Ten Reasons Why @NewMexico Should be on Every Foodies Bucket List! #tt

As a self anointed spice goddess, we are innately drawn to all things spice. Our quest to discover new flavors and chilies, takes us to the “Chile Capital of the World” – New Mexico. Considering I was raised in India (one of the origins of spice and spice trade with Mesopotamia, China, Sumeria, Egypt and Arabia , as far back as 7000 years ago – much before the Greek and Roman civilizations.), one can understand my skepticism.

Little did I know, chiles are to New Mexico what potatoes are to Idaho. Chile peppers are part of New Mexican identity and they incorporates chilies in everything – from breakfast burritos, pancakes and eggs, to green chile apple pies & Mexican popsicles, and everything in between.

Self anointed spice goddess was in chili heaven!

Capsicum to the rest of the world, Bell Pepper to our side of the pond in United States, all cultivated chile peppers are variations of 5 main species – C. Annuum, C. Chinense, C. Pubescens, C. Baccatum and C. Frutescens.

If it was not for birds who spread the seeds of chile, (they don’t find the pods spicy as they don’t posses capsaicin receptors in their mouth), this world would be a bland place. (shuddering at the mere thought).

Demystifying New Mexican Chile:

1. Hot is HOT in New Mexico. Don’t expect to find diluted or dialed down versions of the infamous New Mexico Chile. Expect swimming in sweat and/or mouth on fire. But it hurts so good!!
2. Chile in New Mexico refers to straight up red or green chili pepper sauce, (maybe some stock and flour added to thicken the sauce).
3. What it is NOT is the counter part of American chili aka chili con carne, a meat and bean stew.
4. There actually is no chile pepper variety named Hatch. Hatch is a town where green chile peppers are grown. Varieties that fall under this New Mexican pod type include: NuMex Big Jim, NuMex Joe E. Parker, NuMex Conquistador, Espanola Improved, Sandia, Anaheim, and New Mexico 6-4. Any one of these varieties may be found in a grocery store or farmers’ market labeled as ‘Hatch’ chile.
5. New Mexico celebrates chile in every form, raw, smoked, dried, roasted. It even sneaks up in staple snacks – green chili potato chips, red chili goldfish, jalapeno doritos. You get the point.
6. New Mexico chile was formerly called “Anaheim” before it’s transfer to it’s current home town – California.
7. They even passed a state law – The New Mexico Green Chile Advertising Act, NMSA 1978, Section 25-11-1 to -5 that prohibits a person from knowingly advertising, describing, labeling, or offering for sale chile peppers or products containing chile as “New Mexico chile” unless the peppers were grown in New Mexico.
8. Can’t decide which type of chile to douse your dish, ask for “Christmas” it’s both red and chile sauce, smothered on your entrée of choice.

Speaking of chile, not all chile garners high praise. While we enjoyed tasting all kinds of chile sauces and dishes adorned with chile – our hands-down favorite was Sadie’s of New Mexico in Albuquerque (an institution running since post world war II).

Our Segway into New Mexican Cuisine was the Combo Platter of Carne Adovado Ribs – marinated & simmered in red Chile; Spicy Beef Brisket; Tamale and Beef Taco. All doused with Christmas – red & green Chile sauce. Smoky, spicy, fiery, tangy – it literally was a party in our mouth.

While some places simply slap on a blob of raw green or red chile sauce, Sadie’s slowly simmered version boasted deep flavors, elevating even the humble ingredients of Mexican cuisine.

Sadie’s of New Mexico: With multiple locations, we noshed at the original Sadie’s – 6230 4th St NW, Los Ranchos De Albuquerque, NM 87107.

To burn out the fire, conventional wisdom calls for dairy products such as a chilled glass of milk or yogurt. They contain casein, which helps neutralizes capsaicin, the chemical that triggers pain receptors. New Mexican’s respite from heat is a batch of hot Sopaipillas and local Honey, we found waiting on our table in every Mexican and New Mexican restaurant. A poor cousin of the French Beignet, we quickly discovered, drizzled with honey was the quintessential palate cleanser alongside a pint of New Mexican local beer. We have one word for you – brilliant!

If you stay long enough in New Mexico (5 plus days) you will find yourself sub-consciously reaching out for the honey jar and/or green chili to complete your meal. Yep! it’s that addictive.

Local NM Breweries: Marble Brewery, Sante Fe Brewing Company, New Mexico Hard Cider, Bosque Brewing.

