Graham’s Grille by Lesley B. Fay in Taos, New Mexico, served up Big Skillet Macaroni and Cheese with bacon and hot green chili peppers last week. The Restaurant, now in its’ third year, has won the “Best of Taos Award” for the past three years.
We don’t know what flavor of chili peppers that the restaurant owners were using that day but Dave Cathey, The Oklahoman’s Food Editor, noted that in Oklahoma City…”we’re right at the precipice of Hatch chili season. Should start showing up in Homeland stores any day now.”
(Hatch chili peppers grown in New Mexico are very flavorful and have a unique taste when they are roasted. Some people prefer them over all chili pepper varieties and look forward to the growing season. There are hot and spicy or mild ones.)