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.

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

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.

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.