[the science of New Mexico]
All about the high, dry, vibrant, prickly, quick-footed, stellar science of New Mexico.
Love it or hate it, you know the sensation of biting into spicy salsa: the burn, the rush, the sudden sweats (or eye-watering or nose-running). Behold, the power of capsaicin!
And that power is in fact a burn, not a flavor. Capsaicin doesn’t trigger the gustatory receptors in our taste buds or the olfactory receptors way up in the nasal cavity, so what exactly is it doing to our mouths—and our brains?
Read MoreEat out in New Mexico and you’re bound to hear it sooner or later: “Red or green?” That’s the state’s official shorthand for “what color chile would you like slathered on your burger or burrito?” You can go the iconic route and ask for green, or get maximum kick by requesting both: “Christmas, please.”
Red, green, or in between, chile is New Mexico’s pride and joy. What kind of pepper are we talking about here, and what causes a single plant to come in two distinct colors?
Read MoreIf you’re a Betty Crocker fan, you know her boxed mixes have super-simple instructions—with one caveat. If you’re at a high altitude (“3,500 - 6,500 feet”), the ingredients are re-proportioned and the bake-time is recalculated. What gives?
Read MoreAll about the high, dry, vibrant, prickly, quick-footed, stellar science of New Mexico.
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