Green chile roll
noun | part of encyclopedia/cuisine
Pronounced: \green chee-le rohl\ | IPA: /grin ˈtʃi lɛ roʊl/
Definition of green chile roll
The green chile roll (referred to as a New Mexico roll outside of New Mexico) is a fusion of New Mexican cuisine and Japanese cuisine, from the 20th century; a makisushi roll contains roasted and diced green New Mexico chile, teriyaki sauce, wrapped in vinegared rice and seaweed. Usually with tempura-fried New Mexico green chile and vegetables (usually cucumber and either avocado or calabacitas) wrapped in rice and seaweed. While it is usually a vegetarian roll, it can sometimes have fish (New Mexican cuisine fish) or shrimp.
Examples of green chile roll
Origin of green chile roll
Sushi dates back to the ancient culinary traditions of Japan, the green chile roll is a makisushi (winded-up or rolled sushi) which is said to have originated during the Edo period (1603 – 1868). The Japanese community in New Mexico began in the late 1800s and early 1900s as railroad workers on the Atchison, Topeka & Santa Fe Railway. Officially the first recorded Japanese individuals in New Mexico was in 1910, as that was the first year that the Japanese census recorded Japanese families in the state. In fact, some of the most popular varieties of the New Mexico chile, the Big Jim and R Naky, were developed by Dr. Roy Nakayama at New Mexico State University.
First Known Use: 20th century
Alternative spellings: グリーンチリ巻き (gurīnchiri-maki), ニューメキシコ巻き (nyūmekishiko-maki), ニューメキシコチリ巻き (nyūmekishikochiri-maki), ニューメキシコ州巻き (nyūmekishiko-shū-maki)