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Tag: Hatch
The 2024 Hatch Chile Festival
People around the world love New Mexico chile, because it has a good manageable amount of heat and a lot of meatiness that can be used to pack a lot of chile flavor into any food you can imagine. Of New Mexico chile, Hatch chile is the most famous by far. In fact, Hatch chile is a more popular way of saying New Mexico chile, though the chile varietals are named Numex at NMSU’s chile breeding program. One of the main reasons Hatch is so famous, besides the excellent terroir, is the Hatch Chile Festival. This annual festival takes place on Labor Day weekend every year, and is as big to Hatch as the Balloon Fiesta is for Albuquerque, Zozobra is for Santa Fe, or the Chile Drop for Las Cruces. Visiting a chile roaster is a great travel idea, and Hatch is the epicenter of chile roasting in New Mexico during the chile festival in 2024, and beyond!
This is what you came for Hatch Chile Festival History
The original Hatch Chile Festival was held in 1971, with just a few local growers. It was a small event for a small town, but but it was special and more and more interest developed over the years. In modern times, the festival has become quite popular, with people traveling from all over to visit. As a year had to be cancelled due to covid, 2024 marks the 52nd Hatch Chile Festival.
Welcome to Hatch! When is the Hatch Chile Festival in 2024?
The Hatch Chile Festival always takes place on Labor Day Weekend, which is August 31st and September 1st this 2024 chile season. As Labor Day is very early this year, I wouldn’t expect a huge amount of chile ristras available unfortunately. There will certainly be some farmers who purposely let their green chile ripen early instead of harvesting in order to sell ristras however, so you will definitely be able to find some nice ristras still.
If you see this water tower, head east to the festival or west to the fields! Layout of the Hatch Chile Festival
The festival has several distinct areas, with the epicenter being around the intersection of Franklin and Hall Streets. The high school pecan orchard is one major area, from there, there is a lot to do going west and south. It is overall fairly walkable, but there is a shuttle bus that you can ride that has a stop in front of the orchard on Franklin Street too. In case you are planning to go to shops on Franklin street north of the Circle K, I recommend going by car, as the shops on the road towards I-25 are more spread out and lack shade.
Where to park for the Hatch Chile Festival?
Most years, the best place to park is at the Hatch Valley High School. If you are coming into Hatch off of I-25, turn left just after the Circle K onto Herrera Rd. The pecan orchard at the high school is used to host some events, like auctions, shows, and competitions. I’ve parked there for free the last few years, but they may charge for parking at some point. From the school, you can proceed southwest to the downtown area on foot.
What to Eat at the Hatch Chile Festival
Sparky’s is located at the biggest intersection in Hatch. It’s packed around lunchtime, so expect to wait Walking southwest from the Pecan Orchard, you can find restaurants like Sparky’s to get a green chile cheeseburger. You might have to wait a while, as the lines run around the block during chile fest weekend. In case you are looking for quicker food that can be consumed on the go, make a quick stop at B & E Burritos. For those of you looking for a place to sit down, Pepper Pot is also a nice option! Valley Cafe is also nearby and has great reviews, but I can’t comment from personal experience. I will try to go this when I visit Hatch! In addition to restaurants, there are also plenty of vendors selling small foods and refrescos! You are never far from a snack or drink during the Hatch Chile Festival!
This is a stacked red chile enchilada plate from Pepper Pot! A Mostly Walkable Festival
Going further west along Hall Street, you will see more restaurants and grocery stores. When you see Village Market, if you go north on School Street, they often have a carnival with various rides and games to play at the lot on the corner of School and Hill Street. In case you are walking, there isn’t too much reason to walk much past Chile Fanatic on Hall Street, as the town gets very spread out around there. In case you want to visit the Grajeda Farms store, it’s better to go by car.
Hatch isn’t a big city, so you can walk from one side of town to the opposite side in about half an hour. As Labor Day weekend is still summertime, be sure to drink plenty of water, and rest in the shade if you need to. Stop in a grocery store or restaurant for air conditioning and refreshments if you feel overheated. The vendors here have the chile roasters blasting all day, so it can be somewhat hard to cool down without making a specific effort to do so.
The gazebo in the park is also a nice spot to sit down out of the sun! What to do at the 2024 Hatch chile Festival
Feel the pulse of New Mexico chile
This is an event that encompasses the entire town. If there is a business in Hatch, you bet it will be open during the event. I don’t really recommend driving around town unless you have somewhere specific to be. It’s way more fun to walk around and see all the sites, different stores, vendors, and artists in the community. Although Hatch is a small town, it is lively during chile season. During this event, it becomes a whole city devoted to chile. Whether you want food, candy, earrings, or fashion related to chile, you can find it. You will even find people dressed as chile, as well as people with hats decorated like ristras, chile roasters, or some other chile related thing.
