According to many accounts, chile peppers were introduced into what is now the U.S. by Capitan General Juan de Oñate, the founder of Santa Fe, in 1598.
There is a minor debate over the arrival of the imported Capsicums from the Western Hemisphere into Hungary and surrounding areas. Some historians credit their spread to the invasion of the Ottoman Turks into Central Europe.
The people of the Andean region of Peru, Ecuador, and Bolivia still eat basically Incan food that has been only slightly modified by the meats and vegetables introduced by the Spanish.
Scientists are not certain about the exact time frame or the method for the spread of both wild and domesticated species from the southern Brazil-Bolivia area, but they suspect that birds were primarily
With most firsthand account books, someone dies or at the very least you get a graphic description of some horrible event, complete with gory photos. This is typically followed by a round of talk show appearances, and up until a few years ago, crying on TV in front of Oprah. You wont’ find any of that crap in this upbeat chile love letter. Unlike many eyewitness-esque works, Kelly Urig’s New Mexico Chiles: History, Legend, and Lore is a positive tribute to an icon from the writer’s childhood. Here’s what I mean…