A delegation of folks from SWU traveled the 700 plus miles to compete in the Green Chile Cook-out hosted by sister organization, the SouthWest Organizing Project (SWOP) in albuquerque. Using organic veggies, the SWU iron chef team created two dishes (which we learned the night before the competition had to be of a 'soupy stewy' consistency): a. Chile a la revolucion and b. grassroots green (a veggie delight). As a bonus, we added freshly made oaxaca green chile quesadillas.
However, the intense new mexico pride kept us out of the top 3. we were happy to bring home the honorable mention and get to sample the other dishes. Chavel believes that with a blind judging system, SWU will take home the prize next year.
Many thanks to SWOP for hosting and to Tomas for his delicious green chile.
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2 comments:
That Grassroots Green was yummy. And I agree, it would be hard to compete with the Texans in a blind tasting! ~marjorie
Hi guys, Erich from RadioBemba (Mexico) here, I've just added your blog to my blog's listing. Please keep in touch!
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