September 25th, 2013
05:30 PM ET
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World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits New Mexico in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, September 29, at 9 p.m. ET. Follow the show on Twitter and Facebook.

Red or green?

"That’s the, by the way, state question in New Mexico," says Dan Flores, a historian who specializes in studies of the American West.

He's talking about chiles, the bedrock of New Mexican cuisine and a disputed ingredient 'round these parts.

In this week's episode of "Parts Unknown," Anthony Bourdain travels to the Land of Enchantment to cruise Route 66 for tacos and delve into the state's gun culture.

Along the way, Flores and Bourdain make a pit stop at the Horseman’s Haven Café in Sante Fe for some traditional New Mexican fare, including carne adovada, a piquant, traditional dish of tender pork marinated and braised in red chiles.

Carne Adovada
(Yields 8 servings)

Recipe reprinted with permission from "The Santa Fe School of Cooking Cookbook"

1/3 cup peanut or vegetable oil
3 1/2 pounds pork loin or butt, cut into 3/4-inch cubes
2 cups diced onion
2 tablespoons minced garlic
4 cups chicken broth or water, divided
1 teaspoon ground canela (cinnamon)
2 teaspoons ground cumin seed
2 teaspoons ground coriander seed
2 teaspoons dried Mexican oregano
2 teaspoons chile caribe (crushed red chile pods)
3/4 cup Chimayo ground red chile, mild or medium
1 tablespoon red chile honey (recipe below)
2 tablespoons sherry vinegar or red wine vinegar
1 to 2 teaspoons salt, to taste

1. Preheat the oven to 350 degrees.
2. Heat the oil in a large skillet and brown the pork in batches. Set the pork aside. Add the onions to the skillet and sauté until golden. Add the garlic and saute for 1 minute. Deglaze the skillet with 1 cup of the chicken broth, loosening the browned bits by rubbing the pan with the back of a spoon.
3. Place the canela, cumin, coriander, oregano, chile caribe, red chile, honey, vinegar and salt in the work bowl of a food processor. Add the cooked onions, garlic and broth to the processor and run the machine until the mixture is thoroughly combined.
4. Place the browned pork, the chile marinade and the remaining 1 cup chicken broth in an oven-proof pot or dish, stir to combine well, and bake for 1 hour or until the pork is tender. Serve the carne adovada over chile rellenos, over rice, wrapped in a flour tortilla as a burrito or with beans and posole.

For the honey:
Mix 1 cup honey with 1 tablespoon red chile powder and 1/4 teaspoon each ground cumin and garlic salt. Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.

The traditional method for making this dish is to eliminate step 2 and mix the marinade ingredients with the raw onions and garlic. Pour this over the unbrowned meat. Cover the mixture and refrigerate overnight. Pour the meat and the marinade into an ovenproof casserole or pot and bake, covered, for 2 to 2 1/2 hours, or until tender. The method described above, although not traditional, brings out the flavors of the onion, garlic and pork because the ingredients are browned first.

Bourdain cops to mistake on Frito pie canned chili claim
10 things to know before visiting New Mexico
Anthony Bourdain tries Frito pie

Previously on "Parts Unknown":
– Granada, Spain
Traditional tapas in Granada
11 things to know before visiting Spain
Israel, the West Bank and Gaza
In Jerusalem, even food origins are contentious
10 things to know before visiting Israel, the West Bank and Gaza
Bourdain has traditional Palestinian meal
– Congo

SPAM and coq au vin on the Congo River
Peruvian food, from guinea pigs to pisco sours
Peruvian food is having a moment
Make perfect pisco sours and ceviche
South America's pisco enjoys North American revival
Breakfast in Libya
Where fast food tastes like freedom
iReport: In Morocco, eating is the spice of life
Street snacking in Morocco
O Canada! Our home and delicious land
Come for the strip bars, stay for the poutine
Colombian cuisine – from aguardiente to viche
Americans just don’t understand the potato. Colombians do.
Los Angeles Koreatown
The ever-changing flavor of L.A.'s Koreatown
Bridging generations and cultures, one blistering bowl of bibimbap at a time
Los Angeles food trucks are in it for the long haul
Fall in love with Myanmar's cuisine
In Myanmar, drink your tea and eat it too

soundoff (126 Responses)
  1. El Lobo

    bourdain is a bore. I cant stand it when white folks god bless 'em hone in on our food. gooping up it with crap. Mexican food has beef or pork with beans and some white cheese. A few spices and sometimes cold beer ok a lot of the time.

    September 29, 2013 at 9:33 pm |
    • Mike

      Sorry to burst your bubble, "El Lobo", but New Mexican food is *not* true Mexican food. Also, I'm surprised that your comment made it past moderation, with your blanket statement about "white people". Would that be anyone whiter than you? Because there are plenty of "white people" all throughout Mexico. And they would probably laugh if they went to New Mexico and were sold some "Mexican" food with posole or tons of cheese. Oh, and every time I've been to New Mexico (which has been often), I'm told by the locals that they are "Spanish" – never "Mexican". LOL – go figure!

