Hatch, New Mexico (37 miles north of Las Cruces) is likely world famous for the Mesilla Valley chile peppers raised on the west banks of the Rio Grande River.
The ranch hand first experienced the heavenly lure of chile peppers when introduced to Tijeras Pancho's "green chile stew". Flavorful to an extreme, the sweet aroma of this pepper is only surpassed by the potential heat it can generate.
Today's Austin paper included an article which eulogized stuffed sopaipilla filled with tender pork, pinto beans, and green chile stew (thus promptly starting the ole fat boy's mouth to uncontrollably salivate). As the scribe went on to croon about chile laced sopaipillas experienced in Chama, Espaniola, Clovis, Santa Rosa, and Las Vegas, yours truly slowly began to melt into quivering hunger pains for the oleoresin capsicum laden delicacy.
The WC boy and bride even have fond memories of green chile egg sandwiches in Moriarity and green chile cheeseburgers in the Owl Bar and Grill between Albuquerque and Ruidoso.
Lest one think we are faint of heart, there was also the experience of purchasing Hatch green chiles in the local farmer's market, roasting same, and peeling the inedible skin to package the succulent meat. OK, not "faint of heart", but damn near fainted when figgered out the folly of handling the peppers without gloves and then touching (places that shouldn't be touched with a burning stick or any other unearthly hot substance)???
Anywho, there are special places with special groceries, and New Mexico has its share of the wealth.
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