foodies Archives - RVing with Rex (2025)

“Hot tamales, and they’re red hot, and she got ‘em for sale.”

Although this song has a double meaning it definitely alludes to the women selling tamales who “got two for a nickel, got four for a dime” from a cart on the busy streets of major cities in the Americas.

From Blind Blake to Eric Clapton to Kanye West to the Red Hot Chili Peppers, countless musicians have crooned about one of the world’s most versatile foods. Even the child entertainers The Wiggles wrote a song called Hot Tamale though it was later changed to Hot Potato.

No matter your musical taste, the world of tamales has something to please your palate. From pork to potato-filled, these tightly wrapped taste sensations will make you smile.

History of the tamale

The history of tamales is long and storied, dating back to pre-Columbian times. Tamales were first mentioned in Aztec texts and they were also mentioned in the journals of Spanish conquistadors. Tamales were a favorite food of the Aztecs and Mayans and they were often eaten as a portable meal while traveling. The Aztecs would wrap tamales in corn husks and the Mayans would wrap them in banana leaves.

Tamales came to the United States with the Mexican immigrants who brought their traditional recipes. Tamales became especially popular in the American Southwest where the climate is similar to that of Mexico. Today, tamales are enjoyed by people all over the world and they come in a variety of flavors and styles.

Women made tamales and the painstaking process was part of their daily routines and important religious traditions. Tamales were originally cooked over hot ashes in a buried fire. Later, when Spanish conquistadors brought pots and pans women started steaming the corn-wrapped packages. The Spanish also introduced more flavors adding meat and lard to the vegetable delights.

Legends surrounding the tamale

The history of tamales is surrounded by mystery perhaps because the delicacies are hidden in inedible corn husks or because they are regularly mentioned in religious stories passed down through generations.

One important tamale legend dates back thousands of years and features Tzitzimitl, the grandmother of the ancient god Chicomexóchitl. She was said to sacrifice her grandson and use his meat to make the first twenty tamales.

The tamale is also described in thePopul Vul, the Mayan’s major mythological document which says that humans acquired their lasting form from corn. The legends continued over the years.

Tamales were often offered to the godsduring religious ceremonies. Spanish missionaries incorporated these native traditions to spread Catholicism in Mexico. Where tamales had been used in pagan rituals of the past they soon became associated with Christan holidays as explorers spread their ideas and religion.

Even today, some mystery remains around tamales. Some believe there is a curse on whoever eats the tamale that sticks to the pot. But if you cook them correctly there should be no tamales stuck at all!

Symbolism of tamales

What is the significance of the tamale as a food symbol? Corn tamales were commonly sent with hunters, travelers, and soldiers on their journeys to provide them with sustenance and luck and they were commonly chosen as the feast for spiritual and community gatherings. It is thought that the Aztecs used the word tamalli to wrap everything around their bodies.

It is now a world-famous dish with a long and fascinating history that has spread beyond continents and cultures. They are still popular in many Latin American countries including Mexico, Guatemala, Honduras, and Colombia where they were created.

What is a Tamale?

So what exactly is a tamale? Tamales are made of masa which is ground corn moistened with water. The masa is wrapped in whatever leaves are available such as corn husks, banana leaves, or even tree bark.

The wrapping gives the tamale its name as it comes from the wordtamalli, the Náhuatl word meaningwrapped. Inside the tender masa is a filling of tender meats, aromatic spices, and carefully chopped vegetables. There are as many tamale-filling flavors as there are families who make them as each cook adds her own twist.

Pork tamales with red chilis are one of the most well-known varieties but fillings like shredded chicken, black beans, and beef are also popular. Imagination is the key; there are even turkey tamales!

The tamale has come a long way since the early Aztecs ate them at war. With the addition of flavorful fats and meats like lard and pork butt the flavor of the tamale has skyrocketed.

Tamales in America

So how did tamales cross the border into the United States? One historian believes that Mexican migrants brought tamales to Mississippi when they came to pick cotton in the early 1900s. Another historian writes that tamales hitched a ride with U.S. soldiers returning from the US-Mexican War in 1848.

Everyone agrees that by the 1870s in Los Angeles, tamales were plentiful on street carts. In fact, they were considered such a nuisance that officials tried to ban them. The story was the same in San Antonio, Texas.

In Mississippi, tamales became a hallmark of African American food even inspiring jazz songs. These days, the tamale bends so many ingredients and ways of life. History professor Monica Ketchum says,“The modern tamale is a blending of cultures.”

It also brings together families and is a wonderful reminder of the past. Because of the labor-intensive method of making tamales, they are no longer a daily or weekly treat but are more often made for special occasions like the Day of the Dead, Christmas, and New Year’s.

How to make tamales at home

No matter what kind of tamales you make know that it can be a long process. For instance, the Oaxacan style includes 120 specific steps! The ratio of masa to filling is of utmost importance. To make excellent tamales you want to be able to taste the succulent fillings not just the dough. A 50/50 ratio is best.

Tamale dough

Depending on where you live, you can often find masa in stores or you can always make your own. When mixed into dough, masa has a custardy texture. The corn dough is mixed with spices and lard and your goal is to create the consistency of peanut butter with nothing sticking to the sides of the bowl. When the dough is no longer sticky, you’re ready to go!

While you knead the dough, have the corn husks soaking in water. Trimming the husks is important for properly sized tamales. About five inches is a good length. Next, place two tablespoons of masa on each corn husk and spread it out with a spatula or putty knife.

Popular tamale fillings

When it comes to the pork filling, experts recommend using your filling when it’s cold placing itin a line down the middle of the husk so it doesn’t run to the edges during cooking. Whether you fill your tamale with tender beef, green chiles, potatoes, and garlic, or shredded chicken, corn kernels, and red sauce, the combinations are as endless as your imagination.

For pork with red chile sauce, use pork butt or shoulder as well as spices like oregano and cumin, topped with a spicy red chile sauce. Another popular filling is black beans and cheese.

31 Years of Masa Dreams

The Indio International Tamale Festival taking place every December (31st annual; December 2-3, 2023) is the largest festival in the world dedicated solely to the steamed savory treat. Visitors will see over 300 tamale vendors as well as live entertainment, interactive art spaces, beer gardens, craft stalls, and, of course, the largest-ever tamale. There is also a competition for the best-tasting tamale.

Other bites available at the event include tacos, nachos, carne asada fries, funnel cake, ice cream, and kettle corn. The festival is also known for its carnival rides and—since last year—the World’s Biggest Bounce House for kids and adults alike.

