Tag: ” Chef David Sellers

By the time my Kim and I returned to New Mexico in 1995, the days of my family steam-baking chicos in hornos were long past, but she sure was intrigued by our mud and adobe outdoor ovens.  She wasn’t so much interesting in exaggerated tales of our back-breaking labors, but of the process of baking chicos in those hornos.  We explained that the process began by building a fire inside the oven and letting it burn for hours–long enough for the hornos’ mud walls and floor to acquire a thermal capacity perfect for steaming corn.  The corn isn’t inserted into…