It’s chile! (An overview of food in Santa Fe)

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I had a fabulous time at the Haiku North America conference in Santa Fe.

One thing I noticed is that chile peppers are everywhere in Santa Fe. You can’t escape them.  They are basically hanging off the walls (to dry). And they are in almost every dishes.

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In restaurant, they often ask you the National State Question of New Mexico:

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When someone in a restaurant asks you, “Red or Green?”, they want to know if you want  red or green chile in your food. And if you want both, you answer, “Christmas.”

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The Frommers Easy guide to Santa Fe, Taos & Albuquerque mentions, “The basic ingredients of New Mexico cooking are three ingredients locally grown: chile, beans, corn.”

You’d often see bunches of chile peppers hanging to dry in the city. You can buy some.

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They even have chile peppers decorating the courtyard of the New Mexico Museum of Art:

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My breakfast burrito (by the way, it seems breakfast burritos were invented in Santa Fe) was filled with chile peppers. It was really delicious.

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Breakfast burrito at Burito Co.

One of the must-try food in Santa Fe was the green chile burger. I had to try it.

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Green chile cheeseburger at Shake Foundation

 

If the chile is too hot for you, it’s recommended you eat some sopaipilla, a puff pastry served with honey. It will absorb the oil of the peppers and provide some relief. Do not drink water! It will make it worse. I’m really sad I didn’t get to try a sopaipilla during my trip to Santa Fe.

However, at the conference lunch buffet, I got to try bizcochito, which is the National State Cookie of New Mexico. It’s made of lard with anis, topped with cinnamon and sugar.

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Bizcochito, which is the National State Cookie of New Mexico.

We ate really well during out stay in Santa Fe.  I’m really glad I got to try chile peppers, and really enjoyed them.  What was your favorite food at the conference?

 

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Amaya restaurant at Hotel Santa Fe.

 

 

 

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