Ruidoso Blog

Red Or Green?

When in New Mexico, the most important question you'll be asked is, "Red or green?".  Friend, we're not talking about your favorite color or the dominant color in your home around the Christmas holiday last year.  "Red or green" is your preferred choice of chile, and yes, there is a difference.  The green chile is New Mexico's largest agricultural crop and is typically harvested in the summer. New Mexicans eat it with pretty much every meal and in almost every dish.  With an arsenal of chiles by our side, we make green chile enchilades, green chile stew, rellenos (stuffed and battered green chiles), and some even make green chile jam. By late summer, the green chile has ripened and begun to change to a deep red, almost purple hue.  The flavor has shifted from a plump, organic taste to a sweeter, milder one. As a rule of thumb you should usually ask the server at the restaurant which is hotter.  Both chiles can be hot, but depending on the batch and where it came from may determine which one will fire you up more.  The red chile is most often peeled, boiled, and blended with herbs to create a delictable sauce used in enchilades or other New Mexican dishes.

There are many, many varieties of chile peppers to choose from.  Hatch, New Mexico is one of most famous of chile growing locations in the world due to the fact that they are constantly in search of new varieties and breeds.  Some of the most popular chile varieties are the Big Jim, Anaheim, Espanola, Sandia, and New Mexico 6.  Other chile varieties include the Chipotle, Cayenne, Cherry, Habanero, Fresno, Pequin, and Poblano.  For a more comprehensive look at the history and anatomy of chile Click here.

Ruidoso has many fine (New) Mexican restaurants.  I've included some of my favorites below.  We hope you visit at least a few so that you may get a well-rounded experience of New Mexican cuisine and our fine chile.

Published Saturday, October 27, 2007 9:08 AM by Mary Weaver