Season 1, Episode 3

New Mexico

Chef Bobby Flay salutes the BBQ of the Southewest in New Mexico. He stops off at the Green Chili Harvest, learns about some of the best smoked meats north of the border, tours the Indian Weekend Market, and takes a bite out of the Green Chili Cheeseburger
See Tune-In Times

Recipes From This Episode

Red Chile Pork Cutlets, Cervantes Style: Chuletas de Serdo en Chile Rojo, Estillo Cervantes

Rainbow Trout Roasted on a Cedar Plank

Southwestern Quesadilla

Green Chile Cheeseburger

Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon

Apache Fry Bread

Green Chile Stew

Seasonal Fruit and Melon Kabobs with Fiery Chile Sauce

Smokin' Seafood
BBQ Trails

On TV

What's New

Latest Stories