Feeling the burn as the National Fiery Foods & Barbecue show returns to Albuquerque, New Mexico from February 28 – March 2, 2025.
Spice lovers, BBQ enthusiasts, and the heat-curious, get ready! The 2025 National Fiery Foods & BBQ Show is set to return to Albuquerque, New Mexico, from February 28 – March 2, 2025, bringing together some of the hottest flavors, boldest barbecue, and most exciting food experiences from around the world. Whether you’re a fan of blazing hot salsas or prefer a milder sweet-heat, this annual event has become a must for all things spicy and smoky.
Held annually since 1988, the National Fiery Foods & BBQ Show is the ultimate destination for heat seekers. Every year, more than 20,000 attendees flock to the event, which showcases over 1,000 products from the U.S. and beyond. Hosted at the Sandia Resort & Casino, the show offers a unique opportunity for both consumers and commercial buyers to sample, purchase, and experience the very best in fiery foods and BBQ.
Table of Contents
A fiery tradition since 1988
Meet the “Pope of Peppers”
Dave DeWitt knows his way around chile peppers, probably better than most of us know our way around a grocery store. He’s a food historian and spice expert who’s been called “The Pope of Peppers” by The New York Times.
Before diving into the world of fiery foods, Dave worked as a radio announcer and even co-hosted a quirky late-night TV show in New Mexico called “Captain Space.” Believe it or not, it beat both Saturday Night Live and Star Trek in its time slot. Later, he added to his eclectic list of jobs by becoming a voice for GMC Trucks and hosting a country music show.
But his real love? Spicy food. In 1984, he co-wrote The Fiery Cuisines, and four years later, he and two partners launched Chile Pepper magazine. Starting with just 212 subscribers, the magazine eventually hit over 50,000 readers. This opened the door to bestselling books like The Whole Chile Pepper Book and The Pepper Garden, racking up impressive sales and cementing Dave as the guy for all things spicy.
Dave’s appeared on shows like The Today Show, Mythbusters, and even The Martha Stewart Show. He’s also been featured in The New Yorker, USA Today, and hundreds of other outlets. Whether writing, gardening, or hanging out with his Doberman and cat in Albuquerque, Dave’s still living his spicy life, and making the rest of us crave a little heat.
The National Fiery Foods & BBQ Show is born
In 1987, Dave DeWitt noticed a small Old El Paso display at the New Mexico Chile Conference. That moment sparked something big. By 1990, Dave and his wife, Mary Jane Wilan, started Sunbelt Shows, Inc. Mary Jane worked hard to sell booth space. Despite early skepticism, her efforts paid off.
The first National Fiery Foods Show launched in 1988 with 47 exhibitors and 500 attendees. From the start, Dave and Mary Jane made it a “Show,” not a “Festival,” highlighting spicy and sweet-heat products. Vendors showcased their goods to locals, national visitors, and international buyers. In 2002, barbecue joined the mix, adding even more flavor.
As the event grew, it moved from hotel ballrooms to the Albuquerque Convention Center, eventually filling 60,000 square feet. By 2006, the show relocated to Sandia Resort and Casino. In 2008, Dave’s niece, Emily DeWitt-Cisneros, joined the team to help with sales and production.
Now, the National Fiery Foods & Barbecue Show features 170 exhibitors and attracts over 20,000 visitors during its three-day run. It’s been covered by major outlets like the New York Times and National Geographic, and booth space always has a waiting list.
What to expect in 2025
The 2025 event promises to be bigger and better than ever, featuring:
- 170 Exhibitors offering a diverse selection of hot sauces, BBQ rubs, spicy snacks, gourmet salsas, and much more.
- Live Cooking & Barbecue Demonstrations, where top chefs and pitmasters showcase their best techniques and fiery creations.
- Scovie Award-Winning Products, highlighting the best and spiciest products in the world of fiery foods.
- 505 Food Fights, a bracket-style cooking competition featuring top chefs from around New Mexico.
- Food Samples Galore, whether you love melt-your-face heat or just a hint of spice, there’s something for every palate.
More than just heat
While the show is famous for its high-heat offerings, there’s plenty to enjoy even if you’re not a heat junkie. Sweet-heat desserts, savory marinades, and mild-yet-flavorful barbecue sauces ensure that everyone can find something delicious to enjoy. For those looking to turn up the heat, be on the lookout for super-hot salsas and legendary ghost pepper sauces that will test the limits of your spice tolerance.
How to Soothe Your Mouth When You’ve Gone Too Far
So, you thought you could handle it. Maybe it was that extra splash of hot sauce from the bottle with the skull on it, or some innocent-looking jar boasting ribbons for its Scoville dominance. Now your mouth feels like it’s hosting a bonfire. What do you do? Don’t panic. There are ways to ease the flames.
