Bobby Flay salutes the barbecue of the Southwest in New Mexico. He visits the Green Chile Harvest, where he learns about the best smoked meats north of the border, tours the Indian Weekend Market, and samples a green chile cheeseburger.
Menu:
Apache Fry Bread
Green Chile Stew
Green Chile Cheeseburger
Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon
Seasonal Fruit and Melon Kabobs with Fiery Chile Sauce
Rainbow Trout Roasted on a Cedar Plank
Red Chile Pork Cutlets, Cervantes Chuletas de Serdo en Chile Rojo, Estillo Cervantes
Southwestern Quesadilla
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