      September 30, 2013 at 9:51 am |
      • Jeff


        Couldn't agree with you more I was born and raised in New Mexico and we do not call ourselves Mexicans. Because we're not and El Lobo is probably a transplant from Texas. I currently live in Texas and they think all Tex-Mex is Mexican Food which it's not and they believe Ranchero Sauce is Chile.

        September 30, 2013 at 11:15 am |
  2. King of Eldorado

    Re the slide show : A front-page story in the Santa Fe New Mexican a few days ago reported that the Five & Dime people on the Santa Fe plaza were demanding an apology from Bourdain for saying their Frito pies were made with canned Hormel chili. They claim they make the chili fresh, which I'm inclined to believe. For a real New Mexican food experience, definitely try Horseman's Haven, next to a gas station of the south side of Santa Fe. Their chile is not for the timid!

    September 29, 2013 at 8:38 pm |
    • STGonzales

      True that about the Five & Dime (which used to be Woolworth's) asking for an apology. I remember way back when going to the plaza and stopping by there where they served that awesome frito pie with real pinto beans and fresh chili. Same goes for the Spanish Market, Indian Market and the Fiestas when all the booths have their special dishes, frtio pies being one of them. Didn't see them opening cans of Hormel to plop into the frito pie. Another good place to eat is Tomasita's and Cafe Castro!

      September 30, 2013 at 1:26 pm |
    • jj

      I remember eating Frito pie at Woolworth's in the Santa Fe Plaza!

      September 30, 2013 at 3:48 pm |
  3. Christel Davies

    The title of the article does not accurately reflect the options when it comes to how one wants their chile. As other have pointed out, christmas is the third option, which means being on both sides. Something to note for the traveler is that typically green chile is a Hatch green chile based condiment, and doesn't vary wildly from place to place in Santa Fe, unlike red which is very diverse depending where one goes. For someone interested in experiencing the distinction of red, I recommend visiting The Shed, The Plaza Cafe downtown, and lastly the Chile Store all Santa Fe as a quick start.

    September 29, 2013 at 4:10 pm |
  4. Mary

    Speaking of food I have a PET PEEVE: Arizona has a strange custom. Whenever you buy a gallon of milk in a plastic jug they always ask you if you want your milk in a plastic bag. When you ask them why you would want that they say because it is easier to carry. ?????? Not. Plastic bags have little skinny handles that dig into your hands and they break easily. This is so dumb yet they ALWAYS ask you this. Has anybody ever had this experience anywhere else?

    September 29, 2013 at 3:52 pm |
    • El Lobo

      I have a problem white people from the east come to Arizona and demand we make it like where ever it is they came from. I remember Phoenix when it was still a small city and you took any one the main streets across town. No more, fuggin people came from everywhere demanded we build highways and interstates to make there lives easier and what phoenix turend into was just a giant cluster fug. Screw your own light bulb in mary or go back to what ever sewer eastern state you immigrated from and take that pos sherriff with you.

      September 29, 2013 at 9:38 pm |
      • krj9

        El Lobo: Oh just loosen up

        October 1, 2013 at 9:44 am |
    • Bob Curmudgeon

      Look at the floor under a milk rack and you see white "stains" per having milk rub off the bottom of plastic milk containers. Over time, this will also be rubbing off on whatever surface I'd place my milk on in my car. Eventually, that 'milk residue will begin to stink as sour milk does. Putting the jug in a bag, plastic or otherwise will help keep my car smelling fresh as a daisy!!!!! Yes I place a plastic 'mat' in my frig to do the same rather than have to scour the 'wire' of the frig rack. Signed, Tidy Bob

      October 1, 2013 at 10:06 am |
  5. Jim Bob

    Yeah, I think Bourdain missed the boat judging his recipe for chile. Coriader, cumin, and cinnamon, oregano, and vinegar (certainly peanut oil!) are only acceptable in a few places-all in northern New Mexico- and that won't come from the natives except in Santa Fe in Taos-where you will be hard-pressed to find native New Mexicans...think about infidels moving in and messing up perfectly good cuisine with spices. The bottom line is that when you're talking about great carne adovada, it's all about the meat- must be fresh...and the chile...must be authentic and those who mess it up have our permission to move to California or Arizona where they do stuff like surf and play golf.

    In Northern New Mexico, there are many "gringos" who will add everything from cinnamon to indian curry to the cuisine...many dip it in ketchup because they can't stand the spicy flavor of chile. Getting the idea? And all the additions are unnecessary and frankly, not as good as the simple stuff. While I don't hold anything against anyone who isn't a native New Mexican, the problem is with "experts" who educate everyone...with wrong information. C'mon Bourdain, you're supposed to better than that. I'm going to have to watch your programs more carefully from here on out...

