Wednesday, October 24, 2012
We explore the many variations of chilies and where they’ve traveled around the world since the start of the Columbian Exchange. Roberto Stantibañez, chef at Fonda and author ofTacos Tortas and Tamales , and food historian Dave Dewitt of Fiery-Foods, author of the Chile Pepper Encyclopediaexplain the origins and wide variety of chilies, and talk about how they're used from Mexico to Thailand.
Share your chili recipes—leave as a comment, below!
Find out where all the peppers shipped into the Hunts Point market in New York City comes from this time of year (courtesy of The New York World).