By Mark Esposito, Guest Blogger
Travelers at Angel Fire Resort in New Mexico might need some unusual gear when visiting. I’d suggest a field guide and maybe some bear repellant. Around midnight Monday, a curious black bear visited the resort and snooped around the hallways, popped into a conference room, and casually left through the main lobby. Guess he didn’t like the room. Here’s the video:
29 thoughts on “Bear-est Of Accommodations”
I spotted the bear right away. This is much easier than the “Find The Kitteh” feature.
Swarthmore mom, Thanks for the tip! I first had dark red habanero in Van Horn, Texas. I was spending a night there heading west. I went into a tavern to have a beer and asked the bartender if there was any good place to eat. The bartender was Mexican as were the few other customers. In a classic, Mexican/Texas twang he said, “Well, we just a killed a pig this morning and got some pig meat. You can have some.” I said sure, thanks. He went over to a big pot that had the “pig meat” simmering in a red habernero sauce. He gave me a big bowl w/ a few tortillas. It was superb and spicy as hell. I was sweating like a whore in church as I ate. The bartender wouldn’t take any money for it so I left him a big tip. As I left, he said, “If you’re around tomorrow, we’re frying the rinds.”
nick, You can buy canned hatch green chiles and sauce under the brand name “Hatch”. Some of the best food in the world is in New Mexico in my opinion. South Texas has the dark red habanero……pretty spicy.
Blouise, When you’re asked in a Mexican restaurant in NM, “Red or green sauce?”; if you chose green, you’ve eaten the green chiles. “Christmas” if you want both. Green chile cheeseburgers in New Mexico diners are a great choice also.
Swarthmore mom, We were there @ the end of chile season a few years ago. The smell of chiles roasting over fire in those large, cylindrical barrels is in my top five great smells of all time. It’s up there w/ garlic simmering in olive oil. And of course then there’s the eating. Here in Wi. toward the end of September, I’ll go to local farms and buy a few bushels of red peppers. I’ll spend a Sunday afternoon roasting them, putting them is ziplocs, and freezing them. It’s a lot of peppers but I usually just have enough for peppers and eggs New years morning.
Blouise, They have made the little town of Hatch, New Mexico, famous.
You know how much I like vacationing in New Mexico so I probably have had them but just didn’t realize what I was eating.
It is a green chile that is grown in New Mexico. There are hot and mild ones. They are harvested this time of the year, and they form the basis of the green chili that they serve with everything in New mexico. They sell the fresh and roasted ones in some grocery stores in Texas this time of year. I bought a batch of the roasted ones today. I am sure you would like them.
What is hatch chile?!
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