WEBVTT

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Well, here's one to
grandma, one I promised her.

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She has a thing for chili I
prefer red chili over my eggs

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and potatoes for breakfast.

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Red chile ristras decorate
my door, dry on my roof,

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and hang from eaves.

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They lend open air vegetable
stands historical grandeur,

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and gently swing with an
air of festive welcome.

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I can hear them
talking in the wind

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these old haggard,
yellowed, crisp, rasp,

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and tongues of old
men, licking it up.

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But grandma, she
loves green chili.

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When I visit her she holds
the green chili pepper in her

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wrinkled hands as if sane,
ah, , voluptuous, masculine.

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An era of authority and youth
simmers from its swan neck

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stem, tapering to
a flowery collar,

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fermenting resinous spice.

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A well-dressed
gentleman at the door.

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My grandmother takes
sensuously into her hand.

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Rubbing its firm, glossed sides.

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Caressing the oily
rubbery serpent

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with mouthwatering fulfillment.

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Fondling its curves
with gentle fingers.

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It's bearing magnificent
and taut, as flanks

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of a tiger in mid-leap,
she thrusts her blade into

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and cuts it open with
lust on her hot mouth.

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Sweating over the stove,
bandanna around her forehead,

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and mysterious
passion on her face,

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she serves me a green chili con
carne between soft warm leaves

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of corn tortillas con arroz
y frijoles, her sacrifice

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to her little prince.

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I slurp my plate the
last bit of tortillas.

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Mouth burns and I hiss.

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Drink tall glass of cold water.

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All over New Mexico,
sunburned men and women

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drive rickety trucks stuffed
with gunny sacks of green chile

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from Belen, Veguita, Laguna,
Isleta, Willard, Estancia, San

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Antonito Socorro, from
fields to roadside stands.

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You see them roasting green
Chili and screen-sided homemade

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barrels.

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For $1 a bag they
are sold and grandma

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and I relive this old beautiful
ritual again and again.

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[APPLAUSE]

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