Long, hot sunny days and cool nights, Rio Grande waters, and a high desert altitude make for perfect New Mexico chile peppers. Red or green, a robust Big Jim or sweeter Sandia, chiles are the stuff of family life and tradition in New Mexico.
In the broad floodplain along the Rio Grande north and south of Las Cruces, lush green plants droop with heavy loads of chiles—thick-walled varieties for harvesting green and roasting and thinner Sandia types that’ll ripen to rubies and be dried for ristras, chile powder, and just plain decoration.
Salsas, chorizos, burritos, and enchiladas are great with green chiles. But have you tried burgers, wine, margaritas, stews, and pizza oozing with genuine green or red Hatch chiles? If not, read on for a gastronomical and cultural journey of the green and fiery kind.
The term “Hatch Chile” or “Hatch Green Chile” actually refers to chile peppers grown in the Hatch Valley of Southern New Mexico, known as the Chile Capital of the World.
Several different chile pepper varieties are grown in Hatch and in the nearby Mesilla Valley ranging from mild flavor to extra-extra-hot flavor. Growing conditions for Hatch chiles and Mesilla Valley chiles are nearly identical and the resulting quality and flavor of both are indistinguishable from each other. The stars are all aligned here for the best chile-growing with the alkaline soil, water for irrigation, warm days, and cool nights the chiles need.
All flavors of Hatch green chile peppers as well as Mesilla Valley green chile peppers are available during the chile harvest season (July to October).
The genetic base for the Hatch green chiles and Mesilla Valley green chiles (in fact all New Mexican chile peppers) can be traced back to the improved chile varieties introduced by New Mexico State University (then New Mexico College of Agriculture and Mechanical Arts) and developed by Dr. Fabián Garcia in the early 1900s.
Starting in 1894, Fabián Garcia crossed several local pod types to improve them for the region. He sought larger, smoother peppers that were better for canning. Following many years of crossing and growing, he released a variety called New Mexico No. 9 in 1913. Today, chile pepper studies continue at the Chile Pepper Institute in New Mexico, founded by Paul Bosland to study New Mexican peppers and others from around the world.
Unlike other peppers, Hatch chiles come in different seed varieties that cover the full spectrum of heat levels. Typically, the mild to medium-hot varieties are more readily available. Then, there is red vs. green peppers. For those that didn’t know, red peppers are the same, but have simply been left on the plant longer to ripen.
New Mexico green chiles are piquant and crisp becoming sweeter as they age to red chiles. Small and oblong, they grow to an average of 5 to 8 inches with smooth, shiny skins of light green to emerald before ripening to a deep red-brown when dried.
Mild in flavor, these green chiles range from 500 to 3,500 Scoville Heat Units (which extends past 1 million for ghost peppers and such); Big Jims are milder, Sandias are hotter and grown for ripening, Lumbres are hotter still, and the list goes on.
Don’t confuse them with Anaheim or California chile peppers though they may have originated from the same organic strain. New Mexico green chiles have a distinct flavor of their own.
Authentic New Mexico green chiles are grown in southern New Mexico in the Hatch Valley where only six cultivars of this variety of Capsicum annuum are grown. Though some states and even countries are using the name “Hatch Green Chiles,” only those grown in New Mexico are worthy of the name. In the same way, there are several thousands of sparkling wines but only one is Champagne! One Hatch, one chile!
It is widely believed that cultivated chile peppers were introduced to the United States in 1609 by the Spanish conquistador Captain General Juan de Onate, the founder of Sante Fe. However, there are contentions that chile peppers may have come earlier during the 1582 Antonio Espejo Expedition. What is a fact is that as soon as the Spanish settled in New Mexico, cultivation of green chile peppers expanded and exploded in an exponential rate.
Capsaicin, a chemical found in concentrated amounts in chile peppers can be found in the membranes surrounding the seeds. If you want less heat, then remove the seeds and the membranes.
Dried New Mexico green chiles are good sources of iron, niacin, thiamine, and riboflavin. Cholesterol-free and low in calories and sodium, these chiles also contain Vitamins A, B, and C. In fact one medium green pepper is thought to have as much vitamin C as six medium oranges. High-fiber and fat-free, indulge in the greenest of them for high flavor.
