I bought some from the guy that runs el Portrero and the hype is real. They don’t even sell Chimayo on the shelves, they have it in the back and a pound of it runs $50 last time I was there. Totally worth it. If you’re buying it online, there’s a high probability it’s not the real stuff. Ray is a really cool guy and he’s basically an encyclopedia on New Mexican cooking, so it’s worth a trip just to talk to him.
Ace7405
I’d love to try growing it. I’m sure it wouldn’t be the same though.
Mattandjunk
I’ve never heard of these and it’s too bad because I lived in NM for a year. The hatch chiles there are unbelievably good and you can find ones way hotter than a Serrano even. I’ve made pork green chili so hot I couldn’t even eat a whole bowl. But anywhere else, even Arizona when I buy them they’re just ok.
3 Comments
I bought some from the guy that runs el Portrero and the hype is real. They don’t even sell Chimayo on the shelves, they have it in the back and a pound of it runs $50 last time I was there. Totally worth it. If you’re buying it online, there’s a high probability it’s not the real stuff. Ray is a really cool guy and he’s basically an encyclopedia on New Mexican cooking, so it’s worth a trip just to talk to him.
I’d love to try growing it. I’m sure it wouldn’t be the same though.
I’ve never heard of these and it’s too bad because I lived in NM for a year. The hatch chiles there are unbelievably good and you can find ones way hotter than a Serrano even. I’ve made pork green chili so hot I couldn’t even eat a whole bowl. But anywhere else, even Arizona when I buy them they’re just ok.