[Congressional Record Volume 147, Number 30 (Thursday, March 8, 2001)]
[Senate]
[Page S2069]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




   RECOGNIZING ROBERTO ESTRADA AND THE WORLD'S LARGEST RED ENCHILADA

 Mr. DOMENICI. Mr. President, Saturday, March 10, 2001, marks a 
special day for the city of Las Cruces, NM. In a special ceremony, Las 
Cruces and Mr. Roberto Estrada will enter the Guinness Book of World 
Records. Roberto led the effort to make the world's largest three-
layered, flat enchilada last October 8th during the annual Las Cruces 
Whole Enchilada Fiesta. This culinary triumph measured 33.89 feet in 
circumference, with a diameter of 10 feet, 5 inches.
  Roberto Estrada has worked toward this day for about 20 years, each 
year slowly increasing the size of the enchilada. He is a native of 
Mesilla, N.M., and a graduate of Las Cruces High School. A community-
spirited chef, he began pressing corn tortillas at the age of 15. In 
1968, Roberto bought an old tortilla factory and created the New Mexico 
Mexican Food. He expanded and opened a restaurant next door, 
appropriately named Roberto's.
  The Whole Enchilada Fiesta is a three-day celebration of southern New 
Mexico's traditions, people and great food. The community celebration 
centers around making a gigantic enchilada. Chef and founder of the 
fiesta, Estrada combines Southwest ingredients to make the crowd-
pleasing enchilada.
  You must realize a lot goes into making this enchilada. The recipe 
calls for 975 pounds of ground corn, grated cheese and chopped onions, 
in addition to 250 gallons of red chile sauce and vegetable oil. 
Roberto designed the special equipment used to cook the enchilada, 
including the press, carrying plate, cooking vat and serving plate.
  A downtown street in Las Cruces is closed for creating and cooking 
the enchilada. To start, 250 pounds of ground corn dough, or masa, is 
placed on the press and carrying plate and pressed to make the 
tortilla. It is then cooked in a vat of 550-degree vegetable oil. Once 
cooked, the colossal corn tortilla is laid on the serving plate. 
Roberto then ladles chile sauce and spreads cheese and onions on the 
tortilla. This completes the first layer of the enchilada and the whole 
process is repeated two more times. More than a dozen volunteers help 
carry the ingredients and work the equipment.
  All these ingredients, equipment and labor come together to create 
what is now known as the ``Largest Red Enchilada.'' After approximately 
two and a half hours from start to finish, the zesty dish is completed 
and served to the spectators who gathered to watch this event.
  New Mexico is known for its diverse culture, great weather, and 
excellent food. Now there will be proof in the Guinness Book of World 
Records that the largest enchilada has been made by Roberto Estrada of 
Las Cruces, NM.
  In a state that cherishes it's chile, red or green, this is a 
Guinness honor that belongs in New Mexico. To pinpoint it even further, 
the Mesilla Valley in southern New Mexico is one of the more renowned 
chile growing regions in the country. And I salute Roberto for taking 
the initiative as part of the Whole Enchilada Fiesta to bring the 
world's attention to our love of good and spicy food.
  I extend an invitation to anyone interested in being a part of this 
great annual event in Las Cruces.

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