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.
In restaurant, they often ask you the National State Question of New Mexico:
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.”
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.
They even have chile peppers decorating the courtyard of the New Mexico Museum of Art:
My breakfast burrito (by the way, it seems breakfast burritos were invented in Santa Fe) was filled with chile peppers. It was really delicious.
Breakfast burrito at Burito Co.
One of the must-try food in Santa Fe was the green chile burger. I had to try it.
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.
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?
Amaya restaurant at Hotel Santa Fe.