The festival, now in its sixth year, is a rich palate for the senses. It is always held during the fourth weekend in September when the once-green chile peppers have turned ripe and red. The peppers and pinto beans, the traditional local crops, are everywhere. They are hung, strung and roasted, canned, mashed, frozen and baked. Adding excitement and depth are jugglers, artisans, mariachi bands, and traditional Native American and Hispanic dancers.
Traditional cooking is done on open fires.
Some folks dress in traditional costumes from the 1840s, taking on the frontier roles of blacksmith, trapper or cavalry soldier. Pueblo is unique in that all the ethnic groups that settled here shared and honored traditions. And we all have one thing in common and that's chile peppers and beans. Italian and Irish families blended in creating their own recipes using the original Hispanic foods as a touchstone. Variations of salsa are creative and abundant.