New Mexico is so big that you could make at least four other states out of our size. And we are in the unique touching three other states at the Four Corners spot. Tourist love to put one foot in one state, one hand in another, their other foot in another and if they don’t fall over, which does happen with laughter, the final hand in a fourth state. Let’s take a tour of New Mexico, a quick tour at that.

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Wherever you live some of the streets and some of the areas of New Mexico are named after real people. They are called Place names since the place, be it a New Mexico county, town, street or some other descriptor is tied to a real person’s name. Example: Deming New Mexico is named for the wife of a railroad executive in the 1880s. We have lots of place names of real people in New Mexico.

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New Mexico chile peppers always get lots of attention for the hot that they have and not appropriately for the more important outstandingly wonderful taste. The first thought most people have looking at just harvested green chile peppers is the heat, the burn, the sensation of chile peppers in the mouth. But what is more important is that they are also outstandingly delicious along with just the right amount of heat so that we smile and say YUM!

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There are websites that show people having a difficulty like falling off a ladder amid a Hollywood laugh track. The New Mexico version is when I ask people about their first bite of New Mexico chile peppers. Usually, it involves some discomfort. We do know when and why chile peppers are hot. It is a fact that the same seemingly hot chile peppers to some people seem not hot enough to other people. It is the same chile peppers so how can that be true? The same chile pepper is hot, sometimes too hot to one person, while it is considered not hot enough to another person. This is a New Mexico syndrome where someone is eating happily and another person’s face is red, they are sweating and they say loudly, “My goodness that is very hot,” or words to that effect. Why? It is because each of us experiences the heat in the chile peppers differently.

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When visitors come to New Mexico, one topic of discussion is our delicious chile peppers in foods like enchiladas. Our chile is a treat as long as to the visitor it is not too hot. It is always uniquely flavorful. That is chile with an e, not chili with an i, chilly in winter nor the country of Chile five thousand miles to the south. The very robust New Mexico chile industry did not happen by accident. It took many decades of work to take the original chile that has grown in Southern New Mexico for centuries and through research develop it into today’s chile. More than a hundred years ago three things happened to enable today’s chile peppers.

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In 1985 there was a poster on the wall of a restaurant in Las Cruces that caused me to smile. “On this spot 100 years ago, nothing happened.” Actually, in the then New Mexico territory in Las Cruces, a lot was happening for everyone. What was a daily task for citizens? Finding and cooking food. Let’s talk about some Old Time New Mexico food and how it was prepared.

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Today is 2024 Veteran’s Day, a national holiday celebrating the men and women who have or are serving in the military. Don’t confuse Veteran’s Day with Memorial Day which honors American service members who died in the service of their country. We want to celebrate the about 150,000 Veterans in New Mexico, and their families. We bless them all today.

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When I go outside in Las Cruces I look up and see airplanes. Little ones, big ones, those with propellors or jet engines along with helicopters. In 1916, airplanes came suddenly to New Mexico. They didn’t fly here, they took a train from San Antonio, Texas to Columbus, NM. The Army’s first military airplanes found out the effect of New Mexico’s spring winds.

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