Roasting chilis
We spent last weekend in northern New Mexico, where we took a cooking class at the Santa Fe School of Cooking. I could have been spared the marginally relevant introductory monologue, which included an exposition on Columbus's non-discovery of America and other historical trivia (e.g. the Italians didn't really invent pasta, etc., etc.). But the lecture on peppers and their qualities was interesting, and I enjoyed the hands-on participation in chili sauce and tortilla making. It was worth the $40 per person.
Our best meal in Santa Fe was at SantacaFe. Their chili mashed potatoes are to die for, and surprisingly simple: they add fire-roasted green and red chilis into the mix with a generous helping of butter. Farther north, at Ojo Caliente, the Artesian Restaurant prepares divine, but heavy, Southwestern-Mexican cuisine.
5 comments:
"Southwestern Mexican" cuisine??
There's no such thing. It's just New Mexican cuisine.
Please don't insult The Land Of Enchantment (aka the Land of Enchiladas) like that.
Red or Green? X-mas please.
Our pedantic cooking instructor went on a little tirade about that too. It seems it's very easy to offend NM pride by mislabeling the cuisine :)
did they have chiles roasting on the side of the highway? Was in Taos about ten years ago, right at this time, and they were selling them by the bushel for about $10 on side of the road - roasted or unroasted. Had these cool baskets that turned on rotisserie over fire. Think they were Hatch.
We didn't see any chiles for sale, and we drove all over the north. We did, however, find NM chiles (self-proclaimed) in our local Safeway. I am skeptical.
those look really extraordinarily phallic. chilies my ass.
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