Magazine

New Mexico’s cuisine, often lumped together with other regional fare, has its own unique DNA.

An Austrian immigrant turned Hatch into a chile capital in the 20th century. In the 21st, his great-great-grandson takes it high-tech.

Does it matter where in New Mexico your chile was grown? From Chimayó to Hatch, growers say it’s in the soil—and the seed.

An authoritative set of basics for eating and cooking New Mexican standards.

For New Mexicans, the smell of green chile roasting marks autumn’s beginning.