Red Or Green?

If you dine in any Albuquerque restaurant serving New Mexican cuisine, be assured that you will be asked the question: "Red or Green?" What does it mean? Well, it reflects what can only be called a local obsession that has even influenced state legislation.

In 1996 the New Mexico State Legislature passed a House Joint Memorial declaring "Red or Green?" the official state question. This refers to being asked whether one prefers red or green chile when ordering New Mexican cuisine. This measure was passed to signify the importance that the chile industry has on the economy of the state. In 2000 New Mexico produced 99,000 tons of chile valued at nearly 49 million dollars making it the number one cash crop in terms of sales in the state.

Chili is an indispensable part of the local cuisine (even McDonald's serves burgers with red or green chili). Just be sure to select a restaurant or cook that does justice to this indispensable condiment. If you do, you will find (as I did) that it becomes "love at first bite." Generally speaking, green chilies are fresh chilies that have been prepared into a stew or sauce. Red chilies are dried before cooking, and are generally hotter in taste. In fact, around the end of August, you can smell freshly harvested green chilies being roasted in rotating steel drums outside every local supermarket. It's an inviting scent that signals the beginning of fall.

By the way, be sure that you call the local cuisine by its proper name. "New Mexican" cuisine, not "Mexican" cuisine. To an outsider like me it seemed a bit frivolous at first. However, the New Mexicans do have a distinct history and culture that they are proud of. And, whatever you do, don't pass up the "red or green" chili!