The Chiles of Oaxaca

Some of our most requested chile seeds are for that of the Chiles of Oaxaca, Mexico.  To be specific, the Chilhuacles, the heart and soul of the Oaxacan moles.  The most sought after being the the very rare Chilhuacle Negro.  I don't know for certain how word spreads of these lovely varieties, rather it be a cooking shows, foodie forums, blog posting or recipe sites, but I can always tell when these lovelies come up in discussion because I get spurts of inquiries for seed availability.

I don't know what happened this growing season but the Oaxacan chiles have performed beyond any other season that I have grown them.  They can be very difficult here on the Texas Gulf Coast, namely due to the coastal humidity and of course, the fact the I have to grow them containers. Everything must have been just right this season.  Not too much rain but just enough, the extreme heat did not arrive until August.  What ever the case, it has been a bountiful season for the Oaxacans in Texas.

Here is a photo of the Tres Chilhuacles.  

The Chilhuacle Amarillo - My personal favorite for it's citrus and tangy flavor bearing smokey undertones.  I particularly like this one to season rice cooked in chicken broth.  The fruit are very hardy on the plant.

The Chilhuacle Negro - The rich smokey flavor with deep raisin / plum overtones cannot be compared.  Because the pods seem to begin to hold too much moisture and tend to rot even without any sign on the exterior, the timing of the harvest is paramount, at least in humid conditions.  Once harvested, cut open the pod and allow to dry unless using immediately.

The Chilhuacle Rojo - The most versatile, prolific and hardy of the trio.  With all of these favorable traits, the Rojo variation can be used fresh for beautiful rich red sauces or dried and ground to powder for chili sauces and seasoning blends.

We found this informative website of the chiles, spices, foods and cuisine of Oaxaca, Mexico. I think you will enjoy exploring Oaxacan-Restaurants.com

Peppermania if proud to offer The Chilhuacles and other chiles of Mexico for Season 2011.

Look for recipes incorporating the Oaxacan chiles posted at Peppermania Texas in the future.

Adios!
Beth in Texas

Los Gallitos Revisited

I took advantage of my Friday afternoon off yesterday and met a friend at one of my fave Tex-Mex restaurants, Los Gallitos, for a late lunch and margies.  I really do love this place.  I remember when it was a Red Lobster.  They still have the Red Lobster booths which actually fits seeing as they have many seafood items on the menu.  Extensive menu, too many choices for me, but I have enjoyed everything I have ordered.  My co-diners are usually more open to exploring the menu but am just a diehard for nachos.

Yesterday's visit on a coolish afternoon reminded me of my last visit on the evening of January 8th. It was so very cold, one of our coldest nights of this long winter.  Los Gallitos' fountain was running and had created wonderful icicles over a foot long.  Granted this may not be a rare sight to many above I10 but this is H-Town and a sight like this is a treat.

I don't care if I see icicles again for a long, long time, this photo will suffice just fine.

Migas In The Morning, My Way

For a very long time, Migas were one of those mystery foods to me, with mysterious animal parts served for breakfast, something like Menudo.  No Tripe Face Boogie for me unless it’s Little Feat.  In my “skinny days”, I drove through the Taco Cabana daily for a bag of  breakfast tacos.  Migas were on the menu but I was afraid to ask what was in them for fear of ruining my hearty appetite.  I would often see them listed on the menu at my local taqueria, taco shop, but I still would not be brave to ask.