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 Chile

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NYNM

  • Total Posts: 3037
  • Joined: 6/16/2005
  • Location: New York, NY/Santa Fe, NM
Chile Sat, 07/16/05 8:17 PM (permalink)
Having lived for a while in New Mexico - a "chile" (not chili) based economy, chile was a staple like salt and pepper. I had it in hot chocolate, on fruit, on popcorn, sold mixed in peanut brittle, popcorn, chocolate bars, of course "food" (like salsa, enchilada, potatoes, eggs), and almost everything.

And the Chile Culture, like Hatch chile, August roasting time, etc......

What other interesting dishes have you had made with chile?
 
#1
    NYNM

    • Total Posts: 3037
    • Joined: 6/16/2005
    • Location: New York, NY/Santa Fe, NM
    RE: Chile Sat, 07/16/05 8:19 PM (permalink)
    Oh, I forgot beer.

    There's a number of NM beer brands that put chili flavor and even real chiles in the bottle!

    Others?
     
    #2
      Scallion1

      • Total Posts: 418
      • Joined: 7/20/2004
      • Location: Yonkers, NY
      RE: Chile Sat, 07/16/05 9:48 PM (permalink)
      quote:
      Originally posted by NYNM

      Oh, I forgot beer.

      There's a number of NM beer brands that put chili flavor and even real chiles in the bottle!

      Others?


      Whoa, Nelly. Beats the hell out of drinking some stupid worm. Do you have the names of any of these elixers?
       
      #3
        NYNM

        • Total Posts: 3037
        • Joined: 6/16/2005
        • Location: New York, NY/Santa Fe, NM
        RE: Chile Sat, 07/16/05 10:59 PM (permalink)
        I'll be back in NM in a few weeks. I'll get some names. I think Rio Grande is one brand; another - with the real live chile is Texas somethin'
         
        #4
          BT

          • Total Posts: 3589
          • Joined: 7/3/2004
          • Location: San Francisco, CA
          RE: Chile Sat, 07/16/05 11:20 PM (permalink)
          quote:
          Originally posted by Scallion1

          quote:
          Originally posted by NYNM

          Oh, I forgot beer.

          There's a number of NM beer brands that put chili flavor and even real chiles in the bottle!

          Others?


          Whoa, Nelly. Beats the hell out of drinking some stupid worm. Do you have the names of any of these elixers?


          Don't knock that "stupid worm". Mescal "con gusano" (the stupid worm, to you) is the elixir of life on the border where my winter place is (south of Tucson) and I make regular trips across to procure it for CA devotees.

          I suspect there's somebody in Tucson putting chiles in just about anything, but I must admit the best ones come from New Mexico. Most of New Mexico has some altitude to it--6000 ft plus--which keeps it cooler. Chiles like sun and warm weather but not the hellish heat of the lower desert in summer (Tucson has had highs above 100 for more than 30 days in a row so far this summer--and Phoenix is even worse with 115 being too common).
           
          #5
            NYNM

            • Total Posts: 3037
            • Joined: 6/16/2005
            • Location: New York, NY/Santa Fe, NM
            RE: Chile Tue, 07/19/05 11:09 AM (permalink)
            Red/Green/Christmas.
            Get it?

            (where else in USA is chili made with green chile?)(not tomatillo)
             
            #6
              Donna Douglass

              • Total Posts: 508
              • Joined: 8/22/2000
              • Location: Columbus, OH
              RE: Chile Tue, 07/19/05 11:53 AM (permalink)
              There's Cave Creek Chili Beer, by the Black Mountain Brewing Company, in Cave Creek/Carefree, Arizona.

              Donna
               
              #7
                tamandmik

                • Total Posts: 949
                • Joined: 6/25/2003
                • Location: Las Cruces, NM
                RE: Chile Tue, 07/19/05 12:26 PM (permalink)
                There is a custard stand in Las Cruces called Caliches, they have over 30 different toppings for custard. One of them, you guessed it, Green Chile! But I have not yet had the balls to try that one yet!
                 
                #8
                  1bbqboy

                  • Total Posts: 4542
                  • Joined: 11/20/2000
                  • Location: Rogue Valley
                  RE: Chile Tue, 07/19/05 1:21 PM (permalink)
                  http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=378&whichpage=1
                  there's this thread from long ago about green sauces. When I learned to make chile verde in Arizona, it was always a tomatillo/pepper combination. A friend from the Yucatan always adds an Avocado in addition. Do tomatillos flourish in NM? Maybe it's too high.
                   
