Valley Roots
This month’s story on Texas’ only native pepper, the chile pequin, originated from a conversation between our new senior editor, Danielle Lopez, and her father. She started her research by calling her dad, who like many Texans, has been on a lifelong quest to find the perfect salsa. “He started telling me about how his mom would pick fresh pequins that grew around their house in Pharr and bring them in to make a really hot, delicious salsa,” she says. “It’s a very common practice among South Texans. But he joked that we don't see it in restaurants too often because people can’t handle the heat.” Danielle joined our team in June to head up our food coverage, after stints at the Alcalde, KUT, and the Texas Observer. One of…