Researchers at the University of Vermont have found that eating chili peppers was associated with a 13 percent reduction in overall mortality—people who ate them lived longer. That was primarily due to a reduction in heart disease and stroke.
New Mexico chiles grow into compact heights of 20 to 30 inches with indefinite stems. The pods are elongated oblong shapes with blunt points and may be as small as 2 inches to as long as 12 inches. They are usually dark green before ripening into various shades of red. Leaves are medium green, mostly smooth and grow as long as 3 inches and as wide as 2 inches.
Green chile plants mature in about 80 days and grow the entire year. However, harvest time is late summer to early autumn and is a long-standing communal and cultural affair in New Mexico.
Come late summer or early fall, green chiles are harvested throughout the Mesilla Valley, particularly the Hatch area where farms, usually family-held for several generations, have their own harvest traditions. From communal roastings with beer and margaritas, burger and steak cookouts with salsas and enchiladas, to the Hatch Chile Festival during the Labor Day weekend, one thing is for sure—ristras are awesome.
Ristras are strings and braids of dried green and red ripened chiles which are usually hung around storefronts, rooftops, and even home porches. Beautifully strung, these decorative garlands are also supposed to bring good luck.
Before you get confused for the whole of New Mexico there is only chile with an “e” when talking about the plant and the pepper. Chili is the delicious dish of ground beef and beans. But go beyond state lines especially in Texas where chili with an “i” refers to both the plant and the dish.
Talk about heat! The 7 Pot Douglah is an extremely hot pepper (SCOVILLE HEAT UNITS: 923,889 – 1,853,986 SHU) from Trinidad. Its skin is notably dark chocolate brown and somewhat pimpled. It starts off green but matures to a rich brown. It is one of the Hottest Peppers in the World. Aside from the color, it looks very much like other superhot chili peppers, roughly habanero shaped, about two inches long. The hottest 7 Pot Douglas is about 232 times hotter than the hottest jalapeno pepper and more than 5 times a very hot habanero pepper.
My introduction to green chiles came long ago at a variety of restaurants in Santa Fe, Albuquerque, Las Cruces, and Mesilla. My palate sizzled with capsaicin. Endorphins fizzed in my veins like butter. It was the start of a lifelong love affair and chiles have been a constant in my diet ever since. Once you get hooked, you can’t get unhooked. It’s an addiction, but it’s a good one!
Worth Pondering…
Delectable chile-con-carne… composed of delicate meats minced with aromatic herbs and the poignant chile—a compound full of singular saver and a fiery zest.
Green chile season is heating up in New Mexico where the fiery peppers are an indispensable part of the local cuisine—and daily life
Hatch chiles grown today (in fact all New Mexican chile peppers) owe their genetic base from cultivars (cultivated variety) first developed by horticulturist Fabián Garcia at the New Mexico College of Agriculture and Mechanic Arts, now known as the New Mexico State University (NMSU). Starting in 1894, Fabián Garcia crossed several local pod types with the goal of improving them for the region. He sought larger, smoother peppers that were better for canning.
Following many years of crossing and growing, he released a variety called New Mexico No. 9 in 1913. All New Mexican chile peppers owe their genetic base to these peppers. Today, chile pepper studies continue at the Chile Pepper Institute in New Mexico, founded by Paul Bosland in order to study New Mexican peppers and others from around the world.
To pay homage to the grandmother of all New Mexican chile peppers, consider a visit to Hatch, a small agricultural village in southern New Mexico known as the “Chile Capital of the World.” The oh-so-flavorful Hatch pepper is named after Hatch Valley where the bulk of Hatch peppers are grown. This is thanks to the river valley’s combination of nutrient-rich soil, intense sunlight, and cool desert nights.
Unlike other peppers, Hatch comes in different seed varieties that cover the full spectrum of heat levels. Typically, the mild to medium-hot varieties are more readily available. Then, there is red vs. green peppers. For those that didn’t know, red peppers are the same but have simply been left on the plant longer to ripen.