Speaking of imbibing, did you know all 50 states in the US, including New Mexico, produces wine on a commercial scale? In fact the birthplace of American viticulture as early as 1629 was the Rio Grande settlements (in present-day Texas and New Mexico), where Mission grape was introduced by Spanish settlers.

Give it to the French to produce not just wine, but world-class sparkling wine at some of the most unlikely places in the world – the New Mexico Desert. Kudos to Gruet Winery for not only making sparkling wines accessible to us mere mortals (distributed in 49 states), their high quality to low price ratio is an irresistible deal. 

Aside from the obvious brilliant wine-making and courage of convictions, Gruet’s secret to success lies in planting vines at lofty heights (4,000 ft above sea level), combined with dry weather that promote disease-free vines, and sandy loam soils that delivers vibrant and perfumed fruit, without compromising acidity and freshness. And that is where you can taste the difference! .

To put it in perspective – Champagne has had a 300 year head start of perfecting and honing their craft (Ruinart established in 1729, claims to be the oldest sparkling Champagne house).

Let’s be fair and compare Gruet Winery to something more contemporary and with similar price tags? Gruet at 29 years is still younger than Cava (renowned Spanish sparkling wine also made with the traditional method of second fermentation in the bottle), and the popular Prosecco (Italian bubbly made via Charmat method), or South African MCC (methode cap classique) and Australian sparklers.

At similar price points, give or take a few bucks, Gruet proves to me, that they are superior sparklers – bright fruit, lip smacking acidity, fine bubbles, and all the hallmarks of a great bubbly! Did we mention $20 and under? In case you don’t jive to sparkling wine, Gruet also crafts still wine gems with fruit sourced from Washington state.

 

Gruet Winery: The winery is located in Albuquerque – 8400 Pan American Freeaway N.E, NM 87113. There is a tasting room conveniently located at St. Francis Hotel in Sante Fe -210 Don Gaspar Ave, Santa Fe, NM 87501.

Come for New Mexican cuisine, stay for Indian. The love child of executive chef Paulraj Karuppasamy and his wife and business partner, Nellie Tischler – Paper Dosa has managed to achieve what most Indian restaurants on American soil, fail to deliver – a true taste of India!

From ultra-thin and crisp Paper Dosa dunked in finger-licking tomato and green coconut chutney; tangy and boldly spiced Chennai Chicken; beautifully seasoned Kovaki Chicken Curry; to quintessential coastal Goan dish Prawn Moilee – a kaleidoscope of colors, layered textures, pronounced aromatics, with deeply satisfying flavors to match – Chef Paulraj is whipping flawless renditions of finger licking South Indian dishes from the tiniest open kitchen we have encountered in all our travels. Gilding the lily is an eclectically curated wine and beer selection and thoughtful service. .

Traveling to Sante Fe or Alburquerque friends – Add Paper Dosa to your MUST to do list. We accept comments on all our social media platforms as gratuity.

Paper Dosa: 551 W Cordova Rd, Santa Fe, NM 87505.

Craving for diversity? Sante Fe offers more than New Mexican cuisine. Check out Jambo Cafe for African/Jamaican inspired dishes. Don’t forget to make room for the Roti! For brunch head over to    Tecolote Cafe (round the corner from Jambo Cafe). Between the ginormous short stack pancakes, NM staple – Carne y Huevos with a side of their famous potatoes and a bread basket consisting of freshly baked corn, blueberry, & poppy seed muffins to sop up the spicy gravy, we couldn’t help falling in love with this local gem, open only for breakfast and lunch.

Come for New Mexico chile, chill out with Mexican Paletas aka Mexican Popsicle, a nostalgic childhood favorite. We are super thrilled to accidentally stumble into Paleteria Oasis at the Design Center, boasting 20+ flavors of made from scratch fruit popsicles and ice cream treats. Think watermelon & chile, pineapple, mango, coconut, avocado & more.

Paleteria Oasis: 2 locations – 4641 Airport Rd #2, Santa Fe, NM 87507 or Design Center 418 Cerrillos Rd, Santa Fe, NM 87501.

Confession: we don’t eat fast food. That said, as fans of award-winning show Breaking Bad,  we felt it was our obligation to check out Walter/Hank/Skylars to go burger spot in Sante Fe – Blake’s Lotaburger and we are so glad we did!

Made to order – juicy or X-juicy, bursting with fresh lettuce, sliced white onions, tomatoes, spiked with a generous heaping of New Mexican smoked green chili – it was revolutionary! And for a mere $4.89 + tax, it was hands down the biggest/baddest “fast food” meal that promises to deliver happy hearts and full bellies.

Until next time, have a delicious day!!

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