Nothing says “good morning” in New Mexico quite like a hand-rolled breakfast burrito stuffed with scrambled eggs, potatoes, ...

Embark on a flavorful journey with Chef Charles as he delves into New Mexico's culinary heritage, showcasing the vibrant ...

It’s been the official state question since 1996: “Red or Green?” New Mexico produces over 75% of the United States’ total ...

Las Cruces, in southwestern New Mexico, blends mountain and desert scenery with Mexican, Native American and Western culture.

If Colorado wants to go chile to chile, no question that New Mexico can bring the heat — Hatch chile is, has always been and will always be the greatest in the world,” Lujan Grisham tweeted on ...

Albuquerque Business First spoke with the head of the New Mexico Chile Association just before the Hatch Chile Festival to learn more about the state of New Mexico's chile industry.

New Mexico produced more than 53,000 tons of its most famous crop during the last growing season, meaning more chile peppers found their way into salsas and onto dinner plates than the previous year.

Chavez buys his chile powder — the rich-red color of a New Mexico sunset — from a grower about 10 miles away, technically outside of the Santa Cruz River Valley where Chimayo is located.

New Mexico produced more than 60% of the U.S. chile pepper crop in 2021 and is home to Hatch, an agricultural village known as the chile capital of the world for the unique red and green peppers ...

Discover unforgettable hidden food gems across New Mexico—from tamale windows to mesa-top stews, only locals know these spots ...

A brief history of chile roasting. The backstory of chile roasting dates back to the ancestor of all green chile: the New Mexico No. 9. The variety was developed by Fabián García, a ...

SANTA FE, N.M. (KRQE) – The sweet smell of green chile roasting on an open flame permeates New Mexico every fall, wafting from roadside stands and grocery store parking lots and inducing mouth ...