This old postcard shows Chile "Ristras" drying on an Adobe Building.
"Green Chile...Really ? !"
"Yes, 'green chile'," I said. I had become used to the astonished looks on my customers faces when they looked at the menu and saw our most cherished New Mexico treasure listed as an option for something to have with his eggs. "Well, bury me in an ant-hill and smear my ears with jelly!" my out-of-state guest exclaimed with a thick Texas accent, "Where I come from we throw away the chili when it turns green!" I calmly explained that he should try the green chile on his eggs and that if he didn't like it I would pay for his breakfast myself. After Breakfast I came to the table to see how he was doing. His face was a little flushed but he looked happy..."Son, you just made a friend for life! That there is by far the best chili I ever had!"
True story as told by a Santa Fe Waiter
Fresh New Mexico Green Chile !
Most of the modern commercial varieties of chili grown in New Mexico were developed by Fabian Garcia, whose efforts towards the improvement of New Mexico agriculture led to the prestigious place that New Mexico now holds in the world of hot pepper.