re: #140 SpaceJesus

found you a thing, wrenchwench

[Link: www.huffingtonpost.com…]

Thanks!

Why do we evangelize, obsess over and consume green chile with abandon? Early fall is green chile roasting season, which means that in grocery store parking lots, backyards and roadside stands around the whole state, chile roasters set up their huge, rotating drums over flames. New Mexico green chile packs a thick skin that has to be roasted off, not to mention the flavor that an open fire affords these peppers. I’m from Albuquerque, and I have vivid memories of the smell of roasting chiles creeping in through air conditioning vents, clinging to your clothes — literally the whole city smells like roasting chiles from August to October. Even people (and yes, a few of them exist) who live in NM and don’t love chile, will usually cop to appreciating this aroma of fall.

Last week I could smell it when I stepped out of the house in the morning.

Albuquerqueans tend to like their enchiladas rolled.

Nobody rolls ‘em around here.