"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
Wednesday, February 29, 2012
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
Sunday, February 26, 2012
Dutch Oven Cook-Off in Glenwood, New Mexico!
Hello again folks! Here is another event with more lead time than the first one I gave you. Back in the late 19th century most camp cooks/cattle drive cooks prepared the meals for the cowboys in dutch ovens and frying pans over open fires. A lot of the cooks used chile peppers in their stews, etc. Many of the peppers came from Mexico through Texas. People everywhere love chile peppers, and you can, too. If you come from an area that does not traditionally use chile peppers and you really don't know much about them, then just stay tuned and visit often to learn all about them. Chances are, you will become hooked on chiles, too. Yum! By the way, they are good for you. Lots of nutrition. More on that later.
"Event: Southwest New Mexico Tenth Annual Dutch Oven Cook-Off
Date: Saturday, March 31, 2012
Place: Community Park in Glenwood, New Mexico (CatWalk Road)
Time: 9:00 am until mid-afternoon
Calling All Dutch Oven Cooks
(and those who'd like to try their hand at 'black pot' cookin') ~
Come to cook --- see how Dutch Oven cooking is done --- visit our cooks' camps --- enjoy wares from local vendors and craftsmen --- come to eat --- or just visit with the happy crowd at the Southwest New Mexico Tenth Annual Dutch Oven Cook-Off on Saturday, March 31 in Glenwood, New Mexico!
The Dutch Oven Cook-Off will be held again at the Glenwood Community Park on CatWalk Road in Glenwood (just an hour north of Silver City). Last year, the event drew over 500 visitors!
Cooks and teams will compete for cash awards and prizes in three categories: 'Tenderfoot,' 'Camp Cookie,' and 'Fancy Fixer.' Cooks also compete in the One-Pot or Three-Pot Divisions.
After judges taste all their dishes, cooks bring their Dutch ovens to the Pavilion for the Tasters Delight event at 2:00 P.M. so that folks with tickets can taste samples of the dishes ($5.00 per person)
Come early to get your tickets for the Tasters' Delight because they sell out fast! Ticket sales begin at 9:00 AM.
And if your appetite won't wait until 2:00, there will still be plenty of food beforehand! Glenwood Senior Center will offer breakfast burritos, cinnamon rolls, tea and lemonade . . . and Bucky Allred of Glenwood's Blue Front Cafe will be selling his famous barbeque sandwiches.
Awards Presentation will begin about 2:30 PM. Winning cooks will share jackpot cash awards and specialty prizes, not to mention all the fun they'll have!
Coming over for the day? Bring your lawn chairs! AND, remember that Daylight Savings Time will be in effect, so --- folks from Arizona coming over to Glenwood should remember that New Mexico time is an hour ahead of Arizona. Plan your travel accordingly and don't be late. (New Mexico is on Mountain time, and Arizona does not observe DST)
Craft vendors may also participate ($25 per space). Those interested, call Leah Jones at (575) 539-2800 to assure your space.
MORE cooks are invited to compete this year! . . . Western Bank, Ace Hardware and The Glenwood Gazette have signed on as Event Sponsors so far - adding to the prize money for our winning cooks!
Come try your hand at this age-old (and delicious!) method of outdoor cookin'! Everyone, experienced or amateur, is welcome to enter, no matter where you call home. (And if you're a member of an organization, consider getting your own team together.)
Cooks interested in joining the competition this year can email or call Gale
For a cook's packet including entry form, rules and other event information . . .
Gale Moore (575) 388-4806 gale@cybermesa.com
P. O. Box 4077 Silver City, NM 88062
Glenwood's FIRST Dutch Oven Cook-Off was begun in 2003 by Wendy Peralta, owner of the Glenwood Trading Post. Each year since, the event has grown --- in size, number of cooks, food, and fun!
Proceeds from the Dutch Oven go to benefit the Community Park in Glenwood each year, where many events and celebrations take place.
This event is reminiscent of the old days when members of small communities would gather for shared food and 'visiting.' This TENTH annual Dutch Oven promises to be another memorable occasion, one you won't want to miss!"
http://www.willcoxrangenews.com/articles/2012/02/23/news/news17.txt
email: newmexicocuisine@gmail.com
"camp chilli in dutch oven"
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
"Event: Southwest New Mexico Tenth Annual Dutch Oven Cook-Off
Date: Saturday, March 31, 2012
Place: Community Park in Glenwood, New Mexico (CatWalk Road)
Time: 9:00 am until mid-afternoon
Calling All Dutch Oven Cooks
(and those who'd like to try their hand at 'black pot' cookin') ~
Come to cook --- see how Dutch Oven cooking is done --- visit our cooks' camps --- enjoy wares from local vendors and craftsmen --- come to eat --- or just visit with the happy crowd at the Southwest New Mexico Tenth Annual Dutch Oven Cook-Off on Saturday, March 31 in Glenwood, New Mexico!
