Taste New Mexico in Freeze-Dried Form

WHAT HAPPENS to a green chile that’s exposed to minus 40 degrees and the kind of low-pressure environment you’d find at 200,000 feet elevation? Cat Frost has the answer: It turns light and airy—like a spicy packing peanut—while retaining 97 percent of its nutrients and delivering a powerful punch of flavor. Frost, an Army veteran and former cake artist, received a freeze-dryer as a gift in 2022 and quickly became hooked. “There was a lot of trial and error,” she says, “but once I got the hang of it, I couldn’t stop experimenting.” Now, at her Rio Rancho shop, Popped Candy, Frost freeze-dries everything from red and green chile to candy, fruit, and even oatmeal. Her bold confections include candies like Sandia Sunrise (pineapple, watermelon, and vanilla), tropical chamoy, and her favorite, peach habanero. The long shelf life appeals to travelers and home cooks alike. “I sprinkle our green chile on mac and cheese, baked potatoes, anything,” Frost says. “I don’t have to worry about a big bag going bad before I finish it.”