This summer has gone by fast and I’m still a little surprised that it’s August and people are returning to school. I’ve spent my summer working, which is not a complaint because I love what I do. But it I am disappointed that I haven’t had the time to make a trip to West Texas, which is one of my favorite places to unwind.
While I cherish the rugged vistas and laid-back people you find in West Texas, one of my favorite things about this region is the food, as it varies from the rest of the state. For instance, you’ll find dishes such as stacked enchiladas and red chile-based stews that aren’t typical to other parts of Texas.
But one of the main things I love about West Texan cuisine is the assertive presence of long, green chiles. These chiles, which are locally grown near El Paso in both Texas and New Mexico, are generously added to their salsas, stews, and enchiladas, among many other things. And while August is a time when many celebrate these chiles, in West Texas, green chiles are cherished throughout the year.
To eat long, green chiles—whether it’s a Hatch, a green chile that has been cultivated and grown in Hatch, New Mexico; an Anaheim, to which the Hatch is related; or a poblano chile, a darker, wider chile than the others—you first need to roast them in order to remove the tough skin. Because this is done, the chiles not only contain their bright, earthy flavor but also carry a hint of smoke from the roasting, which makes them all the more robust and appealing.
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