As a former New Mexican, I know all about the culinary charms of a certain chile pepper. Grown in the Hatch Valley in Hatch, New Mexico, the Hatch Green Chile (in case you forget….hehe) is a gigantic part of the states’ cultural identity, and it’s no wonder. This chile is the bomb-digitty, mac-daddy, beating heart of the region’s cuisine (think burritos, enchiladas, chile rellenos to name a few) and you just can’t get it anywhere else. You can’t get enough of it, either.