New Mexico Chiles

To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state’s cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle’s in Hatch and Matt Romero’s in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker “Chile Chica” Kelly Brinn Urig for the enchanting history of chile.

Author Biography

Kelly Urig is an award-winning filmmaker and native New Mexican with a passion for food and it’s cultural, economic and historic importance. She earned her bachelor of arts degree from the University of Denver and received her master’s of arts in television, film and media production from San Diego State University. Kelly is a native of Santa Fe and credits the unique culture and people of the state for her storytelling perspective.