The Ultimate Chile Tour Of New Mexico | On The Road
ฝัง
- เผยแพร่เมื่อ 6 ก.ค. 2024
- Travel alongside Cook's Country's Editorial Director Bryan Roof as he explores the communities and cuisines that make up the great American dinner table. In this episode, he travels to New Mexico to get the ultimate chile tour.
Get our New Mexican Bean-and-Cheese Turnovers recipe: cooks.io/3rx06pL
Learn more about our visit to Mary and Tito’s Cafe: cooks.io/3Q0d3Si
Get our Gorditas recipe: cooks.io/48ziqzb
Get our New Mexico Biscochitos recipe: cooks.io/3Q13YZF
Browse all our series content: cooks.io/3UHzA6L
Follow Bryan Roof on Instagram: / bryanroof
Buy our winning chefs knife: cooks.io/45fA7AZ
Buy our winning Dutch oven: cooks.io/3DzBbCw
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Hey everyone! Bryan here. Let me know what your chile preference is. Red, for that sweet-spicy combo? Green, for that grassy heat? Or Christmas, for when you're ready for everything all at once?
Green
GREEN for me!
Depends on the dish!
Definitely depends on the dish!
Both! Also depends on the dish. Or Christmas. I like green stew on rellenos, red on cheese or beef enchiladas, green on chicken enchiladas. Freshy roasted, still warm from the fire, green, wrapped around melty queso and surrounded by a warm tortilla is heaven. The tortilla is so you can carry it and to catch the juices. Step outside into a crisp NM day, savor your treat, then get back inside to finish peeling your bushel of roasted chili. Wear gloves, or don't touch your....eyes.
Bryan is one of my favorite TV chefs, mainly because he has so much fun on camera. Having him film a documentary on the road is a great idea.
That's very nice of you to say. Thanks for watching! It's been fun to be out on the road filming all the great people I'm meeting.
Fall in NM is amazing, the smells , the food, the aspens. I want to go back.
I live in NM (about 2 miles from UNM). I've lived here 11 years, and food is one of the best things about the state! The chile culture is delicious. I'm happy to see the rest of the country recognize it.
I used to work very close to Mary & Tito's. It's across the street from a Breaking Bad location -- the vacuum repair store.
There's absolutely nothing like it. The food and the architecture-culture and the art are beyond special.
That old Spaniard mixed with all the charming Native cultures (especially in food) are just irreplaceable.
Edit: MAN I miss NM. Where's the Zia emoji when you need one? 😉
@@VanCamelCat @cshubs I agree with you both. An amazing place to eat and visit.
I grew up in Arizona and live in California, so I've eaten Mexican food all my life--but there's nothing like New Mexico Mexican, it's the best. I'm longing for a sopapilla right now.
I've lived in Roswell most of my life. Born in Artesia. The food is in your blood and while it similar the foods from each corners of the state are different and the difference between northern cuisine and the southern is most noticeable. I love it all though. I could smell the video while the chiles roasted.
Oh, and it's CHRISTMAS style for me. Gracias!
I LOVE Bryan Roof and his selfless devotion to devouring food across this great nation.
I do it for you Joe. And I'd do it again and again and again.
Best OTR intro to date! I too hope I die choking on pork...
Correction at 5:07, there is a typo in Antoinette’s name’. Be sure to check out Mary & Tito’s Cafe in Albuquerque whenever you are in town!
I’ll also point out that “chile” is typo’d throughout the text of the captions and chapters of this video. It’s only chili when it’s the type coming out of a Hormel can.
No, they sound like food Nazis. The idea of personally caring whether someone orders both red and green is crazy.
@PileOfCitrons Why do you care about her skin color? She's an expert because she's DOING IT... what are you doing?
We are Santa Feans and we love all things chile. The best part is when the chile's are being roasted and the air is perfumed with the scent. I am a 'Christmas' kinda gal and my husband is a red chile aficionado. We have always referred to the red and green chile as Xmas, not sure when 'locals' started rolling their eyes at the reference as every restaurant we go to refers to the mix as X-mas? Otherwise, very nice tour of NM chile culture.
Do you love the Pantry too? Red chili cheese fries!
@@Rickettsia505 We go to Pantry Dos for breakfast mostly; we rarely go to the Pantry Rio as we like to stay out of the way of tourists and the Pantry on Cerrillos, haven't been there in years. I have not had the Chile Cheese fries, but our niece/nephew swear by those fries.
@@sookeecarter5357 I go to the one on Cerillos. I want to try Dos, and will also do my best to avoid tourists. (I get the frito pie at the old 5&10 when I'm on the Plaza. Brings back memories)
The aroma in the fall of chile roasters is like nothing else.
