Down here in New Mexico we love pain. Daily we order pain in, smothering or on the side of our meals. But we don’t refer to it as pain, we just call it chile. Although it may be hard to believe, chile is not a bowl of beans and onions and meat but it’s an honest to goodness vegetable. In fact we grow them, peel them and roast them right here in our own state. If you’re driving past the right stores during the right time of year, you can salivate over the unmistakable smell of roasting chiles. But smelling is nothing compared to the experience of eating them.
Chile comes in two varieties, green and red (if you want both you ask for ‘Christmas’ with your meal). Debates are hotly contended over which makes your eyes water more but both are impressive competitors. When one eats chile on a good day, your eyes will begin to water, your tongue will feel as though it’s singed, your sinuses will be cleared faster than any medicine can and your lips will all but fall off from the warm tingling induced by the heat. To put it in perspective, chile isn’t as hot as well made wasabi, but it’s hotter than curry. But although some in season chile can make you forget how to speak, it’s tradition in the Southwest and we love it despite the pain.
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