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The flavors of New Mexico have landed in Mesa, celebrating the state's signature Hatch chiles. While a few dishes (carne adovada and red chile posole) pack some serious heat, milder mouths will do just fine with tenderloin rellenos, pork tamales or a beguiling chorizo-stuffed chicken in amaretto-mushroom sauce.
Since 1920, the Friendly House has been helping assist new immigrants as they transition into their lives to Arizona. And since 1935, the organization has been hosting an annual tamale dinner fundrais... More »
A recent survey, conducted extensively among people on my speed-dial list, has uncovered a startling finding. The entire state of New Mexico is nothing without its chiles.A half-dozen people answering the phone can't be wrong. When asked what the... More »
Chile experts warn us never to touch any sensitive part of our body after handling spicy peppers. The Blue Adobe Grille's carne adovada will remind you why.Red chiles grown in New Mexico are notorious for their wicked heat -- a fact that the chefs here adroitly exploit in their torrid sauce of this incendiary pork chili.Dig pain? Drip some of the thick sauce straight onto your tongue. It's so fiery in the back of your throat you'll actually cough. But even the most masochistic... More »
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