We lived in Santa Fe for over twenty years and late summer into late fall the smell of roasting chiles is as much a trigger as a bagel is to a New Yorker. We typically went through 100 lbs each season, and always bought a mix of mild to super hot. You want the fire but you want to taste it too. Great presentation. Thanks for the memories. A little fahrklempt here.
One of the most interesting food videos I have seen in a while …
This could have been an hour long. So much fun!
I’m a native New Mexican and a devout chili head. Red, green or Christmas, chili is the real staff of life. 😁🔥
Lived in Las Cruces for many years. Love Hatch Chile…green or red!
Heck yea! I love this deep dive into a very unique chili culture. Way to go Bryan!
Don't miss Bert's Burger Bowl in Santa Fe, Joann's Ranch O Casado in Espanola. Red for the carne adovada, green for smothering everything and burgers.
Living in Colorado, we get to enjoy Hatch chilies all the time. I’m a Christmas chili smotherer…lol
Wish he would have checked out Old Mesilla in Las Cruces, they have some amazing restaurants, beautiful scenery, and of course chile.
Agreed! A great place!
Now I'm going to have to get some Hatch green chile out of my freezer! I'm from Las Cruces and look forward to August every year!
My mouth is totally watering through this entire video! I’m gonna have to do a build video of turning a keg into a chili roaster! ❤️❤️❤️
What a gig! I learned so much about chiles from this vid.
So great seeing more coverage of the delicious food from New Mexico! For sauce, I'll say red whenever I get enchiladas.
I want to order everything Christmas-style. Makes me want to travel!
My friend's house in Albuquerque was broken into and the only thing stolen was her year's supply of roasted green chiles in the freezer. She got a lot of sympathy.
Oh noooo!
New Mexican food is frontier food. There are more dried or preserved ingredients - dried chiles re-hydrated into sauce; dried Pinto beans boiled with pork; dried corn or wheat flour made into tortillas. Mexican food incorporates more citrus, fresh herbs, etc because the climate is much friendlier and the agriculture was more developed in a more densely populated region, both by the Spanish colonists and Indigenous people. Indigenous tribes here in NM tended to grow crops that can survive the heat and arid climate.
This man is a pioneer, excited to see where BR goes next! Great episode
Love hatch chiles🥖
Native NMexican here. I get the same dish in both red and green, like Tostadas Compuestas, red with a dollop of sour cream, and green with a dollop of guacamole. No commitments here. 😊
Great episode!
I like that even the McDonald's in New Mexican have items with green chili sauce on the menu. Not that I would eat it but I think it's awesome that it exists.
My mom grew up in Denver in the 40s. She made green chili and fluffy flour tortillas. After moving to CA in the 50s her sister would ship her boxes if Hatch chilis. So delicious!
Great video! As a local Burqueño I'm not sure why the Mary and Tito owners roll their eyes at christmas, everyone I know uses that term. Thanks for giving NM some coverage.
Hatch, NM is a fun visit or lunch stop! Lots to see, places to go in New Mexico. Definitely worth a couple road trips and relaxed schedules.
We can buy the roasted hatch chili's in Pueblo, Colorado. They also come to Colorado Springs and roast them in the barrels in a neighborhood parking lot. Love them!
Thanks Bryan! I’m sweating just watching you eat all of those chili’s 🥵
Great piece, Bryan! I lived in Albuquerque for a few years many moons ago. I am a GREEN chile girl!
It's green chile stew time, balloon Fiesta starts this weekend.
I can't wait to watch the rest of this series. Bryan was always my favorite on Cook's Country.
Green chilies mixed into leftover mashed potatoes & cheese then turned into patties is so scrumptious. In the small New Mexico town I grew up in when it was chile season, the air in practically the whole town smelled like roasting chiles from the processing plant. The closer you got to the plant, the stronger the smell. It was my favorite time of year. 🌶️🌶️
A good tip, when you go to eat at a Mexican restaurant in New Mexico and they ask red or green, ask them which is hotter. Sometimes the green is hotter than the red.
Ummm, green chile cheesy mashed potatoes sounds like a perfect Cook's Country recipe. And good point about the green vs red heat. I found the green to be hotter when I was there.
depends on the cultivar- a red Lumbre will out sizzle most green levels, except, the green Lumbre...@@BryanRoof-CooksCountry
Chile only has one “I” it. Chili is made with beans, Chile is grown and made into fantastic food!
I live in Arizona and am used to spicy food. I love Hatch chili both red and green for the reasons you stated - they taste different. But the freshly roasted green chili is my favorite!!
Fun fact: New Mexico's official state question is "red or green?" It's official answer is "Christmas."
Bryan, you are having way too much fun! Glad to see it :). This as a TH-cam series would be nice (I do watch on PBS).
I always try to have fun, and it's easy to do with the crew I travel with. Episode 2 (Puerto Rico) drops next week.
Chile? Yes! Green red, sweet, spicy, flavorful, yum.
