Talk:Chipotle
From Wikipedia, the free encyclopedia
 |
Chipotle is within the scope of WikiProject Plants, an attempt to better organize information in articles related to plants and botany. For more information, visit the project page. | |
| ??? | This article has not yet received a quality rating on the quality scale. | |
| ??? | This article has not yet received an importance rating on the importance scale. | |
 |
This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink articles on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion. | ||||||||
| Start | This article has been rated as Start-class on the quality scale. | ||||||||
| Mid | This article has been rated as mid-importance on the importance scale. |
||||||||
|
|||||||||
Contents |
[edit] Recent popularity?
I feel like the Chiptole has been the "It" Ingredient for a few years now in American cuisine (Similar to how Sun-Dried Tomatoes were the big deal in the late 80's early 90's) Literally everything was "Chipotle" this or that, even Subway had some Steak Chipotle thing right at the height of Chipotle-mania. It's died down a little now, because I think people sense it's becoming a cliche to make everything chipotle. I understand mexican food became more popular, but why is it this one specific ingredient that everyone is fawning over?
Is there any reason for this sudden burst of popularity in this ingredient? Was there one chef/restaurant that influenced others to use it? I mean seriously, find me a bag of chipotle-flavored chips before 2000.
- It tastes good. Actually though, a number of peppers, such as Ancho taste similar, so I think it may have to do with the smoked thing. People seem to like smoked things. A place near where we are even smokes their molten cakes (chocolate cupcake not cooked all the way through), if I understand the menu correctly ("smoke added"). --71.192.116.43 21:35, 29 January 2007 (UTC)
[edit] Is Chipotle really smoked????
I often wonder if the "smoked jalapeno" fact is really an urban myth so oft repeated that everyone believes it? My relatives work argribusiness in the Valley del Yaqui, Sonora, MX and they state to me that the Chilpotle is another chile that just happens to taste smoked. The reason I belive this to be true is because there is no evidence of other Mexican foods being smoked. If they smoke jalapenos, why not pork products, cheeses, etc.? Additionally, if the chilpotle is smoked why don't the smoke particulates come off when handled? I think the smoked jalapeno story is a myth. 21:10, 2 December 2006 (UTC)~ Arturo in San Diego
- The article says that sometimes liquid smoke is applied. WTF is that? Alpheus 05:18, 18 March 2007 (UTC)
- Your friends are wrong. In central Mexico other foods are smoked, particularly beef. There is little refrigeration in rural areas so if beef can't be consumed immediately it is smoked. This is called cecina. In Puebla the two chilis that are used to prepare chipotles are jalapeños and huachinangos. Huachinangos are similar to a jalapeño but larger.They ARE smokedSenor Cuete 13:45, 26 August 2007 (UTC)Senor Cuete
[edit] Pronunciation
Call me ignorant, but I believe that Chipotle is pronounced "chi-po-til" as opposed to "chi-pot-lay." I was under the impression that in Nahuatl, the Aztec language, the "tl" at the end is pronounced "til," as in "quetzaquatl." Am I really wrong? I know that a majority of U.S. pronounces it "chi-pot-lay," but I always thought that that was because ignorant Americans thought that "otle" would be pronounced "ot-lay" in Spanish, but because the word isn't Spanish, I don't think it should be.
- OK you are ignorant but seriously yes you really are wrong. The "tl" is never pronounced as "til". Most Nahuatl nouns end in "tl", "tli" or "in". The article is more more or less correct in it's explanation of the Nahuatl word "chilpoctli" which is an agglutination of the words chil(li) and poctli - derived from the word for smoke, "popocatl". "Chipotle" IS Spanish NOT Nahuatl so it should be pronounced as "cheePOTle". You have severely mangled the name of the feathered serpent which is spelled "Quetzalcoatl" - pronounced "ketsalCOatl". Senor Cuete 13:58, 26 August 2007 (UTC)Senor Cuete
I've wondered about this same thing, but I'm pretty sure that (at least in American English) it is in fact pronounced "chi-pot-lay". According to its origins, though, it would seem that you're right. Which wins, common usage or etymology?
Saying that "tl" is pronounced "til" is ambiguous. To American ears it's roughly accurate; to speakers of other languages, and even other English dialects, "til" does not sound how you think it sounds. (I've made similar mistakes myself :)) In any case, my experience is that in Mexico, chipotle is pronounced as though it were a Spanish word - it ends in "lay". (And there we go again with more ambiguous pronunciations.) Maw 22:54, 21 April 2006 (UTC)
On a different note, what's up with the paragraph about Tierra Vegetables? It reads like a low-key advertisement. Who or what is Tierra Vegetables, and why should the reader care? 1000 lbs of chiles doesn't sound like all that much, either. Maw 22:54, 21 April 2006 (UTC)
It's amazing and slightly irritating how often chipotle is miscredited as "chipolte." 76.185.78.163 03:04, 11 November 2006 (UTC)
[edit] Why no info on the resterant?
