A journey through the back roads of Sonora gave Dave Dewitt a better understanding of the coveted pepper plant.
MY AMIGO ANTONIO SWEARS THAT THE MOTTO OF THE SONORAN BUS LINES IS “BETTER DEAD THAN LATE,” AND I BELIEVE HIM. The smoke-belching buses were flying by us on curves marked by shrines commemorating the unfortunate drivers whose journeys through life had abruptly ended on this mountain road. We waved the buses on and cruised along at a safer speed to enjoy the spectacular vistas on the way to the valley of the chiltepíneros.
It was November 1990, the time of the Sonoran chiltepín harvest, yet the temperature was in the upper 80s. My wife Mary Jane and I had accepted an invitation from Antonio Heras to visit the home of his mother, Josefina Durán, aka the “chile queen,” who lives in the town of Cumpas. From there, we journeyed through the spectacular scenery of the foothills of the Sierra Madre range—chiltepín country. Our destination was the Rio Sonora valley and the villages of La Aurora and Mazocahui.
As we drove along, Antonio and I reminisced about our fascination with the wild pepper.
A Fiery Flashback
During the early days of Chile Pepper magazine, both of us had attended a symposium on wild chiles that was held in 1988 at the Desert Botanical Garden in Phoenix. The leader of the conference was the ecologist Dr. Gary Nabhan, author of Gathering the Desert, the then director of Native Seeds/SEARCH and an expert on chiltepíns. Other chile experts attending included: Dr. W. Hardy Eshbaugh, a botanist from Miami University of Ohio; Dr. Jean Andrews, author of Peppers: The Domesticated Capsicums; and Cindy Baker of the Chicago Botanical Garden.
This story is from the February 2018 edition of Chile Pepper.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the February 2018 edition of Chile Pepper.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
From Mild to Wildly Hot
Give your palate the ultimate gift this season: Train it to take the heat—and appreciate the mild chiles, too!—with dishes that scale up in spice with each passing day.
Have Heat, Will Travel
When you’re a true chilehead, being prepared while on-the-go is of utmost importance.
'Cue & A
Husband-and-wife team Bill and Barbara Milroy, chefs and owners of Texas Rib Rangers Products, are spilling their secrets—just for you. Read on for their unique ideas, tried- and-true tips and, of course, insightful information when it comes to grilling.
A Shot of Flavor
For zestiness when you’re short on time, try these injections, marinades and more.
Ciao Chile's
Italy lays claim to countless varieties of the peperoncini. Learn more about some of our favorites, plus how you can integrate them in your own kitchen.
Finding The Wild Chiltepíns
A journey through the back roads of Sonora gave Dave Dewitt a better understanding of the coveted pepper plant.
Foodie Paradise, Found
Puerto Vallarta, Mexico, might just be culinary perfection.
Go For The Disc-It
This seemingly simple grill might be one of the most versatile around.
Green Ambition
Watch your back, Hatch! Pueblo is catching fire.
Your Guide To Growing In A Container
Get the low-down on how to pot your chiles—and watch them thrive.