Despite an ever-evolving influx of new cultures, Albuquerque has managed to keep its people connected to the land through one ingredient: the New Mexican chilepepper.
The wine's bouquet of jammy fruits, light florals and just a hint of chilepepper match the piquant chiles, garlic and luscious steak in this hearty, family-friendly dish.
Luckily there is no record of anyone dying from eating peppers, according to Paul Bosland, head of New Mexico State University's ChilePepper Institute, in Las Cruces, New Mexico.
The sauce is based on a light sweet-and-sour, pepped up with a deep chile spiciness and a trace of Sichuan pepper that will make your lips tingle pleasantly.