You'll mind hanging back.

You're jamming my frequencies.

I may not always be right, but I never will.

Hello and welcome to my maximum film, episode 4.56.

I'm your host, Kevin Avery, and joining me as always.

He's an amazing film critic and author who,

unlike two other hosts of this podcast, apparently uses his oven. Talking about Alonzo Duralde.

What's good? Well, you know, what's good, Kevin, is a very what's good for me and for the

kind of stuff that we talk about here. So I was just

in Albuquerque, New Mexico over the weekend. And Albuquerque is very serious about their chilies.

You know, you go places. Did you get the red chili? Do you get the green chili? I went to a really

wonderful ice cream parlor called Berkey Licks. And they had the Berkey Burn, which is a vanilla and green chili ice cream.

Did not try it.

Okay.

But, you know, it's there for those who want to.

But anyway, so one morning, Dave and I are at this breakfast place.

They, of course, have breakfast burritos.

And I hear the guy tell somebody else, well, do you want that with the red, the green, or

Christmas? Yes. Oh my God, did you start glowing? Did you levitate? I felt a little bit of my

aura kind of swirl around me. So yeah, so I love the idea. I love that you can't go anywhere in the city without getting red or green sauce or something. But the idea that you could get red and green sauce that they call it Christmas, I was like, oh, Albuquerque, you've won my heart. There it is. Hi, producer Marissa, a native New Mexican chiming in here, because I just want to assure everyone that that is like it's not just

an Albuquerque thing or a Berk-A-Lix thing.

That is what you call it when you get both red, the red and the green chili on any of it.

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