grown chile is the best in the world,' she says.
Likewise, Jim Thomas, a co-owner of El Pinto Restaurant in Albuquerque, says the restaurant buys its chile from growers in Hatch, N.M.
'Customers who eat chiles from Mexico or China or India and then taste ours will immediately know the difference,' he says. 'You simply can not replicate the flavors of New Mexico chiles.' "
http://www.abqjournal.com/main/2012/02/28/news/red-green-or-imported.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
Thursday, March 1, 2012
Hottest pepper? the Trinidad Moruga Scorpion, experts agree
"There are super-hot chile varieties. And then there's the sweat-inducing, tear-generating, mouth-on-fire Trinidad Moruga Scorpion.
The Trinidad Moruga Scorpion, the new hottest pepper on the planet. The golf ball-sized pepper has a mean Scoville Heat Unit value of 1.2 million.
With a name like that, it's not surprising that months of research by the experts at New Mexico State University's Chile Pepper Institute have identified the variety as the new hottest pepper on the planet.
The golf ball-sized pepper scored the highest among a handful of chile breeds reputed to be among the hottest in the world. Its mean heat topped more than 1.2 million units on the Scoville heat scale, while fruits from some individual plants reached 2 million heat units.
'You take a bite. It doesn't seem so bad, and then it builds and it builds and it builds. So it is quite nasty,' Paul Bosland, a renowned pepper expert and director of the chile institute, said of the pepper's heat.
Researchers were pushed by hot sauce makers, seed producers and others in the spicy foods industry to establish the average heat levels for super-hot varieties in an effort to quash unscientific claims of which peppers are actually the hottest.
That's something that hadn't been done before, Bosland said.
'The question was, could the Chile Pepper Institute establish the benchmark for chile heat?' he said. 'Chile heat is a complex thing, and the industry doesn't like to base it on just a single fruit that's a record holder. It's too variable.' The academic institute is based at the university's agriculture school and is partially funded by federal grants, as well as some industry groups depending on the project. ------------------ "
(My note: There's a lot more to this great article. Use the link and read the rest it if you want to learn more about chile heat and hot peppers.)
http://www.nola.com/food/index.ssf/2012/02/hottest_pepper_the_trinidad_mo.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
The Trinidad Moruga Scorpion, the new hottest pepper on the planet. The golf ball-sized pepper has a mean Scoville Heat Unit value of 1.2 million.
With a name like that, it's not surprising that months of research by the experts at New Mexico State University's Chile Pepper Institute have identified the variety as the new hottest pepper on the planet.
The golf ball-sized pepper scored the highest among a handful of chile breeds reputed to be among the hottest in the world. Its mean heat topped more than 1.2 million units on the Scoville heat scale, while fruits from some individual plants reached 2 million heat units.
'You take a bite. It doesn't seem so bad, and then it builds and it builds and it builds. So it is quite nasty,' Paul Bosland, a renowned pepper expert and director of the chile institute, said of the pepper's heat.
Researchers were pushed by hot sauce makers, seed producers and others in the spicy foods industry to establish the average heat levels for super-hot varieties in an effort to quash unscientific claims of which peppers are actually the hottest.
That's something that hadn't been done before, Bosland said.
'The question was, could the Chile Pepper Institute establish the benchmark for chile heat?' he said. 'Chile heat is a complex thing, and the industry doesn't like to base it on just a single fruit that's a record holder. It's too variable.' The academic institute is based at the university's agriculture school and is partially funded by federal grants, as well as some industry groups depending on the project. ------------------ "
(My note: There's a lot more to this great article. Use the link and read the rest it if you want to learn more about chile heat and hot peppers.)
http://www.nola.com/food/index.ssf/2012/02/hottest_pepper_the_trinidad_mo.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried anaheim pepper poblano pepper trinidad moruga scorpion pepper
Wednesday, February 29, 2012
New Mexicans Protest Genetically-Engineered Corn
"ALBUQUERQUE, N.M. - The New Mexico arm of Food and Water Watch is actively involved with an effort to stop the nation's top ten grocery retailers and food processors from selling genetically-modified sweet corn, grown from seeds developed by Monsanto.
Eleanor Bravo, New Mexico state organizer for the nonprofit food and water safety advocacy group, says most people have already eaten canned or frozen GM food (also called GE, for genetically-engineered) without knowing it, but this is the first time it would be sold fresh in supermarkets.
Bravo says the campaign is focused most intensely on Walmart, and believes it would significantly affect the food supply for New Mexicans.
'New Mexico relies heavily on Walmart stores because we don't have any more local grocery store chains.'
Food and Water Watch is organizing protests and petition drives to encourage Walmart to reject using crops grown from the modified corn seed. On its website, Monsanto says 'The FDA has found there is no basis for concluding that bioengineered foods present any different or greater safety concern than foods developed by traditional plant breeding.'
The genetically-engineered corn seed was quickly given the go-ahead by the Food and Drug Administration and the USDA. The same traits now in the biotech corn had received previous approvals in 2005 and 2008, although Bravo says that's not good enough.
'We're still uncertain. These three traits have never been approved together, and this food is going to be consumed directly by people.'
