Chile with an E

“Red, green, or Christmas?” is a question you should expect to be asked when you order New Mexican fare. This does not represent curiosity about your favorite color or holiday—your server is asking you our official state question. In other words, what is your preference in chile?!

We take this question very, very seriously, in large part because chile production has a significant impact on New Mexico’s economy. In 2020, New Mexico produced 68,000 tons chile, with an estimated value of $52 million, making it the top cash crop in the state.

Most of the magic happens 250 miles to Santa Fe’s south in the “Chile Capital of the World,” Hatch, New Mexico. Across the state, restaurant owners and individuals alike eagerly await the arrival of the autumn crop to replenish their troves.

How should I answer "Red, green, or Christmas?" For the uninitiated, heat may be what determines your selection. Neither red nor green is consistently hotter. Because most local restaurants prepare their chiles in-house, each stop on your dining tour will have its own version of this New Mexico staple. Ask your server which option packs the most punch. If heat isn’t driving your decision, your response to the official state question ought to be “Christmas,” meaning a combination of green and red, perfect for those seeking the best of both worlds.

So what makes a chile red or green, and how are they processed? It’s all about timing: Red chiles are simply green chiles that have remained on the vine longer and ripened fully. However, once picked, these two chiles are processed very differently. Green chile is typically roasted as a fresh whole chile, then peeled, and served diced. Red chile is dried and processed into chile powder, then cooked into a thick roux-based sauce. Meat-based stock is often used to make chile sauce—be sure to ask your server.

Find chile in unsuspecting spots Chile appears in foods and drinks where you might not expect to find it, and its excellent, fresh kick will likely surprise and delight you. Be adventurous—seek the green chile apple pie, cheesecake, cornbread, and other freshly baked breads at the Santa Fe Farmers' Market. Or enliven your taste buds with a green chile Cobb salad or mac and cheese. Red chile powder might appear in pumpkin soup, chocolate truffles, chocolate ice cream, jelly, margaritas or martinis, while red chile flakes might adorn the top of vanilla-frosted cupcakes or add a palate-pleasing note to dark chocolate.

Eat it like a local

Ask any local which restaurant to visit for the best chile, and you had better be prepared to take some notes! Ask any local how much chile they eat, and the answer is invariably, “tons!” Ask how hot they like it, and you might be surprised by the passion you witness. It is a thing! Come autumn, most households have purchased their roasted green chile for the year, and it’s stored and stacked in individual bags in their freezer. Their powdered red chile can be found in the cupboard, marked mild, medium, or hot. Clearly chile is a staple here in Santa Fe, and it can be so in your hometown! Want to take home some freshly roasted chile as a spicy reminder of your visit? Plan your next trip to The City Different at fall harvest time and bring an empty cooler. And when at the Santa Fe Farmers' Market or a local grocery store, pick up some red chile powder or flakes, a delicious and warm reminder of your Santa Fe experience.

DID YOU KNOW?

Car owners have their choice of three standard license plates styles. The newest on the block is the chile plate, which won "America’s Best License Plate Award" for 2017. The turquoise centennial plate won in 2011.