With quick advances in the information age, we’re inundated with questions. Will interest rates stay low? Can Obama beat Hilary? How did UCLA lose to Memphis? Will Brett Farve stay retired? I’m getting exhausted with all the questions, but one that always piques my interest is the official state question in New Mexico– Red or Green?
Locals have been plagued with making this decision for years, and recognizing it as an official problem, New Mexico made it official in 1996. Go into any restaurant and you’ll eventually be asked this very important question. But how do you answer? Don’t be afraid. With a little insight, you’ll answer your waitress with thoughtful intelligence. In fact, if you’re not wearing flip-flops–the official California shoe–you might even be taken for a local!
I was faced with this dilemma recently and remembered that New Mexicans are extremely passionate about this subject. Of course, we’re talking chile here. What is the answer? Well, it all depends on the season. As I’ve stated, I know there are other problems we need to consider. We have to elect a president after all. Still, the question lingers in my mind–red or green?
I’d ordered Blue Corn Enchiladas at Garcia’s Kitchen near downtown Albuquerque. Andy Garcia has excellent food and a number of locations throughout the state and in every one you’ll be asked the same question. What’ll it be? Red or Green? As I’ve stated, it all depends. What month are we in?
If it’s September, the new crop of green chile is being roasted, so getting a fresh batch would be a good bet. During the late summer-early fall months, it’s hard to walk down the streets of Albuquerque and not be captivated by the scent of roasting chile lingering in the air. Nearly every other street corner is set up with a roaster. Behind them you’ll find mounds of gunny sacks filled with green chile.
In the Spring and early summer months, the green chilies have long since turned to red and the process of extracting the seeds and crushing the chile into powder has been completed. By this time of the year, the green chile has been frozen. It’s March and for some reason the red stirs my interest. Which is hotter? Besides inquiring about the date, that would be the question I’d ask. On a plate of enchiladas, could I envision a smothering of red chile? Earthy, thick and rich with enough heat to ignite my senses? Green also sounds good and I can see the chunks of green chile decorating blue corn tortillas. It melts white cheese quite well. The waitress is patient with me. After all, this is serious business.
When my company decided to create a salsa, I didn’t want another average salsa. If we were going to create a salsa, it had to be different otherwise, competing in a world of average Salsas wasn’t enticing to me at all. Most were bland configurations of jalapeno chiles and tomatoes. Of course we would use New Mexico chilies in ours, but when I suggested we use both red and green, my staff started the rain dance. Red and Green? Who would have thought?
I considered the chile. Red was hotter that day and according to the waitress, the green was a little wimpy. Still, I could envision the blending of each across my plate. The choice was obvious and like I always do, I gave the only answer I was capable of. Oh sure, I thought about it, but I always say the same thing. “Christmas, please.”
As she scribbled on her pad, I wondered if people would purchase a Christmas Salsa in March.
Chuck Machado is President of New Mexico Chile Company
http://www.coyotechile.com
In 2000 Chuck Machado visited the state of New Mexico and thinking he was there to purchase Real Estate, fell in love with Green Chile. His wife almost threw him out of the house when he arrived home with 1000 pounds of frozen green chile. One day she asked him if he planned on buying the family another freezer because there was no room for hamburger. As Chuck & Jennie began cooking with the chile they discovered a gourmet recipe that launched them into the specialty foods business. Their sauces, under the label Coyote Trail, have won many awards most notably for the BEST RED CHILE in the state of New Mexico. Today, their gourmet sauces can be purchased at retail stores throughout the Southwest or on line through their web site where Quick and Easy recipes can also also be found.
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