The “Spanish” inquisition
I disagree with your review of Felipe’s Tacos in the Nov. 5 issue of
Pasatiempo. Reviewer Casey Sanchez’s comment “I can only hazard a guess that they are transplanted Southern Californians, averse to New Mexico green chile, and long accustomed to the bland, hybrid Mexican American food that is popular where they once lived” is not only snide but shows a dearth of culinary knowledge — particularly that of foods of the Southwest U.S. and Mexico. You completely missed the boat with that comment.
Felipe’s makes no claim to being New Mexico “Spanish” food (tacos, chile, tortillas, frijoles, tamales, posole, etc. — are not “Spanish” foods, they are from Mexico, primarily northern Mexico). Felipe’s uses fresh, high-quality ingredients and makes a point of having a healthy menu (with the possible exception of Felipe’s menudo, which may be the best in New Mexico — certainly the best in Northern New Mexico — but not a health food). Thus manteca (lard) and high-fat meats are not used at Felipe’s. John Chavez
Santa Fe Editor’s note: The word “Spanish” did not appear in the Pasatiempo review.