When autumn comes to New Mexico, the aroma of green chile being roasted fills the air. Locals buy big burlap sacks of chile which are poured into a big drum that turns over a fire until the chile is charred (which then allows the skin to be peeled off).

Chile is mild, medium, hot, or very hot! Locals know enough to ask, “How hot is your chile?”

One day a newcomer to New Mexico stopped at the Grocery Emporium on Girard Boulevard and bought a bag of roasted Chile. The aroma made her ...


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