I first tried green chile on a trip to Albuquerque many moons ago. I devoured a whole plate of them with chilaquiles and eggs, looking out over a dry flat plain baking under that expansive blue sky that is particular to the southwest. The next morning I ate huevos rancheros smothered with green chile. I managed to eat green chile with at least every other meal during my trip.
As a native New Yorker and equal opportunity chile lover, I’ve come to view green chiles as a kind of mythical food that I could only truly enjoy amidst the red rocks of Jemez, or during a gem-toned desert twilight at the west end of Route 66. Perhaps it’s that mythical quality that inspired Noah Chaimberg, owner of Heatonist and fancy hot sauce purveyor, to put on the “Chiles & Chili” event last Sunday. Continue reading