Origin of Chipolte Craze

[EliSnow]

This thread is not about the restaurant chain Chipoltle.

It's about the craze/fad/trend in the last several years where items on menus in restaurants/fast food chains have highlighted meals with "chipolte" in them. Like steak or chicken with chipolte barbeque sauce, or seeing egg wraps with chipolte sauce (saw it at the golf course in Oregon), chipolte mashed potatoes. I was told by someone in the restaurant biz in the '70's that chipolte peppers have been used for years, but only recently was the use of the peppers advertised/promoted etc.

Is it due to Bobby Flay and his southwest style being so prevalent on the Food Network? Or did someone else make it big? I can't imagine it was the restaurant chain, but I'm not certain.

I have to say that I'm a big fan of it. I've got a great chipolte molasses barbeque sauce, and made a great honey/mustard/chipolte glaze for some chicken I made.

[silks]

Funny you should mention this, because I was thinking the same thing last week. I blamed that Flay character.

[Cleophus James]

also love Chipolte. put it on about anything.

[underdog]

I got into an argument about this with people like a month ago. They were saying its always been around, but it hasn't. "Chipotle" has always been around (the flavor) but it definitely became huge rather recently.

But I have no idea why. I'd lean towards Bobby Flay's influence.

[nate1000]

Chipotles are so '06. The new hotness is pomegranite. Pomegranite infused sauces, topped with a pomegranite compote, pomegranite stuffed, etc....

[Freakshow]

wikipedia says this

Until recently, chipotles were almost exclusively found in the markets of central and southern Mexico. As Mexican food became more popular in the United States in the late 20th century and into the 21st century, jalapeño production and processing began to move into Northern Mexico and the United States

of course, it's up to you to believe it or not.

[Cleophus James]

Chipotles are so '06. The new hotness is pomegranite. Pomegranite infused sauces, topped with a pomegranite compote, pomegranite stuffed, etc....
Overrated

[Cleophus James]

Who want's nachos?

[nate1000]

Overrated

Agreed, but I am starting to see it everywhere.

[Recyclerz]

1. Growing Mexican-American population in El Norte.
2. NAFTA makes it easier to ship 'em up here.
3. They taste good.

I'm not sure if there is a marketing push behind these like there is behind the pomegranates or not but somebody's making some money off of this.

[Cleophus James]

Agreed, but I am starting to see it everywhere.
haven't seen it here, but it does take 1 to 2 years for Iowa to catch on.

[silks]

Pomegranate is the new hot thing, along with flax seed oil.

[ravn816]

This thread is not about the restaurant chain Chipoltle.



:glurps: But I love that place. I was so excited by the thread title, but now so disappointed. Now I really want a burrito from there. damn you!

[biggestmexi]

you should try ancho. mmmuch better and a weee bit warmer but more back of the throat slow hot.

thank me later.

[topless_mike]

I blamed that Flay character.

but his wife is fucking hot

[TooLowBrow]

i noticed a few months ago when i was buying seasoning for taco meat. i had a choice between regular or chipolte. i was stymied

[weekapaugjz]

i have mixed feelings about chipotle. sometimes its really freaking good and i want to eat it all the time, other times it tastes like shit and i swear ill never eat it again. i just feel a bad chipotle flavor is one of the worst tastes in the world.

and whoever mentioned anchos :thumbup: i fucking love those things.

[biggestmexi]

i have mixed feelings about chipotle. sometimes its really freaking good and i want to eat it all the time, other times it tastes like shit and i swear ill never eat it again. i just feel a bad chipotle flavor is one of the worst tastes in the world.

and whoever mentioned anchos :thumbup: i fucking love those things.

yep.

the best is to buy them whole in the store and crush them when you need them or just a couple weeks before. That some great stuff. I think that would be the next fad if it wrent to spicy. I am not saying to me its spicy but most white people would. Then if you do that then you wont get people ordering it.

[JerseyJew]

I remember using chipotle dipping sauce for fries in the Great American Burger & Co. ( i think that's the name) on 33rd & 6th Ave. about 10 years ago.

[Thebazile78]

yep.

the best is to buy them whole in the store and crush them when you need them or just a couple weeks before. That some great stuff. I think that would be the next fad if it wrent to spicy. I am not saying to me its spicy but most white people would. Then if you do that then you wont get people ordering it.