You can find this sign right in the middle of Hatch! Learn to tie a chile ristra
During the festival, you will be able to see people tying chile ristras in many different places throughout the village. If they aren’t too busy, feel free to ask them to show you how to tie a ristra, and maybe you can even make your own! In case they are too busy to teach you, I have a brief guide on tying a ristra on my page about chile ristras.
You can find ristra tying classes in the Hatch Valley High School Pecan Orchard! Buy a Ristra
Hatch, New Mexico during the chile festival has more types of ristras than literally anywhere in the world! If you want to take back a chile souvenir, shopping for ristras in Hatch is a great idea. From the normal large straight sandia chile ristras, chile wreaths, chile pequin ristras, these yellow chile guerito ristras, or even garlic and onions, you can find them in Hatch during the festival!
Learn How to Roast Chile like a pro
The same thing goes with roasting chile, if the roasters are busy, try not to ask too many questions and just observe. The competition for chile roasting in Hatch is very fierce, which means the roasters need to be on point. In case you come at a very busy time and are unable to ask your questions about roasting, I have a guide to roast on a barrel roaster too! Roasting at scale is very different than roasting on a BBQ grill or an oven broiler. The heat levels need to be much higher to properly blister the chile before evaporation of water lowers the temperature. The guide above goes in depth about roasting both at home and with a giant barrel shaped pepper roaster! It has plenty of ideas for those who are roasting a little, or even those who want to set up their own chile operation!
You will have plenty of chances to see these chile roasters up close! Make a silly Chile hat and dress up!
Part of the fun at the chile fest is to be creative, and do what you can to enjoy all things chile with different people! Every year, there are competitions related to chile related fashion! You can see people dressed up in clothes that make them look like a chile pepper, or even see chile roasters made into hats!
I like his fashion! Check out a Firetruck
As a chile roaster in Albuquerque, we rely on the fire department to keep us safe, as roasting chile is dangerous. We have a first responders discount as one way of showing our appreciation to them. Hatch is no different, and there are many chile roasters who know that the fire department will be there in minutes if there is a roasting mishap. During the festival, they show off their firetrucks, and show kids how they work! My son loves firetrucks, and is always super happy to see all the different technology involved in them. He got a great explanation about it from the Hatch Fire Department!
Be sure to show your kids how cool these firetrucks are! Cool off at Icebox Brewing
Across the street from Sparky’s at the main intersection of Hatch, you can find Icebox Brewing. Next to here is often a stage with live music performances that go until about 10 pm. During the chile fest, you can find many different people enjoying a cold beer here, and there are often specialty beers which are made specifically for the Hatch Chile Festival!
This beer was spiced up by a rim of chile powder! You can find some interesting stuff at the Chile Festival A word of caution to the superhot lovers
Don’t come to the Hatch Chile Festival looking for superhots New Mexico chile is a great chile, but it isn’t going to blow you away in terms of heat if you eat ghost peppers like candy. Our chile is a huge part of our culture, but we use it for much more than just the heat. It is the soul food for us in New Mexico. Heat is important, but not the only thing we are looking for. Even our Lumbre Chile, which is arguably the hottest chile, and certainly the most consistently hot chile we grow a lot of in New Mexico only ranges around 10,000 Scoville. When you compare it to Carolina Reapers or Pepper X, it is less than 1% of the heat level. That being said, there are way more ways to cook with our chile than superhots. Additionally, you can always make a chile relleno and put ghost pepper powder in the cheese to kick it up about 10 notches. Good luck making a chile relleno with a 7-Pot. Don’t come to the festival expecting the hottest chili peppers, it isn’t about that.
Roasted green chile is the real magic of the Hatch Chile Festival The Hatch Chile Festival is a celebration of New Mexican culture and cuisine that goes far beyond just spice. If you are looking for the hottest stuff around, there are plenty of other events which may suit you better. If you want to see the celebration of many small local New Mexican businesses and enjoy the warmth of both the food and the people, the Hatch Chile Festival is for you. Welcome to New Mexico, and see you on Labor Day Weekend, 2024!
