On the Menu: New Mexico restaurants give chile reception

"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