​Taste-Off to Decide Best New Mexico Chile
​New Mexico Chile Association announces statewide competition for best New Mexico chile: The great New Mexico Chile Taste-Off.

Learn more and register to compete on our new event website!

COVID in New Mexico

Critical Work

The food industry (including growing, harvesting, packing, processing, shipping, etc. of fresh produce) is deemed part of “critical infrastructure” under federal law.  Many states and counties have also declared agriculture a part of their critical infrastructure. This means healthy workers who perform “critical” work are exempt from “shelter in place”, “lockdown” or other restrictions on moving to and from their jobs.​

Food Safety

This not a food safety issue as there is NO evidence SARS CoV 2 is a foodborne pathogen. There is NO scientific research to suggest food is a vehicle for transmission and food packaging (since it is mostly porous) is not thought to be a primary method of transmission. An ill worker within a food system will not prompt a recall of food according to FDA in a stakeholder call on 3/18. 

Social Distancing

COV 19 is a respiratory disease and SARS CoV 2 is principally passed between people through airborne droplets (coughing, sneezing). This is why “social distancing” is so important.

Call the New Mexico Chile Association at (520) 576-8011

A secondary route of transmission is touching contaminated surfaces (particularly hard non-porous surfaces) and then touching your eyes, nose or mouth. Hence increased cleaning, sanitation and handwashing.
Please go to Western Growers for more information!

Attention: NMCA Members

All NMCA Members receive unlimited access to the Western Growers resource library.

Recipe
Spotlight

Courtesy of Bueno Foods

Nutrition and Food Science

Useful chile pepper preparation information can be found at the NMSU Chile Pepper Institute.

Chile is so important to New Mexico, our state question is:

RED OR GREEN?
The common question of "Red or Green?" when ordering cuisine at New Mexico restaurants refers to whether the diner prefers red or green chile.  Green chile turns red and has a sweeter flavor after it ripens.  Those who love New Mexico cuisine have definite opinions as to which flavor they prefer.  If a combination of the two flavors is ordered, it is known as "Christmas".
​The New Mexico State Legislature passed a House Joint Memorial in 1999,  declaring "Red or Green?" as the official state question.  This measure was passed to signify the importance the chile industry has on the economy of the state.  With the adoption of this state question, New Mexico is acknowledging the financial gain and national recognition that chile generates for the state.

WHY IS NEW MEXICO CHILE SO GOOD?

New Mexico chile – of all varieties – are especially desired and sought after worldwide.   This is because our climate, soils and decades of farming knowledge and practices passed down through generations – growers to growers – has resulted in a uniquely satisfying fruit.
  • 350 days of sunshine!
  • Chile craves warm, dry weather and warm soil which is in abundance in New Mexico.
  • Varieties are chosen with the New Mexico climate, soils and agricultural practices in mind.

CHILE IS GOOD FOR YOU!
We thank our friends at the Chile Institute for the nutritional information.

New Mexico Chile Association

New Mexico Certified Chile Program