The Dutch Oven Cook-Off will be held again at the Glenwood Community Park on CatWalk Road in Glenwood (just an hour north of Silver City). Last year, the event drew over 500 visitors!
Cooks and teams will compete for cash awards and prizes in three categories: 'Tenderfoot,' 'Camp Cookie,' and 'Fancy Fixer.' Cooks also compete in the One-Pot or Three-Pot Divisions.
After judges taste all their dishes, cooks bring their Dutch ovens to the Pavilion for the Tasters Delight event at 2:00 P.M. so that folks with tickets can taste samples of the dishes ($5.00 per person)
Come early to get your tickets for the Tasters' Delight because they sell out fast! Ticket sales begin at 9:00 AM.
And if your appetite won't wait until 2:00, there will still be plenty of food beforehand! Glenwood Senior Center will offer breakfast burritos, cinnamon rolls, tea and lemonade . . . and Bucky Allred of Glenwood's Blue Front Cafe will be selling his famous barbeque sandwiches.
Awards Presentation will begin about 2:30 PM. Winning cooks will share jackpot cash awards and specialty prizes, not to mention all the fun they'll have!
Coming over for the day? Bring your lawn chairs! AND, remember that Daylight Savings Time will be in effect, so --- folks from Arizona coming over to Glenwood should remember that New Mexico time is an hour ahead of Arizona. Plan your travel accordingly and don't be late. (New Mexico is on Mountain time, and Arizona does not observe DST)
Craft vendors may also participate ($25 per space). Those interested, call Leah Jones at (575) 539-2800 to assure your space.
MORE cooks are invited to compete this year! . . . Western Bank, Ace Hardware and The Glenwood Gazette have signed on as Event Sponsors so far - adding to the prize money for our winning cooks!
Come try your hand at this age-old (and delicious!) method of outdoor cookin'! Everyone, experienced or amateur, is welcome to enter, no matter where you call home. (And if you're a member of an organization, consider getting your own team together.)
Cooks interested in joining the competition this year can email or call Gale
For a cook's packet including entry form, rules and other event information . . .
Gale Moore (575) 388-4806 gale@cybermesa.com
P. O. Box 4077 Silver City, NM 88062
Glenwood's FIRST Dutch Oven Cook-Off was begun in 2003 by Wendy Peralta, owner of the Glenwood Trading Post. Each year since, the event has grown --- in size, number of cooks, food, and fun!
Proceeds from the Dutch Oven go to benefit the Community Park in Glenwood each year, where many events and celebrations take place.
This event is reminiscent of the old days when members of small communities would gather for shared food and 'visiting.' This TENTH annual Dutch Oven promises to be another memorable occasion, one you won't want to miss!"
http://www.willcoxrangenews.com/articles/2012/02/23/news/news17.txt
email: newmexicocuisine@gmail.com
"camp chilli in dutch oven"
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
Friday, February 24, 2012
Festival of fire
Hi folks! Welcome to my new blog, New Mexico Cuisine! I needed to make a post to be able to work on the design of this blog site, and I thought this would be a good subject. Very timely, don't you think? Please come back and visit again soon.
"Thursday, 23 February 2012
It’s time for the 24th annual Fiery Foods and Barbecue Show, the signature event for chile heads everywhere
By Lindsey Maestes
It is a well-known reality that spicy chile reigns in the state of New Mexico — almost to the level of an adored delicacy served in nearly every restaurant. So where else to host an event complete with foods that are the hottest of the hot? Enter the Fiery Foods and Barbecue Show, an event that draws people to Albuquerque from around the world to sample delicious and spicy foods.
Heat seekers across the land are preparing their tongues for a test of their ability to handle the hotness. It’s a weekend that will consist of downing spicy salsas, green and red chiles, hot mustards and sweets with a bite. For chile lovers, there’s nothing quite like it.
Now in its 24th year, the Fiery Foods Show was first held in El Paso, Texas in 1989, with about 400 people. It’s now grown into a show with over 15,000 attendees at Albuquerque’s Sandia Resort and Casino, and this year promises to be as big and packed as ever, with more than 200 exhibitor booths and 1,000 different products.
'There will be many new and exciting things at this year’s show,' said Dave DeWitt, co-producer and founder of the Fiery Foods Show. 'We will be bringing back the cooking demonstrations that have been gone for a couple of years. There will be a full cooking demo, as well as an outdoor barbecue smoker on the back patio with brisket, ribs, pork butt and chicken thighs.'
