All the hottest chile peppers in the world originated in Trinidad and Tobago. But how and why? Here are some of my theories. I invite comments on this work in progress.
Dave’s Digging The Fire Drill Burger
On Tuesday in Houston, I had lunch at a food truck—er, bus with James Wreck and David of eatmoreheat.com. Bernie’s Burger Bus blew me away with their Fire Drill Burger.
Oh, That Cochinita!
That would be cochinita pibil, the closest thing there is to a State Dish of Yucatán. Here’s a recipe for making it in a slow cooker.
Reader Question: Growing Chiles as a Business
We received this message from a reader who wants to get into the business end of chile growing, and asked The Pope of Peppers for some advice. Here’s Brandon’s question and Dave’s answer.
Visiting the Land of the Maya, Part 1
In 2008, my coauthor of ten books, Nancy Gerlach, and her husband Jeff retired and moved from Albuquerque to Chelem, Yucatán. Recently my wife and I visited them for a whirlwind tour of the region.
Southwestern St. Paddy’s Day Jalapeño Corned Beef
Normally I spend my Saint Patrick’s Day hunting leprechauns so I can waterboard the location of their gold out of them, but this year I changed it up by making corned beef with a twist: I brought the fire. Much like celebrities and rehab, mustard and corned beef have a long tradition together. Seeing as how people love themselves some …
Huge Crowds, Huge Sales at the Fiery Foods & Barbecue Show
The 24th annual show welcomed over 17,500 trade and general public attendees to the Sandia Resort & Casino, an increase of 3,500 from the previous year. Local exhibitors showcasing everything from hand-ground mustard to sugar-free mojito mixes said they benefitted from the increased turnout.
