In 2011, the New Mexico Chile Advertising Act was passed to prevent misrepresentation about the origins of chile. Much
Restaurants, contrary to popular belief, don’t make an enormous profit. With employee payroll, sales taxes, insurance, rent, food costs
For The Chile Guy, quality is everything. We’re proud of the chiles we sell, and we’re confident that
Part of the reason we select the same ingredients and brands over and over again is the desire for
A commercial kitchen can go through a lot of chiles in a few days, and it’s important to always
One of the most critical factors in any dish are the spices. How they’re used, the quality of the
In 2011, New Mexico passed a law stating that any chile which was not specifically grown in the state
You don’t want to pay for a brand name. You want to pay for quality, especially when it comes
When you need high-quality dried chile, you need it
The freshness of your ingredients is the key to the success in any commercial kitchen. Whether you’re running a