Magazine

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

Chiles aren't just found on your dinner table, they're used in medicinal creams, lipstick, bear repellent and to give captive birds and fish a redder hue.

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.

The owner of Santa Fe's Tia Sophia's, Nick Maryol understands how food creates ties to our families, our history and our culture.

An Española native and NMSU graduate is part of a NASA research team sending a New Mexico chile plant to the International Space Station.

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.

With ties to the first commercial chile farmer in the region, the Hatch Chile Store delivers New Mexico's favorite fresh and roasted chiles (plus chiles rellenos, tamales and more) to wherever you live.