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 …
The Native Southwest: Wild Ones
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, …
Pungency in Pennsylvania
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 …
Hatch (N.M.) Chile Festival
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 …
Lousiana: Real Cajun Cuisine
Story and Photos by Paul Ross Recipes: Sauce Acadie Classic But Spiced-Up Jambalaya Red Beans and Rice with Sausage Fiery Seafood Gumbo An authentic Louisiana Cajun woman, transplanted to New Mexico, opened up a roadside eatery. One of her first customers was an old Hispanic farmer who politely inquired, “Señorita, que es Ca-hoon?” That would be the …