September is chilÈ season here in New Mexico, the nation’s chilÈ capitol. Facilitators Rachel Falcone and Hilary Marshall have been enjoying the smell of roasting green chilÈs since their first day in Las Cruces. MobileBooth West is parked just steps away from Wal-Mart’s giant chilÈ roasters (pictured below), and folks come by every day to take advantage of the chilÈ roasting services (free with purchase!).
New Mexicans buy the big, beautiful, locally-grown green chilÈs by the box full.
After roasting over gas flames, the chilÈs are slightly blackened, steaming hot, and wonderfully aromatic. They’re also ready to eat or freeze. ChilÈ season doesn’t last long, but chilÈs 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 chilÈs and to expect chilÈs in just about everything, from the commonly served green enchiladas to the rarer-but-just-as-delicious green chilÈ pecan brittle. There’s even chilÈ-infused liquors to be had if you wander into the right watering hole.
We salute you, green chilÈ, in all your versatile glory.
