May 10, 2019
Red or Green?
I have always been intrigued with chilies, how to cook with them and what chilies go with what dish.
Chili peppers are fundamental flavour-building ingredients in Mexican cuisine,
I’m pretty well versed with the chilies used throughout Mexico and California. Such as the:
Ancho or dried poblano
Pasilla aka chile negro
Chile de Árbol
But, are you familiar with some of Oaxaca’s rare chilies, such as:
Pasilla de Oaxaca
Chile de Agua
From Vera Cruz:
From San Juan Potosi:
Chile de Cambray
I’ve always been familiar with New Mexico Hatch Chile. Even as a child my Mama’s best friend Teya Yáñez introduced us to Hatch Chile from New Mexico.
“Red or green?” is the “official state question,” and the color of your chile preference will reveal your roots as a northerner or a southerner in the state.
As for me, it will always be red; I love those rich deep flavors.
Recently, while in New
Mexico for Easter I purchased some Hot Chimayo Chile Powder at Farmer’s Market. I was not familiar with this chile.
I was able to smell it and it was smokey.
I recently made enchilada sauce from it and I was very impressed with the flavor it was sweet and hot. The smokiness seemed to dissipate.
Well I’m hooked. Of course I had to start researching some of New Mexico’s chilies.
And I learned of these:
So much to learn. I recall having a college professor who told me Raquel you would be great at doing research, I may have missed my calling.
Abrazos y Besos