Food Network ranked the Indio International Tamale Festival in the top 10 All-American Food Festivals in the nation. The festival is a special occasion that kicks off the holiday season bringingthe entire community together.

More than 300 vendors will be featured plus a tamale eating contest, five stages of live entertainment, and wine and beer gardens.Attendees will be able to sample a wide variety of tamales from traditional recipes to vegan and vegetarian options.

Admission is free.

Worth Pondering…

Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it.

—Bobby Flay, celebrity chef, restaurateur

To celebrate a festival means: to live out, for some special occasion and in an uncommon manner, the universal assent to the world as a whole.

—Josef Pieper

Food festivals are about community, cultural heritage, and putting copious amounts of tasty things in our mouths. From a chile festival in the Chile Capital of the World to a crawfish festival in the Crawfish Capital of the World, these fests are as notable for their vibes and photographability as they are for their food.

Allow me to present America’s best food festivals to look forward to in 2023. Roll up your sleeves and prepare to dig in. If anyone calls for me, I will be dressed as a cheese curd at the Cheese Curd Festival in Wisconsin.

Breaux Bridge Crawfish Festival

Breaux Bridge, Louisiana

May 5-7

The world-famous Crawfish Festival began in 1960 as a spin-off of the Breaux Bridge Centennial Celebration. The Louisiana Legislature had just named Breaux Bridge the Crawfish Capital of the World in 1959. The festival is now known around the country and even the world. Every May, thousands of hungry people flock to Breaux Bridge to be part of the festivities.

The Crawfish Festival has also become one of the largest gatherings of world-famous Cajun musicians. All weekend long you can hear the sound of authentic Cajun, Zydeco, and Swamp Pop music rising from the festival. Whether your musical taste is Cajun or Creole, you can witness over 30 bands perform over the three-day event if you think you have the stamina. It’s a perfect opportunity to see our musical tradition passed from generation to generation. Watch the Cajun dance contests, and if you’re brave, join in. There’s no better way to learn. There are even Cajun music workshops held in the heritage tent.

Cheese Curd Festival

Ellsworth, Wisconsin

June 23–24

Of course, Wisconsin would be the only place appropriate for a cheese curd festival. Here in America’s Dairyland, these small squeaky bits of unaged baby cheddar are a ubiquitous snack, as magical as snowflakes with no two alike. And at the cheese curd festival in Ellsworth—the Cheese Curd Capital of Wisconsin, mind you—there are 6,000 pounds of cheese curds in every batch: fried, dipped, melted on tacos, slathered on poutine, served sweet in a cinnamon dessert curd, or smothered in marinara sauce, pizza-style. Pair them with hard cider, take in a classic car show, or show off your skills at the cheese curd-eating contest. There’s nothing cheesy about it.

Hatch Chile Festival

Hatch, New Mexico

September 1-3 (51^st annual)

The Hatch Chile Festival, held annually inthe Chile Capital of the Worldover Labor Day weekend includes chile roasting, food and craft vendors, contests and fun for the kids, a carnival, and entertainment provided by local businesses along with volleyball, soccer, and softball tournaments.

World Chicken Festival

London, Kentucky

September 21–24

You may not think you need to see the world’s largest steel skillet but what if it was attached to a chicken festival? That’s what you’ll find in Laurel County, the birthplace of both Kentucky Fried Chicken and the World Chicken Festival—four days of egg-ceptional activities like a Colonel Sanders motorcycle ride, a Rooster tail mullet contest, and plenty of cook-offs. While you’re there, make sure to check out the Sanders Café & Museum in Corbin where the original roadside restaurant has been restored to its 1940s layout and also where the magical 11 herbs and spices making up KFC’s original recipe were perfected. You still won’t find out what they are, though.

American Royal World Series of Barbecue

Kansas City, Kansas

September 27–October 1

America is not lacking in meaty barbecue festivals. From theBarbecue Festival (October 28; 38^th annual)in Lexington, North Carolina specializing in the vinegar-dipped Lexington-style to Nevada’s Rib Cookoff(Nugget Casino, Sparks) to the Texas Monthly BBQ Fest (November 4-5; 14^th annual) in Lockhart (the Barbecue Capital of Texas) andJack Daniel’s World Championship Barbecue Invitational (October 13-14) in Lynchburg, Tennessee, you can get your meats dry-rubbed, slathered, whole-hog, boozy, smoked, ketchup- or mustard-based, and really, any other way you can dream up in all corners of the country.

But for the biggest barbecue bash—in theworld, they say—head to the Kansas Speedway for four days of the region’s signature thick, sweet, tomato-based sauce, and western-style entertainment including a rodeo, equine events, and a livestock show. There’s a barbecue hall of fame ceremony and both an invitational and open competition where over 500 teams compete for meat supremacy. If that’s overwhelming then just maybe stop by the Kids Que where contestants aged 11 to 15 compete with steaks and little ones aged 6 to 10 go head to head with burgers.

Urbanna Oyster Festival

Urbana, Virginia

November 3-4 (67^th annual)

An evolution of Urbanna Days that began in 1957, the Urbanna Oyster Festival as we know it today hosts over 50,000 people in the square mile town over two days. Visitors flock from all over to celebrate the oyster!

In 1988 it was designated as the “official” oyster festival of the Commonwealth of Virginia and maintains that title today.

Come by BOAT or come by LAND! The charming Town of Urbanna closes its streets for this big celebration of everything OYSTER! It’s foodie heaven with over 50 food vendors and every kind of OYSTER! Raw, steamed, roasted, Rockefeller, fried, stewed, oysters in a pot pie and festival food fare like BBQ and crab bisque!

Arts and crafts, antique auto shows, children’s activities, and live bands are spread throughout the town. The town marina offers historical boats and exhibits on the conservation of the Chesapeake Bay, watermen, and the oyster industry.

National Peanut Festival

Dothan, Alabama

November 3–12

Alabama just goes nuts for nuts, it seems. Over in Mobile, you can hit up theAlabama Pecan Festival (November 4–6) to down pies and see the annual crowning of the Pecan Queen.

But if peanuts are more your speed, it’s about a three-hour journey to the National Peanut Festival which promises a week’s worth of legume-themed activities. Located in the southeast corner of Alabama, Dothan is known as the Peanut Capital of the World and is a prime location for growing peanuts. If you’re in Dothan you’re in the heart of peanut country, considering the majority of all the peanuts grown in the United States are grown within a 100-mile radius of Dothan.

Come for the nutty fare and carnival foods and stay for the chainsaw art, sea lion splash, racing pigs, circus entertainers, and live concerts. Dothan, too, hosts a Peanut Queen parade alongside a raucous demolition derby.

