When you order "green sauce" in Texas, this is what you will be served. It differs from New Mexico's green sauce in that the color is derived from tomatillos rather than from green chiles. This sauce can be used as a dipping sauce, with enchiladas, or as a topping for grilled poultry or fish.
This recipe is by Lois Ellen Frank, from her book Foods of the Southwest Indian Nations (Ten Speed Press, 2002). Both the venison and the juniper berries are available from mail-order sources. Of course, grape juice or wine would not have been available to the Maya, but Lois has adapted this recipe for the modern kitchen.
If ever there were a macho potato salad, this is it! Grilled cactus and chopped jicima add an unexpected twist to this warm, spicy red potato salad. To complete the Southwestern theme, these ingredients are tossed in a dressing of freshly squeezed lime juice and adobo sauce mixed with a heavy dose of chopped cilantro. Though the cactus adds a unique flavor to this salad, if it is not available at your local grocery store, it can be omitted.
Nowadays it's easy to re-create the chili that Wick used in the first cook-off against H. Allen Smith--just buy some of the famous Wick Fowler 2-Alarm Chili Mix. Or, you can follow the recipe below, which chili legend holds is Wick&rquo;s original version that he cooked in Terlingua in 1967. Remember to remove the Japanese chiles and the chilipiquins before serving. If this chili is too hot, Wick recommended drinking a pint of buttermilk.
The "colorado" here refers to the red color of the chile rather than the state of the same name. These potatoes are commonly served in place of hash browns at breakfast as well as at lunch and dinner. They are especially tasty when made with new potatoes because of their creamy texture and taste. Substitute chopped green New Mexico chile for Papas con Chile Verde. If using new potatoes, double the number of potatoes.