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Old 06-18-2013, 07:08 PM
 
Location: Mojave Desert, Southern California
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I'm curious to know... I hear from people (friends mostly) who have visited New Mexico that rave about the green chile - green chile tacos, green chile burritos, green chile chili, green chile ice cream, green chile, green chile, green chile! My cynical side thinks this response to green chile by tourists is, in large part, due to an emotional response to the food (and its perceived connection to New Mexico), rather than the actual food itself tasting amazing (I think green chile is pretty tasty but I wouldn't go so far as to say it is amazing). I've also talked to people who were fairly indifferent to green chile prior to visiting New Mexico, then were die hard fans of it after visiting.

So where does this popular New Mexican food really stand? Is it really just a touristy-type food that was made popular to affix an identity to New Mexico, or is it something that is truly New Mexican, and has deep roots to the state and its people (and just happens to be popular)?
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Old 06-18-2013, 07:51 PM
 
Location: Old Town
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Lets put it this way. Many New Mexicans buy a gunny sack full of Green Chile and roast it. We then freeze it for use through out the year. My particular family shares 3 sacks with my brother. It's not just green chile. Red is also important to our culture and food.

We put it on nearly everything. Just grilled up some burgers that we ate with green chile.
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Old 06-18-2013, 10:22 PM
 
Location: Albuquerque NM
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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.
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Old 06-19-2013, 08:36 AM
 
Location: Londonderry, NH
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I really miss NM Chile. The El paso canned stuff is not the same.
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Old 06-19-2013, 09:46 AM
 
Location: Morristown, TN
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Quote:
Originally Posted by GregW View Post
I really miss NM Chile. The El paso canned stuff is not the same.

Ditto. Miss the smell in the fall, the ability to either open my freezer or go out to a restaurant and get something smothered in green at any time. Heck, we don't even have Bueno here!
I ordered some Big Jim seeds and planted them this year. Here's hoping to copious amounts to roast on the grill come fall.
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Old 06-19-2013, 10:17 AM
 
Location: Where I live.
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Quote:
Originally Posted by RamblinRoseRanch View Post
Ditto. Miss the smell in the fall, the ability to either open my freezer or go out to a restaurant and get something smothered in green at any time. Heck, we don't even have Bueno here!
I ordered some Big Jim seeds and planted them this year. Here's hoping to copious amounts to roast on the grill come fall.
Good luck on the Big Jims! Might get me tarred and feathered to say so, but my homegrown (in WT) are just as good or better than what I can buy, even during chile season! There is nothing like going out in the morning, clipping a few, and roasting them for an omelet! High, sweet medium-hot flavor that you can't get any other way.

I like Joe Parker's the best. Those are not usually sold commercially (IIRC). They normally have uniform straight pods without shoulders that are easy to roast. They also have a medium heat.

Perfect chile.....enjoy!

The thing that bugs me about buying in big burlap bags is that they toss in whatever is available--broken, subpar/rotting and curled pods.

Never again.
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Old 06-19-2013, 10:20 AM
 
Location: New Mexico U.S.A.
23,012 posts, read 35,261,300 times
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Quote:
Originally Posted by ryanst530 View Post
I'm curious to know... I hear from people (friends mostly) who have visited New Mexico that rave about the green chile - green chile tacos, green chile burritos, green chile chili, green chile ice cream, green chile, green chile, green chile!
You forgot PANCHO VERDE CHILE CERVEZA (and others). This beer has an unmistakable roasted chile aroma and flavor without being too hot. The whole chile is used to infuse the beer with a mild green chile flavor and leaves you with just a hint of heat on the back end. 2012 & 2010 New Mexico State Fair Winner: Gold in the Vegetable/Spice beer category



Quote:
Originally Posted by ryanst530 View Post
So where does this popular New Mexican food really stand? Is it really just a touristy-type food that was made popular to affix an identity to New Mexico, or is it something that is truly New Mexican, and has deep roots to the state and its people (and just happens to be popular)?
Some New Mexican food stands out. It's not all about green chile. Carne Adovada which is a very popular New Mexico tradition which is marinated pork that has been cooked in red chile, garlic, oregano, and other family secret additions... My homemade Carne Adovada is made in batches of 20 pounds of pork. Some people like it and some don't. You could say that about food from just about any area. No, it's not really a "touristy-type food" food, some of it goes back several hundred years.

Last edited by Poncho_NM; 06-19-2013 at 12:14 PM..
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Old 06-19-2013, 10:35 AM
 
Location: Tejas
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Green Chilie went on and in everything I ate there! I love the taste and aroma and how it helps me breathe better. Ill be going for a few bags this summer.

The only thing I thought was gross was the beer.

Sent from my SGH-T989 using Tapatalk 2
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Old 06-19-2013, 11:00 AM
 
Location: Mojave Desert, Southern California
1,048 posts, read 1,242,428 times
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Quote:
Originally Posted by GregW View Post
I really miss NM Chile. The El paso canned stuff is not the same.
I usually pick up the Trader Joes brand green chiles (to use in my carne asada quesadillas!), but now that I think of it, the Trader Joes brand stuff is probably just repackaged Old El Paso chiles. Lol.
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Old 06-19-2013, 11:04 AM
 
Location: Mojave Desert, Southern California
1,048 posts, read 1,242,428 times
Reputation: 762
Quote:
You forgot PANCHO VERDE CHILE CERVEZA (and others). This beer has an unmistakable roasted chile aroma and flavor without being too hot. The whole chile is used to infuse the beer with a mild green chile flavor and leaves you with just a hint of heat on the back end. 2012 & 2010 New Mexico State Fair Winner: Gold in the Vegetable/Spice beer category
I'm a big fan of odd-ball beers, so I'm going to have to try that stuff out! Although I doubt they distribute out to southern california.
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