And these red chile ristras are a welcome bonus too! Hatch Chile Festival FAQ
What is the Hatch Chile Festival?The Hatch Chile Festival is the largest event in Hatch, New Mexico the Chile Capital of the World. It is an event that encompasses the whole town, with carnival rides, shows, competitions, many different vendors, and much more! 2024 is the event’s 52nd iteration!
When in the Hatch Chile FestivalThe Hatch Chile Festival is on Labor Day weekend every year, with the dates in 2024 being Saturday, August 31st and Sunday, September 1st this year. There is also a carnival and music which starts on Friday evening, the day before the main events start.
How much does the Hatch Chile Festival cost?As the festival encompasses the entire town, the base cost is free! Parking has been free in recent years, but is not guaranteed every year. If you plan to go shopping, the roasted chile will likely be about $40 a sack this year, but small amounts are also available for purchase. Additionally, there are many vendors selling different decorations, fashion, jewelry, and much more. This is an event where someone could spend $5 or $1,000 depending on what kind of shopping they do!
Is Hatch, NM worth visiting?In case you like New Mexico chile, it absolutely is worth a visit during the chile season! The Hatch Chile Festival is an especially good time, as it becomes very lively with lots to do and see. Hatch is also a great place to stop in case you are taking an I-25 road trip in New Mexico! Outside of the chile season, it is a small town without too much to do if you aren’t related to the chile business. Many local businesses are closed on Monday, Tuesday, and Wednesday.
A Culinary Odyssey through New Mexico
Where Trails Converge and Chile Reigns Supreme
New Mexico, a land steeped in history and flavor, bears witness to centuries of cultural exchange and culinary evolution. From the ancient Pueblo people to Spanish conquistadors, Mexican settlers, and American pioneers, each group has left its mark on the state’s diverse gastronomic landscape. Central to this flavorful narrative is the chile pepper, a fiery emblem of New Mexico’s identity and the cornerstone of its cuisine.
The story of chile in New Mexico begins with the Spanish conquistadors, who introduced this fiery fruit to the region in the 16th century. The Pueblo people, the indigenous inhabitants of New Mexico, quickly adopted chile into their culinary repertoire, integrating it into their traditional dishes and developing new and innovative recipes. Over time, chile became deeply entwined with New Mexican culture, symbolizing not only flavor but also tradition, heritage, and a shared identity. Often combined with local foods such as chicos, hominy, or pinto beans, red and green chile are the quintessential ingredients in New Mexican cuisine.
Pinto beans are a staple food in New Mexico, almost as important as chile! The chile pepper’s journey through New Mexico was facilitated by a network of trails forged by Spanish explorers and settlers. El Camino Real, a historic trade route that stretched from Mexico City to Santa Fe, served as a conduit for cultural exchange and the introduction of new ingredients, including various chile varieties. The Old Spanish Trail, which connected Santa Fe to Los Angeles, further expanded the reach of chile peppers and contributed to their widespread cultivation in the modern American Southwest. El Camino Real has various landmarks around I-25 in New Mexico, and is worth a visit if you are a history buff!
Las Cruces, Albuquerque, and Santa Fe: Hubs of History and Flavor
Las Cruces
Las Cruces, situated at the crossroads of El Camino Real and the Butterfield Overland National Historic Trail, played a pivotal role in the development of New Mexico’s chile industry. The city’s fertile soil and warm climate proved ideal for cultivating chile peppers, and Las Cruces quickly became a major center for chile production and trade. It also became the site of New Mexico State University, which developed the premier chile breeding program in the world. Today, Las Cruces remains a vibrant culinary destination, renowned for its chile-infused dishes and annual Chile Drop.
This might be the only chile that makes Big Jim look small! Albuquerque
Albuquerque, strategically located along El Camino Real, and intersected by Route-66 the first modern superhighway, served as a vital trading post and cultural melting pot during the Spanish colonial era. The city’s proximity to the Rio Grande Valley, a rich agricultural region, provided ample opportunities for cultivating chile peppers and other crops. Albuquerque’s culinary scene reflects this diverse heritage, offering a wide array of chile-infused dishes that draw inspiration from Native American, Spanish, Mexican, and American traditions. Albuquerque is home to Farmers Chile Market, Albuquerque’s Original Chile roaster, and a great spot to visit during the chile season! Perhaps the most famous event in New Mexico, the Balloon Fiesta roughly doubles the size of New Mexico’s largest city.
If you visit for the Balloon Fiesta, you also will arrive during chile season! Santa Fe
Santa Fe, the oldest capital city in the United States, was a major center of Spanish colonial power and cultural influence. The city’s unique blend of Pueblo, Spanish, and Mexican traditions is evident in its diverse cuisine, which features a wide array of chile-infused dishes. From traditional stews and enchiladas to innovative chile-infused desserts, Santa Fe’s culinary scene is a testament to the enduring legacy of chile in New Mexican culture.
