Our chicos are grown in northern New Mexico. The sweet corn is harvested a few days after it is fresh market ready in order that the kernals are nice and plump. The corn is put into an orno,(an outdoor oven used by the Native Americans and first Hispanic peoples of New Mexico), where the corn is cooked slowly overnight. The corn husk is then removed and the corn is placed in the air and sun dried for about two weeks. The kernals are then cleaned and bagged for market. Chicos are an amazingly rich, gourmet food that is added to pinto beans for a rich nutty flavorful traditional New Mexico meal.