On the Menu: In New Mexico's chile-fueled restaurants, a delicious adventure

SANTA FE, N.M. -- Travelers of all kinds are attracted to New Mexico for its stunning landscape, reputation as a spiritual retreat, rich history and connections to America's past. People come to ski, to shop, to paint and to explore. But one of New Mexico's greatest rewards, enjoyed by travelers year-round, is the food.

Earlier this month, I spent a long weekend with two old friends in Santa Fe and Taos, taking in the sights, sounds and flavors of New Mexico. One of just a handful of regional cuisines in the United States, New Mexican cuisine is built upon Native American, Mexican and Spanish influences and a group of indigenous ingredients. But nothing comes close to topping the influence or ubiquity of the New Mexican chile pepper in its varied forms: Fresh green or dried red, ground or flaked, pureed or chopped, it was a constant delicious presence.

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