In preparing Hatch Valley’s famous peppers, a 40-pound burlap sack of green chiles is dropped into a gas-fired roaster. The flames roar as chiles tumble in the rotating wire cage and the thick, sharp scent permeates throughout the area. First, it’s high heat, then low!
These chiles are the centerpiece of the meal which is itself the pinnacle of New Mexico cuisine, a distinctive craft in which the Land of Enchantment takes such pride. The state has made chiles the “Official State Food” and designated “Red or Green?” the “official state question” referring to which kind of chile diners prefer on their enchiladas.
The harvest begins most years in late July and extends into October. Labor Day weekend heralds the annual Hatch Chile Festival, a celebration of their world-famous crop. Despite the town’s tiny size, Hatch swells to more than 30,000 people during the two-day festival. The event features chile ristra contests, artisan and food booths, and a carnival. This year marks 50 years since the festival’s inception. The pandemic thwarted last year’s celebration making the 2021 gathering extra-special.
For first-time visitors, it’s not a stretch to think the hot chiles the farmers grow in these fertile fields are hazardous (a sentiment first-time chile tasters often feel today). But I quickly grew to love the chiles and can’t imagine daily life without the fiery and tasty peppers.
Those first chiles were what are called landrace varieties, a term referring to crop types that people develop by saving seeds and adapting them to their specific growing area. Chiles and chile seeds were no doubt traded up and down the Rio Grande Valley for centuries among indigenous peoples, then Hispanic settlers. The distinctive chiles so familiar today date back to the early 20th century.
In the world, there are literally thousands of chile types. They originated in Mesoamerica and spread rapidly across the globe after Christopher Columbus brought New World foods back to Europe. In Africa, southern Europe, Asia, and the Pacific, backyard growers did their own breeding, just as New Mexico growers did.
Of those thousands of chile types, the ones that form the backbone of Hatch pepper production are called—surprise—“New Mexican pod” varieties and the original types have been supplemented often with new cultivars developed at New Mexico State.
Chile farming today is vastly different from a century ago. Most of the fields have buried drip irrigation that feeds steady moisture to the plant roots. A six-year rotation schedule fends off soil-borne diseases; when they aren’t growing chiles, Hatch farmers produce alfalfa, onions, and cotton, among other crops.
The Hatch Chile Association has obtained a federal-type certificate and a trademark for chiles grown there. But there’s more than one kind of “Hatch chile” ranging from modern mild types to older, hotter varieties. Charger (hybrid Anaheim) chiles, a medium-hot favorite grown to be used green, can range from 500 to 3500 on the Scoville scale (which extends past 1 million for ghost peppers and such); Big Jims are milder, Anaheim-like; Sandias are hotter and grown for ripening; Lumbres is hotter still, and the list goes on.
And if the list of thousands of chile varieties, all with different shapes, colors, flavors, and levels of heat, isn’t complex enough, consider that all of those chile types produce fruits that vary from plant to plant—sometimes from pod to pod on the same plant.
Get to know the many varieties of Hatch chile peppers. Following are some of the most popular developed for and grown in the Hatch area.
NuMex Big Jim: This giant chili pepper was introduced by NMSU in the 1970s as a cross between a few different types of local chiles and a Peruvian chile. They measure 10-12 inches and mature to red but are usually harvested and used when green. The peppers have actually been listed in the Guinness Book of World Records for being the largest chile ever grown. Big Jim chili peppers are about as hot as a milder jalapeno pepper (Scoville Heat Units: 2,500-3,000 SHU), so you’ll get a bit of heat, but not very much, depending on your heat tolerance and preference.
NuMex Sandia: Another hybrid chili pepper developed by the NMSU, the Sandia grows to 6-7 inches and is similar to the Anaheim pepper. They start green and ripen to red but are often used while green. Like so many other peppers from this region, the red ones can be dried to make decorative ristras. They are also great for roasting, making chiles Rellenos, or for use in salsas. Slightly hotter than a jalapeno (Scoville Heat Units: 5,000-7,000 SHU), it adds quite a kick to dishes and salsa but not overwhelming heat.
