Wednesday, March 4, 2009

It is ALWAYS Christmas in New Mexico

After getting twelve inches of snow in an early March storm, Charlestown reminds me of the wintry holiday that comes only once a year...or so I thought. In New Mexico I learned that snow, rain or shine, 'Christmas' can truly can come every day... all you have to do is ask.

During one of our first nights in Taos, Mr. Charlestown Culinary and I went out to dinner with my parents, Mom and Dad Culinary, to Orlando's, a small and colorful restaurant specializing in New Mexican cuisine. When we showed up, there was a small wait, which we easily tolerated sitting in front of the fire pit outside.
Once seated, the Tecate beer came quickly and was soon followed by our dinners. For my meal, I had the soft shell tacos with chicken and fresh salsa.
Mr. Charlestown Culinary had the chicken burrito, smothered with chile sauce. In New Mexican cooking, there are two predominant chile sauces, 'Green' and 'Red'. 'Green' chile sauce is made of roasted chilies, while 'Red' sauce is made of dried chilies. Ordering a dish 'Christmas' as Mr. Charlestown Culinary did, means getting half of each.

2 comments:

  1. Merry Christmas from Taos. We call the peppers chiles. Chili is that stuff with hamburger and spices the Texans make. Green chiles are unripe chile. Red are ripe chiles. I went to a science fair once in which a student compared their scientific properties. Mr. Culinary's photos capture the dish so well. ¡Olé!

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  2. Chicken is for soup. Next time get your meal in New Mexico with ribeye or a good skirt steak.

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