Photographer Josef Ibarr Captures Close Portraits Of People After Eating Habanero Peppers

To talk about chile (chili peppers) in Mexico is to talk about identity. Not only have they been grown since pre-Columbian civilizations but there are, at least, 64 different varieties of homegrown chiles in our territory. Chiles and tortillas are vital ingredients in our gastronomy just as bread and wine is to the French tradition. Chile adds another dimension to our palate and is that spark which gives our identity that rough, explosive, intrepid character. This holds up to the old adage: you are what you eat. Continue reading »