Chile: When you order most anything from a restaurant, Burger King included, they’ll ask “red or green?” They’re referring to the type of chile pepper sauce you want it topped with. Red is usually hotter, but not always.

Roasted green chile: The Hatch river valley grows over 30,000 acres of green chiles. When they’re harvested in the fall, steel mesh basket roasters are set up on any given street corner across the state and the chiles rotate over hot flames. Their luscious, smoky aroma perfumes the air like nothing else.

Sopapillas: Made from pressed dough (not unlike a tortilla) then deep fried until golden brown and puffed with an air pocket inside. Top with a little honey. While they most always accompany a New Mexican meal, sopapillas are foreign to Mexico itself.

Piñon coffee: Piñon nuts (also known as pine nuts) harvested from New Mexico’s state tree and blended with coffee beans.