How New Mexico Staple Crops Influence Traditional and Unconventional Cuisine
In partnership with: New Mexico Department of Agriculture
The unique New Mexico climate and generations of farming knowledge have created a cuisine all its own. At its heart are the chile peppers that infuse New Mexican dishes with smokiness and spice – and the world is catching on, hungry for a taste of both the traditions of New Mexico and the innovative uses for its flavorful natural resources.
See more: New Mexico Chefs, Restaurants and Organizations Highlight Local Food
A Twist on Tradition
Dennis Hogan is a culinary specialist with the New Mexico Department of Agriculture, and he’s spent enough time in kitchens to know how the history and various cultures in the Land of Enchantment have culminated in the impressive variety of food options that we now enjoy.
At the heart of Southern New Mexico cuisine is the Hatch Valley green chile, while Northern New Mexico cuisine is more influenced by various red chile peppers.
But no matter the region, the delicate art of roasting chiles cannot be rushed and is central to arriving at authentic New Mexico flavor.
“We have chile roastings all over the country at grocery stores, demonstrating how it’s done,” Hogan says. “It’s about blistering the skin, creating the sweetness and dispersing the heat.”
While enchiladas and burritos have received the flavorful addition of locally grown chile peppers for centuries, plenty of other foods now benefit from the native ingredient, some more unconventional than others.
Our growers plant different chile varieties that have specific attributes such as heat, color and flavor, and they are uniquely harvested by hand.”
– Nick and Rena Carson, Rio Valley Chili
“Just two years ago, Nation’s Restaurant News dubbed New Mexico chile as one of the most iconic foods in the U.S., and chefs all over the country are doing different things with our chile,” Hogan says. “If you’ve never tried putting it on top of a hamburger or pizza, do it – you’ll think, ‘Why haven’t I ever done this before?’”
New Mexico chile peppers may be mixing it up all over the country now, but their home state is where they truly shine.
“People in New Mexico, we tend to handle heat profiles better than others,” Hogan says. “I left the state for a few years and came back, and I went to one of my old favorite restaurants. My mouth was on fire, but you get used to it and back to loving it.”
The Flavor of Family
The Hatch Valley’s unique flavors have brought forth family businesses that have staying power, primarily because of their commitment to the craft. Take Rio Valley Chili Inc., for instance, a multigenerational company that produces and sells New Mexico chiles.
“We are a family-oriented company from start to finish,” Nick and Rena Carson of Rio Valley Chili say. “Along with our four children, 10 grandchildren are actively involved in the business.”
See more: 6 Surprising Products Made With New Mexico Hatch Chiles
They produce chili powder and paprikas that fit traditional New Mexico cuisines, while also creating spices for the food service industry and for retail, where they can be used in cooking, including meat seasonings and rubs. They attain top quality while maintaining consistency through attention to detail in the farming process.
“Our growers plant different chile varieties that have specific attributes such as heat, color and flavor, and they are uniquely harvested by hand,” the couple says. “The blending of chile is more of an art, and that is what makes our products so special.”
Their products are on hand in kitchens across the country, bringing a familiar blend of spices to family dishes.
The Land Influences the Cuisine
New Mexico local cuisine goes far beyond chile dishes, though: The unique climate and landscape make it one of the leading producers of onions, dairy products and pecans, as well as award-winning wines and beer.
Whether it is one of the many staple products New Mexico produces or the iconic chile, the taste is even better when you actually understand it.
“When you see or eat chile, many people’s first thoughts are ‘Yum!’ or ‘Delicious,’” Nick and Rena share. “When we see our final product in other dishes, though, we see hard work, dedication and pride.”