It's chile season in New Mexico, where they take their chiles pretty seriously.
Indeed, the chile is the official state vegetable, so it's probably best to not mention it is actually a fruit. No matter what it is, the fall harvest is on, and that means it's time to fire up the grills.
Green chiles roasting over a hot gas flame give off a smoky, sweet, pungent perfume.
That smell is part of what has drawn customers like Lorenzo and Peggy Lucero to the Diaz farm in Deming, in southwest New Mexico, for the past 30 years.