The Ultimate Chile Tour Of New Mexico | On The Road

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Travel alongside Cook’s Country’s Editorial Director Bryan Roof as he explores the communities and cuisines that make up the great American dinner table. In this episode, he travels to New Mexico to get the ultimate chile tour.

Get our New Mexican Bean-and-Cheese Turnovers recipe:
Learn more about our visit to Mary and Tito’s Cafe:
Get our Gorditas recipe:
Get our New Mexico Biscochitos recipe:
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at

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42 Comments

  4. This twat literally said that Muh Evolution makes peppers hotter "so they won't get eaten, and that's why people eat them more."

    They're FOOD, lady… maybe food was designed to taste good, and we were designed to enjoy food. Not everything is a moronic non-sequitur.

  5. Green, roasted Hatch chiles please everyone I serve them to- Rarely are they hot hot, just a great green flavor with a little smoke in the background. We eat them fresh diced as well as roasted in salsas, throughout our TexMex dishes. Well laid out story, truly enjoy this type of story in ATK videos and regular PBS Episodes…bring more!

  14. Red or green? It's all about what you're eating with it. And you nailed it when you got red with the carne adovada! The only way to go. Would love to see an episode that does carne adovada by the way. I've never seen it anywhere but in NM.

  16. New Mexico chiles are the best. The Anaheim chile is a NM variety, bred to be more mild. There are many much hotter chiles but they don't have the balance of heat and flavor that a NM chile does. Stand around a chile roaster and it will change your world.

  29. Anybody think we should have some clarification? Chile = a country in South America. Chili = a small hot-tasting pod of a variety of capsicum
    Just a little difference, but ohhh, what a difference. One of them tastes a LOT better than the other.

  31. As a native New Mexican whose family goes back at least to New Spain (and more), I've lived in-state for more than forty years. For the years I wasn't in-state, and before "ethnic" food was normalized nationally, the struggle to get any chile, but especially Hatch chile, was very very real (and expensive). Not getting some wasn't an option (cf: native New Mexican). As for color…well, that depends on what I'm eating. Some foods tend to prefer having one over the other, but switching or combining is almost always an option. I probably favor green, but red gives it serious competition.

  32. As a native New Mexican who loves chile, I hope ATK will do a deeper dive into this topic. Please visit more of the iconic NM restaurants and do what ATK does best, put together killer recipes for both red and green chile sauces (I have my own, but I think I could do better). Heck, do a recipe for those turnovers too!

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