Arkansas Valley Cinco de Mayo Mercado Vendor Registration

Arkansas Valley Cinco de Mayo Chili & Pozole Cookoff Registration
Do you make the BEST Chili or Pozole in the Valley?

Here is your chance to prove it.

You don't have anything to lose (it's FREE to enter), but everything to gain (Prizes & Bragging Rights)!
- Judging begins at 1pm
- Entries must be on-site no later than 1:00 PM.
- Contestants may enter more than 1 batch of Chili/Pozole.
- Chili/Pozole must be pre-cooked & ready to eat, no onsite facilities are available
- Chili/Pozole will be blind-judged on 5 characteristics
  - Aroma, Consistency, Color, Taste, and Heat
CATEGORIES
- Green Chili
- Red Chili
- Pozole (green or red)
Name*

First NameLast Name
Phone Number*
Please enter a valid phone number.
Email*
example@example.com
Recipe Name (we'll have your spot labeled for you)*
Category*
**RULES & REGULATIONS**
- There are no limitations on the contents of the chili (any ingredient may be used) but all chili or pozole must be homemade.
  Small Town Project (STP) suggests that each contestant provide approximately 3 gallons of chili or pozole.
- Contestants are encouraged to give their chili or pozole and table flair by using props and decorations but are restricted from using electricity for the operation of any props or decorations.
- Each contestant is required to have a 3x5-inch card on hand with their recipe including a list of ingredients and measurements to show in the event of an allergic reaction the day of the event.
- Upon entering the contest, participants need to notify the Special Events Coordinator if more than one outlet is needed to plug in slow cookers, etc.
- STP will provide alcohol-based hand sanitizer, plastic gloves, as well as cups and spoons for chili.
- Contestants must supply their serving utensils.
- Per Otero County Health Department regulations, the serving utensils must be kept in the crockpot when not being used. The handle of the utensil must be long enough for the server to remove the spoon from the chili without touching either the chili or pozole in the pot or on the spoon.
- Contestants will be allowed to set up as early as 12:00 pm and are to be ready and cleared by Preventative Medicine by 1:00 pm
- STP will be ready to check the heat of the chili at approximately 1:00 pm. The chili must be heated to 120°F to be allowed to compete.
By signing, I confirm that the cook-off rules have been read and understood by me. I agree that I will be in charge of the designated booth area setup and cleanup. I agree to Rules & Regulations stated above.*
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Arkansas Valley Cinco de Mayo Chili & Pozole Cookoff Registration