Port Barre Cracklin Festival

Port Barre, Louisiana

November 9–12 (37^th annual)

It’sgratonsgalore at this festival, a fundraiser for the Port Barre Lions Club that also benefits all who love fried pork skins. And they definitely get into it: Not only is there a Cracklin Cookoff but a Cracklin Festival Queen will be crowned, complete with a court.

There’s also a parade,carnival rides, music, and food to let you know you’re in Cajun Country, in case the zydeco wasn’t enough. Besides your cracklins (of course), you’ve got your regular boudin, boudin balls and egg rolls, sweet dough pies, crawfish bisque and fettucini, jambalaya, shrimp po-boys, meats on sticks, and cowboy stew, a simple and hearty concoction stocked with enough meat to fill up a herd of cowboys. And cowgirls.

Indio International Tamale Festival

Indio, California

December 1-3 (30^th annual)

The Indio International Tamale Festival taking place every December is the largest festival in the world dedicated solely to the steamed savory treat. Visitors will see over 300 tamale vendors as well as live entertainment, interactive art spaces, beer gardens, craft stalls and, of course, the largest ever tamale. There is also a competition for the best tasting tamale.

Other bites available at the event include tacos, nachos, carne asada fries, funnel cake, ice cream and kettle corn. The festival is also known for its carnival rides and—since last year—the World’s Biggest Bounce House for kids and adults alike.

Worth Pondering…

Live every day as if it is a festival. Turn your life into a celebration.

—Shri Radhe Maa

My Best in Travel 2023 provides a diverse range of destinations to sate any RV traveler’s sense of wanderlust. From Amish Country to St. Marys, my list includes 30 destinations across the United States and Canada and each location comes with a curated guide and itinerary.

For RVers considering where totravelin 2023 ask yourself one important question: What are the things that your heart will not rest until you see and experience them?

There’s a sense of looking deep into yourself to understand the things that you really want to see—that you know will restore you, that will give you a greater sense of connection and appreciation to the life that you live every day—that you can take something from that experience back with you that gives you a sense of calm to our fast-paced world.

What moves you? Itineraries that will get you doing the things you love.

To help whittle down the infinite litany of experiences in the world, my Best in RV Travel 2023 has sorted its top 30 destinations by five types of experiences that would be most meaningful for travelers: eating, journeys, unwinding, connecting, and learning.

Eat

This category is for the foodies. It features destinations that offer a wide range of activities centered on culinary exploration.

One of the destinations is Las Cruces, New Mexico where travelers can experience everything chile. Nestled under the sharp landscape of the Organ Mountains to the east, theMesilla Valley is situated along the banks of the Rio Grande River where some of the nation’s spiciest and scrumptious chilis are grown a few miles north of Las Cruces in the town of Hatch which calls itself theChile Capital of the World.

• Las Cruces, New Mexico
• Lockhart, Texas
• Breaux Bridge, Louisiana
• Bardstown, Kentucky
• Okanagan Valley, British Columbia

Journey

Travelers can experience intrepid journeys—be they by car, recreational vehicle, or hiking trails—by visiting the locations on this list.

For example, historic St. Marys, Georgia offers culture, heritage, and outdoor activities that will ensure a relaxing visit. Imagine meandering through the park-style setting of the St. Marys History Walk’s 600-foot looping trail. Learn about the old shipbuilding industry and arrange a ferry ride to Cumberland Island. Even during the shortest of stays, you will assuredly get a taste of the coastal, small-town lifestyles.

• St. Marys, Georgia
• Sedona, Arizona
• Great Smoky Mountains National Park, North Carolina and Tennessee
• Grand Canyon
• Lassen Volcanic National Park, California

Unwind

These destinations are where you will relax and rebalance.

Travelers can help find their center in Northwest Indiana and live life in the slow lane.Taking a leisurelyroad trip through small towns along the Amish Country Heritage Trail feels a bit like time travel. Horse-drawn carriages move slowly along country roads and what those roads lack in conveniences like gas stations or fast food they more than provide serene views.

• Amish Country, Indiana
• Creole Nature Trail, Louisiana
• Big Bend National Park, Texas
• Homes County, Ohio
• Okefenokee Swamp, Georgia

Connect

Immerse yourself in the local culture and community by checking out the destinations in the Connect category.

One of those destinations is Greenville, South Carolina, a community that has grown but still retains its small town feel.

• Greenville, South Carolina
• Savannah, Georgia
• Bernheim Forest, Kentucky
• Tucson, Arizona
• La Conner, Washington

Learn

If visiting museums, historical landmarks, and ancient sites is how you most enjoy experiencing new places then these destinations may be just for you.

Santa Feis known as the City Different; within one visit, you will know why. Santa Fe embodies a rich history melding Hispanic, Anglo, and Native American cultures whose influences are apparent in everything from the architecture, the food, and the art.

• Santa Fe, New Mexico
• Mesa Verde National Park, Colorado
• Atchafalaya National Heritage Area, Louisiana
• Crystal River, Florida
• Montezuma Castle National Monument, Arizona

Worth Pondering…

Got a dream, a long-held wish of traveling to a special place you hope to see—someday? If so, you’re like many of us, waiting for mañana; for tomorrow or next month or next year—always waiting for the right time. Question is, will there ever be a time that’s right?

In a world of constant notifications, emails, texts, and phone calls, a camping trip can do wonders to help you disconnect. From hiking to spending quality time with friends and family, a single camping trip can be the perfect mind and body reset to help you feel relaxed, refreshed, and recharged.

But a health-boosting camping trip goes far beyond the planned activities—what you eat matters too! In this article, I’m sharing our favorite healthy camping snacks to help you come back from your outdoor adventure feeling better than ever.

The summer months are great for hiking, biking, backpacking, kayaking, camping, and many other outdoor activities. You’ll need the right attire and equipment but it’s also always good to pack water and a snack even on short excursions. And not just any snack but something that will give you the energy and strength to keep going. Here are the 17 best portable snacks to fuel your outdoor adventure. (And please remember to carry out whatever you carry in!)

Cheese

You’ll want protein to power your outdoor activities and cheese is a great way to get some on the go. Prepackaged cheese like those little Babybel wheels are easy to pack and unwrap anywhere and anytime or you could go with the stick varieties—they’re not just for kids’ lunches anymore! Want to get classy while camping? You can safely pack a hard cheese like aged cheddar, gouda, or Gruyère in a resealable container.

