Episode Details

Chile roasting season is officially here in New Mexico, with the first shipments arriving and locals already firing up roasters for that unmistakable smoky aroma. While peak harvest runs later, early arrivals are already drawing crowds at markets like Downtown Growers, where taste tests and cultural celebration collide. Farmers are urging support as yields decline, making this more than just food—it’s a heritage worth preserving, with prices expected to stay steady. Don’t miss the scent, the flavor, and the tradition.

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