The Complicated Traveler

Travel for me means planning for all of life’s unknown

Tag: Hatch

The Land of Enchantment

Being from New Mexico I can say this, they have the best red chile sauce anywhere and their sunsets are amazing.

Through our journey to see Hubby’s parents we are taking the longer route through New Mexico to stay with some of my family, and so I can get my sopapilla fix on.

This is a very important thing as they are typically fried in oil I can’t have and they just aren’t ‘right’ in Colorado.  I never get a golden pillow of delight begging me to grab the honey jar and meld them together in the perfect after dinner treat.

Instead, when ordering sopapillas in Colorado, you get one of two things: a rock hard pillow that could possibly chip your tooth if bitten into or a flat and floppy piece of…square dough…at least I think it’s dough. Another downside to Colorado’s sopapillas is that they come with cinnamon and sugar, strawberries and whipped cream. And if you are brave enough to ask for them plain with honey the look you get is one reserved for tourists who “don’t know what a sopapilla is”.

It’s so annoying that I stopped asking for them at the end of a meal at any “Mexican” restaurants in Colorado.

Thus our trecking 4hours (round trip) out of our way so we could stop in Albuquerque at the corner of Lomas and 16th Street where Monroe’s is located.

While I can’t eat any of their meats, their red chile cheese enchiladas and sopapillas are just what a New Mexico girl needs when she’s in the area.

If you are planning a trip to Albuquerque give them a call 505-242-1111 and talk to them about your allergies. If you don’t have allergies and simply want to taste a plate of pure heaven stop in and see the lovely folks at Monroe’s on Lomas.

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In my quest to be as yeast free and dairy free as possible, I have found one flaw…Hatch green chile grilled cheese. (No I didn’t misspell chile.)

Oh. My. Word.

If you love the flavor of hatch green chile, and you love grilled cheese...this is the combo for you!

If you love the flavor of hatch green chile, and you love grilled cheese…this is the combo for you!

I am originally from New Mexico, and there is nothing that marks the end of summer and the beginning of fall more distinctly than the smell of roasting green chiles.  If they could put that smell into a candle I would be one happy woman.

And while I can find them in Colorado (they are nice enough to truck them up here), in New Mexico every Walmart, grocery store chain, and even some of the auto parts stores, have a station set up to sell and roast Hatch green chile.

However, if you love chile, and have never tried Hatch green chile, click the link above and look at their products.   If you like a lot of heat with your chile, don’t get your hopes up where this cheese is concerned. However, this cheese is packed with the most flavorful – if heat lacking – chile ever.

When we first found the Hatch green chile cheese at  Whole Foods we couldn’t help but buy it. From there it was a small jump to grilled cheese. Perfectly golden brown bread and melted cheddar cheese infused with real hatch green chile… It is an ooey gooey  bite straight out of what I imagine food will be like in heaven.

They are so good, and so worth the side effects…stuffy nose from the dairy, which means I have to be uber conscious of my surrounds for a few days since it makes my anaphylaxis reactions more severe; and the possible stomach upset from the yeast.

As for the yeast, I’m so glad I found organic sourdough bread (I prefer Rudi’s or 365 brands). The basic reason as to why I can have sourdough over, say, white bread is simple; as far as I’m able to deduce.

Dry yeast vs. Yeast culture.

While I’m still working through the whole dry yeast theory, I’ve found that when it comes to yeast cultures I do a lot better when I eat breads made from the cultures as opposed to most dry yeast products. It’s a work in progress because sometimes I can eat breads made from dry yeast without a problem. From what I’ve experienced thus far, organic is the key word for dry yeast.

Though I still have more testing to do before I can claim this theory, something I’m not working to hard to disprove, I’m sticking with eating what I don’t react to right now.

So when it comes to my yearly vice, yearly because the cheese is only available late summer – till its gone – I feel no guilt. (I’ve only ever found it at Whole Foods Market – FYI.)

I’ll take a Sudafed for the stuffy nose, and be more vigilant where my anaphylaxis is concerned. Believe me if you love chile, and grilled cheese, this is the best of both worlds.

The morale of this story is…sometimes it’s OK to eat what isn’t good for you so long as you are smart about it.

Cheers!!!