Chef Christopher Bethoney, of Best of Award of Excellence winner Campo, in Los Ranchos de Albuquerque, considers chiles to be ingrained in the culture of New Mexico. Here, Bethoney shares a recipe for tetelas, a triangular, filled tortilla with Oaxacan origins that he often features on his chef’s table tasting menu. He serves them with a quick slaw and tepary beans, a small, hearty variety indigenous to the American Southwest. Learn more about New Mexican green chiles and get the recipe for green chile tetelas!
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