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Chile


V.23 No.22 | 5/29/2014

Book Review

By Means of Red and Green

How Chile Came to New Mexico / Comó llegó el chile a Nuevo México

Gorgeous painted illustrations and a translation rendered in authentic New Mexico Spanish enrich this myth-like tale from Rudolfo Anaya.
View in Alibi calendar calendar

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V.23 No.10 | 3/6/2014
What happens in Vegas stays in Vegas.

Film Review

Gloria

Honest Chilean drama admits love isn’t any easier the second time around

Gloria doesn’t spend a lot of time introducing us to its main character. This isn’t a first-date situation. Lelio’s sensitive romantic drama simply drops us into her life and lets us discover who she is over the course of time.

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V.23 No.6 | 2/6/2014
El Rincon Farm in Chimayó, NM
usda.gov

Opinion

The Chile Bowl

Yawn-inducing state rivalry obscures GMO issue

Captain America’s august Alibi fireside chat examines extant native New Mexican chile, bread and circuses, agribusiness, farmers and GMOs.

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V.23 No.4 | 1/23/2014

Flash in the Pan

Red Chile Dreams

How to survive until next roasting season

Ari LeVaux shares his recipe for the perfect red chile sauce.

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V.22 No.44 | 10/31/2013
Carne adovada plate
photos by Eric Williams ericwphoto.com

Restaurant Review

Red Chile Heaven

In a town filled with New Mexican options, Patricia’s is a cut above the rest

Ty Bannerman can’t get enough of the carne adovada at this tiny, easy-to-miss restaurant.

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news

The Daily Word in Margaret Thatcher, chile law and treasure hunting

Remembering Margaret Thatcher.

The Chernin Group makes $500 million bid for Hulu.

Local pediatrician is dedicated to helping children who are victims of abuse.

In an effort to thwart scalpers, Kid Rock is scalping his own concert tickets.

The New Mexico Chile Advertising Act requires full disclosure on whether the chiles are “New Mexican” or not.

New Mexico treasure hunters beware! You have now been warned that finders may not be keepers.

Facebook to charge for messages sent outside of your network.

“Calvin and Hobbes” get gritty remake in new fan film.

V.22 No.14 | 4/4/2013
How about slapping some corporate logos on those riot shields?

Film Review

NO

South of the border political drama sells audiences on the idea of revolution

Your knowledge of late-’80s Central American politics isn’t really an issue when it comes to the new political drama NO. In fact, the less you know about the rule of Chilean dictator Augusto Pinochet, the more thrilling the film will be. If your closest connection to the material is Dennis Miller’s “Pinochet Countdown” contest from “Saturday Night Live,” then you’re primed and ready to watch NO spoiler free.

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V.21 No.45 | 11/8/2012
Most chile is descended from the New Mexico No. 9 pepper.
Eric Williams ericwphoto.com

The Mouthful

A Myth, Hatched

Food editor Ty Bannerman uncovers a chile conspiracy.

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Food

A Spicy Centennial

Wilbur Scoville
Wilbur Scoville

As we all know, New Mexico has been a state for a full century as of this year. But that's not the only hundred year birthday we should be celebrating. In a coincidence that's altogether too perfect for our green chile obsessed region, 2012 also marks the 100th anniversary of the Scoville scale.

The Scoville scale, as anyone with a taste for the caliente should realize, is the more-or-less standardized method for determining how hot a chile pepper is. The scale ranges from 0 for a heatless bell pepper, to 16 million for pure capsaicin, the chemical compound that makes chile spicy. A good, hot New Mexico chile typically ranks somewhere between 3500 and 8000, while its degenerate offspring the Anaheim pepper is closer to 1,000. Law enforcement grade pepper spray registers at around 1.5 million.

Wilbur Scoville, a pharmacist, developed the scale in 1912 in order to ensure that the peppers used in a turn-of-the-century muscle salve called Heet were consistently spicy enough to take advantage of capsaicin’s topical pain relieving qualities (is there anything chile can’t do?). Appropriately enough, not only did Scoville develop the first standardized heat scale, he was also one of the first scientific chile tasters to note that the best way to cool down a fiery tongue is to reach for a glass of milk.

For more information about Wilbur Scoville, check out Dave DeWitt’s biographical article on fiery-foods.com.

V.21 No.30 | 7/26/2012
Eric Williams ericwphoto.com

Locovore

Ben Michael’s

The house that Ben built

If you’re on any kind of schedule, you should probably avoid Ben Michael’s restaurant on even a half-busy evening. The slow-moving spectacle that often passes for service will be frustrating if there’s some other place you need to be. But if you aren’t in a hurry, that same chaos could pass as entertainment. And if you show up during a quiet lunch hour and you’re the only one there, expect to be treated like royalty.

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Food

A mouthful of carne asada fries

Behold, asada fries!
Eric Williams ericwphoto.com
Behold, asada fries!

On a steep Nob Hill side street behind Imbibe is a tiny hole-in-the-wall kitchen, clad mostly in stainless steel. It’s called The Last Call, or TLC, and its proximity to Albuquerque’s nightlife weighs heavily on the short, funky menu. Read all about TLC’s signature dish in this week’s Food section.

V.21 No.27 | 7/5/2012
Behold, asada fries!
Eric Williams ericwphoto.com

Dish Jockey

Carne + Asada + Fries

The Last Call

On a steep Nob Hill side street behind Imbibe is a tiny hole-in-the-wall kitchen, clad mostly in stainless steel. It’s called The Last Call, or TLC, and its proximity to Albuquerque’s nightlife weighs heavily on the short, funky menu. There are pickup lines attached to the taco dishes, each of which contain three tacos, or “threesomes.” The slider plate promises a “couple.”

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V.21 No.25 | 6/21/2012
The deliciously chilI-dog-esque savory waffle boat
Eric Williams ericwphoto.com

Locovore

Tía Betty Blue’s

What’s red and green and blue all over?

The appeal of Tía Betty Blue’s might seem skin-deep at first. The paint is fresh. The food comes fast enough to service a drive-thru window. A collection of bottled soda pops is so vast, it could be a gimmick. And the image of a raven-haired hottie—Tía Betty Blue, presumably—stares you down from the sign, the walls, the menu. But despite its candy-coated veneer, Tía B’s means business. The food is simple but thoughtful, and it’s different. And as long as food is the priority, who cares how cute the servers are?

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