Red or Green?

Wednesday, August 11, 2004

Hola! I'm back! While I was away taking photos, taking notes, and every opportunity to sample and sup as much New Mexico cuisine as possible I pondered what I wanted to share and talk about in my journal when I finally got back.

In case the previous line didn't give hint... I decided to delve deeper into the topic of food.

New Mexico food is a country of it's own. It has it's roots, as one might suspect, in Mexican food, but if you sample the wares of our south of the border friends, or even our neighbors (Texas, Arizona, Colorado) around us, you'll realize that we have a flavor and a flair that is all our own. Part of it is because of Navajo food influences (Navajo Fry Bread and Blue Corn are two tiny examples) and other cultural influences as New Mexico has grown and changed over the last two hundred years.

New Mexican foods are present at almost every festival, celebrated occasion, and event. You can find evidence of it on almost every Native New Mexican table. Two staples you almost always find at a meal here are Tortillas, and chili. (red or green).

In June of 1999 New Mexico adopted the State Question: "Red or Green?" This does not refer to the traffic lights. It refers to our chili. (Read about the adoption of the Official Question, as Well as Our State Motto) Fabian Garcia, a horticulturist, is given much of the credit for the roots of what New Mexican's consider Our Chili. In the early 1900s Senor Garcia experimented with chili seeds. In 1907 he developed chili which became the standard chili for New Mexican chili. This is now known as the Anaheim. The chili has evolved since 1950 and is now considered a variety under the New Mexican pod type category. Understanding the difference between New Mexican Green and Red Chili's and other chili you may be able to purchase is hugely important because of flavor and results. Believe me when I say please don't try and use Bell Peppers when a recipe calls for Anaheim or New Mexican Green chili. Many a poor soul gave up on the wonders of New Mexican food because they used the wrong chili in a recipe.

So ... if I were going to host a dinner/buffet and have you all over to sample some of my favorites ... what would I serve you?

Green Chili Stew
Posole (Hominy Stew)
Tortillas (Mexican Flat Bread)
Sopapillas (Puffed, Hollow Bread)
Green Chili Chicken Enchiladas
Chili Relenos
Tamales
Navajo Fry Bread Tacos
Biscochitos (Anise Seed Cookies)
Flan Caramelisado (Carmel Custard)

Many of these recipes I gave links to come from the same site, but I tried to show you a few sites where the recipes are authentic. Really, if you are going to cook a lot of New Mexican food you should get a cookbook, and the one I love is called Simply Simpatico. (this link is to Barnes & Nobles).

Hope ya try a recipe ... if you do, I hope you drop me a line and tell me what you thought, ask questions.... lemme know what you think of our world famous cuisine here. :)

Great Links:

New Mexico Cuisine
Cosinas De New Mexico
Chili Information (The Chile Pepper Institute)
Hatch Chile Express
New Mexico Chili

Going to be away for awhile...

Wednesday, August 4, 2004

Hey folks, I have been away from computer access for the past week, and will be for another week. My postings will be few, if any.

The good news is, I'll have more photos, and some great changes to the journal... so peep in in about a week and see what I have. :)

Since I'll be away I have a recipe for ya. It's not much... but it's yummy and might tide ya over!

See you soon!

Acapulco Salad

Avocados festively accented with oranges, grapes and Jicama are dressed with a tart dressing to make an unusual salad that is beautiful, delicious and nutritious. The salad should never be made more than one hour in advance, but the basic preparation of the fruits can be done ahead.

Yield: 16 servings

5 large, ripe Haas or Fuertes avocados
¼ cup freshly squeezed lime juice
2 heads fluffy leaf lettuce
5 seedless oranges, peeled and sliced into thick rounds
2 jicamas, peeled and coarsely shredded
1 large bunch (about 2 cups) seedless white grapes
Acapulco Dressing (recipe follows)

1. Halve and peel the avocados and slice into long, thin wedges. Sprinkle lime juice over all, carefully stirring to coat each piece evenly.
2. Arrange the lettuce leaves on chilled plates or in a large bowl. Alternate wedges of avocado with slices of orange. Surround the edge of the salad with shredded Jicama. Sprinkle grapes across the top.
3. Prepare the dressing and drizzle over the salad just before serving.

Acapulco Dressing

2 ripe Haas or Fuertes avocados
2/3 cup freshly squeezed orange juice
½ cup fresh lime juice
2 tablespoons honey
1 teaspoon salt
½ teaspoon caribe, or other crushed dried red chile

Place all ingredients in a blender jar and process until smooth.

YUM!