Some of us remember a time when we had space in our fridge; Before it became a museum of fried chile products from all over the world. It was a simple time, before the obsession started, when food tasted delicious but somehow not crunchy enough. And everything lacked that lustrous oil, staining your fingers with its beautiful red hue.
Let’s call that era B.C.C.: before chile crisp. The life-changing condiment has been around for centuries, but most people around here can remember the first time they tasted it. Maybe it was given to you by an overzealous friend (perhaps me)