According to Bravo, Food and Water Watch has already learned that General Mills, Trader Joe's, and Whole Foods do not intend to sell or use the GE corn in their products.
Other coalition members asking retailers and food processors to refuse to sell the biotech corn include Center for Environmental Health, Center for Food Safety, CREDO, Action and Food Democracy Now!"
More information is available at www.foodandwaterwatch.org.
Monsanto's information on its GM products is at www.monsanto.com.
http://www.publicnewsservice.org/index.php?/content/article/24919-1
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried
Eleanor Bravo, New Mexico state organizer for the nonprofit food and water safety advocacy group, says most people have already eaten canned or frozen GM food (also called GE, for genetically-engineered) without knowing it, but this is the first time it would be sold fresh in supermarkets.
Bravo says the campaign is focused most intensely on Walmart, and believes it would significantly affect the food supply for New Mexicans.
'New Mexico relies heavily on Walmart stores because we don't have any more local grocery store chains.'
Food and Water Watch is organizing protests and petition drives to encourage Walmart to reject using crops grown from the modified corn seed. On its website, Monsanto says 'The FDA has found there is no basis for concluding that bioengineered foods present any different or greater safety concern than foods developed by traditional plant breeding.'
The genetically-engineered corn seed was quickly given the go-ahead by the Food and Drug Administration and the USDA. The same traits now in the biotech corn had received previous approvals in 2005 and 2008, although Bravo says that's not good enough.
'We're still uncertain. These three traits have never been approved together, and this food is going to be consumed directly by people.'
According to Bravo, Food and Water Watch has already learned that General Mills, Trader Joe's, and Whole Foods do not intend to sell or use the GE corn in their products.
Other coalition members asking retailers and food processors to refuse to sell the biotech corn include Center for Environmental Health, Center for Food Safety, CREDO, Action and Food Democracy Now!"
More information is available at www.foodandwaterwatch.org.
Monsanto's information on its GM products is at www.monsanto.com.
http://www.publicnewsservice.org/index.php?/content/article/24919-1
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried
SantaFe.com Restaurant Guide Dishes Out Dining Guidance to Visitors, Foodies and Locals
"Finding a great place to eat in Santa Fe, New Mexico just got a little easier. The new SantaFe.com Restaurant Guide serves up a thorough directory of more than 100 Santa Fe-area restaurants, and their photos, locations, website links, addresses and food descriptions. The site features a wide variety of restaurants, including world-class fare including New Mexican, French, Spanish, Japanese, Asian, Southwestern, African, Continental, Northern New Mexican, Latin American, Native American, Italian and American. 'Locating a great place to dine in Santa Fe will be so much easier for Santa Fe visitors and locals since we set up the SantaFe.com Restaurant Guide ( http://www.santafe.com/restaurants ),' states SantaFe.com owner and general manager Scott Hutton.
The site also offers local restaurants an opportunity to participate in sponsored feature listings. Featured advertisers on the SantaFe.com Restaurant Guide ( http://www.santafe.com/restaurants ) include Santa Fe School of Cooking, Joe’s Dining, Blue Corn Brewery, Fuego at La Posada, Canela’s Restaurant, Rio Chama, Tomasita’s Restaurant, La Casa Sena, Rio Chama, Rooftop Pizzeria, Sleeping Dog Tavern, The Pantry Restaurant, Amaya at Hotel Santa Fe, Fusion Fire, Chocolatesmith, La Boca, Tortilla Flats, New York Deli - Upper East Side, Maria’s New Mexican Kitchen, Shohko Japanese Restaurant, Ore House at Milagro, Zia Diner, Bee’s Baja Grill, Upper Crust Pizza, il Piatto Italian Farmhouse Kitchen, Little Cupcake Shop and Bakery, El Faro, Encantado, An Auberge Resort, Vanessie Santa Fe, Junction, The Old House at Eldorado Hotel, Las Fuentes Restaurant and Bar at Bishop’s Lodge, Tomasita’s and Atrisco Café and Bar.
About SantaFe.com
SantaFe.com provides Santa Fe and visitors to Santa Fe alike the most current interactive platform for events, music, arts, business, dining, and lifestyle. SantaFe.com is a division of Hutton Broadcasting. Hutton Broadcasting is located at 2502 C. Camino Entrada, Santa Fe, NM 87507
Contact Information:
Scott Hutton
SantaFe.com / Hutton Broadcasting
http://www.santafe.com
(505) 471-1067 (Media inquiries only, please)"
http://www.digitaljournal.com/pr/601016
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried
The site also offers local restaurants an opportunity to participate in sponsored feature listings. Featured advertisers on the SantaFe.com Restaurant Guide ( http://www.santafe.com/restaurants ) include Santa Fe School of Cooking, Joe’s Dining, Blue Corn Brewery, Fuego at La Posada, Canela’s Restaurant, Rio Chama, Tomasita’s Restaurant, La Casa Sena, Rio Chama, Rooftop Pizzeria, Sleeping Dog Tavern, The Pantry Restaurant, Amaya at Hotel Santa Fe, Fusion Fire, Chocolatesmith, La Boca, Tortilla Flats, New York Deli - Upper East Side, Maria’s New Mexican Kitchen, Shohko Japanese Restaurant, Ore House at Milagro, Zia Diner, Bee’s Baja Grill, Upper Crust Pizza, il Piatto Italian Farmhouse Kitchen, Little Cupcake Shop and Bakery, El Faro, Encantado, An Auberge Resort, Vanessie Santa Fe, Junction, The Old House at Eldorado Hotel, Las Fuentes Restaurant and Bar at Bishop’s Lodge, Tomasita’s and Atrisco Café and Bar.
