New Mexican eats that hit the spot
By Maren Tarro
I spent three weeks in Missouri eating barbecue and wild mushrooms paired, of course, with cases of Pabst Blue Ribbon. It was great, but I couldn’t help but feel as though something was missing. My years in New Mexico have had an effect on me. I needed chile—and bad.
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Learn about the process used to evaluate and compare coffee factors such as aroma and taste.
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