    For red chile, first what you need is New Mexico green chile -ideally from Hatch,but just about anywhere except the highest elevations (that are too wet) will yield satisfactory fruit...oh, and salt-if you need to add anything, add garlic, but the basic recipe for red chile is drying New Mexico green chile in the New Mexico sun on a ristra...that's right, nowhere else can you really dry green chile just right. (dry in on the south side against a adobe wall if you really want to get everything right...) Then you take your dried chile and reconstitute it with water by boiling it. Then you blend it and add salt and garlic to taste. You can also crush it and used the powder in a similar way, but you must boil it. It has to cook. If you must add something to it, make sure it's native to New Mexico...No Vinegar! Yuck. Chicken broth! Seriously. You're cooking it with Pork. Make up your mind! If you want to add chicken broth then make Chicken enchiladas!

    If you buy red chile packaged in plastic, well, think of buying fish in plastic and you'll get the idea of the level of your transgression...Poor city folk. After you get that right, and only when you get that step right, can you move on... Put that stuff on anything including a piece of wood and it will taste great. Pork goes perfectly with red chile and the time to eat it is in the fall when fresh red chile is available and hogs are slaughtered. Cooking on an open fire with iron pots over cedar is the right way to do that too.

    By the way, honey goes on the sopaipillas, not on the meat.

    If you want a decent garam masala, then follow Bourdain's recipe and add just a little curry powder and you're all over it. If you want carne adovada, then follow mine.

    Epoch fail Bourdain!

    September 29, 2013 at 3:52 pm |
    • Mike

      Good grief, dude. Dipping meat in ketchup? I've never heard of that in all my life – much less in trips to NM or AZ.

      And, it's EPIC not "Epoch", unless you're talking about a period of time. LOL

      Talk about Epic fail. Ha ha ha ha ha.

      September 30, 2013 at 9:54 am |
    • Mike

      Ha ha ha ha ha:

      "...dry in on the south side against a adobe wall if you really want to get everything right..."

      But only on the eve of a full moon – when the wind blows northeast, and the wolf howls under the tree on the top of the hill. Then, you must have a curandera bless the ristra with four incantations to Kokopeli. Only then will your dried chiles, only from Hatch (a commercial success!), contribute the true New Mexican flavor according to Jim Bob's super special recipe. LOL

      September 30, 2013 at 9:57 am |
    • Mike

      Also, big guy – that's not Bourdain's recipe, nor did he write the article.

      CNN's staff writer (unnamed) provided the recipe from the "Santa Fe School of Cooking" cookbook.

      You country folk really should learn to read for comprehension.

      September 30, 2013 at 10:01 am |
  6. cacique

    There is nothing to debate about. Chile is a great food to prepare in as many different ways as you happen to fancy. They are all good, but if you mix in any amount of molasses, please send your invite anywhere else.

    September 29, 2013 at 2:56 pm |
  7. Gerry

    I don't know how many articles have been written, television stories filmed, or other media produced related to New Mexico and the food, but this is definitely not one of the better ones. In order to truly capture the cultural experiences, you need to start with a host that understands other cultures. Watching Mr. Bourdain's show and his portrayal of the places he visits, he often sounds like this is his first exposure to other cultures. I'm wondering if this show was intended to introduce viewers to other cultures or to introduce Mr. Bourdain to other cultures?

    September 29, 2013 at 5:08 am |
    • jj

      Seems to me it is to introduce Bourdain to other cultures

      September 30, 2013 at 3:49 pm |
  8. Robert

    We love chile's so much, we have them shipped from Hatch to Chicago. As for me, I love both kinds, but pork with chile verde is my favorite dish ever.

    September 28, 2013 at 8:42 pm |
  9. leonid7

    I'm all for Christmas style.

    September 28, 2013 at 7:18 pm |
  10. Charlotte

    That is not an 'authentic' carne adovada recipe. It has far too many unnecessary ingredients. All you need is whole dried red chiles, garlic, thyme, salt, water and pork. Period. That having been said, why would anyone "choose sides" on the red vs. green debate. They're both awesome, they're both different and they differ every single day at every single restaurant because every single chile plant produces a wide variety of heat levels and resulting flavor on a single plant. It's hard to tell exactly what you're going to get and if you prefer milder or hotter, the best thing is to ask the waiter "which is hotter today?" I do have to say, though, that I've never considered trying a red chile cheeseburger. It might be good, but it isn't going to taste at all the same as a green chile cheeseburger.

    September 28, 2013 at 7:12 pm |
    • Robert

      I'm a purist too, but as you probably know, adovada generally is take to mean "marinated" in Spanish. I have had some adovada in various parts of Mexico that have some pretty esoteric spices on them. BTW, Chimayo chiles, if you can get them, are incredibly flavorful.. This recipe looks pretty tasty (spice mix) but the chile/honey is a bit of overkill if you ask me.

