If there's anything that's distinctive about food in South Texas (there's a lot!), it's
chile pequins. Most people say it chilli patine, but it doesn't matter as long as it's on the table. These bursts of flavor and heat are about the size of a pencil eraser and are great fresh, dried, or preserved in oil.
The drought wreaked havoc on these native plants, but since it's started raining again, they are starting to come back. Gloria de la Garza lives on the ranch; her family has worked for Wexford for generations and lived in the Coastal Bend since Texas was part of Mexico. She has been collecting the chiles and they'll be planted on the ranch as well as eaten in something delicious. Gloria found the bottle of chile pequins recently. Her father Alejandro de la Garza, or Elek to all of us, bottled these chiles before he died in 2004.
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| Seeds Gloria collected from Chile Pequins that have been growing for generations. |
I keep a stash of chile pequins in Idaho picked by Gloria that I save for when I'm cooking Texas food, though I've started putting it in my Italian food too--delish! Gloria taught my sister and I how to make hot sauce in mocajetes with chile pequins and I roll out tortillas (and everything else) with part of a broom handle that her father, Elek, used to roll out his tortillas with. I'm proud to have grown up with a strong food culture, and replanting the chile pequins on the ranch is keeping that culture strong.
I tried to grow some in my yard in Idaho, but they just couldn't take the cold. You can purchase a number of varieties of chile pequin seeds from
Native Seeds Search.