The “Span­ish” in­qui­si­tion

Pasatiempo - - Dear Pasa -

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.

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