                  #9
                    tiki

                    • Total Posts: 4135
                    • Joined: 7/7/2003
                    • Location: Rentiesville, OK
                    RE: Chile Tue, 07/19/05 3:01 PM (permalink)
                    Speaking of green sauce---try it over your next chicken fried steak!! Terrific---first got the idea from a little place in Guyman Ok. I will take it over white gravy any day!
                     
                    #10
                      NYNM

                      • Total Posts: 3037
                      • Joined: 6/16/2005
                      • Location: New York, NY/Santa Fe, NM
                      RE: Chile Tue, 07/19/05 10:49 PM (permalink)
                      No tomatillos in (Northern) New Mexico. Only red/green depending on time-on-the-bush. Also (in restaurants) sometimes the red is hottest, sometimes the green is hottest. You have to ask. But, usually the red is a thin-ish sauce (like thin tomato sauce) while the green is more like finely chopped pepper pieces. And it is not just the hot-ness, there is a "flavor" to each that is quite subtle and delicious. And healthy (not fattening; a true "veggie").

                      Most people come back to NM for a periodic "chile-fix"; chile is said to be somewhat addictive.
                       
                      #11
                        kland01s

                        • Total Posts: 2835
                        • Joined: 3/14/2003
                        • Location: Fox River Valley, IL
                        RE: Chile Thu, 07/21/05 8:35 AM (permalink)
                        I am one of those people who returns to New Mexico as often as possible for a chile fix. Probably the only place on earth I can eat 4 times in one day and loss weight! Something about the chile and the altitude.
                         
                        #12
                          NYNM

                          • Total Posts: 3037
                          • Joined: 6/16/2005
                          • Location: New York, NY/Santa Fe, NM
                          RE: Chile Thu, 07/21/05 11:50 AM (permalink)
                          Uh huh.

                          Most people on the East Coast are surprised to learn that Santa Fe is about 8,000 ft above sea level (a bit higher than Denver); Taos even higher. And they think its all "desert."
                          Actually Santa Fe is were the western end of the Great Plains, southern end of the Rocky Mountains and northern end of Chihuauha desert meet. Maybe that's why the food - not to mention the views - are delicious.
                           
                          #13
                            Grillmeister

                            • Total Posts: 204
                            • Joined: 7/2/2004
                            • Location: Sherman, TX
                            RE: Chile Thu, 07/21/05 12:21 PM (permalink)

                            As a kid, I backpacked in the Sangre de Cristo range near Taos. Trying to cook dehydrated rations in that altitude was an experience for this low-lander! Speaking of red or green, I think the hottest (yet edible) concoction I ever ate was at the El Rancho Hotel in Gallup (Rt. 66 touring). Some kind of red chile stew from hell. I like my Texas chili the best, but for a close second I head west for any type of NM chilies.
                             
                            #14
                              NYNM

                              • Total Posts: 3037
                              • Joined: 6/16/2005
                              • Location: New York, NY/Santa Fe, NM
                              RE: Chile Mon, 08/1/05 11:43 PM (permalink)
                              RE: Chile Beer:

                              I'm sitting here in Santa Fe with a bottle of

                              Rio Grande "Pancho Verde Chili Cervesa"

                              from Rio Grande Brewery Alburquque www.riograndebrewing.com

                              "made with premium malts, hops, chili, water"
                              (now how about a malted with chile!)
                               
                              #15
                                1bbqboy

                                • Total Posts: 4542
                                • Joined: 11/20/2000
                                • Location: Rogue Valley
                                RE: Chile Tue, 08/2/05 12:17 AM (permalink)
                                quote:
                                Originally posted by NYNM

                                Uh huh.

                                Most people on the East Coast are surprised to learn that Santa Fe is about 8,000 ft above sea level (a bit higher than Denver); Taos even higher. And they think its all "desert."
                                Actually Santa Fe is were the western end of the Great Plains, southern end of the Rocky Mountains and northern end of Chihuauha desert meet. Maybe that's why the food - not to mention the views - are delicious.

                                I've driven through NM going back and forth from Kansas to Arizona lots of times, but hadn't thought much about the elevation limits for growing tomatillos, about 2500 ft, so that makes sense. I'm growing some this year, but I'm at about 1500 feet here.
                                 
                                #16
                                  Green_Chile

                                  • Total Posts: 115
                                  • Joined: 3/15/2004
                                  • Location: Albuquerque, NM
                                  RE: Chile Tue, 08/2/05 1:01 AM (permalink)
                                  I have yet to taste this, as I'm not that into sweets, but the idea is very intriguing.

                                  http://www.attachemag.com/archives/04-04/passions/passions2.html

                                   
                                  #17
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