Colorado's green chile cuisine wouldn't exist without Fabián García

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Colorado's green chile cuisine wouldn't exist without Fabián García
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Green chiles, the iconic pepper of Colorado cuisine, wouldn’t be so popular today if it weren’t for one man almost 100 years ago.

DENVER — As summer comes to an end in Colorado, green chiles roasting at roadside stands are a familiar sight and smell. But this iconic pepper of Colorado cuisine wouldn’t be so popular today if it weren’t for one man almost 100 years ago.

“ [García] transformed the physical landscape, and we can see it on a daily basis,” said Dr. Peter Kopp, a history professor at the University of Colorado Denver. Just as Carver, an African American scientist, brought new crops like peanuts to the South, García did the same for the Southwest. García accomplished many firsts. He was the first Hispanic student to graduate from what is now New Mexico State University in 1894, and to earn a master’s degree in 1906. He was also the first Hispanic named as director of agricultural research for a U.S. land grant university — a position he held for 30 years.“He was denied services in hotels and restaurants throughout his travels wherever he went, because he was seen as too dark, too Mexican, too Indigenous,” Kopp said.

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