I've got a couple Mexican cookbooks that call for New Mexico or California Chili Powder. I just visited a local Penzy's spices so I could finally buy some of these--but they had no such thing and they had no idea what to recommend. (I did buy ancho chili powder just because I'm always making a paste from anco chilis and thought it might be nice to have the powder form).
Can anyone help? What makes NM and CA chili powder different? Are they known by other names?