      September 28, 2013 at 8:47 pm |
    • Dover

      Why are we talking about cheeseburgers?

      September 28, 2013 at 9:50 pm |
      • Pablo

        @Dover, you are obviously not from New Mexico.

        September 29, 2013 at 5:41 am |
      • STGonzales

        Green chili on burgers/chesseburgers is awesome, adds a whole different taste to it. Places from Wendy's to Lotaburger to Burger Bowl all have it on their menus. Give it a try sometime, you won't be disappointed!

        September 30, 2013 at 1:05 pm |
    • Christel Davies

      Charlotte, authentic to where? The recipe shown is a traditional Northern New Mexico recipe and is absolutely one that is authentic to our region. Ingredients that you say are unnecessary are what distinguishes the flavor from Tex-mex, Cali, Cubano, Spanish(Euro), any of the many different traditional recipes from Mexico, and other Spanish localities. As a historical note, Santa Fe is the oldest city in America, and really is the City Different.

      September 29, 2013 at 4:36 pm |
      • STGonzales

        Santa Fe is the oldest "continuously inhabited state capital" in the US, St Augustine is the oldest "continuously inhabited European established settlement" in the US.

        September 30, 2013 at 1:43 pm |
    • mrobles

      "Adovada"? I noticed the article spells it like that too. It's fine if New Mexico wants to butcher Mexican food, but if they claim to be Spaniards at least don't butcher the language. It's ADOBADA!

      September 30, 2013 at 10:02 am |
  11. chazzz

    Was in New Mexico for awhile and I recall some popular green chile peppers that had to be toasted and peeled before eating, and they were great! The chickens from across the road would come and lay eggs in the bushes of my small abobe house and so there were chile rellanos !!!...not eating eggs anymore as they are embryonic, an embryo, and who wants to eat embryonic fluids anyways !!!

    September 28, 2013 at 6:48 pm |
    • jaybee

      was the fact that they are embryos something new to you? :-p

      September 28, 2013 at 10:25 pm |
    • DAT

      Actually, no they aren't an embryo UNLESS the egg has been fertilized.

      September 28, 2013 at 10:56 pm |
  12. Erin

    I'm a fan of red chile all the way!!

    September 28, 2013 at 4:44 pm |
  13. Suke Madiq

    I grew 12 varieties of peppers this year, yes they are all peppers. I live in Mass. and still grow a mighty hot pepper if I need one. I like some of the Anaheim varieties best as they can go in Italian and Tex-Mex dishes. Damn Serranos are vigorous here I can get 1000 per plant easy.

    September 28, 2013 at 3:55 pm |
    • Amber

      I had a boyfriend from Worcester and he even said he has never had anything like a green chile and loved it. It's not just about the heat of this chile it's the flavor!

      October 2, 2013 at 3:15 am |
  14. jd

    Quite a lot of online comments could be resolved if anybody cared to spend 5 minutes doing background reading, but chillis aren't one of them.

    To start, you can spell words any darn way you want. The more obscure, the less likely someone is to understand you ... but in the context of this article and the comments, that's not very likely. Here are some alternate spellings: Chile, Chilli, Chilly, Chilie, Chillie.

    Second, many commercial chili varieties are sold green and red. You tend not to see the red ones because they are riper, and very desirable to finicky restaurants. My local grocer said a restaurant offered to pay her ahead of time for any red poblanos that came in. (She refused, on account of regular customers such as me.)

    Third, chilis are very easy to grow. If you buy online, live plants, you will be eating chilis that are not sold in stores. You can grow a home crop quite easily in containers, even. You just need to have a couple months of strong sunshine. Or a few months, if not for whole days. There are places online with an amazing number of selections. Buy the small live plants, unless you are very familiar with growing from seeds.

    September 28, 2013 at 2:29 pm |
    • Christel Davies

      Just a note to help you find the chile you want. Ancho powder is the best way to get the fully mature poblano flavor, and can actually be smoked in the pan like paprika. Otherwise, the best bet is to get Red Poblanos is to let them ripen from green. To do this fast, place some bananas in a paper bag and put the peppers on top. Seal the bag and check in 24 hours.

      September 29, 2013 at 4:46 pm |
    • ChilesRFun

      In this case, your alternate spellings result in words with different meanings. Chiles are fruits; chili is a dish. And yes – spelling counts.

      September 29, 2013 at 4:50 pm |
    • Amber

      Yes you can buy red or green chiles everywhere but New Mexico has something totally deferent going on here. The red chile and green chile is used in a lot of dishes in restaurants and homes. You can not find these flavors in most states. Yes there are companies that sell canned green chiles but they cannot compare to a fresh hot (spicy) green chile. You can't really understand till you try it. I have had friends visit from the east coast and they loved the green chile right away. It's just you don't realize how things are different till you travel around. I went to visit my grandma in Little Rock Arkansas I had all the ingredients to make my green chicken enchiladas except corn tortillas. Went to the store and asked for them the showed me pre-made taco shells, they didn't have any or didn't even know what they were it was a little strange.