I'll agree that ancho is a great thing, but isn't that just a dried poblano pepper? Poblanos at my market are pretty mild, so I'll often substitute a poblano for a hotter pepper if I'm making something that needs to please palates with less tolerance for heat than I do.

HOWEVER, I'm quite enamored of the canned chipotle in adobo sauce as a great way to add a bit of smoky/spicy flavor to some of my favorite dishes, like the roasted corn salad I deconstructed after having it at Starbucks. I'll eat those straight from the can.

Not to mention the fact that I add chipotle flavored Tabasco sauce to ketchup whenever we order fries at home ... it makes them go down a LOT easier!

[EliSnow]

HOWEVER, I'm quite enamored of the canned chipotle in adobo sauce as a great way to add a bit of smoky/spicy flavor to some of my favorite dishes, like the roasted corn salad I deconstructed after having it at Starbucks. I'll eat those straight from the can.



I've used that to make a chipolte puree to use in homemade glazes/barbeque sauces. It's smells and tastes really good.

[biggestmexi]

I'll agree that ancho is a great thing, but isn't that just a dried poblano pepper? Poblanos at my market are pretty mild, so I'll often substitute a poblano for a hotter pepper if I'm making something that needs to please palates with less tolerance for heat than I do.

Not to mention the fact that I add chipotle flavored Tabasco sauce to ketchup whenever we order fries at home ... it makes them go down a LOT easier!

your first paragraph is topped with a wiki beat down

"A chipotle (pronounced chee-POTE-lay; Spanish IPA: is a smoke-dried jalapeño chili ."

your second. when I worked at a resort we made "chipotle ranch" sauce.

Which was the tabasco and ranch dressing it was good but vary lame to make it so extravagant.

[Thebazile78]

your first paragraph is topped with a wiki beat down

"A chipotle (pronounced chee-POTE-lay; Spanish IPA: is a smoke-dried jalapeño chili ."

your second. when I worked at a resort we made "chipotle ranch" sauce.

Which was the tabasco and ranch dressing it was good but vary lame to make it so extravagant.

I've heard that it's "chile" when you're discussing peppers, but "chili" when you're discussing the dish.

Chipotle ranch dressing is my new favorite vice; I order that on the side with my salad at the steakhouse.

And I ordinarily HATE ranch dressing because it's usually got a mayonnaise base ... and I loathe and DESPISE mayonnaise.

[Chigworthy]

How about the trend to write and pronounce the word as "Chipolte"?

Anyway, try making your own chipotles next time you grill. After your food is done, make sure you have a decent little mound of coals in one corner of the grill or kettle. Throw some hardwood chips or sticks (I use apple or oak) on the coals. You can make chipotles out of any type of chile peppers, and I've found that Serranos make pretty good ones. Anyway, put a handful of peppers on the grill, cover and slow down the coals. You're looking to dehydrate the peppers as much as possible, while infusing the smoke flavor in them. I've been known to just leave the peppers on until the next day, and it usually works out good.

These homemade chipotles keep for a long while as long as they are decently dehydrated. I have a coffee grinder specifically for spices (whole spices are better and cheaper than that irradiated dust they sell), and a chipotle turns into powdered fire after a few seconds in there.

[O'Hagan Fo]

Who want's nachos?

Some of the best nachos around are the Pot Roast Nachos at Ditka's in Chicago. No Chipolte, but instead tortilla chips covered in shredded pot roast (has to be well drained) all the other tomatoes and stuff AND cheese then broiled so the cheese is nice and lightly browned.


Excellent with a Ditka House Merlot.

[spot]

I blame porky 'ol Rachael Ray..just because.

[Coach]

I remember back in the mid 90's there was a beer with hot Peppers in it..so I'll say it starts around there. The best Chipolte Black Bean Dip came from a booze store in Madison Nj. I forget the brand name..but a Friday night, the dip, a bag of red bean and rice tortilla chips, a 12 pack of beer.. summer traffic down parkway home to the shore was no longer a headache..

