The State’s Best Dish: New Mexico’s Green Chile

The history of green chilies in New Mexico is deeply tied to the region's culture, cuisine, and agriculture. Green chilies, particularly the Hatch chile, are a cornerstone of New Mexican identity.

Green chilies were introduced the American southwest around the turn of the 15th century. Some believe that the chile was brought here by Santa Fe’s founder, Captain General Juan de Onate, while others believe it was a result of the Antonio Espejo Expedition. These peppers were native to the Americas, and indigenous peoples like the Pueblo and Aztec had already been cultivating them for centuries. Over time, the climate and soil of New Mexico helped develop unique strains of chilies, resulting in the distinctive flavor of New Mexican green chilies.

While green chiles have played a pivotal role in the area’s history, green chiles didn’t find mainstream appeal until the 1950s. Local farmers began to cultivate the crop on a larger scale. The pepper can now be found on in dishes and on menus far beyond the desert.

The green chile comes from the same plant as a red chile, but is harvested earlier in the growing process, giving it its vibrant hue. Green chiles are often roasted to add smoky depth and enhance the heat and richness.

Green chiles not only play a significant role in New Mexico’s economy, but also in its history. The pepper is a blend of cultures and traditions. Whether you enjoy the green chile as a salsa on a burrito or diced on a smash burger, it is sure to bring a flavor as unique as the state itself.