About SantaFe.com
SantaFe.com provides Santa Fe and visitors to Santa Fe alike the most current interactive platform for events, music, arts, business, dining, and lifestyle. SantaFe.com is a division of Hutton Broadcasting. Hutton Broadcasting is located at 2502 C. Camino Entrada, Santa Fe, NM 87507
Contact Information:
Scott Hutton
SantaFe.com / Hutton Broadcasting
http://www.santafe.com
(505) 471-1067 (Media inquiries only, please)"
http://www.digitaljournal.com/pr/601016
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried
Monday, February 27, 2012
Orlando's New Mexican Cafe: Making the Best Green Chili in Taos
Feb 24, 2012 | JACOB HARKINS
NEWS REGIONS: ROCKY MOUNTAIN
RESORTS IN THIS ARTICLE: TAOS SKI VALLEY
"In the west, 'Mexican' is often the blanket descriptor for any type of cuisine that seems Latin in nature. It’s not entirely accurate, especially in New Mexico.
New Mexican cuisine is its own delightful culinary genre, and there’s one simple way to differentiate it from its counterpart south of the border: rich, delicious chili sauces made from Hatch, N.M., green chili peppers. There may be no better place to experience the bold, saucy flavors of New Mexican green chili (or red, for that matter) than Taos.
The town, just 15 minutes from the epic steeps of Taos Ski Valley, smothers just about every burrito, enchilada or relleno in the spicy sauce. The good folks at Orlando’s New Mexican Cafe have achieved legendary status in the green chili world at their blink-and-you’ll-miss-it restaurant along Highway 54, halfway between the old-school resort and Taos itself.
For many, the green chili—one of three sauces made from the famous green chilis of Hatch—is the benchmark of judging New Mexican cuisine. Orlando’s makes it a little different than others, forgoing the chunky pieces of pork that line so many bowls for a simple, fresh and zingy green chili.
'The less ingredients the better,' Owner Orlando Ortega said.
The native New Mexican is not kidding. His recipe—learned in part from both of his grandmothers—is nothing more than green chilis, garlic, salt and cumin. Ortega lets the pepper do the flavoring, and he avoids meat because he doesn’t want to fight the flavors of the chicken, shrimp or beef in any of the dishes it tops.
The red chili, made from ripened green chilis that have changed color, and chili caribe, a dried red chili sauce, are made in the same, simple way too.
Each has its own flavor profile, which Ortega matches to the protein on the plate. Green is for white meats, red is for dark meats and the caribe is for fish and cheese.
'It’s almost like drinking red wine with red meat and white wine with white meat,' said Ortega, who opened the restaurant in 1996 after several years of running a hot dog cart and burrito stand with his wife, Yvette.
The restaurant itself is as colorful as the rich, artistic and adobe architecture of Taos. It’s vibrant and a great place to unwind after a day at the mountain—a ski area that is one of the best in the States, yet lacks a major, built-up base area for food and drink.
Lines at Orlando’s can stretch out the doors on weekend nights, but there’s an outdoor fire pit and a warming hut to keep waiting diners warm on cold winter evenings.
Once seated, order a beer or margarita and get ready for flavor country with the Los Colores ($9.95). It’s chili three ways—a trio of blue corn enchiladas smothered with caribe on the cheese, green on the chicken and red on the beef.
'That’s the best,' Ortega said. 'You get all three chilis.'
That’s also a little bit of aprés ski culinary heaven.
Jacob Harkins is a former ski bum and editor of Local Winos magazine.
http://www.onthesnow.com/news/a/106315
Green Chili is the signature item on Orlando's menu and you can find it on many of the dishes. Photo Courtesy of Orlando's New Mexican Cafe.
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried
NEWS REGIONS: ROCKY MOUNTAIN
RESORTS IN THIS ARTICLE: TAOS SKI VALLEY
"In the west, 'Mexican' is often the blanket descriptor for any type of cuisine that seems Latin in nature. It’s not entirely accurate, especially in New Mexico.
New Mexican cuisine is its own delightful culinary genre, and there’s one simple way to differentiate it from its counterpart south of the border: rich, delicious chili sauces made from Hatch, N.M., green chili peppers. There may be no better place to experience the bold, saucy flavors of New Mexican green chili (or red, for that matter) than Taos.
The town, just 15 minutes from the epic steeps of Taos Ski Valley, smothers just about every burrito, enchilada or relleno in the spicy sauce. The good folks at Orlando’s New Mexican Cafe have achieved legendary status in the green chili world at their blink-and-you’ll-miss-it restaurant along Highway 54, halfway between the old-school resort and Taos itself.