Bryan On the Road. Also, so much yes! I loved the last series. Keep em comin’. Thank you. 🔥
Thank you! The Puerto Rico episode drops next week.
Bryan, I love your work. My salsa choice depends on the protein: green for chicken and egg dishes, red for beef and pork and beans.
They used to lay them on the mountains to turn red and it was beautiful
My favorite are the Hatch chilis but I also like the red chilis also. Depends on my mood although I always have roasted Hatch chilis in my freezer for use year round.
The pink and purple chiles are so pretty
I lived in Albuquerque for 30 years. Mary & Tito's is certainly the best choice for red chili (on a carne adovada burrito would be my choice), but Perea's had the best green chili in town (on huevos rancheros).
I love Perea's red and green. But you are right, their green chile is the best! And Mary and Tito's red is superb. Then there is Sadies salsa..
Too bad you didn't make it up north towards Santa Fe. Posole is the rule for the side dish and the Chimayo Red is fantastic.
I was in Santa Fe briefly. This just means I'll have to come back.
Yummmm, Chimayo red. Shhh! It's a secret.
Is the Chimayo red an heirloom variety?
I love this series
Green chile stew when your hungover is the absolute best🤣
Great food piece. Super informative
Red or green in New Mexico? Yes!!😊
Super interesting learning about Chile growing and what the different color chiles mean, awesome video!
tasty and healthy. chiles are great. nice vid. good series
GREEN! 🌶
Brian, thanks for coming to get a taste of the actual green Chile. I have found that the closer you get to Hatch the better the green is. The closer to ABQ the red takes prominence.
I love both. And Locals really don't often say Christmas for both. But everyone knows when you say it, it puts a smile on your face.
If you ever come back to Cruces, get you a double barrel from Lil Nellie's.
I would love to come back to NM some day. Can't get enough of the food and people.
@@BryanRoof-CooksCountry haha we are a unique bunch! And in my experience, always welcoming.
Green, roasted Hatch chiles please everyone I serve them to- Rarely are they hot hot, just a great green flavor with a little smoke in the background. We eat them fresh diced as well as roasted in salsas, throughout our TexMex dishes. Well laid out story, truly enjoy this type of story in ATK videos and regular PBS Episodes...bring more!
Chile Colorado con carne,yum, 😋😋😋 remember the chiles come in a variety of heat,mild,hot,xhot,if you lucky to get you costal,seperated by heat😂😂😂
I love your On the Road series Bryan!
Thank you!
I love Bryan's traveling food docs!!! Bring him on down to Houston! We have a melting pot down here.
As a native New Mexican who loves chile, I hope ATK will do a deeper dive into this topic. Please visit more of the iconic NM restaurants and do what ATK does best, put together killer recipes for both red and green chile sauces (I have my own, but I think I could do better). Heck, do a recipe for those turnovers too!
Recipes for bean and cheese turnovers with green chile, gorditas, and biscochitos all exist on the website. Check 'em out.
Everyday is Christmas as far as I’m concerned!
Green. I roast my own in the oven under a broiler. Then, let them cool for a bit on a cookie rack then, still on the rack, freeze them. Pop them in a bag and store them in the freezer. Yes, it takes up more room, but when you want a chile, pull it out of the bag, pop it in the microwave for ~30sec, and then it peels easily. Also, another tip, while I'm a chile head and love it hot, I only roast the mild Hatch chiles. The mild chiles tend to be bigger and have thicker meat than the hot Hatches do so they roast better, peel better, and don't turn into a blob of slimy chile-mush.
Green on everything! Green i definately my fav. On cheeseburgers, fries, green chile stew, enchiladas to name a few! I love red chile posole and tamales!
When I grow chiles in my garden I always let them mature until they reach their final color whether that is red, orange or purple.
Green for me! Gotta go get some….
@BryanRoof_Finally, we have another Anthony Bourdain! Please do more of this kind of shows!
Love this video!!! (Totally not biased)
I agree with MMuraseof ! This was great fun to watch. I am planning my own version of this trip. Please ... how about a few tips about where to stay. Also, how about diarrhea treatment! What works and what doesn't work? When I am on the road, I want protection! LOL! Thanks for the fun watch! I am a big fan!
(Imodium is over the counter.) Plenty of nice places to stay. Try the hot springs at Riverbend Hot Springs in Truth or Consequences .
El Rey Court on Cerillos rd in Santa fe is an old fashioned motor court, beautiful. If you want to be in the middle of Old Town, Santa Fe, LA Fonda. Also saw Inn at Vanessie, seems nice and close to the action. And Hotel St. Francis is close by, too. Albuquerque, there is Hotel Albuquerque, and higher priced Hotel Chaco near old town and museums, and downtown try Hotel Andaluz or hotel parq central has some charachter. In Taos, Sagebrush Inn is nice, but there are others. Also check out the casinos. The native american-run casinos have hotels all over, and host concerts and have gambling. Also, many have nice restaurants and spas, they're often close to cities.
