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?
Again, 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,
creators of Award Winning gourmet sauces under the label
Coyote Trail
http://www.coyotechile.com
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