[PapaBear]

First time I ever heard of chipotle was when I stocked shelves in the grocery dept at Wal Mart in 1999. It was in the form of a hot sauce only found in the Mexican food section. At the time, that section took up about a fifth of one side of that isle. Now, it takes up almost a whole side, and there's a separate section in the produce dept.

[Cleophus James]

Some of the best nachos around are the Pot Roast Nachos at Ditka's in Chicago. No Chipolte, but instead tortilla chips covered in shredded pot roast (has to be well drained) all the other tomatoes and stuff AND cheese then broiled so the cheese is nice and lightly browned.


Excellent with a Ditka House Merlot.
The only thing I liked at Wrigley was barbecue nachos. Nachos, barbecue pork, nacho cheese, and Jalapeños. mmmmmm.

[biggestmexi]

[QUOTE=Chigworthy;1759541]
Anyway, try making your own chipotles next time you grill. After your food is done, make sure you have a decent little mound of coals in one corner of the grill or kettle. Throw some hardwood chips or sticks (I use apple or oak) on the coals. You can make chipotles out of any type of chile peppers, and I've found that Serranos make pretty good ones. Anyway, put a handful of peppers on the grill, cover and slow down the coals. You're looking to dehydrate the peppers as much as possible, while infusing the smoke flavor in them. I've been known to just leave the peppers on until the next day, and it usually works out good.
QUOTE]


A chipotle (pronounced chee-POTE-lay;) is a smoke-dried jalapeño chili used primarily in Mexican, Mexican-American, Tex-Mex, and Mexican-inspired cuisine.

you sir are just making smoke dired peppers. although i cant imagine you are dehydrating them that well being on a charcoal grill. I would say you are making roasted peppers.

[EliSnow]

How about the trend to write and pronounce the word as "Chipolte"?



Good point. I actually pronounce it the right way, but wrote it the wrong way.

[Chigworthy]

A chipotle (pronounced chee-POTE-lay;) is a smoke-dried jalapeño chili used primarily in Mexican, Mexican-American, Tex-Mex, and Mexican-inspired cuisine.

you sir are just making smoke dired peppers. although i cant imagine you are dehydrating them that well being on a charcoal grill. I would say you are making roasted peppers.

Well, culinary terms are almost always up for interpretation. The word chipotle is an indian word for "smoked chile", not smoked jalapeno. While jalapenos have seemingly cornered the market for commercial chipotles, my dad remembers chipotles referring to all different kinds of smoked chiles from his childhood in Mexico City, and I have heard corroboration from some of my mexican friends and family members.

As far as not being able to smoke dry foods on a charcoal grill, you may be right if I were trying to dehydrate a whole watermelon, but smaller items such as chiles dehydrate rather well on the kettle if done properly. Right now I have a vacuum sealed pack of chipotles I made last year that are neither moldy nor sweaty.

That, sir, is a big spicy smokey FACE.

[topless_mike]

i blame tracey...

[Contra]

the first time I really ever heard of chipolte was at McDonalds about 4 or 5 years ago when they started serving their chipolte sauce. Now it does seem to be everywhere, and it is good! Oh and anchos are very tasty.

[TheGameHHH]

Chipolte tastes like tobacco

[cougarjake13]

even though its not about the chain

you have now made me crave some chipotle grill

[EliSnow]

Chipotles are so '06. The new hotness is pomegranite. Pomegranite infused sauces, topped with a pomegranite compote, pomegranite stuffed, etc....

Last night I saw an ad for pomegranate vodka. Mentioned this thread and the ad to my wife, and she said that Oprah has been raving for a little while now about how great pomegranates are for your health and how a pomegranate martini is her favorite drink now.

[Chigworthy]

Pomegranate's good for your health, but I drink mercury to ward off the buboes.

[Leticia]

I remember chipolte getting big around 4 maybe even 5 years ago.

I don't think it was Flay. I've watched a few of his shows a decent amount and hardly ever here him mention chipolte. Even when he did a bbq episode.
Was Bobby Flay even around 5 years ago?

(by the way, my spell check said chipolte was spelled wrong and the suggestion it gave me was poltergeist) <------ hint to where it came from...

[Leticia]

Pomegranate's good for your health, but I drink mercury to ward off the buboes.

Do you drink the same mercury that made that one guy blue? He was on the news for it.
He still drank it after he was blue...

