SInce the Middle ages spices were used to make spoiled meats palatable. If the chile is hot enough, cow pies become palatable! Also, chile peppers can really stimulate the gastric juices, prompting an unsceduled stop at the nearest hopper! That phenomenom ids why otherwise good Mexican restaurants get an undeserved reputation for bad food. Floppo and I agree that nothing gets that mojo workin' like smothered burrito from our favorite chile dive. I lap up that burrito like it's The Last Supper, but try to plan a trip home soon to detonate a "butt-nuke".