Nancy Gerlach reports from Yucatán: 

I never thought I'd miss New Mexico chile so soon, but I do. The only fresh green chiles that are available here are poblanos. Of coarse we do get fresh jalapeños, habaneros, xcatik, and serranos. Last week I made a batch of my barbecue sauce substituting guajillos for the NM red and it didn't have a sweet chile flavor that you get with NM red. It was good, just different. I am convinced that there are absolutely no better tasting chiles than NM green and red.

I also want to report that the hot jalapeño is alive and well and growing in Mexico. I think you and I had a discussion before I left about how tame ...