NuMex Joe E. Parker: This New Mexico variety was named after Mr. Joe E. Parker, a graduate of NMSU’s College of Agriculture and Home Economics who helped to evaluate this selection of chile. It originally came from one plant selected from a field of open-pollinated New Mexico 6-4 peppers. The chiles grow to about 8 inches in length and 1.8 inches in width and can be used either in their green or red stage. Although similar to the New Mexico 6-4 in flavor and heat (Scoville Heat Units: 1,500-3,000 SHU), green color, and size, it is generally preferable to the New Mexico 6-4 because of its higher chile yield, its thicker walls, and its ability to continue to produce red chiles after the initial green fruit harvest. The NuMex Joe E. Parker can be a great chile for canning whole and is excellent for chiles Rellenos or for grilling or roasting due to its thicker walls.
NuMex Heritage 6-4: The New Mexico 6-4 Heritage chile pepper was developed around 1998 from a seed bank of the original New Mexico 6-4. The original NM 6-4 which was released in 1957 had “run out” meaning that after so many years of commercial growing, it had lost much of its flavor and aroma and had increased its variability in heat levels, maturity date, and yield. Dr. Paul Bosland along with NMSU’s Chile Pepper Institute and Biad Chili used seeds from the original NM 6-4 that had been frozen in a storage lab to create the new line of chile. Dr. Bosland grew the peppers for three years perfecting the line by selecting for more flavor and improved yield. The result was a chile (Scoville Heat Units: 3,000-5,000 SHU) with five times more flavor and aroma than the original and the flavor is even stronger and richer when it’s roasted. They grow to 5-8 inches in length.
Barker Extra Hot: The Barker’s Hot chili pepper is an extra-hot chile (SCOVILLE HEAT UNITS: 15,000-30,000 SHU), the hottest of the Anaheim/New Mexico variety and it has great flavor. They grow to 5-7 inches in length and can be used just as you would use an Anaheim with an extra punch. This variety originally comes from a selection of native New Mexican chiles so it naturally grows well in very hot, dry climates. The peppers ripen from green to red with the red fruits growing hotter than the green ones. The fruits have thin skins making them great for roasting, frying whole, canning, or stuffing. They also make deliciously hot salsa.
Talk about heat! The 7 Pot Douglah is an extremely hot pepper (SCOVILLE HEAT UNITS: 923,889 – 1,853,986 SHU) from Trinidad. Its skin is notably dark chocolate brown and somewhat pimpled. It starts off green but matures to a rich brown. It is one of the Hottest Peppers in the World. Aside from the color, it looks very much like other superhot chili peppers, roughly habanero shaped, about two inches long. The hottest 7 Pot Douglas is about 232 times hotter than the hottest jalapeno pepper and more than 5 times a very hot habanero pepper.
My introduction to green chile came long ago at a variety of restaurants in Santa Fe, Albuquerque, Las Cruces, and Mesilla. My palate sizzled with capsaicin. Endorphins fizzed in my veins like butter. It was the start of a lifelong love affair and chiles have been a constant in my diet ever since. Once you get hooked, you can’t get unhooked. It’s an addiction, but it’s a good one.
Worth Pondering…
Delectable chile-con-carne… composed of delicate meats minced with aromatic herbs and the poignant chile—a compound full of singular saver and a fiery zest.
If you’re dreaming of where to travel to experience it all, here are my picks for the best places to RV in September
Now that September is here, many RVers are looking to extend their summer fun as long as they can. Summer may officially end on September 23 but your vacation season is far from over. Whatever your September plans—quick trips, long weekends, a staycation, sitting by the pool, or one last big journey—we have gathered some great destinations and road trips to help you enjoy the season. Summer is calling . . . still!
September is the unsung hero of travel months: The busiest vacation season has come and gone and places are less crowded because kids are back in school. It’s the perfect time to pay a visit to locations that are usually swarming with tourists and enjoy some serious natural beauty, luxury RV resorts, outdoor adventures, and a few glasses of wine. So what are you waiting for? Here are the 10 best places to travel in September, from Vermont to San Antonio.
