04-08-2006, 01:22 AM
michaelb Wrote:
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> It is El Pato. There is a picture of a duck on
> the can. It is very good and spicy.
Okay, Walker foods, a local whiteboy (Gabacho) brand.
Any hispanic worth their roots wouldn't go near that stuff.
The stuff from south of the border is much, much better.
Build your own is the best, but you have to start with the best, New Mexico chile is the best on the planet, bar none.
My Mom would roast, peel, and freeze about 200 pounds of New Mexico Green every year,
She also turned about 300 pounds of New Mexico Red into Reistra's a few months later.
BGnR
EDIT:
OMFG! Forgive me SnakeyGirl! I completely forgot about Bueno Foods.
The Baca brothers relatives lived in the house behind us.
Also, the Baca brothers bought some of their chile ideas from my Uncle Nano, having to do with frozen red chile, and powdered red chile. Man, talk about memories, to this day if I smell powdered red chile, I flashback to his butcher shop where he had hundreds of pounds of powdered red chile in paper bags, wrapped tight in brown butcher paper. The strong wonderfully fragrant aroma still fighting its way out! Damn, I am making myself hungry, I guess I am going to have to cook a batch up next weekend.
-------------------------------------------------------
> It is El Pato. There is a picture of a duck on
> the can. It is very good and spicy.
Okay, Walker foods, a local whiteboy (Gabacho) brand.
Any hispanic worth their roots wouldn't go near that stuff.
The stuff from south of the border is much, much better.
Build your own is the best, but you have to start with the best, New Mexico chile is the best on the planet, bar none.
My Mom would roast, peel, and freeze about 200 pounds of New Mexico Green every year,
She also turned about 300 pounds of New Mexico Red into Reistra's a few months later.
BGnR
EDIT:
OMFG! Forgive me SnakeyGirl! I completely forgot about Bueno Foods.
The Baca brothers relatives lived in the house behind us.
Also, the Baca brothers bought some of their chile ideas from my Uncle Nano, having to do with frozen red chile, and powdered red chile. Man, talk about memories, to this day if I smell powdered red chile, I flashback to his butcher shop where he had hundreds of pounds of powdered red chile in paper bags, wrapped tight in brown butcher paper. The strong wonderfully fragrant aroma still fighting its way out! Damn, I am making myself hungry, I guess I am going to have to cook a batch up next weekend.