I can totally sympathize with the author of this article from cnjonline.com, since I’ve been someone who’s accidentally polluted their mother with something spicy enough to hurt ‘em. It totally makes me miss the experience at Garduño’s restaurant in Albuquerque. If I lived there, I would find a way to eat red or green chile as often as possible.

Chile’s heat can be hard to handle
By Grant McGee: Local columnist
September 27 2007

The smell of green chiles roasting — ahh, it’s in the air now.

I was walking by a Clovis supermarket the other day and had a whiff of those chiles turning round and round over an open flame. It’s one of my favorite New Mexico aromas along with pinon smoke on a crisp fall evening and that glorious smell of the grasslands when it rains.

New Mexico’s chiles and I have had a close relationship ever since I got here years ago. It’s the flavor, it’s the heat.
How much heat can I handle? Better than some folks, not as well as others.

The first red sauce that ever set me on fire was at Sadie’s, a Mexican food restaurant in Albuquerque. I ordered Carne Adovada, pork hunks marinated in red chile sauce sounded mighty fine to me.

With my first bite I knew I was in trouble. Suddenly I was sweating, I couldn’t get enough water, my tongue was on fire. My dinner pals quickly called for a glass of milk and some sour cream. The milk cooled my innards and the sour cream eased the heat in what felt like an atom bomb crater on my tongue.

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