New Mexico’s iconic green chile pepper grows in popularity each year, says Joseph Quintero of La Tienda grocery in Carlsbad where the summer/early fall roasting season is in full swing.
The Permian Strategic Partnership (PSP) is investing $5 million into Artesia Public Schools (APS) to help build a new Career Technical Education (CTE) Center. By expanding access to hands-on workforce development programs, APS’s newest CTE center will enhance career readiness and create opportunities for students.
The Southwest New Mexico’s region’s food heritage began with the Ancestral Puebloans, who grew the “Three Sisters” crops—corn, beans, and squash—long before European contact. The Spanish arrived in the late 1500s, bringing livestock, fruit trees, garlic, and the now-iconic chile pepper. Under Mexican rule in the early 1800s, tortillas, tamales, and enchiladas became widespread. After U.S. annexation, Anglo traditions introduced flour and new baking techniques, but the core Southwest New Mexican flavors remained intact.
