September is chilé season here in New Mexico, the nation’s chilÈ capitol. Facilitators Rachel Falcone and Hilary Marshall have been enjoying the smell of roasting green chilés since their first day in Las Cruces. MobileBooth West is parked just steps away from Wal-Mart’s giant chilé roasters (pictured below), and folks come by every day to take advantage of the chilé roasting services (free with purchase!).

New Mexicans buy the big, beautiful, locally-grown green chilés by the box full.

After roasting over gas flames, the chilés are slightly blackened, steaming hot, and wonderfully aromatic. They’re also ready to eat or freeze. Chilé season doesn’t last long, but chilés are a staple of the New Mexican diet, so most families freeze enough to last them the rest of the year.

We’ve come to adore the smell of roasting chilés and to expect chilés in just about everything, from the commonly served green enchiladas to the rarer-but-just-as-delicious green chilé pecan brittle. There’s even chilé-infused liquors to be had if you wander into the right watering hole.

We salute you, green chilé, in all your versatile glory.