It’s almost autumn and if you didn’t join the summer rush back to traveling it’s time to think about September when things calm down a bit. Crisp temperatures, fall colors, and fresh mountain air make Stowe, Vermont and the Blue Ridge Parkway perfect destinations where you can enjoy the scenery, hiking, and apple cider.
Planning an RV trip for a different time of year? Check out my monthly travel recommendations for the best places to travel in June, July, and August. Also, check out my recommendations from September 2020.
This classic New England village is known for skiing but it’s also one of the best places in the country to see stunning fall foliage. From early September through late October, the weather and colorful backdrop are perfect for outdoor activities like hiking, mountain biking, fishing, and scenic drives.
Zig and zag your way to the summit ridge of Mount Mansfield—Vermont’s highest mountain—along the historic Toll Road where stunning views of Lake Champlain and the Adirondack Mountains await you. The road up Mount Mansfield is 4.5 miles of awe-inspiring natural beauty. You can park at 3,850 feet, relax and take it all in. RVs are not permitted on the toll road.
Or get on top of autumn splendor the easy way—in the refurbished Stowe Gondola SkyRide. From the top of Mount Mansfield, you can access hiking trails and a sweet treat at The Waffle. The Gondola SkyRide is open through October 17. And plan ahead for the Stowe Foliage Arts Festival in early October (38th annual; October 8-10, 2021).
America’s Favorite Scenic Drive winds its way through North Carolina and Virginia. The 469-mile-long Blue Ridge Parkway connects Shenandoah National Park to Great Smoky Mountains National Park. There are numerous entry points to the parkway (which is free to access) in southern Virginia and northern North Carolina but if you want to admire some of the highest peaks east of the Mississippi River you’ll want to traverse the parkway near Asheville.
Popular stops along the parkway include Craggy Gardens (known for its 360-degree views and abundance of wildflowers), Mount Mitchell (the highest peak in the eastern United States), and Linville Falls (a three-tiered waterfall that cascades into the Linville Gorge). When you’re ready to stretch your legs, there are multiple hiking trails easily accessed off of the parkway including the family-friendly Graveyard Fields. This nearly 3-mile-long loop trail takes hikers to two waterfalls. If you’re up for the challenge there’s also the more strenuous 2.6-mile out and back Mount Pisgah Trail which features views of Cold Mountain from its 5,721-foot summit.
Louisiana Sugar Cane Festival: The sweetest time of year! The annual Hi Sugar festival in September in New Iberia is the place to be to satisfy your inner sweet tooth and child-like sugary desires. Offering a rich history of the sugar found in the area, entertainment, and lots of sugar-filled treats, you’ll soak up a sweet time!
What could be more fitting a cause for celebration than the tall, green, sweet sugar cane? And so it is that the last full weekend of September (79th annual; September 23-26, 2021) as the growth of the succulent sugar cane reaches its pinnacle, New Iberia hosts the twenty-four sugar producing parishes of Louisiana.
To the Jesuit Fathers goes the distinction of introducing sugar cane to Louisiana. Because of its rapid growth due to the semi-tropical climate and the ingenuity of a young Frenchman, Etienne De Bore who discovered the secret of granulated sugar, the economy of South Louisiana changed and the era of large plantations came into existence.
At the conclusion of a successful harvest, the planters rejoiced with a celebration called “apres la roulaison”, meaning to grind or to roll as in crushing the cane to extract the juices. In its infancy, the festival took place “after grinding” and although the celebration now comes at the end of September, the spirit of the occasion is the same…one of thanksgiving and joyful anticipation of fun-filled, carefree days.
It’s been 100 years since horticulturist Fabián García publicly introduced his hybrid chile, “New Mexico No. 9,” the grandmother of all New Mexican chile peppers today. To pay homage, consider a visit to Hatch, a small agricultural village in southern New Mexico known as the “Chile Capital of the World.” The oh-so-flavorful Hatch pepper is named after Hatch Valley where the bulk of Hatch peppers are grown. This is thanks to its unique terroir which includes fertile volcanic soil.