      October 2, 2013 at 2:59 am |
  15. Seth Bullock

    I live in Abq and work about 1/4 mile from the big neon Route 66 sign (over Central Ave near Coors). I love the "New Mex" food, as well as the rest of the state: deserts, mtns, White Sands, Taos, the Balloon Fiesta, and so on. I moved here Feb 2012 and really dig this place.

    The reason the show is being aired Sunday has got to be because that's also when the last ep of Breaking Bad airs. (Btw, I didn't start watching Breaking Bad until after I got here.)

    September 28, 2013 at 1:54 pm |
  16. Rich M

    'Christmas' is the way! And eat Huevos all day!

    September 28, 2013 at 1:50 pm |
    • jordan


      September 28, 2013 at 4:05 pm |
    • Christel Davies

      Que viva!

      September 29, 2013 at 4:47 pm |
  17. cathy

    I have lived in Albuquerque twice.There is nothing better than Hatch chile.I now live in California and have to wait for August when Albertsons has their Hatch chile roasting.I cannot believe he doesn't mention sopapillas.Nobody else even knows what they are.On my last visit I went to El Modelo,their stuffed sopapillas are incredible.Also the green chile sauce is to die for.Sadly they do not ship out of state.Maybe somebody who lives in Abq.could convince them to start,I would be eternally grateful.

    September 28, 2013 at 1:40 pm |
    • STGonzales

      Agree with you about sopaipillas, always look forward to them after a great meal! Same goes for natillas, one of the best desserts of northern NM. If you want some great green chili salsa, and red as well, you can order some from Sadie's. They also have bags of sopaipilla mix to make them at home! I have to make due this way since I'm in the military and far away from home, Santa Fe.

      September 30, 2013 at 1:01 pm |
    • Amber

      Cathy you are right on, love their sopapias!

      October 2, 2013 at 3:02 am |
  18. Amanda

    I love both! But today its Green Chili Stew,Slow cooked and served with a warm tortilla on the side

    September 28, 2013 at 1:36 pm |
  19. loaba

    Texas transplant here – lived in New Mexico for the last 6 years. Red or green is the question, sure, by I'd hardly call it a dispute. One thing, Texas chili is not to be confused with New Mexican chiles.

    September 28, 2013 at 1:32 pm |
    • Dover

      We know.

      September 28, 2013 at 9:53 pm |
  20. rh

    Plenty of room for both. Only thing I don't like is that the red chilies are really easy to add tomato to and that dilutes the pepper taste. So green chilies stay green to show no tomato. Not guaranteeing no tomatillo though.

    Hatch chilies are pretty good.

    September 28, 2013 at 1:24 pm |
    • Dover

      Use tomatillos for the green.

      September 28, 2013 at 9:54 pm |
      • Amber

        tomatillios are not considered our green in New Mexico. Hatch green chile is.

        October 2, 2013 at 3:06 am |
  21. Shonce

    Moving from Iowa to New Mexico, I hadn't heard of chile. I thought eating a taco without sauce was as New Mexican as the next person. It took a few trips to Old Town and local bigger restaurants to start liking chile. That food is good but really, the little mom and pop operations are the best. My husband and I love El Modelo. WOW! I love the smell of roasting chile outside, but years ago I roasted them in the oven and the house smelled wonderful! You just can't do much better than Hatch green or red chile.

    September 28, 2013 at 1:22 pm |
    • Soapy

      I've always thought people from Iowa/Wisconsin/Minnesota/Dakotas thought mayo was spicy.

      September 29, 2013 at 3:14 am |
      • Shonce

        Its been many years since I was in Iowa, but I can't remember any hot food, other than the stove heat! We sure could pack away the corn though!

        September 29, 2013 at 3:08 pm |
  22. Elfilo

    What's not being brought up at all here, and shame for that, is the REAL New Mexico chile debate going on in the agricultural underbelly of the state. The New Mexico legislature, in trying to protect it's infamous and yes, very unique Chile breeds and flavors, has funded research into creating genetically modified chile (GMO) because of the patent associations involved with doing so. Monsanto, the kings of GMO seed patenting, which includes the mandatory purchasing of the famous herbicide glyphosate, better known as the product "Roundup", to treat fields with patented seeds purchased from Monsanto. You heard right, "patented seeds". What's next, patented water or air? These seeds are genetically modified to not be killed by Roundup, but actually absorb it and see it as a long lost friend since the Monsanto seeds' DNA is infused with it (this is, of course, being described here in very sarcastic, layman's terms). Yummy; food "infused" with Roundup. Can't be dangerous at all, right? If a little Roundup get's poured in my coffee every morning, I'm sure over time, my body will welcome it and I'll never get sick from it. Sounds logical...right? Oh yeah, and by the way, I won't be told it's being poured into my coffee, because the government says it's safe and doesn't require that I be told. Awesome.

