Chile season is practically upon us and we're beginning to obsess about roasted Hatch green chiles and all the wonderful things you can do with it.
We lived in Santa Fe for 5 years and got totally spoiled with all the excellent dining there. But best of all is buying a 25 lb sack of green chiles and having it fire-roasted right in front of you. The smell alone is to die for. The Chimayo red is equally awesome. We've got 90 lbs of Hatch green scheduled to arrive in 3-4 weeks. The best way to eat it......green chile PIZZA with dry jack instead of the usual mozzarella. Hoo-Wee!! Talk about good!!
Those who know, know that New Mexican cooking bears little resemblance to what passes for Mexican cooking here in CA. We don't eat the local Mexican stuff as it generally lacks the intenseness of flavor we are looking for.
Is anyone in the Bay Area doing real deal New Mexican cooking?