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  2. H-E-B’s Central Market reveals details for return of Hatch ...

    www.aol.com/h-e-b-central-market-162050028.html

    Each August, the company imports more than 125 tons of peppers from Hatch, New Mexico. Disclosure: H-E-B is a funder of the Star-Telegram’s Crossroads Lab. The company has no influence over ...

  3. It’s time: Where and when to find Hatch green chile in Fort ...

    www.aol.com/news/time-where-hatch-green-chile...

    Enchiladas Olé also has New Mexico red chile this year. Both locations are open for lunch and dinner weekdays and Saturdays; 2418 Forest Park Blvd., 817-984-1360 , or 9005 North Tarrant Parkway ...

  4. The chile crisis: Declining production amid labor, water ...

    www.aol.com/news/chile-crisis-declining...

    Aug. 5—HATCH — Under the relentless heat of a beaming sun, around a dozen workers wearing long-sleeve shirts and straw hats slowly moved from plant to plant in a chile field, plucking red ...

  5. New Mexico chile - Wikipedia

    en.wikipedia.org/wiki/New_Mexico_chile

    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]

  6. Blake's Lotaburger - Wikipedia

    en.wikipedia.org/wiki/Blake's_Lotaburger

    Their menu focuses on New Mexico green chile topped hamburgers and french fries, as well as New Mexican foods such as breakfast burritos. All Lotaburger restaurants are company-owned. Blake's Lotaburger also owns the majority of the property that its stores are built on and the company's construction division oversees the development of all new ...

  7. Sandia pepper - Wikipedia

    en.wikipedia.org/wiki/Sandia_pepper

    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.

  8. 'Part of our culture:' Chiles in New Mexico - AOL

    www.aol.com/part-culture-chiles-mexico-140100705...

    She said red chile is the more traditional way to eat peppers, and consuming green chile only became popular in the past 50 or 60 years, with the exception of Big Jim.

  9. New Mexican cuisine - Wikipedia

    en.wikipedia.org/wiki/New_Mexican_cuisine

    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 ...