You can grab a bowl of posole like this at the Santa Fe Plaza Cafe Hatch, New Mexico: The Chile Capital of the World
Hatch, a small town located in the fertile Mesilla Valley, has earned the moniker “Chile Capital of the World” due to its long-standing reputation for producing high-quality chile peppers. The town’s unique combination of soil, climate, and water conditions creates an ideal environment for cultivating chile peppers with exceptional flavor and heat.
History of Hatch Chile
Dr. Fabian Garcia
The history of modern chile cultivation in Hatch dates back to the late 19th century when farmers began experimenting with different chile varieties. In the early 20th century, Dr. Fabian Garcia, a horticulturist at New Mexico State University (NMSU), played a pivotal role in developing new chile strains that were better adapted to the local climate and soil. New Mexico No. 9 was a revolutionary chile that began the New Mexican chile revolution. Garcia’s work revolutionized the chile industry in New Mexico, and his legacy continues to shape the way chile peppers are grown and consumed in the state.
Dr. Roy Harper
In the 1940s and 50s, Dr. Roy Harper, a plant breeder at NMSU, developed a new chile variety known as the New Mexico 6, which would eventually become NuMex 6-4. This variety, with its thick flesh, mild flavor, and high yield, quickly became a favorite among farmers and consumers alike. Today, the New Mexico 6-4 remains one of the most popular mild chile varieties grown in Hatch, and its distinctive flavor is synonymous with New Mexican cuisine. Not to be a one hit wonder, Dr. Harper also released Sandia chile, which went on to become the most popular hot variety of New Mexico chile for decades. Even today, it is the primary chile used to tie chile ristras. The updated version, known as Sandia select is still a great chile to roast with, and we commonly sell it along with Miss Junie as our hot green chile variety. Dr. Harper was also incredibly influential in Pecan breeding for New Mexican farmers.
Dr. Roy Nakayama
Dr. Roy Nakayama, a WW2 army veteran, is another major figure in the history of Hatch chile. He helped turn New Mexico 6 into NuMex 6-4In the 1970s, he worked extensively with farmers in the Hatch Valley to create what became the largest chile in the world, Big Jim. Big Jim chile in my experience is the chile most often sought out by name, instead of simply asking for hot, extra hot, mild, et al. He is also known for the variety R Naky, which shares the name of his family’s farm.
On the shoulders of giants
The cultivation of chile in New Mexico is one that will continue for many generations to come. There are many other major farmers and horticulturalists who work hard every day to make the next great chile variety. New Varieties such as Lumbre or Ms Junie continue to be produced, and with time we will also note the people behind them as well. Perhaps in 20 years, you might even read about me and my work in the field of New Mexico chile!
New Mexico’s Heart and Soul
The chile peppers grown in Hatch and New Mexico at large are renowned for their unique flavor profile, which is characterized by a balance of sweetness, smokiness, and heat. The Hatch chile harvest, which takes place from late summer to early fall, is a major cultural event in New Mexico, attracting visitors from around the world who come to savor the fresh, flavorful chile peppers and participate in the numerous chile festivals, most notably the Hatch Chile Festival, and celebrations.
The rich and diverse culinary traditions of New Mexico are a testament to the state’s complex history and cultural heritage. From the ancient Pueblo people to Spanish conquistadors, Mexican settlers, and American pioneers, each group has contributed to the creation of a unique and flavorful cuisine that is both rooted in tradition and open to innovation.
The chile pepper, a fiery symbol of New Mexico’s identity, stands at the heart of this culinary tapestry. Its journey through time and space, facilitated by historic trails and the tireless efforts of dedicated individuals, has shaped the way New Mexicans eat, cook, and celebrate. Whether you’re savoring a bowl of red chile posole in Santa Fe, indulging in a green chile cheeseburger in Albuquerque, or attending a the chile festival in Hatch, you’re experiencing a culinary legacy that is as vibrant and diverse as the land itself.
Red or Green, New Mexico has it all! The story of chile in New Mexico is a story of resilience, adaptation, and creativity. It is a testament to the power of food to connect people, cultures, and traditions. As New Mexicans continue to celebrate their culinary heritage, they are also creating a legacy for future generations. By preserving traditional recipes, supporting local farmers and producers, and embracing culinary innovation, New Mexicans are ensuring that their food culture will continue to thrive for years to come.
