New Mexico Chiles

History, Legend and Lore

Nonfiction, Food & Drink, Herbs & Spices, International, USA, History, Americas, United States
Cover of the book New Mexico Chiles by Kelly Urig, Arcadia Publishing Inc.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Kelly Urig ISBN: 9781625853530
Publisher: Arcadia Publishing Inc. Publication: July 20, 2015
Imprint: The History Press Language: English
Author: Kelly Urig
ISBN: 9781625853530
Publisher: Arcadia Publishing Inc.
Publication: July 20, 2015
Imprint: The History Press
Language: English
To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state�s cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle�s in Hatch and Matt Romero�s in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker �Chile Chica� Kelly Brinn Urig for the enchanting history of chile.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state�s cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle�s in Hatch and Matt Romero�s in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker �Chile Chica� Kelly Brinn Urig for the enchanting history of chile.

More books from Arcadia Publishing Inc.

Cover of the book Portsmouth Firefighting by Kelly Urig
Cover of the book Finding North Jersey by Kelly Urig
Cover of the book Legends of the Hall by Kelly Urig
Cover of the book West Seneca by Kelly Urig
Cover of the book Jewish Community of North Minneapolis by Kelly Urig
Cover of the book Pontiac, Michigan by Kelly Urig
Cover of the book The Upper Merrimack Valley to Winnipesaukee By Rail by Kelly Urig
Cover of the book Billings by Kelly Urig
Cover of the book Knoxville Zoo by Kelly Urig
Cover of the book Maryland Women in the Civil War by Kelly Urig
Cover of the book Clarkston by Kelly Urig
Cover of the book The Detroit Athletic Club: 1887-2001 by Kelly Urig
Cover of the book A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc by Kelly Urig
Cover of the book Highland and the Town of Lloyd by Kelly Urig
Cover of the book New Hartford by Kelly Urig
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy