06/01/2020

So love me some New Mexican chiles. Of

course, they are a fave no matter where

I go, but perhaps being so close to Mexico

makes these more special.

Chiles, as well as spices, have a way of

defining a given area. Part of this has to

do with where a given species will grow,

as well as the childhood customs one grew

up with.

Alas, I fear that in my little burg, I grew

up with bell peppers. I remember the first

time I tried pizza. It must have come to our

town just prior to my teen years. There was

a little packet of dried red chiles included in

the order. Nothing would do but for me to

try this ambrosia waiting to happen. And, I

wasn't wrong! I may have burned the hell

out of my mouth, but truly I felt I had died

and gone to heaven.

Chile Piquín, Chile de Árbol, Chile Chimayo, 
Chile Cayene, Chile Chipotle, Chile Poblano,
Chile Ancho, Chile Guajillo, Chile Mulato,
Chile Pasilla . . . I sing your praises! I will
ever season with you, enjoy your sabor;
pure magic!

green yellow orange
pray share some chiles with me
red is still my fave