For many, the green chili—one of three sauces made from the famous green chilis of Hatch—is the benchmark of judging New Mexican cuisine. Orlando’s makes it a little different than others, forgoing the chunky pieces of pork that line so many bowls for a simple, fresh and zingy green chili.
'The less ingredients the better,' Owner Orlando Ortega said.
The native New Mexican is not kidding. His recipe—learned in part from both of his grandmothers—is nothing more than green chilis, garlic, salt and cumin. Ortega lets the pepper do the flavoring, and he avoids meat because he doesn’t want to fight the flavors of the chicken, shrimp or beef in any of the dishes it tops.
The red chili, made from ripened green chilis that have changed color, and chili caribe, a dried red chili sauce, are made in the same, simple way too.
Each has its own flavor profile, which Ortega matches to the protein on the plate. Green is for white meats, red is for dark meats and the caribe is for fish and cheese.
'It’s almost like drinking red wine with red meat and white wine with white meat,' said Ortega, who opened the restaurant in 1996 after several years of running a hot dog cart and burrito stand with his wife, Yvette.
The restaurant itself is as colorful as the rich, artistic and adobe architecture of Taos. It’s vibrant and a great place to unwind after a day at the mountain—a ski area that is one of the best in the States, yet lacks a major, built-up base area for food and drink.
Lines at Orlando’s can stretch out the doors on weekend nights, but there’s an outdoor fire pit and a warming hut to keep waiting diners warm on cold winter evenings.
Once seated, order a beer or margarita and get ready for flavor country with the Los Colores ($9.95). It’s chili three ways—a trio of blue corn enchiladas smothered with caribe on the cheese, green on the chicken and red on the beef.
'That’s the best,' Ortega said. 'You get all three chilis.'
That’s also a little bit of aprés ski culinary heaven.
Jacob Harkins is a former ski bum and editor of Local Winos magazine.
http://www.onthesnow.com/news/a/106315
Green Chili is the signature item on Orlando's menu and you can find it on many of the dishes. Photo Courtesy of Orlando's New Mexican Cafe.
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried
Let it snow in New Mexico
"BY JESSE KINOS-GOODIN, NATIONAL POST
'Red or green?' is something you're asked a lot in New Mexico. In fact, New Mexicans are so proud of their two varieties of chiles (it's eaten on practically everything, including the McDonald's cheeseburger Bueno), it's considered the official state question.
And while the chile alone is well worth the trip, choosing red or green is not why I visited the 'land of enchantment' earlier this month. I was there for the simple shade of white - snow, more specifically, and plenty of it.
While cities all over the United States and Canada are experiencing unseasonably mild winters, New Mexico has seen record snowfalls dump the powdery white stuff on its ski resorts. And with the peak elevation ranging from 10,000 feet to more than 12,000 feet above sea level, the snow at these resorts is going to stick around. There's good reason Outside magazine voted one New Mexican resort, Taos Ski Valley, the best place for spring skiing this year. ------------------
Ski Santa Fe Ski Santa Fe boasts the second highest base in the U.S., sitting at 10,350 feet (it's peak is 12,075 feet). It's so high, in fact, that I was winded just walking up the stairs to the ticket windows. But while thin air is one downfall to its elevation, amazing snow conditions and variety of terrain is the definite upside, with everything from standard groomed trails to 30-foot cliff drops.
One big advantage Ski Santa Fe has is its location just 25 kilometres from Santa Fe, a historic city where all the buildings are made of adobe, and the fragrant smell of burning pinon wood permeates the air like incense.
There are also plenty of authentic New Mexican restaurants, such as Maria's Mexican Kitchen, which boasts more than 100 different types of margaritas (I recommend the Macho Cowboy). 505-982-4429, skisantafe.com
As for answering that 'red or green?' question, if you're not prepared to commit to one or the other, there is always the option to pick both, or have 'Christmas,' as it's called. For ski and snowboard enthusiasts, given that the incredible snow conditions make you feel like a kid on Christmas morning, it seems like the most appropriate response.
- Jesse Kinos-Goodin was a guest of Ski New Mexico."
http://www.vancouversun.com/travel/snow+Mexico/6198545/story.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried
'Red or green?' is something you're asked a lot in New Mexico. In fact, New Mexicans are so proud of their two varieties of chiles (it's eaten on practically everything, including the McDonald's cheeseburger Bueno), it's considered the official state question.
And while the chile alone is well worth the trip, choosing red or green is not why I visited the 'land of enchantment' earlier this month. I was there for the simple shade of white - snow, more specifically, and plenty of it.
While cities all over the United States and Canada are experiencing unseasonably mild winters, New Mexico has seen record snowfalls dump the powdery white stuff on its ski resorts. And with the peak elevation ranging from 10,000 feet to more than 12,000 feet above sea level, the snow at these resorts is going to stick around. There's good reason Outside magazine voted one New Mexican resort, Taos Ski Valley, the best place for spring skiing this year. ------------------
Ski Santa Fe Ski Santa Fe boasts the second highest base in the U.S., sitting at 10,350 feet (it's peak is 12,075 feet). It's so high, in fact, that I was winded just walking up the stairs to the ticket windows. But while thin air is one downfall to its elevation, amazing snow conditions and variety of terrain is the definite upside, with everything from standard groomed trails to 30-foot cliff drops.
