Issue link: http://digital.copcomm.com/i/15710
SEPTEMBER 2010 FOOD & WINE FOOD & WINE : GETAWAY SOUTHWEST TREATS WRITTEN BY ELIZABETH AGUILERA Hot desert air, sparkling stars in clear skies, history etched in adobe, are all equal parts of half of New Mexico's charm. The other half is smothered in green or red chiles. The heart of southwestern foods is in the Land of Enchantment and it throbs with the flavor of chiles, both red and green. The taste is rich and uncomplicated, hearty and robust. Chile is both made into sauces and used roasted or fresh as toppings on a wide range of dishes from pizza to truffles. New Mexico's cuisine is a rich culinary result of the mixing over hundreds of years of Native American and Spanish cultures, food experts say. "It is a bold cuisine that acquires its personality from the use of red and green chiles," said Gil Garduno, who writes Gil's Thrilling (and Filling) blog at nmgastronome.com. "Chile is our largest agricultural crop and our official state vegetable, even though technically it is a fruit." The chile is considered such an integral part of the state's gastronome that last year the New Mexico Department of Tourism began showcasing the state's foods. First on the list: the New Mexico green chile cheeseburger. The Governor even holds an annual State Fair challenge in search of the best green chile cheeseburger. Tourists often visit New Mexico for its history and its iconic churches but the fare keeps them lingering longer. "(It's) absolutely delicious, not to be missed, addictive," said Garduno. "Along with Cajun and Creole cooking and barbecue, it is one of America's few truly unique regional cuisines." After visiting the Plaza in Santa Fe, the Sanctuario in Chimayo and old town Albuquerque and in keeping with the historic theme of many southwestern vacations, visitors should look into the back-story of the region's cuisine. Those who take the time to delight in the culinary history of New Mexico will find a splendid bounty of generations-old vegetable farms and orchards along the Rio Grande. These farms produce pecans, pistachios, cheeses and many more tasty delights. In addition to the farms, visitors can also take a stroll through New Mexico's wine region, the oldest in North America, according to the state. If touring food production is not your style, you can jump head first into some of the tastiest treats the region has to offer. 32