Dried fruit

No need to worry about your bananas getting brown or your peach getting bruised when you pack a stash of dried fruit. Plenty of options—from raisins and cranberries to mango, apricots, and berries—are available at the grocery store and they contain the same amount of nutrients as the fresh kind.

Energy bars

CLIF, RXBAR, Larabar, and numerous other brands all make energy or protein bars that are specifically designed to fuel you with various levels and combinations of protein, carbs, calories, and nutrients. When browsing the bar aisle, be sure to read the ingredient list; the more ingredients you recognize, the better.

Fresh fruit

Well of course I’m not against fresh fruit. Dried fruit may be a little more portable but there’s no reason you shouldn’t pack a fresh apple, orange, watermelon (pieces, not a whole one), grapes (try freezing them!), or other juicy fruit for your outing. Even more delicate fruit would work—just pack it tightly in an airtight container.

Jerky

I’m not talking ultra-processed, chemical-packed “jerky” like Slim Jims but quality jerky that’s high in protein, vitamins, and minerals. It’s meat without the heat and most jerky varieties have a long shelf life and come in resealable packages that are perfect for on-the-go snacking. If you have a food dehydrator you can even make your jerky out of everything from beef, turkey, and venison to wild boar, ostrich, and alligator.

Nuts and seeds

Nuts and seeds are both high in protein and easy to pack in your pack. Peanuts and almonds have the most protein in the nut category (9.5 grams and 7 grams, respectively, per ¼-cup serving) and pumpkin seeds and sunflower seeds (9 grams and 6 grams, respectively, per 1-ounce serving) have the highest amounts among snackable seeds.

Olives

This isn’t just my crazy idea—eating olives on outdoor adventures really is a thing. In fact, some recreation stores (and grocery stores!) even sell bagged olives for bites on the go. Olives contain antioxidants and healthy fats and if you pair them with cheese, you can really class up your excursion.

Popcorn

Popcorn contains some protein (3 grams per ounce) and fiber (3.5 grams) and it will satisfy your hunger cravings without filling you up or slowing you down. Don’t go for the bagged varieties containing artificial ingredients—pop your own at home and put it in an airtight container to protect it from getting squished. Or pop it over a campfire!

Pretzels

For a quick dose of carbs without a lot of calories pull out the pretzels and snack away. The bit of sprinkled salt will also help replace your body’s sodium which is a critical electrolyte lost when sweating. You can even use pretzels to scoop hummus and other healthy dips.

Raw Sliced Roots

Thinly sliced raw root veggies—like sweet potato, kohlrabi, broccoli, and carrots, to name a few—can be a nice, hydrating change of pace. They provide way more nutritional value than most snacks plus they are refreshing and tasty. Another take: Cut a variety into matchsticks and mixed for a veggie trail mix. And add in some raw sweet onion slices which have the added benefit of warding off yellow-spotted lizards.

Tortillas

Tortillas are a very versatile trail food with numerous advantages. They pack easily and don’t get smashed up like bread. Wraps are less messy than sandwiches. They pair well with dips like hummus or peanut butter. Heck, you can even eat them by themselves for some quick carbs.

How do you maintain carb intake without carting around a loaf of squished bread? Tortillas, my friend! They’re flat, delicious, and also flat—perfect for knapsack packing. Premade wraps—PB&J, ham and cheese, smoked salmon, whatever. In a pinch, tear off pieces of tortilla to eat plain as you go. But I’d recommend taking some refried beans along to slather—it’s a great trail-side comfort food.

Trail mix

Okay, technically I’m cheating here as my list already contains the trail mix ingredients of nuts, dried fruit, seeds, and candy. But how could I leave off trail mix which is the quintessential on-the-go source of energy? I can’t, because I love my trail mix.

While not creative inherently, trail mixes have taken an evolutionary leap from former camping days. No longer simply peanuts, raisins, and M&Ms; oh no, we’re talking pecans, pistachios, hemp hearts, dried pineapple, and pumpkin seeds. It’s not just filler anymore, folks. These days you can make a whole meal out of this once-humble offering.

Tuna

Low in calories but high in protein (not to mention heart-healthy omega-3 fatty acids), tuna can be a fantastic food for the trail, mountain, and water adventures. Not only is it good for you but it also has a long shelf life. And if opening a can and mixing up some tuna sounds like too much work on the go, you can even buy pre-mixed pouches in the store.

Vegetables

Celery, cucumber, carrots, cauliflower, bell peppers, broccoli, tomatoes…they’re all full of vitamins, minerals, and water which you’ll definitely want a lot of. Most veggies are about 90 percent water so you might want to put a damp paper towel in the bag or container. If you’ve brought a bunch and don’t want them crunched, try packing them in your cooking gear.

Dehydrated Everything

There are two factors that limit outdoor foods: perishability and space. Fortunately, nearly every food out there can be dehydrated and though it doesn’t always improve the food it does negate those two elements. It can also be done cheaply without a professional-grade dehydrator if you’re crafty and willing to put the work in.

Pepperoni

Pepperoni starts out as ground pork, beef, or a mixture of the two. Producers then add paprika which helps give the sausage its characteristic deep red hue as well as garlic and other aromatics like fennel seeds to up the flavor factor. Once it’s packaged into sausages, the mixture is aged for several days before being smoked and dried.

This versatile ingredient presents a whole world of possibilities just waiting to be discovered.

Fruit and Veggie Chips

The chip is a perfect vessel for trail snacking—non-perishable, delicious, and simple. But greasy chips mid-hike is asking for trouble. There are healthy alternatives with all those benefits; try dried or baked fruit and veggie chips. Countless recipes are available in hundreds of creative flavorings and varieties.

Truthfully, staying on top of your diet can be life or death, so carefully consider what you’re taking along. If you’re used to hiking with potato chips and oreos, try some of these alternatives instead — you may be surprised how much it improves your adventure.

Worth Pondering…

I hope you dance because…

Time.

Time is a wheel.

Time is a wheel in constant motion always rolling us along.

Tell me, who wants to look back on their years and wonder where their years have gone.

—Mark D. Sanders and Tia Sillers, I Hope You Dance

In Texas and other parts of the Southeastern United States, it’s not summer without Blue Bell ice cream. The regional favorite is the go-to choice on a hot and humid day (or a cold one, this is a no-judgment zone). It’s an ice cream brand with a small-town feel and image but a big business reputation and a devoted following of ice cream lovers who load up their freezers with the stuff.

Founded in 1907 as the Brenham Creamery Company, Blue Bell began operation making butter. In 1911, ice cream for local consumption began production. Ice cream distribution was limited to the small town of Brenham in the Brazos River country of south-central Texas about 70 miles west of Houston.

