INDIANAPOLIS (WISH) — Chef Charles returned from a culinary exploration of New Mexico, bringing back inspiration from the region’s unique cuisine to his kitchen.
During his trip, Chef Charles explored the diverse flavors of New Mexican cuisine, which is a blend of native, Hispanic, and Anglo influences. He was particularly inspired by the use of hatch chilies, a staple in the region’s dishes.
“It’s a wonderful hybrid of native culture, Hispanic, and then the Anglo influence,” Chef Charles explained, highlighting the rich culinary traditions of New Mexico.
Chef Charles demonstrated how to prepare a red sauce using hatch chilies, which he described as rich and colorful.
He roasted the chilies, hydrated them with hot water, and combined them with sautéed onions, garlic, coriander, and cumin.
He also prepared a pork chili verde, using green chilies and pork shoulder, which he braised and cooked in the chili sauce.
This dish showcased the versatility and depth of New Mexican flavors. Chef Charles shared his experience of visiting local mom-and-pop shops in New Mexico, where he enjoyed some of the best food and hospitality.
His trip also included cultural highlights, such as viewing ancient pottery and local art.
In addition to his culinary adventures, Chef Charles managed to have a column published in a New Mexico paper, which he attributed to a chance encounter at a local bar.
Chef Charles’s journey through New Mexico not only enriched his culinary repertoire but also fostered a deeper appreciation for the region’s cultural and culinary heritage. His experiences have inspired new dishes that bring a taste of New Mexico to his audience.