As summer cools down, the Village of Hatch heats up. Labor Day weekend heralds the annual Hatch Chile Festival, a two-day celebration of their world-famous crop. Despite the town’s tiny size, Hatch swells to more than 30,000 people during the two-day celebration. The event features chile ristra contests, artisan and food booths, and a carnival. This year marks 50 years since the festival’s inception. The pandemic thwarted last year’s celebration making the 2021 gathering extra-special.
The scent of roasting chiles permeates the air in late summer and early fall along Hall Street, Hatch’s main thoroughfare where mom-and-pop shops sell chile peppers in all forms. Ristras—decorative dried chile pods that are both edible and a good luck symbol—hang on the patios and in doorways of places like Chile Fanatic and Hatch Chile Sales beckoning visitors to shop for chile powder, salsas, and ristras of their own.
Chile peppers keep their star status when it comes to dining, as well. For a quarter of a century, the family-owned Pepper Pot has been serving up Mexican American dishes like green chile stew and red chile enchiladas (a favorite of late food personality, Anthony Bourdain, who said that their red enchiladas were the best ever). Then there’s Sparky’s, a roadside eatery and attraction that’s known as much for the fiberglass statues dotting its rooftop and lining the street (including Ronald McDonald, Yogi Bear, a Roswell-inspired green alien, and a towering Uncle Sam) as it is for its cuisine. Sparky’s green chile cheeseburgers are a talked-about phenomenon though this beloved counter-service spot also whips up the wood-fired barbeque, espresso drinks, and a wide array of shakes.
Hatch is just nine miles north of the entrance to Spaceport America, the first purpose-built commercial spaceport on the planet and testing grounds for Virgin Galactic’s human spaceflights. Final Frontier Tours offers private pre-scheduled tours of the facility, including the chance to experience a rapidly accelerating G-shock simulator, comparable to what astronauts feel in flight.
With 18 miles of beaches, Port Aransas, located on Mustang Island on the Gulf Coast, is a haven for anglers and beachgoers. Fishermen can cast a line from the surf, a public fishing pier, or take an off-shore excursion for various fish species. If you visit in the summer, you’re bound to see a fishing tournament or you can try surfing, kayaking, or kiteboarding with a local guide. Visit Farley Boat Works to partake in building a boat or head out on a bird-watching expedition—Port Aransas has six sites along the Great Texas Coastal Birding Trail with hundreds of bird species frequenting the area. The arts community here is also thriving with numerous studios, galleries, the Port Aransas Art Center, and the Port Aransas Community Theatre. Nightlife is also popular, with numerous bars and restaurants regularly hosting artists.
Custer State Park in the beautiful Black Hills of western South Dakota is famous for its bison herds, other wildlife, scenic drives, historic sites, visitor centers, fishing lakes, resorts, campgrounds, and interpretive programs. In fact, it was named as one of the World’s Top Ten Wildlife Destinations for the array of wildlife within the park’s borders and for the unbelievable access visitors have to them. The bison wander the park’s 71,000 acres of mountains, hills, and prairie which they share with a wealth of wildlife including pronghorn antelope, elk, white-tailed and mule deer, bighorn sheep, mountain goats, coyotes, wild turkeys, a band of burros, and whole towns of adorable prairie dogs.
Visit the last Friday in September and feel the thunder and join the herd at the annual Custer State Park Buffalo Roundup (September 24, 2021). Watch cowboys and cowgirls as they round up and drive the herd of approximately 1,300 buffalo. Not only is the roundup a spectacular sight to see, it is also a critical management tool in maintaining a strong and healthy herd.
The largest barrier island in the Golden Isles, St. Simons Island lies across the immortalized Marshes of Glynn made famous by poet Sidney Lanier. Moss-draped oaks line the winding island streets creating a picture-perfect image worthy of a Faulkner tale.
St. Simons Island is dotted with exceptional historic sites and attractions from the St. Simons Lighthouse Museum—a working lighthouse built in 1872—to the Bloody Marsh Battle Site where in July 1742, British and Scottish soldiers protecting colonial Georgia defeated a larger Spanish force in a battle that helped end Spanish incursions outside Florida.
