 Issue #025 - Santa Fe and Taos, New Mexico Restaurants offer red or green chili sauce on their New Mexican specialties. Red chilis have been allowed to ripen; green chilis have not. They are picked green and are usually hotter. There are many varieties used in New Mexican food. Sometimes one type of green chili is milder than a different variety of red chili. Be sure to ask. You will often see Posole on a menu. It is a stew of hominy, pork, and green chili. The long strings of dried, red chilis hanging in shops, restaurants, and roadside stands are called ristras. They mildew quickly in more humid climates and don’t travel well. They are very symbolic of the area and make colorful photographs.
You will find more information on Santa Fe and Taos in Issue #025 of Photograph America Newsletter. Comments are closed.
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