One big advantage Ski Santa Fe has is its location just 25 kilometres from Santa Fe, a historic city where all the buildings are made of adobe, and the fragrant smell of burning pinon wood permeates the air like incense.
There are also plenty of authentic New Mexican restaurants, such as Maria's Mexican Kitchen, which boasts more than 100 different types of margaritas (I recommend the Macho Cowboy). 505-982-4429, skisantafe.com
As for answering that 'red or green?' question, if you're not prepared to commit to one or the other, there is always the option to pick both, or have 'Christmas,' as it's called. For ski and snowboard enthusiasts, given that the incredible snow conditions make you feel like a kid on Christmas morning, it seems like the most appropriate response.
- Jesse Kinos-Goodin was a guest of Ski New Mexico."
http://www.vancouversun.com/travel/snow+Mexico/6198545/story.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried
Glossary of New Mexican Foods
To help you understand and appreciate New Mexican foods, Public Service Company of New Mexico has compiled the following glossary of food terms:
BASIC INGREDIENTS
Chicos --
Dried sweet corn used whole or crushed in a seasoned stew.
Chile Caribe --
Red chile pods blended with water to a puree and seasoned. Used in such dishes as carne adovada.
Chiles, Green --
Found in a variety of sizes, shapes, and piquancies, they are an important part of Southwestern dishes. Before use, the skin is removed. Used in sauces, relishes, stews, and as chile rellenos.
Chiles, Red --
Green chile that has ripened and dried. Usually used ground or crushed for added seasoning or in making a variety of sauces.
Chorizo --
Highly seasoned hog link sausage.
Enchilada Sauce --
Red sauce made of mild to hot chile pulp or chile powder, spices, and beef or pork or both. Used for enchiladas. Also called red chile sauce.
Fresh Masa --
A moist dough of ground, dried corn that has been soaked in limewater, then cooked. Used in tamales.
Frijoles --
Beans. Most commonly used bean is the pinto bean.
Frijoles Refritos --
Refried beans. Pinto beans that have been boiled, mashed, fried in pork fat, and topped with longhorn or jack cheese.
Harina --
All-purpose flour.
Harina Azul --
Blue corn meal flour for tortillas.
Harina Para Atole --
Blue corn meal flour for gruel.
Harina Para Panocha --
Sprout wheat flour for Indian pudding (Panocha).
Masa Harina --
Masa in dehydrated form to which water is added to produce dough similar to fresh masa.
Piloncillo --
Brown, unrefined cane sugar found in cone-shaped pieces used to sweeten coffee and desserts.
Piñon --
Pine nuts, seeds of large pine cones. Used in deserts and breads or roasted and enjoyed as nut meats.
Salsa Jalapeño --
A hot sauce or relish made of Jalapeño chiles, onions, either red or green tomatoes, and seasonings.
Tortillas de Harina --
Flour tortillas made from wheat flour. Ussually are 7 - 10 inches in diameter and 1/4 inch thick. They remain mostly white after cooking on a griddle, but are flecked with brown and puffed in spots. Used for burritos and as an accompaniment to any Southwestern meal.
Tortillas De Mais --
Corn tortillas made from masa pressed into a thin pancake, then quickly singed or "blistered" on a hot griddle. Used for enchiladas, tacos, taquitos, chalupas, huevos rancheros, tostadas compuestas.
SOUTHWESTERN DISHES
Albondigas --
Meatballs
Arroz A La Española --
Spanish rice.
Arroz Con Pollo --
Chicken with rice;.
Burrito --
Flour tortilla filled with refried beans and chile sauce, ground beef and chile sauce, or a combination of both, and rolled.
Caldillo --
Poor man's stew made of ground beef, raw potatoes, and seasonings.
Carne Adovada --
Pork steak marinated in chile sauce, then roasted or pan fried. Usually served with Spanish rice and refried beans.
Carne Asada --
Beef or pork cut in thin diagonal strips and cooked quickly over very hot coals, as in a brasero or Japanese hibachi.
Calupas --
Meaning "little boats," is a fried corn tortilla topped with shredded chicken or beans, cheese, tomatoes, guacamole, and salsa.
Chauquehue --
Blue corn meal much thicker than atole. Served with red chile with pork or spareribs in place of potatoes or rice.
Chicharrones --
(Cracklings) Pieces of fat cooked slowly until lard is rendered out. Lightly salted, may be served as a warm or cold hor d'oeuvre.
Chilaquillas --
Called tortilla hash or poor man's dish. Includes leftover tortillas fried until crisp and combined with chile, eggs, jack or sharp cheddar cheese, and red chile sauce.
Chile Con Queso --
Melted cheese dip seasoned with chile and served with tostados.
Chile Rellenos --
Green chiles stuffed with cheese or meat, dipped in a cornmeal batter, and deep-fat fried.
Enchilada --
Rolled or flat corn tortillas topped or stuffed with meat, cheese, onions, and red or green chile sauce.
Flautas --
Meaning "flute," a taco variation; two corn tortillas are overlapped, filled with meat, cheese, onion, and chile, rolled, then
fried.
Gazpacho --
A cold vegetable soup with a meat broth or tomato juice base containing a variety of raw vegetables.
Guacamole --
Avacado salad served as a dip or on lettuce as a salad, or ingredient in many other dishes.
Huevos Rancheros --
Served in several ways, but generally is a fried egg on a corn tortilla and topped with a special green chile sauce with onions and tomatoes. Sometimes served with red or green enchilada sauce and garnished with lettuce and cheese.
Jamoncillo --
Cream Candy) Condensed milk used as a spread or ice cream topping.
Menudo --
Tripe and hominy traditionally served on Christmas or New Year's Eve.
Mole --
Sauce made with red chiles, spices, and chocolate and served over meat or poultry. Crushed sesame seed, pumpkin seed, or nuts are often added for flavor and thickening. (sometimes called Pipian.)
Molletes --
Sweet anise seed rolls. Usaully accompanied by Mexican chocolate.
Nachos --
An hors d'oeuvre of tostados topped with jack cheese, sour cream, and jalapeño chile.
Paella --
A classic dish combining rice and a variety of both meat and seafood.
Posole --
Hominy stew made with dried lime-treated corn and combined with pork and seasonings.
Quesadillas --
Made in a number of different ways, buy always with cheese filling. Usually a folded corn tortilla with a chile and jack cheese filling, fried quickly over high heat.
Queso Fresco --
(Native fresh cheese) Made with sweet milk and rennet tablets. It is allowed to set until whey can be separated from the curd. Served with sugar, syrup, or preserves as a dessert.
Sopaipillas --
Puffy, crisp, deep-fried bread. Accompanies many Southwestern meals, or may be stuffed with refritos or meat and topped with chile sauce, cheese, and lettuce.
Taco --
A corn tortilla folded in half and fried until crisp, stuffed with meat, or chicken, or refried beans. Before serving, it is topped with lettuce, onion, cheese, and taco sauce.
Tamale --
Red chile pork encased in fresh masa and wrapped in a corn shuck. Usually steamed and served with red chile sauce.
Taquitos --
(Rolled tacos) Same as tacos except filling is placed inside tortillas and rolled cigar-fashion, then deep-fat fried.
Torta --
Stiffly beaten eggs leavened with baking powder and seasoned with salt and oregano, then deep fried. Served during Lent with chile
or with a chile sauce as a meat substitute.
Tostadas --
Open-faced taco.
Tostadas Compuestas --
Corn tortilla cups filled with chile con carne topped with shredded lettuce, chopped tomatoes, and grated cheese.
Tostados --
Corn tortillas cut in pieces and fried until crisp. Salted or sprinkled with chile powder. Served for dipping with salsa, guacamole, or chile con queso.
DESSERTS
Biscochitos --
Anise seed cookies.
Bunuelos --
Fried sweet puffs that can be glazed with brown sugar-maple syrup or sprinkled with cinnamon-sugar.
Capirotada --
(Bread Pudding) Toasted bread topped with caramelized-sugar corn syrup, sliced longhorn cheese, raisins and cinnamon, and baked until cheese melts.
Empanada --
Fried or baked turnovers with either dried fruit or sweet meat filling.
Flan --
Caramelized custard.
Morsillo --
Blood pudding made with hog's blood, raisins, piñon nuts, oregano, and mint.
Natillas --
Soft custard topped with egg white and sprinkled with cinnamon.
Panocha --
Indian pudding made with panocha flour, brown sugar, and seasonings such as cinnamon and cloves.
Pastelitos --
Dried-fruit filled pies -- usually apricot or prune or both.
FRUITS AND VEGETABLES
Calabaza --
Baked pumpkin.
Garbanzos --
(Chick Peas) Cooked, mashed, and seasoned with salt, onion, red chile pulp, and cilantro.
Jicama --
A large gray-brown root vegetable, delicious raw. Has a white, crisp meat resembling that of a potato or chestnut.
Nopales --
Leaves or pads of prickly pear cactus. Taste and texture resemble green beans. Used alone as a vegetable or in soups, salads, and omelets.
Papas --
Potatoes
Quelites --
Spinach combined with pinto beans, seasoned with bacon and crushed chile pods.
Tuna --
Cactus fruit ranging in color from green to red or maroon. The moist, granular flesh is good served raw as a dessert with lemon and sugar, but is also candied or used in desserts.
Verdolagas --
A common garden weed served as a leafy vegetable. Also called purslane.
BEVERAGES
Atole --
A gruel-like blue corn-meal drink. Is either served withsugar, scalded milk, or both.
Chocolate--
Hot chocolate using Mexican chocolate as a main ingredient and seasoned with cinnamon, cloves and vanilla. Usually served with biscochitos.
