Shhh! We'll get started soon...

I'm a lawyer, planner, wannabe food writer, and mom.  I've lived in New Mexico just long enough to recognize how little I know about cooking, eating, and living here.  (Proof:  All of my miserable attempts at making enchiladas.)  This blog is my motivation to explore local foods, pester people about how I can cook like they do, and write about it along the way.

The blog title refers to green chile.  Chile - both green and red - is such a part of the lifestyle here that I can't even call it my favorite food; it's just a part of everything.  (And if you don't like a bit of heat, you'll learn to adapt, or you'll be laughed out of town.  Fortunately, I've loved the stuff from the minute I crossed the state line.)  I wasn't able to buy my 30-pound sack of roasted green chiles this fall, so I'll be attempting to adapt as winter approaches.

Speaking of which, I need to introduce my sous-chef and the reason for the lack of fresh green chile.  He'll be along for the ride.