    In 2006, The New Mexico Acequia Association and the Traditional Native American Farmers Association drafted “A Declaration of Seed Sovereignty: A living document for New Mexico” which recognizes the significance of native seeds to both cultural heritage and food security in the state. In it, the state agrees to support the New Mexico Food & Seed Sovereignty Alliance to prevent the genetic contamination of seeds, strengthen small-scale agriculture and increase the cultivation of native crops within communities. Regardless, a year later, the New Mexico legislature began it's funding of the GMO chile product. Yes, Chile farmers are struggling due to the agricultural market, and varied plant diseases. The Government says GMO's are the way to combat this. But the extreme lobbying by Monsanto (who, by the way, has many ex-employees who work in the U.S. Agriculture Department; convenient, right?) doesn't leave many alternatives. This is a gamble for us as consumers, and a gamble for farmers, but a win-win for Monsanto. Call me crazy, but that doesn't seem ethical to me.

    The association is opposed to genetic engineering because there is potential for contamination with New Mexico's traditional or heirloom crops. As science and logic easily shows, once those things have been contaminated, there is really no way of un-contaminating them. Pollen drift and other factors make GMO crops transfer from field to field, whether the farmer wants that GMO or not. And he U.S. has shaky views on GMO crops. We really have no idea if these foods are safe or not, and the government does not require any type of labeling regarding GMO's on the foods we purchase. This is causing agricultural trade turmoil for the U.S. as well, which in the coming years could be economically devastating, as Europe, and other places around the world, have regulations regarding GMO foods and do not want to import them, or at least not import them without knowing they are GMO foods or not.

    This is in no way an issue only regarding New Mexico chile. This is disastrous national practice, or experiment, rather, that is being employed on crops throught the country. And Monsanto and it's partners and competitors are raking in all of the profits at the expense of our health. Profit is more important, after all. And Monsanto spends lots of time and money secretly checking crops throughout the country, testing to see if farmers are not using Monsanto seeds without purchasing them, and of course Roundup, legally. If they find a farmer's crop has evidence of Monsanto product, they spare no expense to sue that farmer 'til the cows come home. Pollen drift? Not Monsanto's problem. Not factored in. If they're stuff is in your field and you didn't make a deal with them, you will pay, and probably lose your farm in the process. Go U.S.A.! At this stage in U.S. agriculture, nearly all corn and soybeans grown in the U.S. are genetically modified. We all consume products that contain corn and soybean products or by products like starches, syrups, stabilizers and the like. But the U.S. does not require food companies to label that they use GMO products. Good luck to us all.

    I like Bourdain, I hope he brings this up. But I have my doubts, as no one here seems to be aware of it, or care about it anyway. And by the way, I hope he doesn't spend too much time in Santa Fe. With all due respect for New Mexico's capital, it is not renowned by New Mexicans for it's food. It's a beautiful city, but New Mexicans also understand it's the stereotype of New Mexico; you know, the howling coyote silhouettes and Kokopelli souvenirs. It's become the equivalent of "Paris" or "NY, NY" in Vegas.

    While we all talk about the wars on terror, the war on drugs, the war on illegal immigration, and argue about how to create jobs, we're doing it over meals that could be slowly killing us and creating new and more powerful forms of cancer for the pharmaceutical companies to then profit off of. Maybe Monsanto will create and patent the medicine to cure us of Roundup cancer, too.


    September 28, 2013 at 12:36 pm |
  23. KAVORKA 159

    Chimayo red chile is the best of all. In Santa Flush the chile on frito's bag is sold about 1/2 a block from the plaza. I used to eat there that stuff back in the mid 70's. Tia Sofia's just down the block had delicious green chile soup. Sopapillas were best on a rest just across from the plaza (can't remember the name) and around the corner was The Palace! Miss all those good eateries. Viva (New) Mexico!!! BTW, I live on Alto Street – house still there. Adios muchachos!

    September 28, 2013 at 11:10 am |
  24. SuprDave

    Red, yes. Green, yes. Both, yes. But please CNN, in New Mexico the fruit we use in our unforgettable and beloved cuisine is spelled chile....not chilii. That spelling is reserved for other parts, known and unknown.

    September 27, 2013 at 10:26 pm |
  25. Alex

    I know driving through Hatch NM in the summertime your eyes will burn as you go by the chili fields.

    September 27, 2013 at 10:21 pm |
  26. thefronny

    Pork in Chimayo red for the win. Otherwise, any green that's better than what I grow, and there's not much of that.

    September 27, 2013 at 7:45 pm |
  27. wallynm

    Always Christmas – no question about it.

    September 27, 2013 at 7:19 pm |
  28. Stephanie

    Bourdain- real frito pies are NOT made w/Hormel canned beans. New Mexicans make their own chile and beans.

