New Mexico chile, that wonderful, tasty pepper, became a commercial crop a hundred years ago. Before that it was a prized delicious garden vegetable. Most often red chile was dried and used. Fabián García, started a shift to the common use of chile that hit the markets about 1918 and then by 1950 other researchers really increased the appeal of chile beyond a seasoning to a food in and of itself. Dr. Roy Nakayama is best known for NuMex Big Jim chile rellenos.
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