It’s a hot, hot, hot episode of State Plate! Taylor travels to New Mexico to chow down on chiles galore. He’ll turn up the heat in Hatch, a town famous for green chiles and their classic stew. Then, he’ll spice it up in Chimayo where he’ll make chile powder and eat carne adovada. Then, he’ll see how much heat he can stand, when this kitchen cooks up two savory side dishes: calabacitas and sopaipillas. Finally, he’ll chill out with brittle made from a native nut that’s hard to pick but worth the effort. We’re packing the ultimate heat in the land of enchantment on this sizzling episode of State Plate.

Featured Plates & Food Contributors

Appetizer: Green Chile Stew
The Blue Heron Restaurant at Sunrise Springs Resort & Spa | Learn More

Entrée: Carne Adovada
Chimayo Chile Brothers | Learn More

Side 1: Calabacitas
The Santa Fe School of Cooking | Learn More

Dessert 1: Stuffed Sopaipillas
The Sopaipilla Factory | Learn More

Dessert 2: Piñon Brittle
Jericho Nursery | Learn More

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