Hatch Chile
A New Mexican Treasure Infused with Flavor, Culture, and Geography
Red and green chile peppers are not just ingredients in New Mexican cuisine; they’re threads woven into the very fabric of the state’s culture. Their vibrant colors adorn everything from flags and license plates to local artwork and restaurant signage. More than just decoration, these chiles are the heart and soul of countless dishes, adding fiery heat, smoky depth, and a uniquely New Mexican flavor profile. The chile season makes New Mexico come alive with a roaster on what seems like every street corner. But for the most authentic experience, look no further than Hatch chile peppers, hailing from the village of Hatch, New Mexico.
Red and Green Beauty
Beyond their culinary significance, Hatch chile peppers are also celebrated visually. Ristras, long strings of dried red chiles, are a ubiquitous sight in New Mexico. These decorative bundles, often hundreds of chiles long, add a rustic charm to kitchens and patios. More than just an ornament, dried chile pods taken from ristras can be used to infuse soups and stews with a smoky chile flavor, making them a delightful and practical souvenir or gift. The red chile pods of a ristra are the essential ingredient in a good red chile sauce.
Location of Hatch
Nestled along the banks of the Rio Grande River in southern New Mexico lies the village of Hatch, the undisputed “Chile Capital of the World.” With a rich agricultural history dating back centuries, Hatch has long been a hub for farming, its fertile soil and warm climate proving ideal for a variety of crops. It is also conveniently located alongside I-25 which makes it great for not only chile truck logistics, but also for a stop on a north-south New Mexico road trip!
These chile trucks are a common sight during chile season NMSU and Hatch
The village’s proximity to New Mexico State University (NMSU) in Las Cruces plays a crucial role in its chile fame. NMSU’s Chile Pepper Institute has conducted extensive research on chile pepper cultivars for over a century, and Hatch serves as the perfect testing ground for these new varieties. Farmers in Hatch collaborate with the university, ensuring a constant stream of innovation and experimentation, ultimately leading to the unique and flavorful New Mexico chile varieties we know and love today.
Food in Hatch
For visitors seeking a taste of Hatch chile at its source, the village offers a delightful culinary experience. Renowned restaurants like Sparky’s or Pepper Pot serve up classic New Mexican dishes featuring Hatch chile as the star ingredient. From red chile enchiladas smothered in a rich, smoky sauce to green chile cheeseburgers bursting with fresh flavor, these restaurants showcase the versatility and deliciousness of Hatch chile. For perhaps the most chile dominant dish you can get, be sure to try out a chile relleno!
Sparky’s has a great burger worth trying The Hatch Chile Festival
A significant contributor to Hatch chile’s widespread popularity is the annual Hatch Chile Festival, held on Labor Day weekend. This vibrant event attracts chile enthusiasts from all corners of the globe. The festival features cooking demonstrations, salsa competitions, and vendors offering an overwhelming array of chile-infused treats. It’s a celebration of Hatch chile’s cultural and economic significance, drawing national attention and solidifying Hatch’s position as the premier source of these prized peppers.
The Terroir for Hatch Chile
The magic of Hatch chile lies not just in its unique flavor profile but also in the specific terroir, or set of environmental factors, that contribute to its growth. Hatch benefits from a unique combination of fertile soil, abundant sunshine, and warm days followed by cool nights during the growing season. The Rio Grande provides vital irrigation, while the surrounding mountains offer protection from harsh winds. These elements combine to create the perfect environment for chile peppers to thrive, imbuing Hatch chile with its characteristic sweetness, smoky depth, and fiery kick.
New Mexico’s Fiery Heart
Hatch chile peppers are more than just a culinary delight; they are a symbol of New Mexican culture, a testament to agricultural innovation, and a product of a unique and nurturing environment. From the decorative ristras to the vibrant Hatch Chile Festival, these fiery peppers leave an indelible mark on the state’s identity. So next time you encounter Hatch chile, take a moment to appreciate not just the taste but also the rich cultural tapestry and geographical magic woven into every bite.
Hatch Chile in Albuquerque
If you are looking for where to buy Hatch chile in Albuquerque, we have it for sale every day during the chile season at 2010 Eubank Blvd NE. All of our dried red chile products come out of Hatch, including chile ristras, chile pods, powders, and more.
