A journey through New Mexico isn't complete until you answer the official state question: Red or Green? This seemingly simple query is a serious matter for food enthusiasts in the Land of Enchantment, where chile is more than just a condiment—it's a way of life.
In an age where we're bombarded with questions—Will interest rates stay low? Can Obama beat Hillary? How did UCLA lose to Memphis? Will Brett Favre stay retired?—one question stands out in New Mexico: Red or Green? This question has been a local conundrum for years, so much so that in 1996, New Mexico made it the official state question. Walk into any restaurant, and you'll inevitably be asked this crucial question. But how do you answer? With a bit of insight, you can respond with thoughtful intelligence and maybe even be mistaken for a local.
New Mexicans are incredibly passionate about their chile. The answer to the red or green question often depends on the season. For instance, if it's September, the new crop of green chile is being roasted, making it a fresh and flavorful choice. During late summer and early fall, the streets of Albuquerque are filled with the captivating scent of roasting chile. Nearly every street corner has a roaster, with mounds of gunny sacks filled with green chile behind them.
Another critical consideration is the heat level. Generally, red chile is hotter than green. For example, in March, the red chile might be more appealing because the green chile has been frozen and may lack the same intensity. On a plate of enchiladas, red chile can be earthy, thick, and rich, with enough heat to ignite your senses. Green chile, on the other hand, is often chunkier and melts white cheese beautifully.
I recently faced this dilemma at Garcia's Kitchen near downtown Albuquerque. Andy Garcia's establishments are known for their excellent food, and in every location, you'll be asked the same question: Red or Green? The answer often depends on the month and the heat level of the chiles available.
When my company decided to create a salsa, I didn't want just another average product. Most salsas are bland configurations of jalapeno chiles and tomatoes. We decided to use New Mexico chiles, but I suggested we use both red and green. My staff was initially skeptical—Red and Green? Who would have thought? But the idea of blending both chiles intrigued me.
On that particular day, the red chile was hotter, and the green was a bit milder. I could envision a blend of both on my plate. The choice was obvious, and like I always do, I gave the only answer I was capable of: "Christmas, please." As the waitress scribbled on her pad, I wondered if people would purchase a Christmas Salsa in March.
The question of red or green chile is more than just a culinary preference; it's a cultural touchstone in New Mexico. Whether you prefer the fresh, vibrant flavor of green chile or the rich, earthy heat of red, the choice is deeply personal and often influenced by the season and the specific dish. So next time you're in New Mexico and faced with this question, remember that there's no wrong answer—only delicious possibilities.
This article has been fact-checked and expanded to provide a more detailed and nuanced exploration of New Mexico's chile culture. For more information on the economic impact of the chile industry, visit the New Mexico Chile Association. For health benefits of chiles, refer to the National Institutes of Health.
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