New Mexicans have been perfecting the art of growing chiles  in our rocky rugged soil for over 400 years. We have a world-famous coveted flavor that can not be duplicated. Green and red chile are so iconic in our state that is our state question. Our chile is truly a culinary treasure beloved by chile connoisseurs around the world. Chile isn’t just food—it’s tradition.

Many restaurants buy Mexican chile or chile from other countries because it’s cheaper (cheaper labor, less or no regulation).

It was estimated that in 2018 New Mexico’s chile production was at $53.8 million with a reported 8,400 acres of chile planted and 7,900 harvested.

The high altitude, desert climate, and rocky soil that make up our rugged growing environment give our chiles their distinctive, treasured flavors. Which is why we only buy New Mexico-grown red chile.

Red Chile, Diced Pork Meat, Water, Flour, Garlic Cloves, Garlic Salt, Canola Oil, Onion Salt, Table Salt

Allergen: Wheat