Conference turris::cooks

    GREEN CHILIES, GREEN CHILIES, GREEN CHILIES!!!!!!!
    
    Get the point :^)  My mother lives in Santa Fe and they really have
    great chilies. During Chili season, they will sell them everywhere. 
    you sometimes see them by the side of the street roasting chilies.  Mom
    keeps a stock of them in her freezer.  Boy, if only she would bring
    some when she visits, but NM is a long way from NJ.
     
    If you are going to find your way up to Northen New Mexico, go to 
    Jackalope, they have ristas of dried New Mexican chilies.  Also, be
    sure to go to La Tertullia for great New Mexican food!
    

my "care package" from home is always:

dried red chile peppers - these are different from others you can get.  I
use them in hearty stews during the winter, pureed (without seeds) in water
to make enchilada sauce, and as a decoration, hanging from a hook in the
kitchen.

Green chiles, IF, and only if, I can get fresh picked ones - usually late
summer/early fall during harvest in Hatch, N.M.  You cannot find better
chile rellenos peppers anywhere in the world....I never have enough of them,
no matter how many I bring home.  Mom usually sends a 50 lb. load by over
night fed express if I cannot come home then.  Canned green chiles are
available, and all equally disappointing in my opinion - no real heat to
them - everywhere.  Fresh, you can only get good from N.M.

chipotl chiles in brine - pickled as it were.  Often hard to find in other
parts of the US, and great nibbles.

pecans - no, I'm serious...Stahlman's farms(sp?) are in Las Cruces (well, 
outside L.C. proper, but very nearby) and I can get a deal on pecans.  They 
grow them all over the Mesilla Valley.  Look for bargains.    

if you get to Old Mesilla, go directly to La Posta restaurant and EAT...
I recommend two tostadas compuestas (trust me, you'll love them - chile
filled crisp corn tortilla cups, garnished with a great grated cheese, etc.),
some GOOD GUACAMOLE - not the stuff you get in other parts of USA...(yes,
as a matter of fact, I AM biased), and finish off with sopapillas and honey.
Step into the gift shop and buy the La Posta cookbook.  Thin, but filled with
heavenly recipes.  Oh, and if you don't want two compuestas, try the chile
relleno - it is made the RIGHT WAY and you can taste the chile pepper in it.

The red enchiladas are different in N.M. - served in stacks like pancakes
and the traditional topping is a fried egg.  I don't do the egg, but love
them stacks....they probably are "spicier" than you are used to, however, 
and you should be forwarned - we tend to make our food a little "stronger"
in flavor than other parts of the USA.  It bears a strong resemblance to
TEX-MEX, but it is not quite the same.  WATCH OUT FOR THE RED SALSA
on the table - it bears a considerable kick - lots of people run into this
problem when they first get there - it will bring tears to your eyes.

In case you hadn't guessed you are talking about my stomping grounds....

IMO, blue corn is overrated and mostly a tourist thing, but if you like it,
you can find it, especially around Albuquerque - "up north" to us.  8^}

I'm starting to find blue corn foods around Maynard a lot.  Meal, tortillas,
chips, etc. And as .-1 says, it's overrated.  

I friend left me with some plastic containers (frozen) of roasted, peeled, and
chopped green chili peppers from NM.  The milds are hot, and the hots are 
superb!!  I would get more of these.

Also, several varieties of dried reds, and as many varieties of fresh reds and
greens as I could pack (shili peppers, of course).

Another item not commonly found around here is the corn used for making posole.
I think it's called white hominy or something.

And as much chorizo as I could pack as well.

Of course, all of this would be wrapped in several garbage pags and placed in a 
separate suitcase!!!

    How about some prickly pear jelly/preserves?
    

    Re: 4, sounds interesting - any idea what this jelly tastes like?  
    
    Excellent ideas so far!  You've got a few more days to keep them
    coming, hint, hint...  :^)

    re:  .5 (re:.4)
    
    Sorry, I haven't tried it yet! I guess I'm not brave 
    enuff!!
    
    pat :-)
    

    
    
    Cactus jellies are just FANTASTIC !!!!
    
    

    Thanks for all the replies - I was able to stock up on chipotle
    peppers, green chile jam, hominy/posole, blue corn flour, etc....
    Will have to return for another batch one day soon.  :^)
    
    Now, for those of you that crave green chile - Santa Fe Connection
    offers Farm Select Gourmet Hatch Chile.  Telephone orders at
    505.842.9564.  Green chile, yellow hots, jalapenos, hot mexi-bells,
    etc....  Shipping days from July through October.  

    re: last
    
    Does Santa Fe Connection have a catalog?  Order catalog from same phone
    number?
    
    Thanks

    Yes, they do!  It's only about 8 or 10 pages, but there are lots of
    interesting goods to be found such as ristras, frybread and sopaipilla
    mixes, green chile past, cactus salsa, etc...  Most of the items shown
    are in gift packages although the catalog states that they can be
    purchased individually.  They also have cookbooks and the "License to
    cook New Mexico" is a tempting one.  :^)  
    
    The only drawback is - anything having to do with "Santa Fe" means $$$$

    Cheryl is correct in saying Santa Fe is eXpEnSiVe!! I stay away
    from there as much as possible. Of course I live in New Mexico so
    Santa Fe is only 50 minutes away should I choose to go there.
    
    Ben 

    Another place to get mail order South Wetern ingredients mail order:
    
    The Chile Shop,
    109 East Water Street
    Santa Fe, NM 87501
    
    For a catalog write or phone (505) 983-6080.
    
    I don't know what the prices are like.  This address is in a cookbook I
    picked up in Santa Fe.  
    
    The owner of a B&B in Los Alamos (also a gourmet chef) told me that the
    NM oregano is also different from the type you get in other parts of
    the country.  So I picked up 2 large packets while I was there last
    fall.

    re: .12
    
    Could you post the name of the B&B?  It would nice to find a "real"
    chef in this town.
    
    --- Gavin