Below you'll find a list of all posts that have been tagged as “chile”
By Hubert Howe Bancroft, 1887 In preparing and cooking their food, the Aztecs displayed their usual ingenuity, though many of their dishes were of a very simple character. Maize, or Indian corn, when in the milk, was eaten boiled; when dry, it was parched or roasted, though it usually came to table in the shape of tortillas, then, as now, …
Editor’s Note: From the Ortega website: “It all started with chile peppers. Emilio Ortega’s fascination with chiles began when he moved to New Mexico in 1890. Here he encountered the state’s popular big red chiles. Emilio discovered he preferred this chile when it was still young and green because it was tender and mild in flavor. When he returned home …
By A. L. Salisbury COMMERCE brings to cosmopolitan centres of demand sundry commodities, familiar and almost essential to the dietary of many persons, yet little used, or even known beyond certain limitations. Such a class of merchandise includes a noted condiment that, as a favorite and valuable item in the culinary economy of several southern countries, is especially prized. This …
Edited by Dave DeWitt The men of this rancho had all gone to the war and the house was full of women, who made supper for us all. We were twelve in number. We had tortillas, frijoles, and carne seca, stewed up, with chile Colorado. My readers may translate these terms for themselves. To me, it was all very …
