Dining with the Aztecs
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, …
Chili Colorado, 1891
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 …
Historical and Hysterical Reactions to Eating Chile
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 …
Hot and Healthy Chile Peppers
By Sharon Palmer, RD Looking for a hot way to stay healthy? Just munch on chile peppers, nature’s favorite spicy health food. Chiles dish up more than merely a zesty explosion for the palate; they are packed with nutrients that have scientists buzzing. Both health experts and chefs have known for years that chile peppers – chopped, pureed, ground, canned, …