New Mexico chile

Uncommon card · No. 142684

New Mexico chile or New Mexican chile (Capsicum annuum 'New Mexico Group'; Spanish: chile de Nuevo México, chile del norte), is a cultivar group of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México. These landrace chile plants were used to develop the modern New Mexico chile peppers by horticulturist Fabián García and his students, including Roy Nakayama, at what is now New Mexico State University in 1894. New Mexico chile, which typically grows from a green to a ripened red, is popular in the cuisines of the Southwestern United States, including Sonoran and Arizonan cuisine, and it is an integral staple of New Mexican cuisine. It is also sometimes featured in broader Mexican cuisine. Chile is one of New Mexico's state vegetables, and is referenced in the New Mexico state question "Red or Green?". The flavor of New Mexico green chile has been described as lightly pungent, similar to an onion, or like garlic...

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