[Food] For many folks, a slight chill in the autumn air means football and watching the leaves turn. For me, it all about CHILES! We’re smack dab in the middle of New Mexico’s green chile harvest.
In many southwestern states, but not Utah since it’s illegal here, chile vendors set up temporary roasting stations in parking lots and along the roadside where customers line up to buy freshly roasted Anaheim chiles hot off the grill.
To my knowledge, the only place locally to purchase freshly roasted chiles by the bushel is at La Hacienda Mexican restaurant at 1248 S. Redwood Road, since I’m told chiles are required to be roasted and sold in a licensed restaurant. Mick, a favorite chile informant of mine suggests a “peasant’s” supper of fried eggs, crumbled fresh Mexican cheese, roasted tomatoes and garlic, sprinkled salt—all wrapped up in heated tortillas with roasted green chiles and cold Coronas. Sounds like a 4-star supper to me!
La Hacienda sells their freshly roasted chiles for $27 per bushel (cash only). One bushel provides about a dozen quart bags, which works out to about $2.25 each. Cheap! If anyone else has a secret fresh-roasted green chile source, let us know. (Ted Scheffler)