Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
New Mexico Chiles: History, Legend and Lore

New Mexico Chiles: History, Legend and Lore

Culler (Urig), Kelly

Paperback

Series: American Palate

American CookingHerbs, Spices, Oils, Peppers, NutsRegional: Southwest

Publisher Price: $26.99

ISBN10: 1626198640
ISBN13: 9781626198647
Publisher: History Press
Published: Jul 20 2015
Pages: 192
Weight: 0.95
Height: 0.50 Width: 5.90 Depth: 8.90
Language: English
To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state's cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle's in Hatch and Matt Romero's in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker Chile Chica Kelly Brinn Urig for the enchanting history of chile.

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