I prefer red chile over my eggs
and potatoes for breakfast.
Red chile ristras decorate my door,
dry on my roof, and hang from eaves.
They lend open-air vegetable stands
historical grandeur, and gently swing
with an air of festive welcome.
I can hear them talking in the wind,
haggard, yellowing, crisp, rasping
tongues of old men, licking the breeze.
But grandmother loves green chile.
When I visit her,
she holds the green chile pepper
in her wrinkled hands.
Ah, voluptuous, masculine,
an air of authority and youth simmers
from its swan-neck stem, tapering to a flowery collar,
fermenting resinous spice.
A well-dressed gentleman at the door
my grandmother takes sensuously in her hand,
rubbing its firm glossed sides,
caressing the oily rubbery serpent,
with mouth -watering fulfillment,
fondling its curves with gentle fingers.
Its bearing magnificent and taut
as flanks of a tiger in mid-leap,
she thrusts her blade into
and cuts it open, with lust
on her hot mouth, sweating over the stove,
bandanna round her forehead,
mysterious pa**ion on her face
as she serves me green chile con carne
between soft warm leaves of corn tortillas,
with beans and rice–her sacrifice
to here little prince.
I slurp form my plate
with last bit of tortilla, my mouth burns
and I hiss and drink a tall gla** of cold water.
All over New Mexico, sunburned men and women
drive rickety trucks stuffed with gunny sacks
of green chile, from Belen, Beguita, Wllard, Estancia,
San Antonio y Socorro, from fields
to roadside stands, you see them roasting green chile
in screen-sided homemade barrels, and for a dollar a bag,
we relive this old, beautiful ritual again and again.