Originating in New Mexico but named after Anaheim, California, where they were first cultivated for commercial purposes in the late 19th century, Anaheim chili peppers have become a staple in Southwestern and Mexican cuisine. Initially brought to the U.S. by New Mexican farmer Emilio Ortega, whose family later founded the famous Ortega Chili Products, these peppers are valued for their mild heat and rich, slightly sweet flavor. They are often used in a variety of dishes, from classic green chilis to being dried and ground into chili powder. Their cultivation spread due to their versatility in cooking, both fresh and processed, making them an integral part of culinary traditions across the Americas.