Guest
Had some business in New Mexico this week and I know how Dave and Waco love their Hatch green chiles and saw this in a gift shop. I would not care for it, but at least I was thinking about yall. It was in a little restaurant and curio shop in Cuba, NM called El Bruno's. Don't know about the wine but the Indian tacos were excellent.
Charter Member
Interesting.
I am not the best to give it a test because I do not have a taste for any wine or spirit. I have no moral or religious thing against them, just hate the taste of alcohol in anything.
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“You can vote your way into socialism, but you have to shoot your way out.” — Too fundamental to have an attribution
Charter Member
That does not seem enticing to me---but I'd taste if given the chance.
I have found sources for buying the Hatch Green Chilies on line. They have a nice flavor and can be used in dishes that are required to be "civil"
Locally our grocery has upped the selection of peppers so I now have fresh habanero, jalapeño, and serrano on an ongoing basis. My normal breakfast, at home, now includes one of each diced beneath my eggs. They offer an excellent start to me day.
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
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Guest
The guy I was meeting with recommended we eat there. He saw me taking the picture and told me that his wife was a wine drinker and took one sip of that and threw the rest away. Of course in New Mexico you get the question "Red or green chile" sauce for anything that you order, from breakfast, to evidently now the bar. Just thought it was a bit strange. I have had jalepeno jelly before and was pleased.
Charter Member
In New Mexico they serve a Green Chili Stew they call Caldillio (pronounced caldeeyo), which is not to be missed. We have one restaurant here in San Antonio that does a good job with it too.
The California produced Pablano peppers most often found in your grocery stores look the same but are very poor imitations of the New Mexico Hatch Green Peppers. Something about the high dessert perfects a certain taste. The season for them is Septemberish.
Last edited by wacojoe; 03-16-2018 at 10:13 PM.
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“You can vote your way into socialism, but you have to shoot your way out.” — Too fundamental to have an attribution
Guest
They have the menu posted on their website....
http://www.elbrunos.com/giftshop.html
And this menu has Waco's green chile stew on it....
http://www.elbrunos.com/menu%203.html
Charter Member
I have a buddy who's family lives in NM. He makes a special trip each year just to get green Chili's and bring me back 12lbs. It's a day full of roasting and skinning to be place in deep freeze for using throughout the year. Last year they were especially hot. Had to adjust a couple dishes so friends can eat them (I have a couple friends that are spicy food intolerant).
Guest
Yep it is a real big deal to a whole bunch of people. You can buy a gunny sack full of them for very little. Roasted or raw, its your decision. I think one of the vendors told a guy in front of me in line at the veggie and fruit stand built out in the fields, that the drier the weather the more flavor the fruits and veggies have. I think heat content is luck of the draw, as I have eaten some chile rellenos that would scorch the porcelain off the plate and others that were mild as a bell pepper.
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