And that’s just a drop in the bucket of what to expect, DeWitt said.
'We will have Chef Vicky Moren. who is working with local farmers markets on hot and spicy foods to support New Mexico agriculture, and also Jim Garcia from El Pinto, who will do a tequila tasting demo of exotic things, among other guest chefs,' he said.
This year’s show will also feature the hot sauce that’s the buzz of the fiery food world. With the many varieties of spicy condiments and foods, it’s not every year a hot sauce wins the Scovie Awards competition, but Panama Red hot sauce was the top finisher in the tasting division. Dewitt coined Panama Red as 'possibly the best hot sauce ever made.'
For those who enjoy little to no spice, there will be plenty of tasty treats to consume, such as The Shed BBQ & Blues Joint’s barbecue sauce. And for those who need to cool down, margaritas, beer, sodas and other drinks are always served, as well as tasty ice cream that will help to simmer down the heat.
Other features of the show include the opportunity to win a free night’s lodging at the Sandia Resort and Casino, available to those who reserve a room during the weekend of the show.
With lines for the Fiery Foods and Barbecue Show getting longer every year, it’s not a bad idea to arrive early, or later in the day, when lines tend to subside. Whenever you get there, enjoy each and every condiment the Fiery Food Show has to offer — you and your taste buds won’t regret it.
Fiery Foods and Barbecue Show
4-8p, Fri.; 11a-7p, Sat.; 11a-6p, Sun., Mar. 2-4
Sandia Resort and Casino
30 Rainbow NE, 505.796.7500
$15, $5 kids under 18
www.fieryfoodsshow.com"
http://www.local-iq.com/index.php?option=com_content&task=view&id=2375&Itemid=53
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
"Thursday, 23 February 2012
It’s time for the 24th annual Fiery Foods and Barbecue Show, the signature event for chile heads everywhere
By Lindsey Maestes
It is a well-known reality that spicy chile reigns in the state of New Mexico — almost to the level of an adored delicacy served in nearly every restaurant. So where else to host an event complete with foods that are the hottest of the hot? Enter the Fiery Foods and Barbecue Show, an event that draws people to Albuquerque from around the world to sample delicious and spicy foods.
Heat seekers across the land are preparing their tongues for a test of their ability to handle the hotness. It’s a weekend that will consist of downing spicy salsas, green and red chiles, hot mustards and sweets with a bite. For chile lovers, there’s nothing quite like it.
Now in its 24th year, the Fiery Foods Show was first held in El Paso, Texas in 1989, with about 400 people. It’s now grown into a show with over 15,000 attendees at Albuquerque’s Sandia Resort and Casino, and this year promises to be as big and packed as ever, with more than 200 exhibitor booths and 1,000 different products.
'There will be many new and exciting things at this year’s show,' said Dave DeWitt, co-producer and founder of the Fiery Foods Show. 'We will be bringing back the cooking demonstrations that have been gone for a couple of years. There will be a full cooking demo, as well as an outdoor barbecue smoker on the back patio with brisket, ribs, pork butt and chicken thighs.'
And that’s just a drop in the bucket of what to expect, DeWitt said.
'We will have Chef Vicky Moren. who is working with local farmers markets on hot and spicy foods to support New Mexico agriculture, and also Jim Garcia from El Pinto, who will do a tequila tasting demo of exotic things, among other guest chefs,' he said.
This year’s show will also feature the hot sauce that’s the buzz of the fiery food world. With the many varieties of spicy condiments and foods, it’s not every year a hot sauce wins the Scovie Awards competition, but Panama Red hot sauce was the top finisher in the tasting division. Dewitt coined Panama Red as 'possibly the best hot sauce ever made.'
For those who enjoy little to no spice, there will be plenty of tasty treats to consume, such as The Shed BBQ & Blues Joint’s barbecue sauce. And for those who need to cool down, margaritas, beer, sodas and other drinks are always served, as well as tasty ice cream that will help to simmer down the heat.
Other features of the show include the opportunity to win a free night’s lodging at the Sandia Resort and Casino, available to those who reserve a room during the weekend of the show.
With lines for the Fiery Foods and Barbecue Show getting longer every year, it’s not a bad idea to arrive early, or later in the day, when lines tend to subside. Whenever you get there, enjoy each and every condiment the Fiery Food Show has to offer — you and your taste buds won’t regret it.
Fiery Foods and Barbecue Show
4-8p, Fri.; 11a-7p, Sat.; 11a-6p, Sun., Mar. 2-4
Sandia Resort and Casino
30 Rainbow NE, 505.796.7500
$15, $5 kids under 18
www.fieryfoodsshow.com"
http://www.local-iq.com/index.php?option=com_content&task=view&id=2375&Itemid=53
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
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