Fort Mill farmer Ed Currie has debuted a chile he calls the Carolina Reaper, validated by Guinness as the World’s Hottest Pepper at over 1.5 million Scoville units, and right up there with the ...

Chile en nogada, or poblano peppers stuffed with ground beef, covered in a creamy walnut sauce and topped with pomegranate, served with rice and salad ($28) at El Comal in downtown Los Altos.

The dish is also the winner of the 2025 Tampa Bay Wine and Food Festival’s Seafood Prize.