All of our ristras are made with chile from Hatch, NM Not Just Hatch Chile
Hatch chile is a phrase commonly used to describe New Mexico chile as a whole. Because of this, we often use the term “New Mexico chile” which is the correct terminology for the chile varieties most often grown in New Mexico which bear the designator NuMex. At Farmers Chile Market, we sell a lot of green chile, and it isn’t exclusively from Hatch. It is all grown by local farmers in New Mexico. Other areas of New Mexico grow fantastic chile too, especially the towns in the Socorro Valley, such as Lemitar, Socorro, and San Antonio, New Mexico.
In case you are trying to buy chile from Hatch, all of our chile in the month of August comes exclusively from farms in the Hatch Valley. From September onward, we often source most of our fresh green chile from farms in the Socorro Valley, which is home to Lemitar, another famous name in New Mexico chile. We source from there even though it is more expensive than chile from Hatch for a reason. It is fantastic chile. Due to popular demand, we try to always carry fresh Hot green chile from Hatch, New Mexico throughout the season. If you want green chile specifically from Hatch, just ask and we should have it. Once again, our dried New Mexico chile products are always from the Hatch area.
About New Mexico Chile
What is New Mexico Chile?
New Mexico chile refers to the various types of chile peppers grown in New Mexico, primarily around the Rio Grande valley, with the Hatch Valley being the largest individual growing region. Although many farmers also grow varieties of chile such as jalapenos, typically we refer to Numex varieties as New Mexico chile. Numex varieties are developed at the Chile Pepper Institute, a part of New Mexico State University in Las Cruces. In addition to developing new varieties of chile peppers alongside local farmers, they also host a teaching garden, where you can go to learn about how to grow chile. In case you are buying green chile for the first time in a store, check out this guide to choosing good chile!
Is it Hatch chile or New Mexico chile?
The answer to this question primarily depends on who you ask. Hatch is known as the chile capital of the world for a reason. Although it is a small town of only about 1,000 people, it is almost entirely dedicated to chile production and sales. The town really comes alive during the chile season, then slips into a quiet slumber once the harvest season is done. Hatch chile is certainly more easy to say than New Mexico chile, but there are many great chile growing regions around New Mexico. For this region, we primarily use the term New Mexico chile, as Hatch chile is quite specific, and not always the best chile available in New Mexico, depending on what stage of the chile season it is.
How to use New Mexico chile?
In New Mexico, we use our chile for almost every meal, from breakfast to a midnight snack. People buy different heat levels of chile based on their spice preference, then roast them and stick them in freezer bags to use throughout the rest of the year. Another popular way of storing roasted chile is to dry it, whether by the sun or using a dehydrator. Chile pasado is what this type of chile is called, and it is a great addition to green chile sauces and stews. Many people like making green chile sauce, but simply chopping roasted chile and using it as a topping works great too! With dried red chile pods, it is typically destemmed and deseeded, then boiled and blended. This red sauce is a favorite for making enchiladas.
What makes New Mexican chile special?
The growing regions are wonderfully suited to grow chile peppers, but what makes our chiles in New Mexico so unique is the flavor and size. They have a nice herbal earthy flavor, that really comes together when roasted. Chile varieties in New Mexico are also typically bigger than anywhere else in the world, with Big Jim, a medium heat variety, holding the record for largest chili pepper in the world. Because of the size and lack of insane heat, it is perfect for chile focused dishes, such as chile rellenos. In the world, many cuisines enjoy their spice, but nowhere uses chile as much as New Mexico. The question, “red or green?” is our state question for a reason, as it will be asked at nearly every New Mexican restaurant every day. Although I don’t have data, I imaging the average New Mexican eats chile with 2 meals a day, and eating green or red New Mexico chile with every single meal is not unusual at all.
Hatch Green Chile Roasting Near you in 2023
If you are looking for roasted chile this year, you’ve come to the right place! Hatch chile roasting is an incredibly important part of New Mexican culture. This delicacy has spread to surrounding states and even further as New Mexico’s delicious food touches the hearts of more and more people. If you are here, you have probably asked where to get roasted Hatch chile this year. Read on to find out!
Where to get roasted green chile in Albuquerque?
We roast chile at 2010 Eubank Blvd NE Albuquerque, NM 87112. When it comes to roasted Hatch green chile in Albuquerque, the original is always worth checking out. We’ve been roasting chile since 1977, before anyone else in the city. Most other roasters were just kids or not born born yet back then. We open every day from 9-5 during the months of August, September, and October, the whole chile season. Check out our new post for 2024! In 2024, we will be roasting chile every day from Friday August 2nd, 2024! Farmers Chile Market is Albuquerque’s Original Chile Roaster, and 2024 marks our 47th chile season roasting in Albuquerque.
Every chile season, New Mexicans always consider where to get their Hatch chile roasted. Many people here prefer chile from other areas, such as Lemitar, San Antonio, or Chimayo. In the early season, we always start our green chile roasting with Hatch chile. Simply put, it is ready faster. As the plants get older however, the chile they produce becomes smaller and doesn’t roast as well. In this case, it is best to let the chile turn red and mature. The red chile pods they turn into make a delicious sauce, and is one answer to our state question, “Red or Green?”
Because the Hatch season is earlier, we change over to our farmers farther north later in the season in order to get the best quality chile available at the time. If the month is August, our green chile is almost certainly Hatch green chile. If it is around September or later, our green chile will likely be from Snake Ranch or another farm in the Socorro Valley area. There are many places here growing fantastic New Mexico chile.
Regardless of whether you are looking for Hatch chile, Lemitar chile, or somewhere else, we are confident that our chile quality is just as good, if not better. Our farmers use seeds bred primarily for flavor rather than yield per acre as a lot of “Hatch chile farms” use. If you want good quality roasted green or red chile, you can be sure to get it here. We pride ourselves on being a great chile roaster in Albuquerque.
If you are asking yourself where to get chile roasting near me in 2023, You can find your solution in the Northeast Heights at 2010 Eubank Blvd NE. We will also have plenty of red chile ristras, other chile products, and local produce available.
Hatch Chile Season 2023
Although it is still somewhat early to tell, the snow and rain we have been seeing over the winter is definitely a good sign. Although there are other factors than just water involved in growing and harvesting green and red New Mexico chile, water availability has been something which has been limiting the amount of farms able to grow. When we get a good snowpack, this means water will be less of a troubling issue. Hopefully winters like these become normal, as water concerns have become somewhat severe in recent years.
For more information on the stages of the chile season from August to October, be sure to read our post about the Hatch Chile Season.
Is there a green chile shortage?
Regardless of the bleak picture many media outlets love to paint, green and red New Mexico chile will always be available, even if the price rises due to various reasons, such as labor, water, fertilizer, or even age of farmers. Green chile production in Hatch, and most other areas of New Mexico is becoming smaller and smaller, but it will still be available. We at Farmers Chile Market are committed to finding good chile, no matter what happens in the future. You can believe that we will always support local farmers and try to keep the great chile tradition of New Mexico alive.
What Varieties of Chile we Roast
We roast many different varieties of Hatch chile, including but not limited to Numex 6-4, Big Jim, Sandia, Miss Junie, Barker, and even the xxx-hot Lumbre chile. More than just that, we often also carry red chile once it is ready too. In terms of heat levels, this means we sell and roast chile which is very mild, all the way up to xxx-hot. We have even had people special order fresh ghost peppers to roast alongside with other chile. If we roast it, you can be sure it is local New Mexican chile, though we also have a wide range of other chile peppers as well!
Just some different varieties, spice, and ripeness levels available at Farmers Chile Market Other types of chilies we sell
If you are looking for the hottest of the hot, we try to carry a wide assortment of both fresh and dried superhot chili peppers during the chile season. We typically always have plenty of Carolina Reapers, Ghost Peppers, 7 Pots, Scotch Bonnets and even Aji Charapita, the world’s most expensive chili pepper! We also carry a good assortment of chile from Mexico, such as Ancho, Chipotle, Guajillo, and more. In the future, I will prepare different recipes using these peppers. I love to cook and write, but often I become quite busy managing my chile roasting operation, and that must come first. Because of this, it may take me a year or two to come up with these recipes using various chile peppers. For now, here is a recipe overview for a New Mexican classic, stacked red chile enchiladas. Check out our Recipes Section for more ideas, as I’ve updated it a lot since this original post!
We have fresh superhots that pack a punch during the chile season Looking Forward to the 2023 NM chile season
The chile season is always different, but the same. During the months of August, September, and October, I work every day of the week, trying to not only provide the best customer service I can, but also find the best chile at the best time. The season changes drastically from the early season, where only a small amount of green chile varieties available. Two weeks later, we have plenty of extra hot and xxx hot chile, with more and more mature reddish chiles showing up in the burlap sacks. Once September comes, red chile comes right after. Once red chile is available, red chile ristras show up days later, as they are a great way for farming families to make more money. It is also a good way for older family members to make some money without having to break their backs in the fields. With red chile coming, it also means the season is approaching the finish line. The weather starts getting colder, and plants have less energy to keep making new green chile.
