The above picture is of New Mexican chilies. It was taken two years ago during the southern New Mexico chile harvest. The chilies pictured are call New Mexican or Anaheim chilies, depending on with whom you are speaking. They can range from somewhat mild to medium hot to Scotch Bonnet hot, depending upon the batch and where they are grown.
Having said that, a grandma-friendly, totally sweet, heat-free New Mexican chile in New Mexico is rarer than a heterosexual male at a Lady Gaga concert.
Great gelato is harder to find than an oenophile with a healthy liver, or a gambler with a solvent bank account.
Finding mediocre gelato is easy. It’s everywhere you see the word “gelato.” It’s in malls, it’s in shopping centers, it’s in restaurants. Gelato is everywhere these days, and everywhere you see gelato you can bet dollars to doughnuts it came from a box, a mix, or a factory.
How can you spot industrial gelato? Easy. Just look for wild and exotic flavoring gee gaws:
….and/or swirling syrups:
“Coming soon” is just what Asian food aficionados and Riesling rangers have been wanting to hear about Chada Street, Bank Atcharawan’s new street eats and fine wine emporium on Spring Mountain Road; it is not, however, something you want to blurt out loud once you’re inside the place.