My name is self explanatory. I'm a New Mexico native (my wife too). I'm a desert rat (second name choice)and love the wide open spaces. My wife and I both cook. Being in New Mexico (chili capital of the world), my smoking has a New Mexican, not Mexican, theme and taste. Authentic Mexican food tends to be on the bland side. New Mexican has the hot chili taste that came from the Southwest Indians influence. So my smoking has more red chili (less cayenne) taste in the rubs and sauce. Jeff's rub recipe with red chili instead of cayenne is magic. When we make New Mexican food, the meat is typically smoked with peach, cherry or pecan and then cooked into the dish. Another trick is to cold smoke the meat like cheese and then cook it into the dish. Cheers!