    September 27, 2013 at 6:21 pm |
  29. jj

    New Mexico is not exactly "parts unknown." It is a state.

    September 27, 2013 at 6:04 pm |
    • Christel Davies

      That's what I was thinking!

      September 29, 2013 at 4:51 pm |
  30. jj

    Hatch green or Christmas

    September 27, 2013 at 5:58 pm |
  31. tequila man

    Try going to Hatch Chile Festival next Labor Day weekend. It's a hoot. Like old time county fair with 30,000 folks. Chiles roasting all day !

    September 27, 2013 at 5:57 pm |
  32. BeerBrewerDan

    Verde es bueno.

    September 27, 2013 at 4:49 pm |
  33. dwenjustdwen


    September 27, 2013 at 4:27 pm |
  34. joep

    What have loved to have tried some New Mexico cuisine while I was traveling through New Mexico. The problem? I did not find one New Mexican cuisine restaurant when driving through New Mexico (From Texas to Colorado). Now granted, I was in a rush; and I did not go deep into the state. But still, there should have been at least 1 open place in between that I could have stopped at.

    September 27, 2013 at 3:43 pm |
    • New Mexican

      There are planty of New Mexican places in Raton. Hell, this is a place that puts green chile in asparagus soup!

      September 27, 2013 at 4:01 pm |
      • New Mexican

        **correction: plenty

        sorry trying to eat green chile on my lunch hour.

        September 27, 2013 at 4:06 pm |
    • Maia

      You were in a rush. That's the operative phrase. You can't rush through NM and expect to find the treasures buried therein.

      September 27, 2013 at 5:00 pm |
    • Dave

      Orlando's north of Taos. The best I have ever forund

      September 27, 2013 at 6:14 pm |
      • Dave

        Those martini's are telling ion the spelling!

        September 27, 2013 at 6:15 pm |
    • Dev

      Do you know that even McDonald's serves green chile through out the entire state of NM?!?!?!?!?!?

      It's like not finding bbq in texas, lobster in maine, pasta in Italy, sushi in Japan. It's New Mexico! NOT Mexico! Our culture is chili and it DOES NOT come out of a can!

      September 28, 2013 at 4:49 am |
      • Dev

        Gezus pepole! It is not the same! Chile grown "where ever" IS NOT THE SAME! You can't go here or there and expect the same product! NEW MEXICO CHILE IS SPECIAL! ONE OF A KIND! That is why they are trying to put a trademark it!!!!!

        September 28, 2013 at 7:32 am |
        • Suke Madiq

          I grew 12 varieties of peppers this year, yes they are all peppers. I live in Mass. and still grow a mighty hot pepper if I need one. I like some of the Anaheim varieties best as they can go in Italian and Tex-Mex dishes.

          September 28, 2013 at 3:54 pm |
    • Bob

      Sounds like you drove right by Hatch. Next time stop at Sparky's and get a world famous green chile cheeseburger. Well worth the 5 minute detour.

      September 28, 2013 at 1:51 pm |
    • Amber

      What cities did you drive through??

      October 2, 2013 at 3:10 am |
  35. Arileypate

    Depends on the meet. For chicken and turkey I prefer green, but for beef and pork it's definitely red. I lived in NM for 19 years, and there's nothing I've found that comes close in comparison to New Mexican food. I miss it dearly.

    September 27, 2013 at 2:58 pm |
  36. The pretentious who hatie the pretentious....

    I used to like Bourdain, until he turned into the biggest poser, know-nothing hypocrite on the face of the planet. Does having money and wearing a nice watch make a cook's opinions interesting or important?

    "He puts chocolate Easter eggs out in the sun to melt a little, he's a genius!!" :roll:

    September 27, 2013 at 2:56 pm |
  37. Fred Evil

    Neither, yuck!

    September 27, 2013 at 11:44 am |
    • KRJ9

      Both, Yum. I like spicy food. No bland food here

      September 27, 2013 at 12:05 pm |
  38. pbtad

    Q: Red or Green?

    A: Whichever one's hotter.

    September 27, 2013 at 11:40 am |
  39. Liz

    All the incredible wonderful true New Mexican food, and you talk about TACOS??? Please note – NEW Mexican food is NOT Mexican food, nor is it Tex-Mex. It is something unique which is rarely found outside the state.

    September 27, 2013 at 11:02 am |
    • Ann

      I completely agree with Liz. New Mexican and Mexican food are not the same. That would be like saying a moose and a reindeer are the same thing. Or that chile and salsa are the same and clearly they are not. Roasting chiles in the fall, stuffing them into plastic baggies, freezing them; making sopaipilla dough and watching it rise in the windowsill, cutting into triangles, and frying in hot oil (i.e., lard) - these are just a few things that make New Mexican cuisine unique and unforgettably toothsome.

