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The cheeseburger looks beautiful, but I don't know how my stomach would react!
I've been curious. Does it take new New Mexicans awhile to get used to the chile? When we visited last summer, I had some chile my first couple of days, and then I had to take it easy. It amazes me how New Mexicans eat it on everything--and I mean everything! I'm wondering if after I live there awhile, I'll get hooked. Like, maybe I'll go back SE to visit my family, and I'll be looking for the chile. "Hey, can I have some chile on those grits?"
The cheeseburger looks beautiful, but I don't know how my stomach would react!
I've been curious. Does it take new New Mexicans awhile to get used to the chile? When we visited last summer, I had some chile my first couple of days, and then I had to take it easy. It amazes me how New Mexicans eat it on everything--and I mean everything! I'm wondering if after I live there awhile, I'll get hooked. Like, maybe I'll go back SE to visit my family, and I'll be looking for the chile. "Hey, can I have some chile on those grits?"
Yes, you do get used to it. I remember how surprised I was when I finally could taste beyond the "hot" to the flavor of different kinds of chiles.
Only in New Mexico will you see people freely blowing their noses in a restaurant, eyes streaming, with that happy chile look.
I agree with Clairz, it took me about 1 month to get used to it. However, after the harvest in August, the chiles get pretty powerful in the Mesilla Valley. I had a batch I thawed out and put on cheeseburgers about a month ago, and those were 'over the top'. I have to say it is pretty variable, but I can handle about 90% of the chile heat with no problem.
Yes, you do get used to it. I remember how surprised I was when I finally could taste beyond the "hot" to the flavor of different kinds of chiles.
Only in New Mexico will you see people freely blowing their noses in a restaurant, eyes streaming, with that happy chile look.
~clairz
LOL!!!!
What is funny is that I am having to ASK for something with any bite here in southern NM. The sauce they bring to the table is usually so bland as to have no discernible hotness at all.....
I guess I've had my food so highly spiced and hot in TX for so long that I need my fix....
I am delighted when I run into some really hot chile on a green chile cheeseburger, because the other ingredients blunt the bite so much!
People here rave about Blake's LotaBurger green chile cheeseburgers....so far, it runs the gamut from very good to outright lousy, depending on who is doing the cooking/preparing.
I've never seen a place so inconsistent.
I wish I could find a great green chile cheese burger that I didn't have to make myself.....I cook a LOT here at home because most of the restaurants are so mediocre so far.
Cathy,
Living in Alamogordo, what is your opinion of Hi-De-Ho, in comparsion to Blake's?
New Mexico foods, carne adovada, sopaipillas, biscochits, empandas, can anyone tell me what these foods are or have any recepies for making them.I would like to try to make them.
The cheeseburger looks beautiful, but I don't know how my stomach would react!
I've been curious. Does it take new New Mexicans awhile to get used to the chile? When we visited last summer, I had some chile my first couple of days, and then I had to take it easy. It amazes me how New Mexicans eat it on everything--and I mean everything! I'm wondering if after I live there awhile, I'll get hooked. Like, maybe I'll go back SE to visit my family, and I'll be looking for the chile. "Hey, can I have some chile on those grits?"
I did the same thing after living in Louisiana for a while - I put hot sauce on tons of stuff now, especially eggs. Didn't have any this morning and ended up tossing the scrambled eggs...just didn't taste right w/o the hot sauce Green chiles in scrambled eggs are great too (with hot sauce, of course).
New Mexico foods, carne adovada, sopaipillas, biscochits, empandas, can anyone tell me what these foods are or have any recepies for making them.I would like to try to make them.
Carne Adovada is meat, usually pork roast, marinated and roasted in an adobo sauce. Sopaipilla is a fried bread made with an active wheat flour dough so it puffs when fried and holds air pockets ( good for filling with chile or honey). Biscochitos are shortbread-like cookies similar to wedding cookies, often flavored with anise. Empanadas are Spanish in origin and appear in many forms all over Latin America. They are pastry turnovers, similar to British pub pasties, they can come sweet or savory; deep fried, pan fried or baked. In NM you are likely to see them filled with spicy ground beef or chicken, sweet potato, pumpkin and mincemeat. Other classics are apple, tuna and caper, lamb and onion etc etc.
Last Wednesday was Ash Wednesday, the beginning of Lent- and the beginning of restaurants offering little known traditional Northern NM Lenten dishes
Salmon Cakes, Verdolagas (sauteed purslane), Quelites (wild spinach or spinach), Natillas (a soft, spiced custard), Panocha (a caramelized malted wheat pudding)....
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Green chiles in scrambled eggs are great too (with hot sauce, of course).
