Re: [CH] New Mexico Chiles
Perry C. Abernethy (pcabernethy@comcast.net)
Fri, 6 Feb 2004 22:04:24 -0700
Very few, but long term and Native New Mexicans, realize that the best
chiles in New Mexico are actually the originals from Espanola, Chimayo
and Velarde, (all of the "original green chile" from New Mexico). There
are seeds sold in New Mexico at the "seed dealers", but I do not know if
they are on the internet. They are hotter than the standard "Hatch"
green chile, which is really "very" commercial (very N.M.S.U.) and not
local (if you are from New Mexico), but gobbled up by "gringos" new to
New Mexico (and not so new). The original colonial Spanish grew (and
still grow) the Espanola, Chimayo and Velarde chiles (the best Santa Fe
and Albuquerque restuarants serve them) and still extremely flavorful!
Try it, you will be pleasantly suprised. Contrary to popular belief El
Pintos and Guadalupe Cafe are not the best mexican restaurants in
Northern New Mexico, but it is hard to convince "foreigners" of that.
Actually, Tomasitas, Tiny's, La Chosa in Santa Fe and Ramons, Garcias on
Fourth street, M & M's, and El Patio in Albuquerque are preferred by
locals. El Pintos of course has the best atmosphere of all of them.
----- Original Message -----
From: "T. Matthew Evans" <tmattevans@yahoo.com>
To: "Chile Heads" <Chile-Heads@globalgarden.com>
Sent: Thursday, February 05, 2004 11:09 AM
Subject: [CH] New Mexico Chiles
> Hi All --
>
> While living in New Mexico several years ago, my wife and I typically
grew
> chiles that we couldn't find in the market and purchased our New
Mexico chiles
> already roasted in the fall on our annual pilgramage to Hatch. We
would buy a
> half sack of "medium" and a half sack of "hot". I was never sure of
the actual
> variety that we were purchasing.
>
> Which leads to my question -- now that we are in Atlanta, we would
like to grow
> some NM chiles and I am going to buy some seeds. But, what should I
buy? I
> would like a medium hot to hot chile (jalapeno to serrano, say) with
thick
> flesh. We like the thicker flesh because the texture seems so much
better, but
> the thick-fleshed NM varieties seem to be milder (I think).
Suggestions?
>
> Thanks in advance.
>
> Matt
>
> =====
>
>
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