[Recyclerz]

Last night I saw an ad for pomegranate vodka. Mentioned this thread and the ad to my wife, and she said that Oprah has been raving for a little while now about how great pomegranates are for your health and how a pomegranate martini is her favorite drink now.

This has been a work of marketing genius.

The plan for pomegranates to take over the world (from 2002)
http://query.nytimes.com/gst/fullpage.html?res=9502E7D6153FF933A05753C1A9649C8B 63&partner=rssnyt&emc=rss

Some evidence that they have
http://www.smartmoney.com/toughcustomer/index.cfm?story=february2008-pomegranates

[biggestmexi]

Well, culinary terms are almost always up for interpretation. The word chipotle is an indian word for "smoked chile", not smoked jalapeno. While jalapenos have seemingly cornered the market for commercial chipotles, my dad remembers chipotles referring to all different kinds of smoked chiles from his childhood in Mexico City, and I have heard corroboration from some of my mexican friends and family members.

As far as not being able to smoke dry foods on a charcoal grill, you may be right if I were trying to dehydrate a whole watermelon, but smaller items such as chiles dehydrate rather well on the kettle if done properly. Right now I have a vacuum sealed pack of chipotles I made last year that are neither moldy nor sweaty.

That, sir, is a big spicy smokey FACE.




recipes are wrote in culinary terms and they are NOT up for interpretation

[EliSnow]

I remember chipolte getting big around 4 maybe even 5 years ago.

I don't think it was Flay. I've watched a few of his shows a decent amount and hardly ever here him mention chipolte. Even when he did a bbq episode.
Was Bobby Flay even around 5 years ago?

(by the way, my spell check said chipolte was spelled wrong and the suggestion it gave me was poltergeist) <------ hint to where it came from...

I suggested Flay for a couple of reasons. First, he's got a number of recipes in his cookbooks that require the use of chipotle peppers. As a side note, I've made a couple of them, and they are delicious.

Second, it fits in with his Southwest Style.

Third, he's one of the big names from the Food Network. Was he a big name five years ago? Well, he opened up Mesa Grill in 1991. His show Boy Meets Grill started in 2002. He was on the original Iron Chef in 2000. So he was well known during that time, although probably he's more well known now.

[Chigworthy]

recipes are wrote in culinary terms and they are NOT up for interpretation

Yes, the recipe for making chipotles out of jalapenos does in fact require jalapenos. But saying that all chipotles are jalapenos is one interpretation of the term "chipotle". Another would be to interpret the actual word, which means smoked chile. Hence, my interpretation of chipotle just means any sort of chile that has been smoked.

Also, recipes are actually up for interpretation. That's how new recipes are made.

[Thebazile78]

I suggested Flay for a couple of reasons. First, he's got a number of recipes in his cookbooks that require the use of chipotle peppers. As a side note, I've made a couple of them, and they are delicious.

Second, it fits in with his Southwest Style.

Third, he's one of the big names from the Food Network. Was he a big name five years ago? Well, he opened up Mesa Grill in 1991. His show Boy Meets Grill started in 2002. He was on the original Iron Chef in 2000. So he was well known during that time, although probably he's more well known now.




He is still a whiny bitch and a sore loser. Also, he is a smug, smarmy fucko who thinks he's hot shit.

I hate that his recipes are tasty.

Also, I never fail to call him "Bobby-fucking-Flay" any time he's on TV. He was on an episode of Law and Order: Special Victims Unit as a rape victim. (I am not making this up (http://www.imdb.com/title/tt0629643/).)

[Recyclerz]

He is still a whiny bitch and a sore loser. Also, he is a smug, smarmy fucko who thinks he's hot shit.

I hate that his recipes are tasty.

Also, I never fail to call him "Bobby-fucking-Flay" any time he's on TV. He was on an episode of Law and Order: Special Victims Unit as a rape victim. (I am not making this up (http://www.imdb.com/title/tt0629643/).)

Well, he's no Artie Bucco, that's for sure.

[EliSnow]

I've really been getting into these chips lately. So sweet and spicy. I love them.

http://www.thehotzoneonline.com/wp-content/uploads/2008/02/kettlechipchilibbq1.jpg