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06-08-2015, 11:23 AM
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Location: Silver Hill, Albuquerque
1,043 posts, read 1,299,394 times
Reputation: 1705
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Quote:
Originally Posted by ABQ2015
I stopped at a popular Albuquerque New Mexican restaurant a few weeks ago that I used to frequent as I had a craving for their chile rellenos which used to be pretty good. Had not been there in years and I was shocked that the chile relleno tasted like a bell pepper - assumed it was an Anaheim. Will not be going back.
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Yeah - Anaheims have no discernable flavor - let alone spice - as far as I can discern. (Of course, you gradually build up a tolerance to chile heat as you eat more and more of them). I prefer rellenos with a meaty Big Jim variety or other New Mexico chiles. |
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07-24-2015, 05:48 AM
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963 posts, read 2,222,045 times
Reputation: 2737
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Why not make a weekend roadtrip to Hatch one weekend. Its 3.5 hours from Santa Fe, and has a quirky downtown that is all about chile. Great browsing. Have lunch at Sparky's, famous for their green chile cheeseburgers. I recently did a roadtrip from Albuquerque to Tucson AZ with Hatch as my mid-point stop. Really enjoyed it!
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07-24-2015, 05:01 PM
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Location: Houston
1,189 posts, read 1,291,463 times
Reputation: 1370
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My friend and I in Houston are chile aficionados. Having a large Hispanic/Latino population here, we can find a fair variety of chiles in some of the stores here. Not so much of the so-called "Hatch" chiles, except at Central Market stores in the fall (I think). I've always enjoyed them, but -- despite still smelling great while roasting -- they don't seem to have as much flavor as in years past.
In fact, we have noticed that in general about poblanos and other fresh green chiles. I wonder if anyone has ideas on how to find and/or prepare chiles in such a way that preserves that aromatic aspect.
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07-24-2015, 05:05 PM
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Location: Houston
1,189 posts, read 1,291,463 times
Reputation: 1370
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I also want to mention that my friend is from Mexico and has family in Chihuahua state. So, it it interesting to hear him comment that he sees a much stronger connection between "NM-Mex" cuisine and the cuisine of Chihuahua. Especially the chile colorado and adobo sauces. Those are unique, and I have not seen anything similar in either Texas or California.
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07-24-2015, 05:25 PM
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Location: Londonderry, NH
41,478 posts, read 57,395,185 times
Reputation: 24831
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You can order packages of roasted Hatch Green chilies from 505southwest.com. We have found them to be better than anything available in New Hampshire. We visited Hatch this spring but managed to miss that restaurant.
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