Travel alongside Cook’s Country’s Editorial Director Bryan Roof as he explores the communities and cuisines that make up the great American dinner table. In this episode, he travels to New Mexico to get the ultimate chile tour.
Get our New Mexican Bean-and-Cheese Turnovers recipe:
Learn more about our visit to Mary and Tito’s Cafe:
Get our Gorditas recipe:
Get our New Mexico Biscochitos recipe:
Browse all our series content:
Follow Bryan Roof on Instagram:
Buy our winning chefs knife:
Buy our winning Dutch oven:
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Hey everyone! Bryan here. Let me know what your chile preference is. Red, for that sweet-spicy combo? Green, for that grassy heat? Or Christmas, for when you're ready for everything all at once?
Bryan is sooo a handsome 😍😍
Great food piece. Super informative
This twat literally said that Muh Evolution makes peppers hotter "so they won't get eaten, and that's why people eat them more."
They're FOOD, lady… maybe food was designed to taste good, and we were designed to enjoy food. Not everything is a moronic non-sequitur.
Green, roasted Hatch chiles please everyone I serve them to- Rarely are they hot hot, just a great green flavor with a little smoke in the background. We eat them fresh diced as well as roasted in salsas, throughout our TexMex dishes. Well laid out story, truly enjoy this type of story in ATK videos and regular PBS Episodes…bring more!
I love Bryan's traveling food docs!!! Bring him on down to Houston! We have a melting pot down here.
Carne adovada smothered in red!
What is this? Milk Street?
I love this series
Always Christmas in my house
Brian, thanks for the video. My wife and I are in NM and trying to find the best chile combo. We fly home to Missouri on Saturday, but we will definitely try to eat at Mary and Tito's Friday to do more "research."
Red or Green? The answer is yes.
Green is for tourists! Red is for locals 😜🔥
Red or green? It's all about what you're eating with it. And you nailed it when you got red with the carne adovada! The only way to go. Would love to see an episode that does carne adovada by the way. I've never seen it anywhere but in NM.
My mom grew up in Denver in the 40s. She made green chili and fluffy flour tortillas. After moving to CA in the 50s her sister would ship her boxes if Hatch chilis. So delicious!
New Mexico chiles are the best. The Anaheim chile is a NM variety, bred to be more mild. There are many much hotter chiles but they don't have the balance of heat and flavor that a NM chile does. Stand around a chile roaster and it will change your world.
tasty and healthy. chiles are great. nice vid. good series
🙌🏼💪🏼👍🏼🤙🏼🙂👌🏼😀😎😊☺️🙂👏🏼
There’s no shame in XMas- best of both worlds!
Not a huge hot fan of chilies. But the guy I live with loves hot chilies!
I hope Bryan had some 420 on hand, considering all he ate, haha.
I like that even the McDonald's in New Mexican have items with green chili sauce on the menu. Not that I would eat it but I think it's awesome that it exists.
Green on everything! Green i definately my fav. On cheeseburgers, fries, green chile stew, enchiladas to name a few! I love red chile posole and tamales!
iF you are in Charleston, SC, check out Rancho Lewis or Lewis BBQ. Lewis's grandparents grew hatch chilis and he uses them at his restaurants. The food was amazing and the best BBQ, we ever had.
Green all the way.
Bryan, I love your work. My salsa choice depends on the protein: green for chicken and egg dishes, red for beef and pork and beans.
There isn’t a chili pepper I don’t love.
This is boring, don't you think? Enough. I still live in NM . So?
Anybody think we should have some clarification? Chile = a country in South America. Chili = a small hot-tasting pod of a variety of capsicum
Just a little difference, but ohhh, what a difference. One of them tastes a LOT better than the other.
Correction at 5:07, there is a typo in Antoinette’s name’. Be sure to check out Mary & Tito’s Cafe in Albuquerque whenever you are in town!
As a native New Mexican whose family goes back at least to New Spain (and more), I've lived in-state for more than forty years. For the years I wasn't in-state, and before "ethnic" food was normalized nationally, the struggle to get any chile, but especially Hatch chile, was very very real (and expensive). Not getting some wasn't an option (cf: native New Mexican). As for color…well, that depends on what I'm eating. Some foods tend to prefer having one over the other, but switching or combining is almost always an option. I probably favor green, but red gives it serious competition.
As a native New Mexican who loves chile, I hope ATK will do a deeper dive into this topic. Please visit more of the iconic NM restaurants and do what ATK does best, put together killer recipes for both red and green chile sauces (I have my own, but I think I could do better). Heck, do a recipe for those turnovers too!
Love how woofy the host is
the guy really took credit for inventing the empanada, huh?
I lean toward green chilis
yep…dig bryan on ATK and the way he cooks…and gotta say…a handsome dude. as for the chiles…that much heat scares me a little in my cooking.
Appreciate the vehicle at 3:52.
I can't wait to watch the rest of this series. Bryan was always my favorite on Cook's Country.
Great video! As a local Burqueño I'm not sure why the Mary and Tito owners roll their eyes at christmas, everyone I know uses that term. Thanks for giving NM some coverage.
Bryan you especially since you began with Chris Kimball, Julia and Brigitte are putting on the pounds!
I’m a native New Mexican and a devout chili head. Red, green or Christmas, chili is the real staff of life. 😁🔥
Green chile stew when your hungover is the absolute best🤣