Addicted, But Not to CHILE ADDICTION

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.

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Eating History at EL SOMBRERO

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They don’t make ’em like El Sombrero any more. Every town, hamlet and city in the Southwest used to have one, or a number of them. Little hole-in-the-wall Mexican joints with a cook and a family working away, seven days a week, rolling out tortillas, pureeing chilies and dishing up the food of their homeland for folks of all stripes.

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