Bustamante Farms, a sixth-generation legacy rooted in Lemitar

In Lemitar, New Mexico, Bustamante Farms stands as a living testament to tradition, flavor and family. Run by Kenneth Bustamante and his wife Shaina, the farm carries forward six generations of agricultural heritage. “Yeah, I’ll be the sixth-generation farmer,” Kenneth said.

“We both grew up farming,” said Shaina, but it is not only Kenneth and Shaina that are embracing the farming lifestyle; their three boys also join in to help roast green chile for their customers. They are sure to be the next generation keeping Bustamante farms open and providing chile and fresh produce for the community.

The farm’s offerings are a family affair; Shaina’s grandmother, Grace Rosas, lends her hands and heart to the baked goods, which have become local favorites. One standout is the German apple bread with walnuts, a moist, fragrant loaf that captures the warmth of home. They also carry fresh bread, tortillas and other treats like chocolate fudge and a whole cooler of different flavors of Blue Bell ice cream.

It’s not just the baked goods that draw people in. Their fresh tomatoes are a seasonal staple, they also have cantaloupe, apples and other fresh fruits and vegetables. Their chile selection is unmatched, especially the elusive Triple X. “We have a mild, medium hot, hot, extra hot and triple extra hot,” Shaina said.

“Triple X is the hottest one we grow, it’s got a kick, but people love it. You can’t really find it anywhere else.” said Kenneth

The chile season runs deep into the fall, with green chile giving way to red as the weather cools. “We dry it in the field,” Kenneth said. “We go into red chile through the winter.” The red chile, often harvested around November, is a holiday essential for red chile sauce and posole.

Bustamante Farms is open seven days a week from 9:30 a.m. to 5:30 p.m., welcoming locals and visitors alike to experience the bounty of their land and the warmth of their story. “This year, we’re going to be trying to open more seasonal,” Shaina said. “Last year we tried to be open for everybody.”

For updates, seasonal offerings, and more about their story, visit their Facebook page at Bustamante Farms.