While I was in California, I ate at a number of fine eateries and I look forward to having them again. But, I am a native New Mexican, and I was raised on chili, beans, and tortillas. Other places, like California, and Texas, claim to serve the same things, but that's not true, no way!!! No insult intended, you understand.

I have had Mexican food in Mexico, Texican food in Texas, and so-called "authentic Mexican food" in California, but believe me when I say none of these variations approach New Mexican food. And certainly, Spanish food from Spain, is definitely not the same. No tortillas there, uh, uh. I have had the "chile" they serve in the Midwest, but that chile con carne again is not it. There some really scary things are served, like chile over spaghetti. But, I guess it's what you get used to.

Well, I got back with a terrible longing for one of my favorite dishes--red chili cheese enchiladas, with Spanish rice and pinto beans, with a garnish of chopped lettuce and tomato. It was accompanied by a sopaipilla; a kind of puffy fried bread. The sopaipillas are truly addictive. Basically the enchiladas are corn tortillas, rolled, or flat; filled with grated cheese and browned ground beef. Or cheese only. Folks then request red or green chili over them. The enchiladas are placed in the oven until the dish is hot and the cheese melted.

The term "enchilada" means "dipped in chili". Most of the time they are served with beans and Spanish rice. Most people prefer one kind of chili over the other. I prefer red, although I can easily be persuaded to have the green chili, particularily during the chili harvest season, when you are entranced by the aroma of roasting green chili all over the place. It''s maddening!!! People roast it by the bushel basket and put it up in their freezers to have all year long.

For the red chili, growers simply leave the chili peppers on the vines until they turn a bright, beautiful red. They are picked, strung up in what are called "ristras" and hung up to dry. Then later they are ground into various grades--like fine, coarse, etc. However it is used, New Mexicans have to have their chili, like other people need their bread. Well, don't get me going on tortillas!! If you would like a recipe for any of these things, let me know. Anyway, now that I've had my favorite dish, I feel all better now.

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