The rise of the churrasco craze has given people a narrow, if somewhat authentic, view of Brazilian food. There are, indeed, a lot of churrascarias in Brazil—though in my five trips there I’ve yet to see a red-and-green block that you position according to how hungry you are. You can eat all the grilled chicken hearts you want, but until you’ve had rice and beans made by a Brazilian, you haven’t truly sampled the cuisine.
Two summers ago, I rendezvoused with The Mexican at Crazy Melva's Pepper Pot in Hatch. I was there for green chile for the freezer from Chile Express and Biad. Gustavo Arellano was there for the Chile Festival, in search of stories for his book. We broke tortillas over chile, I green he red. Here is an edited video of that historic lunch.
Las Cruces High School mariachis, chile eating contests and a chile queen coronation—put them together, and you've got a whole lot of small-town Southern New Mexico charm. The Hatch Chile Festival turns 38 on Saturday and Sunday at the Hatch Municipal Airport (due south on I-25, then one mile west of Hatch on Hwy. 26). Admission is $10 per carload, and don't forget to bring a cooler for all that roasted green stuff.
But NPR is rad, and so is this piece. It taught me many things, including that people down south use Spam in their rellenos. Also, that there’s a law in effect that protects New Mexico’s favorite fruit. The New Mexico Chile Advertising Act was signed in the spring. It prevents jerks who are not in the state from labeling their dumb “chili” as being grown in New Mexico. Jerks.
Once, I was posted up in a booth behind a tourist couple, and the lady said in an alarmed voice to the man: “This food is so hot you can’t even taste the food!”
It's the Weekly Alibi's 18th annual Best of Burque issue. Faster than a speeding red-light runner. More powerful than Don Schrader's home-brewed goat head yerba maté. You, the readers, picked the best of the best in the Duke City. We, Albuquerque's faithful alternative weekly, compiled those green chile slathered nuggets of local goodness into what is sure to be the best Best of Burque issue of 2011.
Don't take our word for it. The issue (officially) hits stands on Thursday, April 7, but if you hunt diligently it can be found in select locations on Wednesday, April 6.
I used to think beans needed salt pork or ham hocks to come out right. Not so. Beans are just as delicious with no meat at all. I imagine there may come a time when you don’t even need beans to make beans–just air and a discerning palette. In the mean time, here’s my world-famous recipe for beans.
The Food and Drug Administration ordered the seizure of chile products from a warehouse in Derry, N.M.
U.S. Marshals confiscated the chile from Duran and Sons. (I’ve got a call in to the FDA to find out how much was seized, and how this chile is usually distributed.) According to the complaint filed by the FDA, inspectors discovered:
When I first started working as the Arts and Literature editor at the Weekly Alibi, I wanted to send out requests for art.
What can I say, I have a fairly unhealthy fixation on birds the last year or two, in particular, sand hill cranes.
For the last month I have been impatiently awaiting the arrival of the ancient ones to Central New Mexico. I have seen huge flocks of birds flying high above the Rio Grande in recent weeks, coming in for the winter.