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
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