SPICES MOST COMMONLY USED IN THE SOUTHWEST
Anis -- Anise
Asafran -- Saffron
Chimaja -- Wild celery, root andleaf
Cilantro -- Coriander leaves or crushed seeds
Comino -- Cumin, powder or seeds
Mejorama -- Marjoram
Oregano -- Oregano dried leaves
Romero -- Rosemary
Tomillo -- Thyme
Yerba Buena -- Wild mint, freshor dried
http://www.vivanewmexico.com/nm/food.recipes.cocinas.glossary.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried
BASIC INGREDIENTS
Chicos --
Dried sweet corn used whole or crushed in a seasoned stew.
Chile Caribe --
Red chile pods blended with water to a puree and seasoned. Used in such dishes as carne adovada.
Chiles, Green --
Found in a variety of sizes, shapes, and piquancies, they are an important part of Southwestern dishes. Before use, the skin is removed. Used in sauces, relishes, stews, and as chile rellenos.
Chiles, Red --
Green chile that has ripened and dried. Usually used ground or crushed for added seasoning or in making a variety of sauces.
Chorizo --
Highly seasoned hog link sausage.
Enchilada Sauce --
Red sauce made of mild to hot chile pulp or chile powder, spices, and beef or pork or both. Used for enchiladas. Also called red chile sauce.
Fresh Masa --
A moist dough of ground, dried corn that has been soaked in limewater, then cooked. Used in tamales.
Frijoles --
Beans. Most commonly used bean is the pinto bean.
Frijoles Refritos --
Refried beans. Pinto beans that have been boiled, mashed, fried in pork fat, and topped with longhorn or jack cheese.
Harina --
All-purpose flour.
Harina Azul --
Blue corn meal flour for tortillas.
Harina Para Atole --
Blue corn meal flour for gruel.
Harina Para Panocha --
Sprout wheat flour for Indian pudding (Panocha).
Masa Harina --
Masa in dehydrated form to which water is added to produce dough similar to fresh masa.
Piloncillo --
Brown, unrefined cane sugar found in cone-shaped pieces used to sweeten coffee and desserts.
Piñon --
Pine nuts, seeds of large pine cones. Used in deserts and breads or roasted and enjoyed as nut meats.
Salsa Jalapeño --
A hot sauce or relish made of Jalapeño chiles, onions, either red or green tomatoes, and seasonings.
Tortillas de Harina --
Flour tortillas made from wheat flour. Ussually are 7 - 10 inches in diameter and 1/4 inch thick. They remain mostly white after cooking on a griddle, but are flecked with brown and puffed in spots. Used for burritos and as an accompaniment to any Southwestern meal.
Tortillas De Mais --
Corn tortillas made from masa pressed into a thin pancake, then quickly singed or "blistered" on a hot griddle. Used for enchiladas, tacos, taquitos, chalupas, huevos rancheros, tostadas compuestas.
SOUTHWESTERN DISHES
Albondigas --
Meatballs
Arroz A La Española --
Spanish rice.
Arroz Con Pollo --
Chicken with rice;.
Burrito --
Flour tortilla filled with refried beans and chile sauce, ground beef and chile sauce, or a combination of both, and rolled.
Caldillo --
Poor man's stew made of ground beef, raw potatoes, and seasonings.
Carne Adovada --
Pork steak marinated in chile sauce, then roasted or pan fried. Usually served with Spanish rice and refried beans.
Carne Asada --
Beef or pork cut in thin diagonal strips and cooked quickly over very hot coals, as in a brasero or Japanese hibachi.
Calupas --
Meaning "little boats," is a fried corn tortilla topped with shredded chicken or beans, cheese, tomatoes, guacamole, and salsa.
Chauquehue --
Blue corn meal much thicker than atole. Served with red chile with pork or spareribs in place of potatoes or rice.
Chicharrones --
(Cracklings) Pieces of fat cooked slowly until lard is rendered out. Lightly salted, may be served as a warm or cold hor d'oeuvre.
Chilaquillas --
Called tortilla hash or poor man's dish. Includes leftover tortillas fried until crisp and combined with chile, eggs, jack or sharp cheddar cheese, and red chile sauce.
Chile Con Queso --
Melted cheese dip seasoned with chile and served with tostados.
Chile Rellenos --
Green chiles stuffed with cheese or meat, dipped in a cornmeal batter, and deep-fat fried.
Enchilada --
Rolled or flat corn tortillas topped or stuffed with meat, cheese, onions, and red or green chile sauce.
Flautas --
Meaning "flute," a taco variation; two corn tortillas are overlapped, filled with meat, cheese, onion, and chile, rolled, then
fried.
Gazpacho --
A cold vegetable soup with a meat broth or tomato juice base containing a variety of raw vegetables.
Guacamole --
Avacado salad served as a dip or on lettuce as a salad, or ingredient in many other dishes.
Huevos Rancheros --
Served in several ways, but generally is a fried egg on a corn tortilla and topped with a special green chile sauce with onions and tomatoes. Sometimes served with red or green enchilada sauce and garnished with lettuce and cheese.
Jamoncillo --
Cream Candy) Condensed milk used as a spread or ice cream topping.
Menudo --
Tripe and hominy traditionally served on Christmas or New Year's Eve.
Mole --
Sauce made with red chiles, spices, and chocolate and served over meat or poultry. Crushed sesame seed, pumpkin seed, or nuts are often added for flavor and thickening. (sometimes called Pipian.)
