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Old 07-02-2013, 11:19 AM
 
Location: 3219'03.7"N 10643'55.9"W
7,968 posts, read 16,808,763 times
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Quote:
Originally Posted by ABQ2015 View Post
When I was in college at UNM forty years ago, an Hispanic friend from southern New Mexico told me that while green chile had been greatly popularized by gringos, the old school Hispanics favored red chile. And that is what his parents and grandparents ate. Perhaps red chile was easier to preserve way back then. Don't know if it others agree with his perspective but I have since developed a deep appreciation of red chile which is my favorite if prepared well. But I also buy two gunny sacks of green chile every year and freeze it.
I am with you on the red. I never felt it received the love the green does.
One of my favorites, Carne Adobada:

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Old 07-02-2013, 01:03 PM
 
Location: Old Town
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Could have been that Red is easier to store over the winter. Green requires being frozen and back then many New Mexican families didn't have means to own freezers. I asked my aunt the other day. She said they would eat green when it was in season and red the rest of the year due to not owning a freezer and being able to store green.
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Old 07-03-2013, 04:43 PM
 
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Quote:
Originally Posted by ryanst530 View Post
I think some part of it has to do with these chiles' connection to New Mexico.

People are inherently emotional about the things they like. You see the same thing with the hawaii-pineapple or chocolate covered macademia nut connection, texas-bbq or texmex connection, southern california - in-n-out burger connection, maryland - crabcakes connection... you name it.
Location, environment, associations with events, etc. all have an influence, of course. A hotdog will never taste better than it tastes at a big league baseball stadium, and almost anything tastes better outdoors. It's human nature. All of that gets people eating something like chile...but it's the quality, the delicioius and varied flavors and the increased tolerance and desire for the heat of chile that keeps people eating it.

Down in Oaxaca, people eat chapulines, grasshoppers, in many ways, including as a pizza topping. I eat them there, like them a lot, but I don't prowl grassy areas near my home to corral enough for a 14 inch pie.

The best ones are the semi-dry ones, seasoned with salt, lime and a bit of red chile.
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Old 07-08-2013, 11:14 AM
 
Location: California
2,295 posts, read 1,683,079 times
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Quote:
Originally Posted by NMHacker View Post
Good read!
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Old 07-09-2013, 06:36 PM
 
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Quote:
Originally Posted by mike0421 View Post
I am with you on the red. I never felt it received the love the green does.
One of my favorites, Carne Adobada:
Boy!! That makes my mouth water!!! MMMM..............

I love them BOTH!!!!! God's Gift to us!
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Old 07-12-2013, 04:30 PM
 
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When does the farmer markets like central market in Houston, start selling the fresh roasted green chiles? I know it is in August, but not sure when. I used to live in the Denver area and would get them every august. I am now in New Orleans area and am planning road trip to Houston to get more. I just want to be sure I don't go a little too soon!
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Old 07-12-2013, 07:00 PM
 
Location: New Mexico U.S.A.
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Quote:
Originally Posted by SheilaD View Post
When does the farmer markets like central market in Houston, start selling the fresh roasted green chiles? I know it is in August, but not sure when. I used to live in the Denver area and would get them every august. I am now in New Orleans area and am planning road trip to Houston to get more. I just want to be sure I don't go a little too soon!
Hatch Green Chile and Mesilla Valley Green Chile, both the same area of Southern New Mexico usually start shipping green chiles in July...
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Old 07-13-2013, 08:47 PM
 
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ryanst530- I do agree with what you are saying, some people praise the chile so they can feel they have a part of NM with them or because they feel they should be overly exicited about it.

Im a Hispanic local New Mexican from a non touristy part of the state. I grew up on mainly red chile and only a dish or two with green chile in it as did my parents and their parents. New Mexicans have been eating chile long before NM was even a state or even thought of as a tourist destination. I love red chile much more so than green, but I do like green and I love it on burgers or in stew. The smell of both chiles is amazing, sooooo good.
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Old 07-16-2013, 05:53 AM
 
Location: Bella Vista, Ark
69,471 posts, read 79,700,409 times
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For me, it is NM. When I want to remember the days we lived in NM I go to the freezer and pull out a package of Hatch chili. They are one of the few chilis I know that have any flavor other than a burning flavor. Don't get me wrong, I am a real chili lover and yes, some Hatch chili can be hot, but not like other varieties. Every year our local grocery store will have them in stock for about a week or two and every year I am there buying about 20 lbs (they don't sell them roasted or by the basket) usually they are about $1 a lb, we buy them, bring them home, roast them and freeze them in packs of about 4 or 5. They last just about a year. I think I am down to my last pack or two right now. Most people here have no idea what they are or what to do with them.
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Old 07-17-2013, 05:24 PM
 
Location: Heading to the NW, 4 sure.
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Green chile for me laying on my plate after being stuffed w/cheese and a breading and fried: as in
Chile Rellaneos..
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