As transportation improved, distribution expanded. The company name was changed to Blue Bell Creameries in honor of a Texas wildflower in 1930. A reproduction of one of the first route trucks, a 1932 Ford, sits outside company headquarters.

Related: Getting in our Licks on National Ice Cream Day

The rest is history! Blue Bell ice cream flavors are often the exciting grand finale of any celebration. The products are now sold in 18 states according to its website. That’s quite a change for a company that still promotes itself as a small town business selling a locally produced product. “We eat all we can and sell the rest,” one of the company’s favorite marketing slogans says.

The century-old, Brenham-born brand offers a wide variety of ice creams, sherbets, and frozen snacks. Ice cream flavors include 25 classic year-round options like cookie two-step, mint chocolate chip, and pistachio almond. As well as rotational limited-time flavors like fudge brownie decadence, spiced pumpkin pecan, and confetti cake. And yes, I’ve tried them all!

I taste-tested 11 flavors of Blue Bell ice cream and ranked them starting with my go-to favorite.

Another scrumptious Texas dessert: Along the Kolache Trail

Pecan Pralines ‘n Cream

Praline-coated pecans are a thing?? These are so good.

The Original Homemade Vanilla

Nothing is better than Blue Bell homemade vanilla ice cream. This vanilla is so rich, creamy, and delicious. When have you ever wanted more! And, oh so good with pecan pie!

Moo-llennium Crunch

Chocolate and caramel chunks in every bite make this rich and creamy treat so good.

Buttered Pecan

This is so popular in the south. Pecans in every single scoop!

Another scrumptious Texas dessert: Pecan Pralines a Sweet Tradition

Chocolate Chip Cookie Dough

Who needs cookies and milk when you can have it all in one?

Butter Crunch

Peanut butter mixed with ice cream could never be better.

Homemade Vanilla

This vanilla is so rich, creamy, and delicious. When have you ever wanted

Strawberries & Homemade Vanilla

Real strawberries in every bite plus the original homemade vanilla! Yes, please.

Related: Why I Love Blue Bell Ice Cream

Rocky Road

The dark chocolate ice cream is so good. Plus, it has mini marshmallows and nuts!

Cookies ‘n Cream

Oreo cookies in every bite! That’s a win-win for everyone.

Southern Blackberry Cobbler

The decadent concoction involves a luscious blackberry ice cream combined with flaky pie crust pieces and a blackberry sauce swirl.

Honestly, all Blue Bell ice cream is so good. Any other brand could never compare.

The beloved ice cream brand has two creamery locations you can visit—one in its hometown of Brenham, Texas, and another in Sylacauga, Alabama, outside Birmingham. And you can get a taste of your favorite Blue Bell flavors made fresh, right there on the premises.

At the original Blue Bell in Brenham, a small town about halfway between Austin and Houston, you can get a scoop of ice cream at the Ice Cream Parlor, view where the ice cream is made from the famous Observation Deck, shop in the Country Store, and learn about the creamery’s 100-plus-year history at the Visitor Center.

At Sylacauga, visitors can indulge at the Ice Cream Parlor, check out where the ice cream is made, and do some shopping at the Country Store.

A trip to Blue Bell isn’t complete without exploring the beautiful surrounding communities.

Related: The Essential Guide to Eating Texas

Ice cream is like a good friend. Sweet, nostalgic, ready on the freezer shelf whenever you need it! And it will never abandon you and when it’s the only dessert that will satisfy a cool, creamy craving, the frozen aisle is pretty close to paradise.

Texas Spoken Friendly

Worth Pondering…

I scream, you scream, we all scream for ice cream!

—Howard Johnson

Nestled along the banks of the slow-rolling Bayou Teche, Breaux Bridge, the “Crawfish Capital of the World,”is a gorgeous historic town with world-class restaurants anda thrivingCajun musicand folk art scene. Conveniently located just off I-10 at Exit 109, three hours east of Houston and two hours west of New Orleans, Breaux Bridge is a great place to stop off for a meal and an afternoon of antiquing, and an even better place to camp at a local RV park and stay awhile.

The bridge itself isn’t much to see (though you can’t miss it)—it’s a tall, slightly rusty metal drawbridge that spans the Teche (pronounced “tesh”). Thedowntown stretch of Bridge Street, though, is adorable. Antique shops, boutiques, art galleries, and restaurants span several blocks, and strolling the length of the strip can easily fill an afternoon.

The origins of this charming town date back to 1771 when Acadian pioneer Firmin Breaux bought land in the present-day city of Breaux Bridge and in 1799 built a suspension footbridge across the Bayou Teche to help ease the passage for family and neighbors. Area residents and visitors soon knew of the bridge and began calling it “Breaux’s bridge”, later adopted as the city’s name.

The town received its official founding in 1829 when Scholastique Picou Breaux drew up a plan calledPlan de la Ville Du Pont des Breaux. The Catholic Church parish was created in 1847 and Breaux Bridge was officially incorporated in 1859. Back in 2009 Breaux Bridge celebrated its 150th birthday.

Breaux Bridge is the gateway to authentic Cajun culture in south Louisiana with traditional Cajun and funky Zydeco music, world-famous cuisine, and a rich history filled with interesting stories. Breaux Bridge is home of the world famous Breaux Bridge Crawfish Festival every May, where thousands converge on the little city to pay homage to Louisiana’s famous crustacean.

The annualBreaux Bridge Crawfish Festivalis the town’s largest attraction. Taking place each year on the first weekend of May (April 30-May 2, in 2021, this down-home festival is an ode to the humble mudbug, one of the area’s major exports and a favorite for Cajun food lovers.

With threestages featuring the most popular Cajun andZydecomusicians in the region, dozens of food vendors cooking crawfish (and other Cajun favorites) in every way you can imagine, a midway with rides and games, and more activities like crawfish races and crawfish eating contests, it’s a one-of-a-kind event that’s worth a trip.

Smaller events take place in town several times a year. TheTour du Teche, a large paddling race that takes place over three days each October and stretches the entire length of the Bayou Teche, passes through town. The annualBreaux Bridge Cajun Christmas Paradetakes place the first Sunday after Thanksgiving and rings in the Christmas season with a Louisiana flair.

Just outside of Breaux Bridge is the gorgeousLake Martin, a wildlife-filled preserve and rookery that’s protected and administrated by the Nature Conservancy. You can drive or walk along the edge of the lake and see alligators, egrets, herons,roseate spoonbills, nutria, and many more critters of various sizes hiding among thebald cypressand water lilies. There are several tour operators offering boat tours:Champagne’s Swamp Toursdock right at the entrance to Rookery Road and offer an eco-friendly tour experience. You can also rent canoes and kayaks and take your own trip around the lake.