First off, skip the water. I know your instincts are screaming to grab a glass and chug like you’re a camel at an oasis, but that’s a rookie move. Water usually spreads the heat around, making things worse. Same goes for beer – it’s not the hero you’re hoping for.
Instead, go for milk. Dairy is your MVP here because it contains casein, a protein that breaks down the fiery compound causing all this misery (hello, capsaicin). No milk? No problem. Yogurt, ice cream, or any other creamy dairy option will do the trick.
If you’re out of dairy altogether, you still have options. A spoonful of sugar or honey can help coat your mouth and ease the burn. Bread or rice can also act like little sponges to soak up the spicy oils wreaking havoc on your taste buds.
Looking for other options? Acidic foods such as a squeeze of lime or a splash of vinegar can help neutralize the spice. Just don’t overdo it, or you might trade one uncomfortable sensation for another.
Most importantly, don’t feel bad about overestimating your spice tolerance. It happens to the best of us. The important thing is you’ve now got a plan for next time. Maybe keep some milk or ice cream nearby the next time you face something labeled “XXX Hot.” Then again, ice cream might hit the spot even if you’re enjoying something mild.
Plan your visit
The Sandia Resort & Casino
The Sandia Resort & Casino, set against the beautiful Sandia Mountains, is a great spot for this event. With luxury rooms, fine dining, a spa, and a casino, it’s easy to turn this fiery food adventure into a relaxing getaway.
Things to know before you arrive
The Basics:
- Dates: February 28 – March 2, 2025
- Location: Sandia Resort & Casino, 30 Rainbow Rd NE, Albuquerque, NM 87113
- Parking: Free
- Tickets: Available for advance purchase or at the door
- Best Times to Attend: Friday and Sunday afternoons are usually less crowded
Pro Tips for Attendees:
- Bring both cash and credit cards, as some vendors may only accept one form of payment.
- Expect to be wanded and bag-checked upon entry, so plan accordingly.
- Bring a bag or backpack to carry your purchases, as you’ll likely want to stock up on your favorite fiery finds.
Why you shouldn’t miss it
The National Fiery Foods & BBQ Show is more than just a food fair – it’s an experience. From the mouth-watering BBQ smells to the thrill of tasting insanely spicy sauces, this show is all about fun and flavor. Mark your calendar, prep your taste buds, and join the fiery fun in Albuquerque this March. Perhaps I’ll see you there!
Thought for the Week
This week’s thought for the week is a lighthearted nod to spicy food from comedian Jimmy Carr. Born in London to Irish parents, Jimmy Carr is renowned for his dry wit and deadpan delivery of razor-sharp one-liners. After graduating with first-class honors from Cambridge University, Carr landed a job in the marketing department at Shell. His first career move didn’t exactly spark joy. In fact, Carr said he was “mierable”. So, in January 2000, Carr decided enough was enough and he acceptance a voluntary severance.
With that chapter closed, he took his first step toward a completely different path. Just a few weeks later, he performed his first paid stand-up gig. Interestingly, this wasn’t his first time on stage. He’d already tried an unpaid gig at a pub the previous December. Turns out, that small taste of performing was enough to ignite something big. Carr has since shared that a neuro-linguistic programming course helped him understand the mental blocks holding him back. And once he got out of his own way, he finally pursued his dream of becoming a comedian. Today, after honing his craft for the past 20 years, Carr has earned his reputation as one of the best in the business.
“When you eat a lot of spicy food, you can lose your taste. When I was in India last summer, I was listening to a lot of Michael Bolton.”
— Jimmy Carr
Thanks for reading and happy travels!
Mark (The New Mexico Travel Guy)
Mark Aspelin, The New Mexico Travel Guy (www.newmexicotravelguy.com), is a travel writer and author of two books who has enjoyed a wide variety of adventures in his travels to over 100 countries and all 50 U.S. States. His current project involves visiting EVERY town in his home state of New Mexico (there’s over 500 towns) and writing a story about each one. When not traveling, Mark lives as a recluse in the mountains outside of Albuquerque, New Mexico.
As I’ve aged, my tolerance for heat has diminished. I was able to “outheat” Pamela but now she is still “outheating” me. But we’ve both had to dial back. Where I was once 4/5 or even 5/5, I’m down to 2/5. Pam is still at 3/5.
We would love to get over there for that Show, though.
LOL – Thanks Kevin! It’s a fun event and you’ll find plenty of less intense heat options to meet you where you are. While they may be known for some crazy 5+ / 5 options, you’ll find plenty of options in the 1-3 range for us mere mortals.