Above: An assortment of peppers. Photograph by Timothy L. Brock.

Tears will fall from my eyes and not because I’m sad. Instead, I’ll be sampling the wares at the National Fiery Foods & Barbecue Show, February 28 through March 2, at Sandia Resort & Casino, in Albuquerque. Something like 170 makers of chile-based products will pack the joint with more than 1,000 different edible inventions. Chefs will compete to make the tastiest speecy-spicy dishes from mystery ingredients.

Barbecue demos and chile-laden taste tests will likely fill my body with enough endorphins to carry me through the next month. The event is the brainchild of chile expert Dave DeWitt and his wife, Mary Jane Wilan, and is in its 32nd year of howling heat. I’m looking for stories for future issues of the magazine, but also plan to lard up my pantry and maybe buy a few chile plants. (Spring is coming. I promise!) I’ll also keep an eye out for hard-to-find treats for upcoming gift-giving opps. Learn all about the event here. Hope to see you there.

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National Fiery Food & Barbeque Show
Feb. 28-March 2
Sandia Resort & Casino (Albuquerque)

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