Three years later he launched, in succession, the Fourth Street Grill and the Santa Fe Bar and Grill in Berkeley, firing up the mesquite grill and hot haute cuisine that became widely popular. The fuse of chile peppers was lit, and it burned a trail to Santa Fe, New Mexico, where he opened the Coyote Cafe in 1987. It seldom takes Miller long to get around to chile. He points out that chile is not a fad food like the baby vegetables, but an ancient staple. I've been fighting for chile.
Chile is a great food source.
It's heavily nutritious. It's been used for eight thousand years in the Americas, and we just relegated it to the backstage because of the status system, because it's not European. We have to lose our Euro-bias. The older foods are usually ones tied to the older cultures that need to be understood as we become more multicultural and multi-ethnic. We can create a food culture.