Capsica Neomexicana

Capsica Neomexicana sunt varietates quae in pagis oppidisque Novi Mexici evolutae sunt ibique usque hodie coluntur. Sunt insuper grex^(en) cultivarietatum mitiorum Capsici annui quas evolverunt Fabianus García^(en) collegaeque et successores apud collegium agronomicum et mechanicum Novi Mexici^(en) (recentius Universitatem Civicam). Ibi hodie inquisitiones de capsicis evolvendis dirigit Paulus Bosland.

De varietatibus indigenis

Inter varietates indigenis Chimayó celebratur.^[1]

Susanna Magoffin^(en), iter imbelle in Novum Mexicum anno 1846 faciens, prima ephemeridographorum capsica huius regionis apud colonos admodum pauperes culta^[2] ferculumque (quod hodie Neomexicani chile verde appellare solent) ab eis paratum descripsit:

Dein cena: sex tortillae de maizio cyaneo^(en), caseus, duae ollae fictiles quibus mixtura carnis, capsicorum viridum (chilly verde), ceparum bullita est. Nec cultella, nec furchettas, nec coclearia habuimus sed ut melius potuimus duplicem tortillae frustum quaque buccella prehendimus. Buccellae vero paucae sumptae sunt: ferculum tam forte palatoque meo inusitatum haud comedere potui.^[3]

De grege cultivarietatum

Varietas Anaheim, quae Anahemi in urbe Californiensi anno circiter 1900 ad condiendum evoluta erat, inter parentes varietatum Neomexicanarum esse censetur. Varietates plures in civitate Novo Mexico cultae (circa oppidum Hatch alibique) inter phyla terrestria enumerantur. Sunt qui has omnes sub designatione capsicorum Neomexicanorum includunt.

Inter his varietatibus celebrantur:

No. 9 (anno 1913 divulgata)
No. 6 (anno 1960 divulgata)
Sandía a Roy Harper evoluta (anno 1956 divulgata)
Big Jim ad honorem Iacobi Lytle cultoris capsicorum nominata (anno 1975 divulgata)
Española Improved, a Francisco Matta et Roy Nakayama evoluta (1984)
R Naky a Roy Nakayama evoluta (anno 1985 divulgata)
Joe Parker ad honorem Iosephi Parker alumni Neomexicani nominata (anno 1990 divulgata)

Notae

↑ Friese et al. (2011) cap. 5
↑ Magoffin (1846) p. 65
↑ And then the dinner: half a dozen tortillas made of blue corn ... a cheese ... and two earthen jollas of a mixture of meat, chilly verde and onions boiled together ... We had neither knives, forks, or spoons, but made as good substitutes as we could by doubling a piece of tortilla at every mouthful—but, by the by, there were few mouthfuls taken, for I could not eat a dish so strong and unaccustomed to my palate: Magoffin (1846) p. 94

Bibliographia

Fontes antiquiores

1846 : Susan Shelby Magoffin, ephemerides (Stella M. Drumm, ed., Down the Santa Fe Trail and into Mexico: The Diary of Susan Shelby Magoffin, 1846–1847 [Novo Portu: Yale University Press, 1962] pp. 65, 94

Eruditio

Jean Andrews, Peppers: the domesticated capsicums (2a ed. Austin: University of Texas Press, 1995) pp. 93-94, tab. 1
Holly Brause, "The Uncertain Future of New Mexico Chile: Can a Heritage Crop Adapt to Water Scarcity?" in Gastronomica vol. 22 no. 4 (2022) pp. 26–36
Danise Coon, Eric Votava, Paul W. Bosland, The Chile Cultivars of New Mexico State University (Research Report no. 763. Las Cruces: New Mexico State University, 2008
Kurt Michael Friese et al., Chasing Chiles: Hot Spots Along the Pepper Trail (White River Junction Viridimontis: Chelsea Green, 2011) cap. 5
Jerry Hawkes, James D. Libbin, Brandon A. Jones, "Chile Production in New Mexico and Northern Mexico" in Journal of ASFMRA (2008) pp. 83-92; JSTOR
Amal Naj, Peppers: a story of hot pursuits (Novi Eboraci: Knopf, 1992) pp. 45-66 Exemplar mutuabile
Carmella Padilla, The Chile Chronicles: Tales of a New Mexico Harvest. Sanctae Fidei: Museum of New Mexico Press, 1997
Jeffrey M. Pilcher,Planet Taco: a global history of Mexican food (Novi Eboraci: Oxford University Press, 2012) pp. 68-69
Eric J. Votava, Jit B. Baral, Paul W. Bosland, "Genetic Diversity of Chile (Capsicum Annuum var. Annuum L.) Landraces from Northern New Mexico, Colorado, and Mexico" in Economic Botany vol. 59 (2005) pp. 8–17 JSTOR

Nexus externi

Rick Hendricks, "New Mexico’s Chile Kings: Fabián García and Roy Nakayama

[1] Friese et al. (2011) cap. 5

[2] Magoffin (1846) p. 65

[Magoffin_(1846)-3] And then the dinner: half a dozen tortillas made of blue corn ... a cheese ... and two earthen jollas of a mixture of meat, chilly verde and onions boiled together ... We had neither knives, forks, or spoons, but made as good substitutes as we could by doubling a piece of tortilla at every mouthful—but, by the by, there were few mouthfuls taken, for I could not eat a dish so strong and unaccustomed to my palate: Magoffin (1846) p. 94

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