Our chico sweet corn is grown in the mild, cool climate of Northern New Mexico where the sugar's of the corn set so well. The sweet corn is harvested a few days after it is fresh-market ready so the kernels are nice and plump. The corn is put into an horno, an outdoor oven used by the Native Americans and first Hispanic peoples of New Mexico, where the corn is cooked slowly overnight. The corn husk is then removed and the corn is placed in the air and sun dried for about two weeks. The kernels are then cleaned and bagged ready for market. Chicos are an amazingly rich, gourmet food that is added to pinto beans for a rich nutty flavorful traditional New Mexico meal.
I am so grateful that you sell chicos. It is an old tradtiona that had not been remembered until I found these on your website. I have shared your recipes, and chicos with many friends and family here in Northern California. I appreciate the hard work so that I can enjoy these delicious chicos.
I always have an extra bag on hand in case of a chico emergency!!
Love your Chicos with beans. My father used to make them himself when I was young.
