A bill that aims to designate August as New Mexico Red and Green Chile Month has taken a step forward in the legislative process. HB 122, which received unanimous approval from the House of Representatives, highlights the importance of chile in New Mexican cuisine.
Despite New Mexico’s leading status in chile production, the state has seen a significant decline in chile acreage over the past few decades. While there were over 30,000 acres of chile in New Mexico thirty years ago, that number has decreased to around 8,000 acres today. This decline can be attributed to factors such as chile being harvested in Mexico and processed in New Mexico, as well as an aging population of farmers.
In an effort to combat this decline, bill sponsor Rep. Rebecca Dow emphasized the importance of connecting new and small farmers to resources to ensure a sustainable supply chain for chile production. The bill will now move on to the Senate for further consideration.
New Mexico’s rich culinary tradition and cultural heritage are deeply intertwined with the cultivation and consumption of chile, making the designation of August as New Mexico Red and Green Chile Month a meaningful tribute to this iconic ingredient. Through this bill, lawmakers hope to raise awareness of the importance of supporting local chile production and preserving this integral aspect of New Mexican cuisine.
Note: The image is for illustrative purposes only and is not the original image associated with the presented article. Due to copyright reasons, we are unable to use the original images. However, you can still enjoy the accurate and up-to-date content and information provided.
