In 1996, the official state question was declared to be, "Red or Green?". This question is simply referring to being asked if someone prefers red or green chili when ordering New Mexican food. Some people ask for "Christmas", meaning both red and green chili splashed on top. Green is usually considered hotter, while red is said to be milder. Some consider the red to be more consistent in its heat level, with the green more likely to vary between extremely spicy and not so spicy.
Red Chilies are typically dried and then blended with water before being cooked. Green Chile's, on the other hand, are roasted, peeled the diced, and served up in a favorite New Mexican recipe or even made into Chile Verde.
Both red and green chilies actually come from the same plants, it's just that the peppers change color (from green to yellow to red) as they ripen even further. Each color is delicious!
If your new to the southwestern flare for hot foods then my advice is to order the red or green sauces on the side. Try a tamale with red chile sauce, veggie lovers can even get an avocado tamale at the El Patio, a popular restuarant by the University of New Mexico area, meat lovers should try a spicy red chile dish called carne adovada. You will notice that many of the restaurants serving southwestern foods have their own homemade salsa recipes. Some hot and sweet and some on the spicy garlic side. Most sell these salsas in jars or containers to go. Its a great gift to take home with you. New Mexicans take their salsa seriously and most restaurantshave secret family salsa recipes that are closely guarded.
My favorite New Mexican dish is definitely the cheese enchiladas. My favorite places to eat cheese enchiladas are Church Street Cafe on Church Street in Old Town, El Pinto on 4th Street and Los Cuates on Menaul. The hardest decision is red or green sauce.
See enchiladas made by an experts.
Sheri Brewer
Lodging & Hospitality Expert
