Below you'll find a list of all posts that have been categorized as “Chiles Around the World”
by Nancy Gerlach, Fiery Foods and Barbecue Central Food Editor Emeritus Recipes Mole Poblano de Guajolote (Turkey in Chocolate Chile Sauce) Mole Poblano Enchiladas Puebla Rice Pilaf Ensaladade Espinaca con Nopalitos Sopa de Lima (Lime Soup with Tortilla Strips and Chile) During the Thanksgiving holiday season, it’s the time of year that if turkeys were smart, they’d head for the …
by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes: Chile Colorado (Basic Red Chile Sauce) Posole (Red Chile, Pork, and Dried Corn Stew) Green Chile Sauce Sour Cream Chicken Enchiladas with Green Chile Sauce Calabacitas (Squash and Corn with Green Chile) Fall in New Mexico is glorious! The monsoons have passed, leaving the state green and wild flowers blooming, the days …
Story and Photos by Dave DeWitt When the first Spanish explorers ventured north from Mexico City in the sixteenth century and wandered into what is now the Southwest, they discovered that the indigenous Native Americans made excellent use of nearly every edible animal and plant substance imaginable. For protein, the Native Americans hunted and trapped deer, rabbits, quail, pronghorn, bison, …
Story and Photos by Dave DeWitt I left New Mexico’s summery weather and landed in autumn when the small jet touched down airport in Allentown. But despite the slight chill in the air, there was definitely a lot of hot stuff in Pennsylvania. I was there to attend the Bikers for Babies Ride and Fiery Foods Festival, but my host …
Story & Photos by Harald & Renate Zoschke While potatoes are the signature veggie for Idaho, chiles are the official state vegetable in New Mexico (although botanically, the pepper pods are fruits). And of course there’s Hatch, the self-proclaimed “Chile Capital of the World”. Normally, the little town, just about 30 minutes driving northwest of Las Cruces, or 3 …
