Soak up southwest flavor at Sopapilla's
By Nancy Vienneau
New Mexicans love their chilies, and with good reason.
The dry air, abundant sunshine and rich soil of New Mexico's Mesilla Valley produces the extraordinary Hatch peppers, considered by many to be among the world's finest. Green or red, fire-roasted or dried, the fruity caramel heat of the Hatch is complex, delicious and addictive. It informs nearly every aspect of New Mexican cooking, distinguishing familiar dishes from their Tex-Mex or South-of-the-Border counterparts.