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"Chileheads"
- that's what they call themselves. That's how proud New Mexicans
are of their vast collection of chile peppers. From
tiny little pods to large, colorful
pockets, New Mexico produces more chiles
than any other state. And they are hot, hot hot! By that, I
mean, they are a must for the cook's kitchen AND, some varieties
are hot enough to make your tongue fall off! |
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Although the chef's of Santa Fe compete
with the best for producing cuisine
blended with exotic ingredients,
traditional New Mexico food is simple
and wholesome. Locally grown
chiles are served in delicious dishes
with beans, squash and corn.
And enchiladas! - they are made in every
home and served in every restaurant. Some are flat and layered
with eggs, beans or cheese, while others are blue corn tortillas and may
be served with pork, beef and cheese. Almost always they are
served with chili - red or green or "Christmas", if you want both. |
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The distinctive smell and flavor of fresh tortillas, cilantro and of
course, red or green chili is what gives Southwest food it's style.
Both fresh green and dried red chiles are the featured ingredients,
along with corn (chicos and
posole), lamb, pork, beef and other vegetables. If
you're eating out, you'll almost always find (besides enchiladas),
tamales, chile rellenos and carne adobado (spiced pork). You'll
always get a basket of warm tortillas or sopaipillas, an airy, sweet fry
bread with a hollow center for dripping honey for a delicious dessert.
In Santa Fe, many - most, I think! -
of the restaurants are luxurious and quiet with high prices and
interesting dishes.
A good place to start experiencing the
taste of Santa Fe is
Cafe Pasqual's, located right where you want it to be on the corner
of Don Gaspar Ave and Water Street, after a morning of browsing the
Institute of American Indian Art or visiting the street vendors on
Santa Fe Plaza.
The portions are plentiful, the
atmosphere is festive, the service is friendly, and most importantly,
the food is exquisite. You don't have to wait for lunch.
Breakfast is served and dinner invites you to a lingering stay with a
solid wine list and twinkling lights hung from bunches of red chile
stands.
| Katherine Kagel,
Pasqual's founder, doesn't give away her recipes, but you can
buy her book at the cafe for $22. Or you can
buy it at Amazon for a reduced price.
If you like the taste of Southwest cookin', it's a steal.
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Tacos y Mas
32 Yummy Taco Recipes!
Our Price: $12.95
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Want to know
more about
Chile Peppers?
Read the
FAQ supplied by the Chili Pepper Institute. |
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Learn to cook
Southwestern dishes at the
Santa Fe Cooking School |
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| How about a little arsenic from the 'hot eye?' That's NEXT |
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