The jalapeño has come a long way since crossing the border from Mexico into the U.S. Long a staple ingredient of traditional Mexican cuisine, the spicy, thick green chile—which turns red when ripened and becomes the popular chipotle when dried and smoked—now is proving popular at a wide range of restaurants, from fast food to fine dining.Americans, especially those in the Generation Y and Millennial demographics, who grew up eating bold-flavored foods, are craving spicier dishes, according ...

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