Some New Mexicans are adamant about the spelling- CHILE is the good stuff: pedigree Hatch or Chimayo. Chili is the Texas dish, a stew, with meat and beans. Spelling NEVER having been my strong suit, I am agnostic as to how it “should be” spelled. I just returned from NM last night. What’s the first thing I do this morning? Pull some green chile out of the freezer!
Since Ukulele Magazine published my RED Chili (chile) recipe I have had lots of people ask me where to buy good red chile. I found a great source of Chimayo red chile, the BEST in the world, in Santa Fe last week during the Uke-Culinary Fiesta.
We were singing “Celito Lindo” under the water tower at the train station farmer’s market when I noticed the man in the booth next to us singing along. I skipped over, took his hands and we polkaed around. After the show he called me over and invited me to taste the red chile he had ground the day before. Divine! I left the market with a bag of his green and red as well as his card. If you want the REAL STUFF call Chencho!
We made posole and enchiladas and all kinds of good food last week, we made music and made merry; we made memories. I love these retreats. After each one I come home inspired and happy, with new friendships and songs.
There’s one coming up in Ajijic, Mexico at the end of January. I know we will be cooking with chile there, too. Chili- a great way to escape winter’s chill!