The locals know where to eat, ask them.
Priorities.
While in Santa Fe last month for the opera, I bought a jar of red chile from The Shed restaurant. It was super good.
Mexican food in California just isn't the same.
I've been to The Shed. Great spot.
Chilis RULE!
Pick red for some foods (enchiladas,breakfast eggs, tamales) green for chicken & tacos & quesadilla) yummy!
Wow, those roasted chiles look so good!
Yyyyuuuummmmmmm. It all looks delicious.
I'm super jealous, I'm from Michigan & love roasted green hatch chili's. As you may suspect they are hard to find around here & normally order them on line.
You can get it shipped!
YOU ARE CORRECT - I live in Los Angeles. But my family has lived in New Mexico for over 400 years. Love the Chile when I go and visit. I always remember to bring some back. My grandfather used to sell Hatch Chile and roast it for an extra price on Coors Road in Albuquerque back in the day like you see in the video.
Great video, Bryan, except that it was short by at least twenty minutes with more stops. :-)
When I visit there I eat chiles with *every* meal. And sometimes it has to be Christmas because I just can’t decide.
Red or green? It's all about what you're eating with it. And you nailed it when you got red with the carne adovada! The only way to go. Would love to see an episode that does carne adovada by the way. I've never seen it anywhere but in NM.
I was stationed in Albuquerque for five years, and this german-norwegian got addicted badly. Fortunately I have sources every August here in UT to get my annual bushel. Never cared for "Xmas", but green is great for chile cheeseburgers, stew, and huevos rancheros (which I hope you got to sample for breakfast), but stacked red chile cheese enchiladas with diced white onion (CORN tortillas here) are heavenly, too. Won't pick a favorite because life's too short. ;)
Brian, thanks for the video. My wife and I are in NM and trying to find the best chile combo. We fly home to Missouri on Saturday, but we will definitely try to eat at Mary and Tito's Friday to do more "research."
How did you not stop at Chope's when you were in LC? Christmas, but depends on my mood.
I love red with eggs, but green with huevos rancheros.
He should represent ATK on Hot Ones!!!!!
I'm in!
Green is for tourists! Red is for locals 😜🔥
As a native New Mexican whose family goes back at least to New Spain (and more), I've lived in-state for more than forty years. For the years I wasn't in-state, and before "ethnic" food was normalized nationally, the struggle to get any chile, but especially Hatch chile, was very very real (and expensive). Not getting some wasn't an option (cf: native New Mexican). As for color...well, that depends on what I'm eating. Some foods tend to prefer having one over the other, but switching or combining is almost always an option. I probably favor green, but red gives it serious competition.
There’s no shame in XMas- best of both worlds!
Appreciate the vehicle at 3:52.
Love this series! You always wear the coolest hats. Do you have a favorite/big collection?
New Era 9Fifty Snapback. Great hats. But I also like to rep hats from local restaurants, butcher shops, and breweries, etc.
So cool! I like a good snapback. Keep staying fresh Bryan@@BryanRoof-CooksCountry
I live in Southern California.
I remember when I first heard about Green Hatch Chilis, and everyone was talking about how great they were.
I bought some, and discovered that the Hatch Chilis were the same as the Anaheim Chilis I had been buying for years, except that they were grown in Hatch New Mexico, and the Hatch Chilis cost twice as much as the Anaheim Chilis.
Since I have first discovered green Hatch Chilis, I have found that they are usually more expensive than Anaheim Chilis, but sometimes you can get Hatch Chilis for a good price when they are in season, and on sale.
iF you are in Charleston, SC, check out Rancho Lewis or Lewis BBQ. Lewis's grandparents grew hatch chilis and he uses them at his restaurants. The food was amazing and the best BBQ, we ever had.
I love Lewis Barbecue (and Charleston--I actually grew up there).
hatch chillies just have good PR
Always Christmas in my house
Bryan,
How did your stomach survive all that chili food? Gracious!!!!
Believe it or not, I felt great.
Green all the way.
yep...dig bryan on ATK and the way he cooks...and gotta say...a handsome dude. as for the chiles...that much heat scares me a little in my cooking.
My favorite chili is the roasted Pueblo Chili from Pueblo Colorado in Southern Colorado. You should check them out. They are really good. Have a nice day.
Them's fighting words. :)
@@VincentMurphy000 Thank you Laughed out loud when I read your reply. Needed a laugh today. Have a nice day.
Batten down the Hatches!!
Carne adovada smothered in red!
Whoa! Bryan has always been one of my fave ATK personalities but did i miss something? When did he grow into such a big, beefy hot pepper?
I got beefier on account of all the eating.