Just a bit further out of town, in the neighboring hamlet of Henderson, you’ll find access to one of the largest swamp ecosystems in the United States, the Atchafalaya Basin.McGee’s Landing Basin Swamp Tourstake you into the basin for a look at some of the plant and wildlife that thrive in its murky waters, including the aforementioned gators and water birds. And it goes without saying, the fishing’s great here and in Lake Martin. They don’t call Louisiana the Sportsman’s Paradise for nothing.

Scenic byways through this part of the state offer visitors a unique experience of the Cajun and Creole lifestyle. They are selected for their recreational, scenic, historic, cultural, archeological, and natural resources. Your senses areinundated with sights, sounds, and tastes that could only come from south Louisiana. Breaux Bridge is part ofBayou Teche Scenic Byway which winds through south Louisiana’s lush swamps and moss-draped bayous.

Breaux Bridge is a hotbed for Cajun and Zydeco music, and it’s easy to find in town. The famousCafe des Amis (140 East Bridge Street) features Zydeco Breakfast every Saturday morning which pairs decadent brunch items with live zydeco music. You’ll also find live acoustic music here several nights a week.
Pont Breauz’s Cajun Restaurant (325 West Mills Avenue), formerly known as Mulate’s, is a legendary Cajun food and music venue that offers live traditional Cajun music every night of the week, alongside a tempting menu of classic Cajun and Creole dishes.

Joie de Vivre Cafe(107 North Main Street) is a coffee shop and ad hoc community center that features Cajun music jam sessions on weekend mornings, as well as evening concerts, poetry and literature readings, and other cozy cultural events.

Worth Pondering…

What we admire—and secretly covet—is their love of good food combined with a zest for life that they proudly call joie de vivre.

—Linda Carman

Of course, you’re bound to get hungry on any Texas road trip. Since the Lone Star State is populated by predominantly devout carnivores laying claim to about 268,820 square miles of land, there are countless restaurants to discover (or re-discover). So we rounded up a list of the best small-town places to visit when you’re making your way around the Lone Star State.

The best road trips are the ones that involve delicious food, am I right? Texas is just full of so many amazing places to eat and it seems impossible to try all of them in a lifetime—so we’re done the next best thing and tried a few of the very best, most iconic restaurants in Central Texas.

Smitty’s Market, Lockhart

The black soot covering Smitty’s foyer and pit room is a good sign—it means the place is alive and kickin’ after all these years. Go for the Texas trinity of brisket, pork ribs, and sausage, fresh from the pit, and throw on a pork chop or shoulder clod if you’re feeling wild. This is the kind of spot where asking for sauce is welcome and it’s a tasty sauce indeed.

Weikel’s Bakery, La Grande

Weikel’s Bakery prides itself in making authentic from-scratch Czech pastries like Kolaches and Klobasnikies (Pigs-in-a-Blanket) and many other baked goods.The bakery has become a traditional stopping point for many travelers on Highway 71 between Austin and Houston.Some say this Czech bakery’s kolaches are the best in the state.

Black’s Barbecue, Lockhart

Smoked Texas barbecue puts smiles on faces. Black’s is one of the most iconic barbecue joints in Texas. From brisket so tender it practically melts in your mouth to fall-off-the-bone ribs smoked in the most flavorful marinade you’ll ever taste, I guarantee you’ll be leaving the table more than a little full.

Kloesel’s Steakhouse, Moulton

It was hard to believe the locals when we were told that one of the best restaurants around was Klosel’s. After some hesitation we stopped for lunch en route to the little brewery in Shiner and give it a shot and what a pleasant surprise. The food was truly amazing and good value with great atmosphere and friendly service. We have eaten here over the years numerous times and have always been impressed with their food. Particularly love their chicken fried steak—and desert.

Kreuz Market, Lockhart

Kreuz Market (pronounced ‘Krites’) might be the most unique dining experience you’ve ever had. The beef, sausage, or pork is served on brown butcher paper. No side dishes here. But you can enjoy a slice of cheddar cheese, chunk of onion, tomatoes, avocado and your favorite beverage. Don’t ask for barbecue sauce. They don’t have it and quite honestly are offended if anyone asks. The owners say, ‘good barbecue doesn’t need sauce.’

City Market, Luling

There are few places we love as much as the pit room at City Market. Entering the smoke-filled, glass-enclosed chamber at the back of the dining room is an experience you will remember for decades—a trip into an iconic, sacred space in the world of barbecue.

The City Market serves brisket, ribs, and sausage rings on butcher paper. They’re great as-is but house-made sauce is significant. The brisket is terrific as are pork ribs, but City Market’s great dish is a sausage ring. A swinging door leads into a back-room pit where pit men assemble meats on pink butcher paper. They take your money then gather the edges of the paper together so it becomes a boat-like container you easily can carry back into the pine-paneled dining room.

Truth BBQ, Brenham

Walking in we’re offered samples of brisket and a delicious side. The first bite announces the fact that youthful proprietor Leonard Botello IV has been an admirer of the handiwork of other masters of the craft, notably Franklin Barbecue’s Aaron Franklin. The pork ribs are decadently moist and slightly sweetened with a glaze. The brisket possesses an intense meaty flavor, subtle but deep smoke penetration, and a fine black-pepper crust. And the sides—can we talk about the sides? There is creamy mac and cheese with sizzling bacon crumbled on top; slow-cooked collard greens; rapturously buttery corn pudding; and bright, crisp slaw.

Original Kountry Bakery, Schulenburg

In 1979, Evelyn Besetsny and her husband Clarence started a bakery in a little house along Highway 77. Evelyn’s recipes came down from the Czech lands through her mother, Caroline Valicek. Those basic recipes for kolaches, strudel, and pigs haven’t changed, either. Clarence and Evelyn retired in 2007 but their daughter Lynn Heller carries on the tradition today. Heller has added a few items over the years like sauerkraut pig-in-the-blankets, jalapeno pigs, bacon and cheese rolls, and boudin pigs. Kountry Bakery’s stew and chilli are also lunchtime favorites. And the best part about eating lunch at Kountry Bakery are all the sweets to pick up for desert.

Texas Spoken Friendly

Worth Pondering…

I am not a glutton—I am an explorer of food.

—Erma Bombeck

New Mexicans today like their ancestors revere the fiery chile cultivated centuries ago in Pueblo and Hispano communities up and down the Rio Grande from Taos to Vado.

