or Connect
New Posts  All Forums:Forum Nav:

Mexican Heat!  

post #1 of 4
Thread Starter 
Hi Chef Bayless, I am glad you are here at Cheftalk, its an honor to be able to ask questions of you here. Thanks for being here. My question is this.

"I am a hot fanatic when it comes to Mexican cusine. What flavors as far as heat goes do you prefer in your dishes? And what flavors meld well with Mexican cusine in terms of heat?

Thank You.

Gear mentioned in this thread:

post #2 of 4
I don’t focus a lot on the heat. I think I concentrate on flavor more. Heat tends to scare people and I want everyone to try everything! I do serve a blazing hot habenero salsa that is just wonderful. I try to stay away from mild green peppers, etc, and focus on poblanos, and serranos. Sometimes I feel that jalapenos have been breed to boredom and have lost their heat.
post #3 of 4
You are so right Chef. It irks me to no end when I buy jalapenos in the supermarket and they're not hot. Jalapenos are supposed to be hot! That's why people buy them. If they want mild peppers there are the bell varieties.

Getting stuck with genetically engineered, mild jalapenos has happened to me so many times that I don't even buy them any more.

Mark
Salad is the kind of food that real food eats.
Salad is the kind of food that real food eats.
post #4 of 4
Thread Starter 
Chef Bayless I am impressed with your take on jalapenos. I have found that they do not have the kick they use to especially since I can eat them like candy most times.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Open Forum With Rick Bayless
This thread is locked  

Gear mentioned in this thread: