Rick Bayless, an award-winning chef who runs Michelin-starred restaurants specializing in Mexican cuisine, is among the many waiting for these chiles to cross the border. "In the past, everyone ...

One thing that remains unchanging on the restaurant’s menu is the infusion of green chile into nearly every single item. “There’s a lot of people from out West that have moved here, ...

Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants.

Chiles grown in Mexico don't taste the same once removed from their native environment. Celebrity chef Rick Bayless says the restaurant industry now "lives in fear" of potential tariffs.