The varieties consumed today trace their lineage to an heirloom variety, the 6-4, bred in 1894 by Fabian Garcia at Las Cruces’ New Mexico College of Agriculture and Mechanic Arts, known today as New Mexico State University (NMSU). His pepper rated 1,786 Scoville Heat Units.Today’s most popular chile varieties—Rio Grande, Sandia and Big Jim—clock in at from 2,500 to 10,000 Scoville Heat Units.

Chile shares the State Vegetable honor with frijoles (pinto beans). The State Question, often heard at restaurants when customers order a dish that includes chile is: “Red or Green?”

Flame-roasted green chile is typically spicier than dried, rehydrated, and ground red chile.In addition to traditional green and red chile Mexican dishes, chile-infused foods run the gamut from green chile chicken wontons and green chile chocolate bars to green chile wine and green chile milk shakes.

Perhaps the most revered among chile-loving New Mexicans is the green chile cheeseburger which has been elevated to superstar status in the Land of Enchantment. In 2009, the state’s tourism department initiated the Green Chile Cheeseburger Trail. Each year, chefs compete to see who wins the state’s Best Chile Cheeseburger crown.

Visitors to Las Cruces can enjoy cheeseburgers adorned with chopped or “slabs” of green chile grown locally as well as revered chiles from sacred ground zero in Hatch some 33 miles north.

From sweet bell peppers to spicy jalapeños and the super hot Trinidad Scorpion, chile peppers are popular around the world for their various shapes, sizes, colors, and heat levels. According to New Mexico State University’s Chile Pepper Institute that popularity goes back thousands of years.

Chile peppers have chemical compounds called capsaicinoids. When humans or other mammals eat or even touch capsaicinoids it sends a sensation to the brain that the pepper is hot. In addition to food purposes, capsaicin is used in pain relief patches to relieve muscle aches and pains.

Today, chile peppers are used in a wide variety of cuisine depending on the heat level produced. The bell pepper, or the sweet pepper, has no heat at all. Those can be used fresh in salads or cooked in various dishes. Mild to hot chile peppers include poblanos, New Mexico chile pepper varieties, and jalapeños. Those can be eaten fresh, dried, or cooked and used in traditional Mexican dishes and salsas. Further up the heat scale are tabascos and similar peppers used in hot sauces. Habaneros and chiltepins are considered very hot. Anything above one million Scoville Heat Units including the Bhut Jolokia and the Trinidad Scorpion are considered super hot.

Chile peppers tend to be rich in vitamins A and C and have other nutritional values as well. The purple pigment present in some peppers is produced by anthocyanin, an antioxidant that can help prevent cell damage in the body. Red chile peppers are rich in carotenoids and is considered good for eye health.

A green chile pepper compared to a red chile pepper isn’t going to be as sweet,” Coon said. “Once you get into the red stage, it’s going to produce more sugar so it’s going to be a little sweeter.”

Fun Chile Facts

Though often categorized as a vegetable, chiles are really a fruit as evidenced by their seeds.

Chile peppers originated in South America and then spread to Central and North America.

The Indians of the American tropics cultivated the chile pepper for centuries for both its culinary and medicinal uses.

On his first voyage to the Western hemisphere, Christopher Columbus mistakenly called the fiery chile pod “pepper” an unrelated spice native to the subcontinent.

All chile peppers are edible even ornamentals. Ornamentals, however, have been bred for their appearance and usually have little to no flavor or can be very hot.

Chile peppers are relatives of tomatoes, potatoes, and eggplants which all belong to the nightshade family.

The color extracted from very red chile pepper pods, oleoresin, is used in everything from lipstick to processed meats.

There are 26 known species of chile pepper five of which are domesticated.

Worth Pondering…

Delectable chile-con-carne… composed of delicate meats minced with aromatic herbs and the poignant chile—a compound full of singular saver and a fiery zest.

—O. Henry, The Enchanted Kiss

After an unpredictable first half of 2020, we can all agree that we’re itching to travel. Road trips have been a huge summer trend in the current climate mainly because it’s safer than flying.

You’re in complete control of your adventure—there’s no waiting in airport security lines, sitting in crowded spaces, or fees for missing your departure. There’s a sense of adventure that’s so satisfying, discovering all that America has to offer…right in your backyard.

A recent survey conducted by Ford Motor Company found that people are really looking to reconnect with friends, family, and the great outdoors in their travels this summer. More than a third of the respondents ranked wanting to visit family or friends who live within driving distance as their top reason for taking a road trip. Considering the impact of social distancing and restrictions on being able to travel this makes sense.

The survey also found that people are looking to slow down and make the most of their time away from home. More than 20 percent wanted to take a road trip just so they could explore and see the sights along the way to their destination.

Planning an RV road trip has endless opportunities from camping beside a lake or river, visiting national parks, roadside attractions, tasting the local cuisine, or even taking some time for well-deserved relaxation. You’re not restricted to flying on a schedule, renting a car, and booking a hotel like other vacations. And it’s okay if it doesn’t go as planned—it might actually be more fun.

Veering off on the road less traveled also makes for a great adventure. Not sure what type of road trip to take? Here are three different themes around which to plan your summer road trip.

National Park Road Trip

Yes, we all know the Grand Canyon (it’s breathtaking) and Joshua Tree (it’s amazing) but did you know that there are 419 National Park Service sites in America? Of these, 62 have a national park designation. Planning a road trip to visit national parks is for the history buff and outdoorsy type who enjoys hiking and camping.

Discover hidden gems like El Moro in New Mexico, Mount St. Helens in Washington, and Cumberland Island in Georgia. Explore the Mighty Five in Utah planning a camping adventure along the way. Chances are there are lesser-known national parks within a few hours of your home that you’ve never visited, possibly Cedar Breaks in Utah, Gettysburg in Pennsylvania, or Montezuma Castle in Arizona.

Taste America Road Trip

As much as tourists want to see the sights, they also want to taste the local food. For the foodies out there, that’s what road trips revolve around. They’re known for finding the best restaurants, seeking out underground spots, and trying cuisine that they can’t get back home.

Creating a road trip around food can literally go anywhere. Definitely make some stops down south for some true southern hospitality. Texas barbecue pitmasters provide an excuse for a road trip to just about any far-flung corner of Texas.

Louisiana’s food is legendary. Rôder (pronounced row-day) in Cajun French means to roam, or run the roads and Lafayette is the perfect destination, Southern Living’s Tastiest Town in the South. Where else can you tour a rice plantation, a crawfish farm, and a pepper growing facility before enjoying a dish that combines them all? Avery Island’s Tabasco Experience is perhaps the most well-known foodie attraction. And the area also has its own Boudin Trail. Don’t miss the opportunity to chow down on dishes like crawfish etouffee, cracklins, and gumbo.

