New Mexico chile

Did You Know?

• The Zia Pueblo chile has a bitter-sweet flavor when it matures into its red color.
• Selective breeding began with 14 lineages of 'Pasilla', 'Colorado', and 'Negro' cultivars from throughout New Mexico and Southern Colorado.
• Landrace chile varieties such as 'Chimayó', 'Velarde', and 'Jemez' command a higher price.

Cultivation

New Mexico chile plants are grown from seeds, with each strain bred for disease resistance and consistent growth in its specific region. Altitude, climate, soil, and acreage influence the crop's taste, making the Rio Grande bosque, mountains, and high deserts of New Mexico favorable for propagation. To maintain disease resistance and optimal growth, seeds from specific plants are carefully selected; farmers often order seeds from heritage soils every few generations to reinvigorate their crop. The 'Anaheim' pepper, grown outside the state, is an example of a resilient variety. Plants originally grown by Puebloans thrive best in their heritage soil, a trend continued by later settlers. Among New Mexico-grown chile, those from the Rio Grande, especially the Hatch Valley, receive the most accolades, though other locations in the valley also produce award-winning chile. Towns with strong chile traditions include Hatch, Chimayó, Española, Lemitar, San Antonio, and areas in the Albuquerque metropolitan area such as Albuquerque, Bosque, Corrales, Los Ranchos de Albuquerque, and Bosque Farms. Hatch chile refers to varieties grown in the Hatch Valley, stretching from Arrey to Tonuco Mountain, where soil and growing conditions create a unique terroir.

Uses

Green chile is served roasted and peeled, whole or diced, as a powder, or in sauces, and is used in dishes such as enchiladas, burritos, burgers, french fries, or rice. It can also be served whole raw, fried, or baked as chile relleno, with New Mexican-style rellenos following the traditional technique of being covered with egg batter and fried. Red chile, the mature green chile, is often dried and ground into powder or turned into a red chile sauce by rehydrating the dried peppers and blending with herbs and spices like onion, garlic, and occasionally Mexican oregano. Serving both red and green chile on a dish is called 'Christmas' style. Chile is also used to make decorative ristras and wreaths, and some varieties like 'NuMex Garnet' serve as pigment stock for red dye.

Economy

Ongoing drought, unpredictable weather, and environmental concerns have strained New Mexico's chile production, the state's primary agricultural produce. Chile is planted in March and April, harvested for green chile from July to October, and for red chile from October to December. Harvest is done by local farmhands and seasonal Mexican farmworkers, as machine harvesting is difficult due to the delicate plants and easily damaged pods; development of a successful harvester is ongoing. Of 9,100 acres planted in 2019, 8,700 were harvested, with 5,000 acres harvested as 'all red'. New Mexico led the nation with 63,075 short tons harvested. A certification program, New Mexico Certified Chile, started in 2014 to certify growing and sale, protecting consumers from falsely labeled products and farmers from diminished demand, though it faced criticism regarding restrictions on farmers using seed lineages over 400 years old.

Cultural impact

New Mexico chile has significantly influenced the state's cuisine, art, cultures, and legislature. The chile pepper shape and its red and green colors have become symbols of New Mexican cultural identity, appearing in corporate logos, public artworks, media, infrastructure like bridges and lamp posts, and traditions. New Mexico is the only state with an official State Question, 'Red or green?', and a State Answer, 'Red and green' or 'Christmas', referring to chile sauce choices; the 'Christmas' option was suggested by waitress Martha Rotuno at Tia Sophia's in Santa Fe. Chile is an official state vegetable, and the scent of roasting green chile is the official state aroma. One license plate design, the Chile Plate, features red and green chile with the tagline 'Chile Capital of the World'. The village of Hatch bills itself as the 'Chile Capital of the World' and has hosted an annual Chile Festival since 1971. National food chains like Applebee's, Domino's Pizza, McDonald's, and Jack in the Box operating in New Mexico offer green chile on menu items due to local demand.