Once again we stroll (or likely stumble) into another Tuesday as time ticks ever nearer towards the close of summer. Sad as it may be, fall has it’s own delicious festivities (+ fashions) in store. But while summer’s still here, let’s savor the season in all it’s glory. And I mean so quite literally, as it’s Tuesday again and the drinks are being served in all their decadence.
Today’s Tuesday temptation is a treat of the tequila variety. And as has become custom, it’s a cocktail conjured up with a cultural twist. As for week’s toast, were finding our flavors from the southwest. Its high time for the harvest of the hatch chiles, which means roasting festivals will be popping up left and right across the country. For years, I saw these exuberant announcements welcoming the fresh crops of these particular capsicum without any understanding of the excitement afforded to them. What’s so special about another green chile? And thus, with a little research, here is what I found…
Hatch chile refers to varieties of species of the genus Capsicum which are grown in the Hatch Valley, an area stretching north and south along the Rio Grande from Arrey, New Mexico, in the north to Tonuco Mountain to the south of Hatch, New Mexico. The soil and growing conditions in the Hatch Valley create a unique terrory which contributes to the flavor of chile grown there.
Though only chile grown in this Valley is considered “Hatch”, the chile growing industry is extremely important to the economy of New Mexico as a wholeNot only is the industry important economically, it is also a prominent part of New Mexican culture. It is the official state vegetable (though it is actually a fruit till harvest) and the official state question is “Red or Green?”.
So, with Hatch season in full bloom, here’s a cocktail muy caliente to honor the verdant vegetable.
Images via homesicktexan, spicysouthernkitchen. Info via wikipedia. Recipe adapted from spicysouthernkitchen.