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New Mexico chile or New Mexican chile (Scientific name: Capsicum annuum 'New Mexico Group'; Spanish: chile de Nuevo México, [3] chile del norte) [4] is a cultivar group [5] of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México. [6]
Chile ristras ripening from green to red New Mexico green chiles. New Mexico chile is the defining ingredient of New Mexican food. Chile is New Mexico's largest agricultural crop. [29] Within New Mexico, green chile is also popular in non-New Mexican cuisines including Mexican-style food and American food like cheeseburgers, french fries ...
It was also the first New Mexico chile cultivar to be bred for commercial growth. It was released to growers in 1913 [2] by Mexican-American horticulturist Dr. Fabián García, who began selecting local breeds in 1894 for improvement. [3] The No. 9 helped to cement chile as a staple food in New Mexican cuisine. [4]
That's how chiles arrived in New Mexico. Beauchemin explained that as birds migrated from South America to Central America to the southwestern U.S., they deposited chile seeds called capsicum ...
Jul. 5—Chile is the heart and soul of New Mexico. "America the Bountiful," airing on New Mexico PBS CREATE, channel 5.5, takes a look at regional food traditions and rich food heritage ...
The Sandia chile pepper cultivar was developed at New Mexico State University by Dr. Roy Harper in 1956 by cross breeding a NuMex No. 9 (originally developed by Dr. Fabian Garcia) with a Californian Anaheim chile (itself a No. 9 descendant). [6] This variety of chile pepper is of moderate heat and is widely grown and consumed in New Mexico.
See also 0–9 An enlargeable map of the state of New Mexico.nm.us – Internet second-level domain for the state of New Mexico 4 Corners Four Corners Monument 32nd meridian west from Washington 32nd parallel north 33rd parallel north 34th parallel north 35th parallel north 36th parallel north 37th parallel north 103rd meridian west 104th meridian west 105th meridian west 106th meridian west ...
The Chimayó (or Chimayo) pepper is a New Mexico chile pepper landrace of the species Capsicum annuum. [2] [3] It is named after the town of Chimayó, New Mexico, where roughly 200 hectares (500 acres) of Chimayó peppers are harvested annually. It is considered one of the two best chiles in the state, the others being those grown in Hatch. [4]