Molletes --
Sweet anise seed rolls. Usaully accompanied by Mexican chocolate.
Nachos --
An hors d'oeuvre of tostados topped with jack cheese, sour cream, and jalapeño chile.
Paella --
A classic dish combining rice and a variety of both meat and seafood.
Posole --
Hominy stew made with dried lime-treated corn and combined with pork and seasonings.
Quesadillas --
Made in a number of different ways, buy always with cheese filling. Usually a folded corn tortilla with a chile and jack cheese filling, fried quickly over high heat.
Queso Fresco --
(Native fresh cheese) Made with sweet milk and rennet tablets. It is allowed to set until whey can be separated from the curd. Served with sugar, syrup, or preserves as a dessert.
Sopaipillas --
Puffy, crisp, deep-fried bread. Accompanies many Southwestern meals, or may be stuffed with refritos or meat and topped with chile sauce, cheese, and lettuce.
Taco --
A corn tortilla folded in half and fried until crisp, stuffed with meat, or chicken, or refried beans. Before serving, it is topped with lettuce, onion, cheese, and taco sauce.
Tamale --
Red chile pork encased in fresh masa and wrapped in a corn shuck. Usually steamed and served with red chile sauce.
Taquitos --
(Rolled tacos) Same as tacos except filling is placed inside tortillas and rolled cigar-fashion, then deep-fat fried.
Torta --
Stiffly beaten eggs leavened with baking powder and seasoned with salt and oregano, then deep fried. Served during Lent with chile
or with a chile sauce as a meat substitute.
Tostadas --
Open-faced taco.
Tostadas Compuestas --
Corn tortilla cups filled with chile con carne topped with shredded lettuce, chopped tomatoes, and grated cheese.
Tostados --
Corn tortillas cut in pieces and fried until crisp. Salted or sprinkled with chile powder. Served for dipping with salsa, guacamole, or chile con queso.
DESSERTS
Biscochitos --
Anise seed cookies.
Bunuelos --
Fried sweet puffs that can be glazed with brown sugar-maple syrup or sprinkled with cinnamon-sugar.
Capirotada --
(Bread Pudding) Toasted bread topped with caramelized-sugar corn syrup, sliced longhorn cheese, raisins and cinnamon, and baked until cheese melts.
Empanada --
Fried or baked turnovers with either dried fruit or sweet meat filling.
Flan --
Caramelized custard.
Morsillo --
Blood pudding made with hog's blood, raisins, piñon nuts, oregano, and mint.
Natillas --
Soft custard topped with egg white and sprinkled with cinnamon.
Panocha --
Indian pudding made with panocha flour, brown sugar, and seasonings such as cinnamon and cloves.
Pastelitos --
Dried-fruit filled pies -- usually apricot or prune or both.
FRUITS AND VEGETABLES
Calabaza --
Baked pumpkin.
Garbanzos --
(Chick Peas) Cooked, mashed, and seasoned with salt, onion, red chile pulp, and cilantro.
Jicama --
A large gray-brown root vegetable, delicious raw. Has a white, crisp meat resembling that of a potato or chestnut.
Nopales --
Leaves or pads of prickly pear cactus. Taste and texture resemble green beans. Used alone as a vegetable or in soups, salads, and omelets.
Papas --
Potatoes
Quelites --
Spinach combined with pinto beans, seasoned with bacon and crushed chile pods.
Tuna --
Cactus fruit ranging in color from green to red or maroon. The moist, granular flesh is good served raw as a dessert with lemon and sugar, but is also candied or used in desserts.
Verdolagas --
A common garden weed served as a leafy vegetable. Also called purslane.
BEVERAGES
Atole --
A gruel-like blue corn-meal drink. Is either served withsugar, scalded milk, or both.
Chocolate--
Hot chocolate using Mexican chocolate as a main ingredient and seasoned with cinnamon, cloves and vanilla. Usually served with biscochitos.
SPICES MOST COMMONLY USED IN THE SOUTHWEST
Anis -- Anise
Asafran -- Saffron
Chimaja -- Wild celery, root andleaf
Cilantro -- Coriander leaves or crushed seeds
Comino -- Cumin, powder or seeds
Mejorama -- Marjoram
Oregano -- Oregano dried leaves
Romero -- Rosemary
Tomillo -- Thyme
Yerba Buena -- Wild mint, freshor dried
http://www.vivanewmexico.com/nm/food.recipes.cocinas.glossary.html
email: newmexicocuisine@gmail.com
tags:
new mexico green chiles chili chile chilli southwestern cuisine hatch new mexico hatch valley santa fe taos albuquerque las cruces new mexico state university chile pepper institute chile ristra roasting chiles green chile stew chile verde chile colorado chile relleno enchilada avocado lime cilantro dutch oven cooking tomato onion garlic chile powder garlic salt chile pequin tomatillo anis anise asafran saffron chimaja wild celery root and leaf cilantro coriander leaves or crushed seeds comino cumin powder or seeds majoram marjoram oregano oregano dried leaves romero rosemary tomillo thyme yerba buena wild mint fresh or dried
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