Hatch, New Mexico, about 65 kilometres north of Las Cruces on NM-185 (a more scenic alternative to I-25), is the self-proclaimed chile capital of the world — and the claim is well-supported. The Hatch Valley produces the majority of New Mexico's commercial chile crop, with a microclimate of hot days and cool nights that develops the flavour of the Hatch Green Chile beyond anything grown elsewhere. Drive the route in late August and the air smells of roasting chiles for kilometres.
The drive itself along the Rio Grande through the Mesilla Valley is worth the trip. The valley is fertile and lush by desert standards, with the river cottonwoods turning gold in autumn, pecan orchards stretching across the floodplain, and the Caballo Mountains to the east. The Hatch Chile Store and several farm stands along the route sell fresh, dried, and roasted chiles in season. Outside of August and September, the town is quiet, but the dried ristras (strings of dried chiles) are available year-round.
The annual Hatch Chile Festival, held Labor Day weekend in early September, is the main event. Cooking competitions, live music, and more chile than most people have ever seen in one place.