<<Disclaimer: Verify this information before applying it to your situation.>>

Hello All,

 

I just watched the “Regional Favorites” episode of Diners, Drive-ins, and
Dives (an American restaurant TV show for those of you who don’t live in the
United States).  On it, Guy Fieri learns how the red and green chile sauces
are made at the Tecolote Café in Santa Fe, New Mexico.  To my great
surprise, those sauces are thickened with a roux!  I’ve not heard of roux
being anything but regular wheat flour and a fat, so I’m presuming that it
was made that way there too (I have not checked with the restaurant).

 

The recipes I’ve seen for chile sauces call for cornstarch as the thickener.
I don’t know if it’s common to thicken it with a flour roux, but I now know
of one more question I need to ask when going to a restaurant!  I just
wanted to pass this along as a forewarning to others as well.

 

The food at the Tecolote Café looked wonderful, by the way.  I guess it will
simply have to serve as inspiration for how to cook dishes similar to
theirs, rather than as a temptation to there to try their signature dishes.

 

With best regards,

 

Kirsten

 

 

****

Kirsten Klinghammer

Rescue, California, USA

 


* Send administrative questions to mailto:[log in to unmask] *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC