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New Mexico food gifts for Michelin starred chefs

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I'm visiting Helsinki in a few weeks and going to 4 different Michelin starred restaurants. I want to take gifts for the chefs. The gifts need to be high quality, but also something that will have some frame of reference. I'm already planning on taking them a bottle of our world-class organic balsamic, but I'd like to take some other stuff - maybe things available up in the northern part of the state that I'm not familiar with. What would you give a Michelin starred chef(s) that's from New Mexico?




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Chiles? Hatch? Aren't they synonymous with New Mexico, and probably not easy to obtain in Helsinki? Perhaps there is a freeze-dried or sun-dried form? or a vinegar/sauce that uses them to advantage? - since I don't think fresh (not in season anyway) or frozen would travel too well and may be a Customs issue too.

Or failing that, what about looking for a small serving dish of some kind that is made by indigenous people in NM?

Have a great trip - remember to take lots of pictures.

Edited by Deryn (log)
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Well, I'm no expert, but if I were a chef I'd love some of that pottery that you showed us on your cookbook thread.  And some Hatch chiles :)




Edited to say:


Ha!  We all like the chiles :)   

Edited by Shelby (log)
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The international travel thing makes it trickier. My first thought was all about chiles and I do think you have to work them into your gift baskets in some fashion, although probably not a beautiful bright red ristra. And something blue corn of course.

I'll try to think what other food products I always bring home with me from road trips through New Mexico.

Although it's unhelpful to mention many of my favorite foods of New Mexico because I bring them home in my stomach.

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I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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Lived in the NW corner of the state for awhile, and beyond the hatch chiles, the iconic flavor I miss is Navajo Fry Bread...the real thing certainly wouldn't travel. Perhaps a recipe?

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True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

DeVoto, The Hour

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Polvorones con Piñon


Dry provisions in a nice little crate:

a big bag of piñones (that's what I miss the most)

a bag of blue corn meal

red chile peppers

red corn meal (I helped develop that, along with hundreds of other residents, with Seeds of Change)


Seeds, from Seeds of Change:

Green Chile

Blue Corn

Red Corn



Maybe make up a little cookbook with basic recipes for green/red chile stew, biscochitos, etc. in it. Or just buy one.


I'd also look for someone to give you a deal on a bulk purchase and try to include a fetish in each gift box/basket.

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