@awk i voted for clams. we’d get fried clams (i prefer whole belly to strips) and stuffies. steamers also come as an appetizer but i like them for my main, in a lemon broth with drawn butter on the side. clam chowder (new england style please) is also a favorite appetizer of mine (but not for sharing) and you gotta have clamcakes on the side.
@gio correct. because chile describes the pepper used to make the sauce. “chili” is a particular dish - i.e. chili cheese fries would be with a spiced and tomato-y ground beef mixture. (and “chili powder” is the spice blend used to flavor it, whereas something like cayenne or ancho would be “chile powder” because it’s simply a particular chile which has been dried and ground.)
just saying…i wish we had green chile cheese fries here. i’m hungry and i don’t care that it’s 9am.
Spell-checkers and most Texans have a problem with the distinction between chili and chile, so we can get a bit defensive when we see our green and red spelled incorrectly on packages, and in advertising or media.
Any time is the right time for a well-made dish of green chile cheese fries, soo…breakfast of champions?
@gio most definitely breakfast of champions. if anybody says otherwise, put an egg on it. or don’t and know that your breakfast is definitely better than whatever they’re having
as it happens, i’m a gringa living in boston but i have developed a great affinity for tex mex (as well as just the tex and just the mex) and i love to read and learn. we can get fresh hatch chiles here approximately one week (or in the case of last year, one day) out of the year and i look forward to roasting and [re]stocking my freezer each time. but no matter how many i buy, they don’t seem to last very long
maybe someday i’ll be able to try the real deal(s) in both texas and new mexico.
oh, and if i’m not at a seafood restaurant, fried pickles. it’s good if you can mix in some fried banana pepper rings as well. fried green beans are also good. as is tempura, as long as it’s not broccoli. then you’ve gone too far.