Hope you're really getting to try some of the local
cuisine. Are they roasting Hatch chiles anywhere
around yet? Santa Fe is one of the most delightful
and delicious food sub-cultures in the country.
Have a great time, Garry!
Erv in Indy
Bruce
mailto:br...@bdbbq.com
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com] On Behalf Of THEBB...@aol.com
Sent: Sunday, August 26, 2007 12:09 AM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: Hi from New Mexico
Garry
> -----Original Message-----
> From: SmokeR...@googlegroups.com
> [mailto:SmokeR...@googlegroups.com] On Behalf Of Bruce Cook
> Sent: Saturday, August 25, 2007 12:28 PM
> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Re: Hi from New Mexico
>
>
Garry
> -----Original Message-----
> From: SmokeR...@googlegroups.com
> [mailto:SmokeR...@googlegroups.com] On Behalf Of Erv Crain
> Sent: Saturday, August 25, 2007 9:44 AM
> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Re: Hi from New Mexico
>
>
We didn't make it to the Bobcat but I'm sure we'll have plenty of opportunity once we get to spend time there.ÂGarry
Growing up in the Lower Rio Grande Valley and later El
Paso, "Mexican food" was something we ate often. What
we got in El Paso, however — due to the huge influence
of New Mexico chiles — was very different from
south/central Texas. But we still called it "Mexican
food" because it was enchiladas, chile rellenos, etc.
Oh, and the sopapillas! Yumm!!!
What's really changed is that the creative chefs in
Santa Fe have developed a uniquely New Mexican cuisine
based (of course) on indigenous ingregients (including
but not limited to chiles). Your Carne Adovada is a
good example:
www.santafeschoolofcooking.com/Recipes/Carne_Adovada
Interesting that New Mexicans and west Texans like
their food to be downright incendiary! I understand
Mark Miller's Coyote Cafe (Santa Fe) that he started
in Austin failed, in part due to the fact that central
Texans are not used to that level of heat.
> Yes they were roasting
> chiles around town.
That aroma is absolutely amazing!
Erv in Indy
John Tomas
Ruidoso, NM
John Tomas
Ruidoso, NM
At 10:18 PM -0400 8/29/07, Garry Howard wrote:
Garry
> -----Original Message-----
> From: SmokeR...@googlegroups.com
> [mailto:SmokeR...@googlegroups.com] On Behalf Of John Tomas
> Sent: Friday, August 31, 2007 10:20 AM
> To: SmokeR...@googlegroups.com
> Cc: SmokeR...@googlegroups.com
> Subject: [BBQ] Hi from New Mexico
>
>
Erv in Indy
Erv in Indy
--- John Tomas <sa...@beyondbb.com> wrote:
John Tomas
Ruidoso, NM
John Tomas
Ruidoso, NM
This year marks the 7th annual "Open Fields" extravaganza, where chileheads
from across the country spend a weekend in his fields gathering as many chiles
as they can handle... For free.
On Fri, 31 Aug 2007 07:34:10 -0700 (PDT), Erv Crain wrote
--
=Mark
John Tomas
Ruidoso, NM
John Tomas
Ruidoso, NM
John Tomas
Ruidoso, NM
Ah, well, no. Let's start over. I was referencing a
specific type of New Mexico Chile, the Anaheim M,
which is the mildest and no doubt is what is shipped
from all over the southwest where New Mexico chiles
are grown (i.e., New Mexico, California, Arizona, and
Texas) to places like Indiana. I can tell they're M's
(or some variant) because they are so mild, which is
what mid-westerners would expect.
I prefer something hotter, like the New Mexico 6-4's
or NuMex Joe E. Parker that are of medium heat level.
That's what I meant when I said Indiana only has
Anaheims (mild New Mexico Green Chiles) something I
took for granted John would understand, since he's
lived in the southwest for so long. Sorry for my not
being clear.
Erv in Indy