Chile Thrives On Native Soil
Above: A Jemez Pueblo family with a chile ristra, ca. 1905. Courtesy of Simeon Schwemberger collection at the Center for Southwest Research, UNM Libraries. LOOKING AT HIS FIELD in early July, Jemez…
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Category: Chile
More Than Just Salsa
Illustration by Chris Philpot. CAPSAICIN, THE ALKALOID that makes chiles taste hot, has been a healer since the ancient Inca and Aztec cultures. These days, super-hot chiles are bred specifically for…
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José Gonzalez: The Allure of Chile Farming
Above: José Gonzalez earned the Farmer All Star award from the Santa Fe Farmers' Market's Market Institute in 2015. IN A HUMID, tree-curtained corner of the Española Valley, José Gonzalez walks among…
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The Making of Chile U
Above: The teaching garden at New Mexico State University’s Chile Pepper Institute tests 150 different varieties every year. BEHIND AN INCONSPICUOUS DOOR in the unremarkable hallway of a standard…
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Matt Romero: The Passion of Chile Roasting
Above: Matt Romero's big personality and the scent of roasting chiles draws fans to the Santa Fe Farmers' Market. IN NEW MEXICO, chile is handed down in recipes and with seeds the same way some…
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Nick Maryol: Feeding the Soul
Above: Nick Maryol shares his passion for New Mexican cuisine at Tia Sophia's. Photo: Kate Russell. Nick Maryol started bussing tables at Tia Sophia’s when he was 6. It was as much family obligation…
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First Fruit in Space: New Mexico Chile Pepper
Illustration by Chris Philpot A MISSION TO MARS is still a decade away, but scientists at NASA already plan to stock it with green chile. Why? We could say because it tastes so good, but the answer is…
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The Mystery of Big Jim
Above: The Big Jim chile variety is notable for its size and heat. It’s a statewide favorite for chiles rellenos. IN THE EARLY 2000s, Mesilla Valley chile farmers brought a conundrum to Paul Bosland…
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The Story of Hatch Green Chile
Above: Greeting the morning sun deep in the chile fields in Hatch . PHOTO BY COURTESY NEW MEXICO TOURISM DEPARTMENT IT'S JULY 2003, evening. Twelve-year-old Preston Mitchell sits in front of the blue…
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Green Season Is Here
(above) Green chiles feeling the heat. THE PUNGENT SMOKINESS of 40 pounds of roasting green chile hung in the air around me like a delicious fog. Round and round, the plump peppers tumbled in the wire…
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