[1]a fast growing "fast food" resterant that puts an emphasis on quality, mostly know for burritos.
Yes, this article needs to be expanded to include the fast food chain, which, incidentally, is owned by McDonalds.
Info about the fast food chain should go in a different article, eg Chipotle (restaurant). Maw 22:54, 21 April 2006 (UTC)
[edit] Chipotle Recipes
[edit] Central Mexican Pronunciation
In rural Mexico, people sometimes pronounce chipotle as three different sounds. Chile poct tle
[edit] Tipico
Should it be "tipico" or "típico"? Badagnani 23:20, 1 October 2006 (UTC)
Is Chipotle really smoked???? I often wonder if the "smoked jalapeno" fact is really an urban myth so oft repeated that everyone believes it? My relatives work argribusiness in the Valley del Yaqui, Sonora, MX and they state to me that the Chilpotle is another chile that just happens to taste smoked. The reason I belive this to be true is because there is no evidence of other Mexican foods being smoked. If they smoke jalapenos, why not pork products, cheeses, etc.? Additionally, if the chilpotle is smoked why don't the smoke particulates come off when handled? I think the smoked jalapeno story is a myth. 21:10, 2 December 2006 (UTC)~ Arturo in San Diego
- You are absolutely wrong and why was it necessary to put this in the discussion twice? See above reply. Senor Cuete 14:11, 26 August 2007 (UTC)Senor Cuete
- First off, the article says that Chipotle's from either central or southern Mexico, and your relatives are from the north. I've never heard of "smoke particulates" (what?) coming off of anything that's been cold smoked OR hot smoked, both of which are supposed to be done at a low temperature - if you're creating char (which is the only thing I can guess you're talking about) with or without wood, you're grilling. Ground chipotle has a very distinct, unmistakable smoked smell, not to mention the obvious taste. If there's something inherent to the chile, why don't fresh jalapenos smell or taste smoked? I've found references to Mexicans (particularly Oaxacans - again, southern Mexico) smoking plenty of foods, from fish[2] to chicken[3] as well as other chiles: Moras (same chile, different wood!), pasilla de Oaxaca... Indium 17:51, 12 August 2007 (UTC)
[edit] Chile or Chili?
Should probably be spelled consistently. Personally, I think "chili" is more common in ordinary English usage. It is also distinct from the country of the same name. -- abfackeln 12:43, 28 January 2007 (UTC)
- Definitely not 'chile'. Some sources accept 'chilli'; I and most sources use 'chili'. Alpheus 05:21, 18 March 2007 (UTC)
[edit] Scoville precision seems odd
Why is the Scoville rating of the chipotle given as "9,999 - 49,999" instead of "10,000 - 50000"? It seems bizarre to give a precision down to the units with a rating as imprecise as the Scoville. (Are we completely sure that the piquancy is never as low as 9,998?)
- fixed 16:25, 19 July 2007 (UTC)~
Never refer to yourself as "we" and what are you talking about in that last parenthetical expression? —Preceding unsigned comment added by Senor Cuete (talk • contribs) 17:53, August 29, 2007 (UTC)
[edit] Removed text
Much of this text was removed, seemingly needlessly:
- Chipotles are available in two basic varieties: "brown" chipotles (also called chipotle típico, chile ahumado, or chile meco); and "red" chipotles (also called moritas). Outside Mexico, chipotles típicos are little known, and, particularly in the United States, commercially available chipotles are almost exclusively of the morita variety, in part because most of the best chipotles produced in Mexico are also consumed there.[4]
- Chipotles típicos, which are quite stiff and grayish tan to light brown in color, are produced from large green jalapeños that are smoked and dried. This form of chipotle has a deep, smoky flavor and is considered the most authentic variety. Even when simmered for long periods they retain a firm, meaty, almost crunchy texture. When cooked, the interior turns a deep red color but the exterior remains tan in color.
- A less expensive variety of chipotle is the morita, which is produced from smaller, red, ripe jalapeños. Moritas are deep red or reddish-purple in color and not smoked as long as chipotles típicos. They are leathery and retain more of their moisture than do chipotles típicos.[5] Badagnani 06:23, 17 September 2007 (UTC)
