Bobby Flay salutes the barbecue of the Southwest in New Mexico. He visits the Green Chile Harvest, where he learns about the best smoked meats north of the border, tours the Indian Weekend Market, and samples a green chile cheeseburger.

Menu:

Apache Fry Bread

Green Chile Stew

Green Chile Cheeseburger

Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon

Seasonal Fruit and Melon Kabobs with Fiery Chile Sauce

Rainbow Trout Roasted on a Cedar Plank

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

Southwestern Quesadilla