From: "(Daniel M. German)" <dmg@CS.WM.EDU>
Subject: Chile en Time [Chile in Time]
Reply-To: Multiple recipients of list MEXICO-L <MEXICO-L@TECMTYVM.BITNET>
Organization: College of William and Mary, VA
Date: Fri, 16 Oct 1992 00:08:03 GMT

[For all you that don't read Spanish, just skip those parts, they are
my comments on the article and are not necessary to understant it.
>From Time, Oct. 12, 1992]

Estoy un poco hasta el gorro del trabajo hoy. As'i que me tomo un
respiro y les mando esto, que son ideas esenciales de un art'iculo
aparecido en Time, Oct 12, 1992. Resumido, por supuesto sin permiso.


Some Like It Hot


The virile chile -the food that bites back -has branded itself deep
into America's palate.


Serrano: Thick-fleshed and hot, it is commonly used in salsas and for
decoration.

Habanero: The world's hottest, it is grown in Mexican Yucat'an

Jalape~no This versatile, medium hot pepper is America's favorite.
[Boomers, no pueden soportar un poco de chile de a devis]
[Boomers, they can not stand some real chile]

Paul (Mr. Chile) Bosland has headed the chile-research program at New
Mexico State University since 1985

Last year sales of salsa, whose main ingredient is chile, surpassed
catsup by $40 million, making it the country's most popular condiment.

[Como la ven?]

The peppers are popping up in such mainstream products as Le Menu
"Santa Fe style" frozen dinners and McDonald's chicken fajitas [aqu'i
en Gringolandia dan bolsitas de salsa adem'as del Catsup].
Manufacturers are packaging chle pastas, chile jams and jellies, chile
catsup, chile-spiced mustards, peanuts, potato chips and pickless.
There is even a sizzling rock band called the Red Hot Chili Peppers.

[OJO con esta:]



"There are very few bad about peppers" says David DeWitt, editor of
Chile Pepper, a bi-montly magazine with a circulation of 80,000.

"they have virtually no calories, no cholesterol, high fiber, high
vitamin A and C content"


Chile has become a 3 million industry in U.S. alone.


"Americans have discovering that food doesn't have to be so passive"

[se tardaron, digo]
[they were late, I would say]

"It can be an active experience like ridding a roller coaster, or a
good game of squash, or a good game of squash, or taking a stroll on a
beatiful evening and experiencing the breeze. It does something to
your entire system."

The "something that turns the human system into a four-alarm fire is
capsaicin, a chemical concentrated in the veins and seeds of the chile
pod. A member of the nightshade family (as are tomatoes, potatoes,
tabacco), the chile pepper is believed to have originated in South
America. [Cuando aprenderan que Mexico est'a en NorteAm'erica, a lo
mejor con el NAFTA]. Incas and Mayas prized it for its vibrant flavor
and curative powers, prescribing peppers for ailments as diverse as
arthitis, epilepsy and the common cold. Pper seeds carried bck to
Europe by Columbus eventually found their way to China, Korea,
Thailand and India -the last of which today leads all other nations in
per capita clile consumption. [H'ijole, ??como? ??ya no somos los
mexicanos? Bueno al menos ahora le pueden decir a sus cuates Hind'us
que los chiles son mexicanos y no de la India como mi roommate
(Hind'u) me sali'o]

Chile connoisseurs also extol the virtues such lesser-known varieties
as the smoky chipotle [humm se me hace agua la boca], the fleshy
red-brown poblano, the piquant pequ'in and the sweet-tasting habanero,
whih is famed, peerhaps notorious, of its pure, blazing fire.


[OJO con lo que sigue]

The common belief among the pperari nowadays is that a dose of hot
chile, while not stricly medicinal, stimulates the senses and clears
the mind, prodding the palate to the threshold beween pleasure and
pain. Thre are even some aficionados who tell of a "chile high"
produced by the body's endorphins in reaction to the sting of the
pepper pod.

[Solo eso nos faltaba que lo prohiban y manden a la DEA a
exterminarlo. Ahora ya saben, echense un PIQUETASO en lugar de
pericaso antes de los examenes]
[That all we needed, that it is prohibited and USA send the DEA to
exterminate it. Now you know it: Use it instead of Coke before the exams]

[para los gorditos]
[for fats]

The best argument for chile, however is that it is ideal for
invigorating low-fat, potentially bland dishes and that it is
healthful, plentiful and cheap.

"Hot peppers are here to stay. Its like swimming. You get them to the
swimming pool, and thy don't want to go into the water. Then once
they're in it, they say 'Ahhhh, not so bad'"



[Busque Chile en el diccionario (Webster). Dice que el origen es
Nahuatl. Agregenla a muchas otras como chocolate y el tomate que
la lengua de nuestros ancestros han dado al mundo]
[I looked in the dictionary for Chile (Webster). It says that its
origin is Nahuatl. Add it to many others like chocolate and tomato
that the language of our ancestors had given to the world].


Comentarios?

Daniel M. German
dmg@cs.wm.edu

Newsgroups: soc.culture.mexican