Known across the country for its chile peppers, Hatch Valley, N.M., is a spot on the map known well to foodies searching for the “it” ingredient of signature chile rellenos, chile verde and enchilada dishes. Even if you don’t consider yourself a foodie, you are if you live in New Mexico, where the state question is “Red or Green?” The state fruit takes a variety of forms in New Mexican cuisine, red or green, served roasted, as a sauce or dried and crushed into a powder.