In New Mexico, and in particular to Las Cruces, it is impossible not to run into typical local green peppers, a variety famous all over the world and with a unique and characteristic taste. No wonder, then, that one of the culinary fashions of the moment is a creamy vanilla sundae with green chilli cream. A delight, launched by the famous local chain Caliche, which may seem a bit bizarre due to the unusual combination of flavors but which certainly has the merit of wanting to enhance local ingredients.

The "New Mexico" to be enjoyed by spoonfuls

Anyone who has traveled to New Mexico or spent time in Las Cruces will certainly know the chain of stores Caliche, which has been serving puddings and hot dogs since 1996; at the time it was a single business called "Scoopy's Frozen Custard" and the owners David & Dana Wortham decided to introduce in New Mexico what was a real culinary novelty for the community. Their sundae, or better custard, a term that indicates a frozen custard and mixed with walnut or fruit candy, soon became popular. Since then, many visitors want to taste their specialty, a sweet refreshing relief especially for those arriving from the desert, and in general on hot summer days. One of the unmissable tastes is precisely the "New Mexico", a large glass of vanilla custard covered with a cream of green chillies, with a consistency similar to a jam, and decorated with a handful of crunchy pecan nuts; in short, the fresh sweetness of sundae meets the spicy taste and the salty much loved by the inhabitants of New Mexico.

I green chile, a variety to discover

Fabián García, pioneer of New Mexico horticulture, is fundamental for the presence of both typical local ingredients, namely green chillies and pecans. The Mexican immigrant was in fact decisive in the diffusion and planting of the first pecan trees in the state, currently one of the primary commercial food crops in New Mexico, but above all it is known to be the pioneer of the national green chile. It was he, in fact, in the early 1900s who developed the variety of peppers called "New Mexico", as well as giving life to other more standardized varieties of chili. For those who had never tried it or had never heard of it, it is good to know that the national green chile has a slightly pungent taste, reminiscent of onion or shallot, but at the same time it is spicy (more or less at depending on the variety) and smoked. In the New Mexico kitchen these green peppers are mostly eaten whole roasted, used as a base for different sauces or diced and added to burritos, enchiladas, hamburgers or rice-based recipes.

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