Magazine

Four unexpected ingredients to enliven New Mexico chile.

At New Mexico State University's Chile Pepper Institute, Española native Danise Coon reconnects with her family's farming roots.

As New Mexico's only U-Pick chile farm, Big Jim Farms offers nine acres of fun, excitement, and connection to the land.

Rooted in the traditional foods of Southwest tribes, chile holds a special place in Native life.

Although he's tried other jobs, Jose Gonzalez keeps coming back to the farm where his family grows chiles, corn, beans and more.

As one of the only scientific institutions devoted to a so-called condiment, New Mexico State University's Chile Pepper Institute flourishes in Las Cruces.

A former chef, Matt Romero brings the heavenly scent of roasting chile to the Santa Fe Farmers' Market.

We asked two experts to describe the flavors of New Mexico’s best chile varieties.

A 10-year effort to restore one of New Mexico’s most distinctive chiles underscores how memory thrives in our taste buds.

Once the most bounteous crop of the Estancia Valley, pinto beans still fill up New Mexicans.