Taos, N.M. – The aroma of fresh New Mexico chile filled Parr Field on Friday, Nov. 6, as Taos Community Schools hosted the long‑awaited New Mexico‑style Chile Cook‑off. The event, organized by the district, its Garden Program, the nonprofit Agricultural Implementation Research and Education (AIRE), and volunteers, marked the first cook‑off since the pandemic halted the tradition.
Reviving a Local Tradition
Superintendent Antonio Layton Jr. explained that the cook‑off stopped during the pandemic and was revived thanks to community support. “I am proud to say that Taos Municipal Schools is reviving the New Mexican chile cook‑off,” he said.
Participants competed for three honors: Best Red, Best Green, and People’s Choice. The rules were simple but strict: only authentic New Mexico chile could be used—no beans, potatoes, or other fillers that would turn the dish into a stew or a Texas‑style version.
Community Judges and Voting
The People’s Choice award was decided by attendees who placed beans inside designated chile cans. The judging panel included Tim Chacon, co‑owner of Mante’s Chow Cart; Frank Rael, owner of Frank’s Eats and Sweets in Questa; and Vivian Trujillo, president of the Fraternal Order of Eagles Ladies Auxiliary.
Rael emphasized flavor and texture, noting, “You don’t want it to be too thick.” His sister, Gloria Vigil, added a friendly jab at Colorado chile, insisting New Mexico’s flavor is unmatched.
Student Recipes Shine
Eighth‑grader Angel Rascon Bencomo won both Best Red and People’s Choice with a family recipe passed down from his grandmother. Bencomo removed seeds from dried chile pods and blended them with onions, garlic, and secret seasonings.
Middle school food‑science teacher Amanda Gonzales said her second‑year students selected Bencomo’s entry for the competition. The program teaches fundamentals of cooking, nutrition, and safe food handling while giving students real‑world experience at community events.
Students from Arroyos del Norte Elementary also entered, using garden‑grown ingredients to create a “Secret Sauce” chile inspired by a recent salsa win at their fall harvest festival.
Garden Program Roots
The cook‑off is part of the broader Taos Community Schools Garden Program, overseen by garden coordinator Nikki Cain. Since its launch at Parr Field in 2012, the program has taught students how to plant, irrigate, harvest, and prepare traditional crops such as corn, beans, squash, and blue corn.
At an Oct. 28 Board of Education meeting, Cain described the joy of watching students harvest and grind blue corn, noting, “We were harvesting corn and opening up the blue corn, and it was a joyous moment for them.” She plans to expand garden programming at Taos Middle School and the Cyber Magnet Academy with more mentorship, grow domes, and greenhouses.
Cultural Connections
Henrietta Gomez, a cultural educator from Taos Pueblo, helped participants incorporate locally sourced ingredients like bison, beef, Chimayó chile, and blue corn, while teaching students how to dry chile peppers. Gomez highlighted the importance of linking agriculture, food, and family gatherings, especially as younger generations spend less time cooking from scratch.
Long‑time resident Melanie Archuleta, who once worked at her husband’s family restaurant El Taoseño, prepared traditional red, green, and chile caribe dishes. She joked, “My husband told me, ‘You have to make chile for the people.’ So I brought the chili for the people!”
First‑time competitor Olivia Camacho expressed surprise at discovering the event, saying, “I’m born and raised here, and I never even knew it until I got the message from the school and I signed up.” She entered two reds: a classic version and a special Christmas red.
Looking Ahead
Winners received aprons reminiscent of ancient Olympic wreaths and plaques crafted by Taos High School students. Loretta Gonzalez, one of the organizers, said the district hopes to hold the cook‑off again next September, when the region’s chile harvest is at its peak.
“We all love chile, especially New Mexico chile,” Gonzalez affirmed, underscoring the event’s role in celebrating local flavor, agricultural heritage, and community spirit.
Original reporting: Taos News — read the source article.
