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Nuevo Mexico
Appears in
By David Tanis
Published 2008
All cooks have their culinary eccentricities. It’s said that the French painter Toulouse-Lautrec always carried a nutmeg grater in his pocket—you never know. My version of culinary insurance, for perking up the bland, is to always travel with a handful of fresh chiles in my pocket. I developed a craving for cooking with chiles while living in New Mexico; ever since, I carry them with me, to be sure.
Cooking in New Mexico, I learned about caribe, which are nothing more than semihot dried red chile crushed coarsely and used as a table condiment or added to cooked dishes. Now I use caribe freely.
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