On the island’s north end, Cannon’s Point Preserve contains middens dating back to 2500 BC. Fort Frederica National Monument which preserves archeological remnants of the local British colony and its defense against Spain and historic Christ Church, Frederica—one of the oldest churches in Georgia with worship held continuously since 1736—is also located on the island’s north end. History buff or not, you won’t want to miss Christ Church’s picturesque and somewhat haunting grounds.
The Paton Center for Hummingbirds was closed due to the pandemic but has since reopened.
This birding hotspot captures the laidback charm of Patagonia. The Patons put out backyard feeders in the 1970s and hummingbirds swarmed the property. The family soon began welcoming strangers who came to enjoy the colorful show. After Marion Paton died in 2009, neighbors kept the feeders stocked until 2014 when the Tucson Audubon Society took over.
The place hasn’t changed much over the years. There are chairs beneath a shade awning and a big board to list recent sightings. Folks have come from all over the world just to sit quietly in a small Arizona yard and watch clouds of hummingbirds. Hummingbird visitors to the Paton Yard are at their highest numbers during spring (March-May) and fall (August-October) migrations. They also have many breeding hummingbird species throughout the summer. In the winter, hummingbird numbers are lower but you may still find rare species such as the Violet-crowned Hummingbird.
It’s a lovely carefree way to spend an hour and I hope to get to do it again soon.
Greenville’s recent history is defined by a series of game-changing public access initiatives beginning with the formation of Falls Park on the Reedy, a 32-acre park in the heart of downtown. The signature waterfall is best viewed from the pedestrian-only Liberty Bridge, a single-cable suspended path that extends 345 feet as it curves around the waterfall below.
Live music, delicious cuisine, and impressive outdoor art installations are just a few of the standout attractions along Greenville’s river walk. Check out Papi’s Tacos (300 River Street) and ask for the “Travelin’ Taco”—shredded chicken, lettuce, Pico De Gallo, Crema in a bag of Fritos corn chips, and a fork. It won’t disappoint and it’s only $4.25 or three for $12.
Next, stop at the picturesque Art Crossing. The Shoppes at Art Crossing, nestled in the lower level of Riverplace, house over a dozen local artists and offer the public a great variety of art in every medium. Here you will find local award-winning artists at work in their gallery/studio as they create realist and abstract paintings, photographic art, watercolors, illustrations, pottery, batik, and mixed media treasures. Art Crossing at Riverplace is in the heart of downtown Greenville right off South Main along the Reedy River and is open from 11 am to 6 pm Tuesday through Saturday.
Public space extends north and south along the Swamp Rabbit Trail that parallels the Reedy River as it rambles for 22 miles over the converted railway. The path moves south to the freshwater marsh at Lake Conestee Nature Preserve and north to Travelers Rest, a bedroom community where eateries like Upcountry Provisions offer a delicious breakfast, lunch, or dinner.
Two miles north of downtown, the Swamp Rabbit Cafe and Grocery marks an appealing waypoint with its park-like outdoor seating, sandwiches on house-baked stecca bread, and homemade pastries. Other fan-favorite eateries include UP on the Roof (250 Riverplace) and The Lazy Goat (170 Riverplace), both of which are perfect to pop in for a delicious meal.
The River Walk, or Paseo del Rio, is one of the city’s best-known attractions. Visitors can stroll along the walking path or cruise in a river barge to explore the 15-mile urban waterway. Shop at La Villita, Market Square, or the Shops at Rivercenter. The Alamo is another favorite with tours and exhibits of the complex that was the site of the Texas Revolution battle in 1836. Further south, immerse yourself in history at the UNESCO World Heritage Site, the San Antonio Missions along the Mission Reach. Families enjoy the San Antonio Zoo and Six Flags Fiesta Texas.
Add a scenic road trip to the Texas Hill Country characterized by tall, rugged hills of limestone and granite. You’ll pass through small towns, boutique farms, Texas-sizes ranches, and refreshing swimming holes. Many towns also have monthly markets where you can buy everything from earrings to stained glass: Gruene Market Days (Gruene is at the edge of New Braunfels), Trade Days near Fredericksburg, Boerne Market Days, and Wimberley Market Days. Wildseed Farms is a haven for gardening accessories, seeds, and local specialty foods. Explore Enchanted Rock State Natural Area with a hike, picnic, or climb to enjoy the view.
