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When it comes to the vibrant and diverse world of New Mexico cuisine, there's definitely a delightful debate that food lovers can’t resist—red chile versus green chile! Personally, I like to keep it simple with a straightforward rule: I pair red chile with beef and green chile with chicken. As for pork? I believe it can shine with either option! This little guideline has served me well over the years, ensuring that I enjoy countless delicious meals and live a truly satisfying life.
