At 11:22 AM 2/26/2004 -0500, you wrote:
>In a message dated 2/25/2004 11:58:10 PM Central Standard Time,
>pottyman@xxxxxxxxxx writes:
>IMO tex-mex food is a half hearted and ill fated attempt at
>making Mexican food in Texas, where for some reason unknown to me
>they cannot grow real chile. Real green chiles must come from south
>New Mexico, namely Hatch New Mexico.
>Carlos
>
>If you like the Mexican food in New Mexico, go to Chuy's when you find
>yourself in Austin or Houston. There may be other locations. Carry your
>OM as these
>places (Chuy's) offer wonderful photographic opportunities. During the chili
>season you might want to make a trip to El Paso and drive the old highway to
>Las Cruses, New Mexico. The whole valley smells like chilis and yes they are
>grown in both Texas and New Mexico. The Mexican food made in New Mexico is
>some of the hottest stuff that has ever crossed my lips. The Mexican food in
>these two states is very different, with the Tex-Mex being the much milder of
>the two and for those with more sensitive palates (or maybe just those of
>us who
>score high on the wimp scale). You will definitely get to experience the
>heat of New Mexican food at least twice. Bill Barber
They ship a lot of the red chili peppers out of there to make red dye,
also. They really got into that when they outlawed the use of the old
number seven red dye. A friend used to truck it to the railroad.
Paul in Portland OR
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