Magazine

In New Mexico, chile is more than a basic food group. It’s our identity.

Our geology rocks. Our food pops. Even our architecture stands out. Throw in the Wild West, ancient art, and a few UFOs. A celebration of what makes us unique in the nation.

As 2020 comes to a close, we've rounded up our very best stories from the past year.

Photographer Douglas Merriam follows migrant workers through the chile harvest in Hatch.

Here's everything you want to know about the New Mexico chile pepper—from the Scoville scale and the number of species to chile's spicy economic benefit.

In 2005, Preston Mitchell launched the online business Hatch Chile Store, which brought our beloved Hatch chiles to those near and far.

Ristras of red chile peppers are iconic New Mexico decor, but they're also a pantry on a string. Follow these steps to create your own hanging ristra at home.

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.

New Mexico chile fuels a global love affair. We dive into the science, the romance, the flavors, and the recipes.