On the Road

On the Road with Bryan Roof: Sampling Green Chiles in New Mexico

In the first episode of Season 2, we take you on a road trip to sample some of the best green chile cheeseburgers New Mexico has to offer.

Published Oct. 2, 2023.

Drive through New Mexico in late August or early September when the chile harvest is in full swing, and youre all but guaranteed to catch the aroma of fire-roasted chiles in the air. 

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Locals purchase 40-pound burlap sacks of green or red chiles, then stand in line—usually in a parking lot or at a roadside stand—to have their chiles roasted to spec in a flame-kissed rotisserie drum. Chiles tumble; the fire roars; chile smells hang like a thick fog; people make small talk about the number of sacks theyre buying this year. 


New Mexican Bean-and-Cheese Turnovers with Green Chile

These chile-drenched turnovers bring the heat (along with the beans and cheese).
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To say that New Mexicans are obsessed with chiles is a gross understatement, akin to saying Texans occasionally take a mild interest in barbecue. Theres lots to learn about chiles in New Mexico, as I found out when I road-tripped across the state in Episode 1 of the second season of On the Road with Bryan Roof

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