OPINION: Red chile will make your holiday meals shine

Gather around culinary adventurers, holiday enthusiasts, and those needing a political break and let’s talk about the unsung hero of a Southwest Thanksgiving. While everyone’s focused on turkey, mashed potatoes, and pie, it seems we’ve forgotten the New Mexican staple: red chile.

You might be thinking, “Isn’t gravy the star of the show?” Well, sure, gravy’s fine on some biscuits and gravy, but if you’re looking for something with true flavor, one that carries tradition, depth and a kick of heat that’ll keep you warm even on the chilliest of winter nights, red chile’s got your back.

While many folks will argue over the right way to make gravy, red chile comes with a story that dates back to the 1600s, a tried-and-true blending of Indigenous and Spanish influences in every drop. And if you’ve ever seen those iconic red chiles hanging to dry against adobe walls you know they aren’t just pretty decoration, they’re a symbol of a deep New Mexican tradition.

Now, we all know that Thanksgiving is a time for comfort. But let’s be real, what’s a holiday meal without a little something to wake up your taste buds?

Enter red chile. Gravy might give you that velvety richness, but red chile offers something more: A warm, smoky embrace that dances on your tongue. It’s not just about heat, though. Red chile brings complexity: A subtle sweetness, earthy smokiness, and a depth of flavor that’ll make you rethink your whole gravy routine.

We all know the holiday season comes with a lot of indulgence — sometimes too much. But did you know red chile’s got some serious health perks? Packed with vitamin C, antioxidants, and capsaicin — the compound that gives chile its fiery kick — red chile not only spices up your meal but may also give your metabolism a little holiday boost.

So, while you’re diving into your turkey and stuffing, know that red chile is here to keep things lively, healthy and flavorful.

Beyond turkey, red chile will pair with everything — or just about. Mashed potatoes? Check. Grandma’s green bean casserole? Oh yeah. Fresh biscuits? You bet.

OK, so here’s where the real holiday debate should start and end: red chile vs. gravy. Sure, gravy’s got its loyal fans, no one’s denying the comfort of it drizzled over turkey and mashed potatoes. But red chile? Oh, that’s the heavyweight champion of flavor.

An additional benefit red chile brings to the table is if your aunt tries to have a political debate at the dinner table this year, just throw out these four words — “Please pass the red chile” — and watch the conversation shift from politics to pure culinary bliss.

Chile is honestly as bold as your aunt’s opinions, but way more delicious. It’s the New Mexico way of celebrating.

Gravy is the crowd-pleaser — the dependable go-to that’ll get the job done without rocking the boat. But red chile? It’s the showstopper. Sure, some folks will insist on keeping things traditional with the gravy, and that’s fine.

But for the true flavor aficionados out there, holiday meals aren’t complete without a drizzle of red chile. After all, when it comes to flavors that warm your heart and soul, nothing does it quite like New Mexico’s beloved red chile.

Pass the gravy if you must. But me? I’ll take my dinner smothered in red chile, thank you very much.

Skip the political debates with grandpa. Just say those magic words: “Please pass the red chile,” and watch your holiday meal reach new heights.

Happy holidays, and may your plate always be full of flavor.