Worth Pondering…
We know that in September, we will wander through the warm winds of summer’s wreckage. We will welcome summer’s ghost.
From national parks and monuments to one of the top-rated farmer’s markets in the country, Las Cruces offers a world filled with natural wonder, endless sunshine, and historic proportions of fun
From the rugged mountains to the giant forests to the vast desert, New Mexico truly is the Land of Enchantment and home to an exceptional variety of activities throughout the state.
Las Cruces, the second-largest city in New Mexico behind Albuquerque, is home to just over 100,000 people thanks in part to hosting New Mexico State University. That gives the city a unique southwestern culture. However, the surrounding area offers numerous popular attractions all within easy driving distance. White Sands National Park is less than an hour away with huge sand dunes that you can hike or sled down.
Nestled under the sharp landscape of the Organ Mountains to the east, the Mesilla Valley is situated along the banks of the Rio Grande River where some of the nation’s spiciest and scrumptious chilis are grown a few miles north of Las Cruces in the town of Hatch, which calls itself the Chile Capital of the World.
The Hatch Valley Chile Festival takes place in early September (September 4-5, 2021) and visitors can taste delicacies that range from hot to scalding to molten lava. For a fun souvenir, pick up a chile ristra which is rumored to bring extra good health when hung outside a house—or RV.
Las Cruces has a rich history with American Indian tribes and Spanish conquistadors claiming the area as their own. Billy the Kid, a famous American outlaw, was sentenced to death just outside of the city in a town called Old Mesilla. The courtroom and jail that held him are still standing.
A quaint little community, Old Mesilla is home to dozens of art galleries and souvenir stores. The town square is the site of the very last stop on the Butterfield stagecoach line. In fact, the building that served weary travelers back then is still standing. Today, La Posta de Mesilla is a 10,000-square-foot restaurant that serves authentic Mexican food.
Las Cruces is home to some of the largest dairy farms in America where they’re milking thousands of cows twice a day. If agriculture is of interest to you, be sure to check out the New Mexico Farm and Ranch Heritage Museum. The 47-acre site consists of 24,000-square feet of exhibit space including a working farm where people can see cows being milked and a blacksmith tending to his duties.
Not only is New Mexico State University a vibrant educational center with a plethora of ongoing cultural, social, and athletic events, it is home to the Zuhl Collection, which is a part art gallery and part natural history museum. Sponsored by Herb and Joan Zuhl, New York business people who made their living collecting fossils, minerals, and rocks, they retired to New Mexico and donated more than 2,000 of their best exhibits to the university.
The weekly Farmers & Crafts Market has been rated one of the best outdoor markets in the U.S. Held every Saturday and Wednesday morning on Main Street in downtown Las Cruces, the market has over 300 vendors who gather to offer fresh local produce, honey, herbs, spices, arts and crafts and much more.
While touring historic downtown Las Cruces, be sure to stop in the Amaro Winery. Established just a few years ago, it has become a favorite stop among wine connoisseurs. All the grapes are grown in the fertile lands of southern New Mexico. The same soil that produces mouth-watering chilis also nurtures fine wine.
Las Cruces’ neighbor to the south, historic El Paso, Texas, is just 45 minutes south and features its own assortment of fun activities including a casino, museums, historic monuments, and zoo. It’s a fun and scenic day trip, especially the scenic route that goes around the southernmost tip of the Rocky Mountains for fabulous views of El Paso and neighboring Juarez, Mexico.
Another scenic route is the Woodrow Bean Transmountain Road that connects east El Paso to the west. In nearby Franklin Mountains State Park, visitors can enjoy breathtaking scenic views aboard the Wyler Aerial Tramway, an enclosed gondola that makes a four-minute trip to Ranger Peak. There, you’ll have an eagle’s view of 7,000 square miles of land that encompasses three states and two nations.
I think New Mexico was the greatest experience from the outside world that I ever had. It certainly changed me forever. In the magnificent fierce morning of New Mexico one sprang awake, a new part of the soul woke up suddenly, and the world gave way to the new.
