The House Transportation and Public Works Committee recently voted favorably on the legislation…
New Mexico Posole, the Spicy Holiday Tradition
Similar to, yet different from the “pozole” served in Mexico, this popular dish is served as a soup, a main course, or a vegetable side dish…
New Mexico Chiles: History Legend, and Lore
With most firsthand account books, someone dies or at the very least you get a graphic description of some horrible event, complete with gory photos. This is typically followed by a round of talk show appearances, and up until a few years ago, crying on TV in front of Oprah. You wont’ find any of that crap in this upbeat chile love letter. Unlike many eyewitness-esque works, Kelly Urig’s New Mexico Chiles: History, Legend, and Lore is a positive tribute to an icon from the writer’s childhood. Here’s what I mean…
Beer: New Mexico Does What It Does Best; Green Chile in Everything
In the light of last month’s Burn Blog story about Stone’s “beers that burn,” I searched for other options in the world of chile beers, and found one just over the mountains in the east, from Sierra Blanca Brewing Company in Moriarty, New Mexico.
Will Mechanical Harvesting Save New Mexico’s Chiles?
Recently, a device named the “Moses 1010″ rambled through a chile field near Las Cruces, pulling peppers and leaves in a row along the way. The machine is Israeli inventor Elad Etgar’s invention. He conducted the harvest demo and named the machine after his late father.
Delicious New Mexico
Exciting things are happening in the New Mexico food community right now, especially what the people at Delicious New Mexico are doing for small local food businesses. Their work is bringing together farmers and ranchers with value-added products and connecting them to grocery stores, restaurants, festivals, and to consumers.
New Mexico Green Chiles a Spicy Bargain
A lot of the media would have us believing that prices for fresh chiles will be outrageous this year. Not so, at least in Albuquerque. Albertson’s is selling a thirty pound sack for $14.88, and then they roast it for you.
