Chiles provide the zip in today's popular trend toward hot and spicy foods. But the chile is much more than just heat, it's the rich chile flavors that enhance New Mexico's ethnic dishes. Late in the summer green chiles are ripening and changing to a rich, deep red color. At this time of year vistors can see colorful hanging ristras, strings of green and red chiles. During the drying process, the flavor is also changing, becoming sweet and mellow. The ripe, red chiles offer a completely different taste from the green.
The Chile Trail in Southern New Mexico, along Interstate 10, passes through the counties of Hidalgo, Luna, and Dona Ana. These three county areas are the state's largest chile producers. Hatch, just north of Las Cruces is regarded as the Chile Capital of the World.