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... The Cowboy Way’s Booger Brown Chosen for "Road to the Horse" Congratulations to The Cowboy Way’s Booger Brown! “Wild Card” Competitor at “Road to the Horse” in Kentucky, March... READ MORE Meet Handcrafted America’s Artisans Tanya & Dave, Holroyd Studios Tanya Holroyd Stevenson & Dave Polarek, Holroyd Studios Raised in London and having architects for parents, it’s no surprise... READ MORE
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