      September 27, 2013 at 12:08 pm |
      • doc

        I think you guys are right on. We've got green chicken chili enchiladas, which I would consider Mexican (lemme know) but everything else I try in NM seems to be something apart. If I want Mexican I go to Federico's. If I want Tex-Mex I go to Taco Cabana (I know, I know). It I want New Mexican I go ta friend's house or follow them to a local restaurant.

        September 27, 2013 at 5:07 pm |
      • Jessica

        Sounds identical to what we do in El Paso, TX.

        September 28, 2013 at 3:07 pm |
        • TexasGirl

          Yeah, tell me about it. I live in West Texas and we have pretty close to the same kinds of food as New Mexico. We have a taqueria here in town that serves a mean lengua burrito with chile gravy and cheese *drools* But in all seriousness we probably have just as many authentic Mexican restaurants as we have barbecue pits.

          September 28, 2013 at 7:46 pm |
        • Amber

          No no no! been to the River walk ordered chile they brought Hormel. What you have in Texas is nothing like New Mexico. I'm from California and the food is different from here too.

          October 2, 2013 at 3:22 am |
      • El Lobo

        There is farm west of Wilcox that produces a Anaheim green pepper that is excellent. Hatch has heat but it lacks flavor. If you want heat its hatch if you want body of flavor if your lucky enough you may the Anaheim from AZ. Hard to find but it is very good.

        September 29, 2013 at 9:43 pm |
  40. Smilin Kip

    Green for me. I love my juevos rancheros swimming in green chile. My cheeseburger smothered in it. My breakfast burrito dripping with it. And my stew...well...stewed in it. Nom!

    September 27, 2013 at 8:50 am |
  41. JellyBean

    Carne Adovada – ooohhh I see what's going to be cooked this weekend.

    September 27, 2013 at 8:33 am |
    • JellyBean

      Too bad the third phot is not a little more clear. Sounds disgustingly wonderful.

      September 27, 2013 at 8:34 am |
  42. Zee DS

    'love the crispiness and the smell of GREEN.

    September 26, 2013 at 8:58 pm |
  43. Kat

    Please come to El Paso one of these days, Senor Bourdain! Everyone here loves you and we are the Mexican food capital of the world! Gracias!;)

    September 26, 2013 at 7:22 pm |
    • Erin

      El Paso is the Mexican food capital of the world?? ... I would have thought the Mexican food capital would be in Mexico –

      September 28, 2013 at 4:43 pm |
      • juanmoretime

        Actually, if you travel throughout Mexico, you will find different variants of the same dishes you find in the NM, Texas, Arizona and Califronia. The early settlements in New Mexico consisted of families the spanish colonizers brought in from Mexico. New Mexico cuisine is a blend of Mexican, Spanish and Native American. My grandma was born in Mexico and lived in New Mexico, she could make the best lengua (beef tongue) tacos, carne adobada and chile con carne de puerco in town (Madrid, New Mexico). She made bootleg beer for her miner customers to go with the hot food and hid it under the wood floor.

        September 28, 2013 at 5:14 pm |
    • Amber


      October 2, 2013 at 3:24 am |
  44. Cait

    yes, GREEN! I visited NM this last spring (ABQ and Santa Fe). I loved the green chiles in everything, and some of my favorite dishes of the trip were Pueblo food. I still dream of that fry bread!

    September 26, 2013 at 5:41 pm |
  45. paizleysun

    Green, green, green! BTW, I live in Albuquerque...During chile season practically all the grocery stores are roasting fresh Hatch chiles out in front of the store. The aroma will make you drool! You can buy them by the burlap bagful and the store will roast them for you.

    September 26, 2013 at 2:28 pm |
  46. Brad

    Should visit Seagrove, Fl (and all along 30A) for some fine dining and the sights aren't too bad either!

    September 26, 2013 at 2:26 pm |
    • PureTexan

      Is this the place where they serve alligator tacos? Better yet python screwers? Yew!

      September 27, 2013 at 4:09 pm |
      • cacique

        Do not forget a piping hot bowl of menudo con pata

        September 30, 2013 at 1:00 am |
  47. Tony

    Love Hatch Green, fire roasted. I serisouly eat them right out of the roaster. Green has a more subtle deep flavor than red. Red is good in mole or a any sauce, but as a condiment on anything and everything, gotta go GREEN!

    September 26, 2013 at 12:19 pm |
  48. JBJingles

    Green fan here! And I just discovered the Hatch chiles from Hatch, NM and wrote up an iReport on my adventure...

    September 25, 2013 at 10:05 pm |
  49. RC

    Why choose. Get both-it's called Christmas style. Yum!

    September 25, 2013 at 7:23 pm |
    • mayfield

      Ditto that!

      September 27, 2013 at 3:08 pm |
    • Thinking things through

      Sigh, that's just what I was wanting to post!!!

      October 2, 2013 at 6:04 pm |
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