A question often asked in New Mexico restaurants is “do you want green or red with that?”
They are talking about chile peppers and sauces made from them, an important ingredient of New Mexico culture and cuisine. More chile pods are grown in New Mexico than anywhere else. Chile peppers grown in the area around Hatch, New Mexico are internationally famous.
Chile peppers spend most of their lives green, turning red later in the season. If the chile is green or red depends on when it was harvested. Having your chile red or green is a matter of preference. I love it either way.
Your humble author is a graduate of New Mexico State University, home of the Chile Pepper Institute. The fact that you can walk into a grocery store in the USA and buy fresh chile peppers can be traced back to botanists working at NMSU. No, really.