New Mexico No Schedule Airings It’s a hot, hot, hot episode of State Plate! Taylor travels to New Mexico to chow down on chiles galore. He’ll turn up the heat in Hatch, a town famous for green chiles and their classic stew. Then, he’ll spice it up in Chimayo where he’ll make chile powder and eat carne adovada. Then, he’ll see how much heat he can stand, when this kitchen cooks up two savory side dishes: calabacitas and sopaipillas. Finally, he’ll chill out with brittle made from a native nut that’s hard to pick but worth the effort. We’re packing the ultimate heat in the land of enchantment on this sizzling episode of State Plate. Featured Plates & Food Contributors Appetizer: Green Chile Stew The Blue Heron Restaurant at Sunrise Springs Resort & Spa | Learn More Entrée: Carne Adovada Chimayo Chile Brothers | Learn More Side 1: Calabacitas The Santa Fe School of Cooking | Learn More Dessert 1: Stuffed Sopaipillas The Sopaipilla Factory | Learn More Dessert 2: Piñon Brittle Jericho Nursery | Learn More #StatePlateTV You may also like... Six Degrees of Separation: Yellowstone & INSP - Kevin Costner, Taylor Sheridan, Sam Elliott, and others... 6 Degrees (More or Less!) of Separation – INSP, and Yellowstone The Road from INSP to Yellowstone No trips to the train station on... READ MORE John Wayne’s Most Influential Role: Dad When Ethan Wayne talks about his father, he often returns to one theme:, his gratitude for being able to spend time with the legendary... READ MORE
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