The Southwest in Depth - American Southwest - page 29

29

You Say Chili, We Say Chile

Fun Facts

You'll never see “chili” on a menu in New Mexico. New Mexicans are adamant
that chile (the Spanish spelling) is the only way to spell it. And as one of the
world's largest chile producers, we think we ought to know!
Virtually anything you order in a restaurant is likely to be topped with a chile
sauce. If you're not accustomed to spicy foods, certain varieties will make your
eyes water, your sinuses drain, and your palate feel as if it's on fire. Warning: No
amount of water or beer will alleviate the sting. (Drink milk. A sopaipilla driz-
zled with honey is also helpful.)
But the pleasure of eating them far outweighs the pain. Start slowly, with
salsas and chile sauces first, perhaps rellenos (stuffed peppers) next. Before
long, you'll be buying chile ristras (chiles strung on rope).

from the fruit of the prickly-pear cactus,
are pink and surprisingly good.
The Southwest produces some excellent
wines. Some of the vineyards in the region
are centuries old—the vines brought with
the first missionaries who arrived here
some 400 years ago. Wineries are found in

southern Arizona in and near the small
town of Sonoita, and in central Arizona
near Sedona and Cottonwood. New Mex-
ico vineyards dot the Rio Grande Valley
from Albuquerque north and can also be
found in parts of southern New Mexico.

2