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.
When chile growers Joe and Martha Lujan of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their chile fields and roasting facility, Martha fixed them this tasty snack. Joe had just roasted a batch of green chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.