Speaking of caffeine, not spice, Fluffy has a routine where he relates being in Florida and insisting on a cup, not a demitasse, of Cuban coffee. The waiter put the cup and saucer in front of him, said, “Vaya con Dios,” and walked away,
For a double hijack and getting back to Asian heat, the local repertoire theater had a samurai film festival where every Friday for weeks they’d play another pair – it’s where I first saw Lone Wolf and Cub.
Anyway, a bunch of us from work attended them all and, there being no Japanese restaurants in the vicinity would eat in this tiny Indian restaurant run by a couple and order the hot curry. The third week the husband asked, “Would you like the really hot curry?”
“Well…”
“I’ll put it on the side.”
It rivaled any Thai dish I’ve dared but we ate it, sparingly, the remaing weeks of the festival.
Not a fan of overly spicy. Dulls the taste buds, and I can’t taste the actual flavors of the food. It just seems like an odd sort of bragging that I find off-putting. Fine for you, but I don’t feel I’m an inferior person if I don’t like super duper spicy.
I lived for 12 years (6-18) in southern NM. I’ve eaten in AZ and CA, and lived in TX a lot, so giving my opinions. As seems to be the general consensus, I would say that overall (because restaurants very) NM goes for hotter cuisines than other Mexican variants, but yes, not to the extremes of most Asian dishes.
My experience was very much like @scabpicker - the locals only joints would always have a house sauces that was amazing flavorful, but was mostly a mix of raw and roasted chile, salt, and enough vinegar/lime juice to allow it to be processed into a chunky liquid.
You used it sparingly. And it was burn your mouth hot, but so flavorful you just didn’t care.
And it was my standard until I was exposed to Thai dishes. Being of course, a bit cocky about heat, I went with a Thai hot dish (the store did mild - medium - hot - thai hot - you must ask and we will laugh at you): from the first bite I was sweating and absolute had some regrets later.
It was still a wonder of heat and flavor, but brought enough pain that it cut into the joy of the dish.
Back to the OP - I do like Nashville hot chicken, and the best I’ve had so far was Tumble22 in Austin TX. Here’s a copy of their old menu -
At the top it has some images of chickens with flames exiting the bodies. The heat levels listed are wimpy, hot, mo’ hot!, dang hot!!, cluckin’ hot!!, stupid hot!!!
By the last two, flames and/or smoke are coming out of both ends. I eat dang hot, which is the breakpoint for me before the heat pain compromises the flavor and fun. And I wouldn’t without a giant iced tea. I once saw a bunch of guys daring each other to new levels of heat. It was the last time I remember seeing someone over the age of 8 spit food right back on their plate without even trying to cover it up.