No adventure in New Mexico is complete until you have experienced their unique cuisine. Unlike any other, it is a blend of flavors from Spanish and Native American cultures that has been perfected over the course of 400 years. At the center of it all is the New Mexican chile in both red and green varieties which is used in everything from enchiladas to ice cream and wine. Whether you’re looking for a dining experience that’s received a James Beard award or an authentic dive off the beaten path, you will find it here.

Along with food, add some brewery tour stops to explore local beer and spirits too. Take a trip on the Kentucky Bourbon Trail to discover heritage sites, working distillery tours, tasting rooms, a whiskey museum, and the rolling green pastures of Bluegrass Country.

Roadside Attractions

All manner of strange and interesting pit stops are found across the country.Road tripswouldn’t be nearly as exciting without these alluring, wacky, and fun landmarks.America plays host to some of the weirdest off-beat roadside attractions found anywhere.

Check out these six strange roadside attractions on your next road trip across the country: Paisano Pete (giant roadrunner) in Fort Stockton, Texas; Peachoid in Gaffney, South Carolina; desert sculptors in Borrego Springs, California; World’s Largest Killer Bee in Hidalgo, Texas; World’s Largest Roadrunner in Las Cruces, New Mexico; and World’s Largest Pistachio in Alamogordo, New Mexico.

Better stock up on boudin and pork cracklins, kolache and doughnuts, and other snack foods—there are going to be many, many detours in your future.

No matter which way you road trip, you’ll get to see America through a lens that perhaps you didn’t experience before. After being kept home for months with previous trips cancelled, it’s a journey of self discovery and learning more about off-beat places in America.

It will demonstrate that you don’t need to hop a plane and fly across the ocean to seek adventure. Who knows where the road will take you, but I’m sure it’ll make for a great story. And don’t forget your camera!

Worth Pondering…

Destination is merely a byproduct of the journey.

—Eric Hansen

Though COVID-19 has stalled a lot of travel plans, we hope our stories can offer inspiration for your future adventures—and a bit of hope.

New Mexicans today like their ancestors revere the fiery chile cultivated centuries ago in Pueblo and Hispano communities up and down the Rio Grande from Taos to Vado.

The varieties consumed today trace their lineage to an heirloom variety, the 6-4, bred in 1894 by Fabian Garcia at Las Cruces’ New Mexico College of Agriculture and Mechanic Arts, known today as New Mexico State University (NMSU). His pepper rated 1,786 Scoville Heat Units.Today’s most popular chile varieties—Rio Grande, Sandia, and Big Jim—clock in at from 2,500 to 10,000 Scoville Heat Units.

Chile shares the State Vegetable honor with frijoles (pinto beans). The State Question, often heard at restaurants when customers order a dish that includes chile is: “Red or Green?”

Flame-roasted green chile is typically spicier than dried, rehydrated, and ground red chile.In addition to traditional green and red chile Mexican dishes, chile-infused foods run the gamut from green chile chicken wontons and green chile chocolate bars to green chile wine and green chile milk shakes.

Perhaps the most revered among chile-loving New Mexicans is the green chile cheeseburger which has been elevated to superstar status in the Land of Enchantment. In 2009, the state’s tourism department initiated the Green Chile Cheeseburger Trail. Each year, chefs compete to see who wins the state’s Best Chile Cheeseburger crown.

Visitors to Las Cruces can enjoy cheeseburgers adorned with chopped or “slabs” of green chile grown locally as well as revered chiles from sacred ground zero in Hatch some 33 miles north.

From sweet bell peppers to spicy jalapeños and the super hot Trinidad Scorpion, chile peppers are popular around the world for their various shapes, sizes, colors, and heat levels. According to New Mexico State University’s Chile Pepper Institute that popularity goes back thousands of years.

Chile peppers have chemical compounds called capsaicinoids. When humans or other mammals eat or even touch capsaicinoids it sends a sensation to the brain that the pepper is hot. In addition to food purposes, capsaicin is used in pain relief patches to relieve muscle aches and pains.

Today, chile peppers are used in a wide variety of cuisine depending on the heat level produced. The bell pepper, or the sweet pepper, has no heat at all. Those can be used fresh in salads or cooked in various dishes. Mild to hot chile peppers include poblanos, New Mexico chile pepper varieties, and jalapeños. Those can be eaten fresh, dried, or cooked and used in traditional Mexican dishes and salsas.

Further up the heat scale are tabascos and similar peppers used in hot sauces. Habaneros and chiltepins are considered very hot. Anything above one million Scoville Heat Units including the Bhut Jolokia and the Trinidad Scorpion are considered super hot.

“There’s a lot of people out there who love that burn,” Danise Coon, a senior research specialist at the Chile Pepper Institute said. “We can make sauces out of those kinds of peppers but they really are incredibly hot. The good news, every one of those is edible. As long as it’s a true capsicum, it’s edible. Even if it’s an ornamental chile pepper, it’s edible.”

Chile peppers tend to be rich in vitamins A and C and have other nutritional values as well. The purple pigment present in some peppers is produced by anthocyanin, an antioxidant that can help prevent cell damage in the body. Red chile peppers are rich in carotenoids and is considered good for eye health.

A green chile pepper compared to a red chile pepper isn’t going to be as sweet,” Coon said. “Once you get into the red stage, it’s going to produce more sugar so it’s going to be a little sweeter.”

Fun Chile Facts

• One fresh, medium-sized green chile pod has as much Vitamin C as six oranges.
• One teaspoon of dried red chile powder has the daily requirements of Vitamin A.
• Hot chile peppers burn calories by triggering a thermodynamic burn in the body which speeds up the metabolism.
• Teas and lozenges are made with chile peppers for the treatment of a sore throat.
• The Capsaicinoids (the chemical that make chile peppers hot) are used in muscle patches for sore and aching muscles.
• Wild chiles are easily spread by birds because birds do not have the receptors in their mouths to feel the heat.
• Born somewhere in the Amazon where the borders of Bolivia, Peru, and Brazil merge peppers were one of the first cultivated plants in the Western Hemisphere. Chile pepper remnants found at a pre-agricultural site in Peru are evidence that the pepper was the first spice used anywhere on Earth.

Worth Pondering…

Delectable chile-con-carne… composed of delicate meats minced with aromatic herbs and the poignant chile—a compound full of singular saver and a fiery zest.

—O. Henry, The Enchanted Kiss