More and more farmers stop picking, and leave the red chile pods to dry on the plant, to be harvested once dry. These dried red chile pods are the base of one of the most important parts of New Mexican cuisine, the red chile sauce! Many of these Hatch chile pods are later further processed by some of the large chile processors in Hatch into red chile powder, which is a great spice with tons of uses!
Get chile at Farmers Chile Market
We hope to be your choice when you search for chile roasting near me 2023 this year. If you are living in Albuquerque, or just passing through for the Balloon Fiesta or something else, we would love to see you at 2010 Eubank Blvd Albuquerque, NM 87112 this chile season!
Our old sign is gone, but we still roast on! More info about New Mexico Chile
Check out our guide to roasting chile at home.
If you know anyone who will be roasting chile as a professional, our guide to roasting with a barrel roaster will be a great read for them.
Check here if you are curious about different varieties of chile.
Also, feel free to read through our blog if you want to learn other things about New Mexico Chile. I’m always trying to learn more about chile, both here and abroad, find out more about my story on the page About Me. We add new content regularly, such as our post about the Hatch Chile Festival, and will feature recipes along with other knowledge and opinions as the chile industry changes. It is a very different game than it used to be, with many new varieties available. We hope you enjoyed reading our blog, and hope to see you when you are looking for roasted green chile in 2023!
2022 Hatch chile season
It’s July now, and that means green chile is almost ready! Although some farmers have already started harvesting chile, we believe it isn’t up to our standards yet. We will start roasting on August 4th, 2022 starting with Medium and Hot varieties, and more to come later as more chile matures. In case you are on this page in 2024, we will start roasting on Friday August 2nd 2024!
If you can’t wait and need chile now, here is a guide to make sure you get the best chile possible, wherever you buy!
No matter where you are, the chile season is a great time to get some spicy chile peppers from the chile capital of the world, New Mexico. The season starts with a few varieties of chile which range in a medium to hot heat level. Mild is not grown in large quantities, so it generally will be available later as a result. The hotter the chile is, the more difficult it is to grow to a level where it roasts well, so extra hot and lumbre chile usually arrives two or three weeks after our first shipment. More than just that, green chile is only one side of the flavor experience you can get during the New Mexico chile season. Green chile ripens to red chile as the season progresses, and lets people have access not only to Autumn roast chile, but also fresh red chile.
Red chile
We will start getting fresh red chile in the month of September. We can roast it for those who like the sweet roasted flavor of fresh red chile. It is also great for tying your own chile ristra, and we will be glad to teach you how to do it.
As always, we will have a great variety, including special shape pequin ristras and muti-colored ristras, in addition to the traditional sandia red chile ristras. You can be sure that our prices will be competitive with any seller in Albuquerque and definitely better priced than any other chile stores in the northeast heights.
Our 45th chile roasting season
Although we have been selling Hatch chile since the early 1960s, we started roasting chile in 1977. That means this year marks our 45th year roasting chile in Albuquerque. Thank you for continuing to make Farmers Chile Market your choice for the 2022 New Mexico chile season. Follow us on Facebook if you want more information or up to date information on our chile roasting operation this year.
How to choose good New Mexico chile
It’s June now, which means that chile has already been in the ground for over a month in all the major farming regions of New Mexico. We are around 2 months away from the 2024 chile season, and the time is right for a guide to how to pick out good chile.
First things first is to evaluate the retailer you are buying from. If they are a typical grocery store and their chile is cheap, it is probably a chile variety with less flavor than many varieties we and other local New Mexican chile roasters sell. Second, make sure they let you at least try the raw chile to know the flavor. Don’t expect to try Hatch chile already roasted, as it leads to food safety concerns. Spice and other flavors associated with different varieties is impossible to explain. In order to get the right product, you should be allowed to sample the product. If they don’t let you, consider a different place. At Farmers Chile Market, we always let customers try raw chile to get an idea of what the flavor of each chile variety we sell.
How to try raw chile
Tasting chile is very important if you want to get the ideal match of heat and flavor. As chile is a seasonal product, it means every season has different characteristics. Just like wine, tea, coffee and other agricultural products, chile’s flavor also varies based on the weather and other factors. More than just that, there are many different chile varieties to choose from.
Break the chile away from you or anyone else so the juices don’t fly in anyone’s face. No one wants a face full of extra hot chile juice! Try to break it around the middle, as this is where the heat from the chile is most indicative of the spice level of the chile. Raw chile has the majority of its spice centralized in the membranes near the seeds. This means the tip often has very little heat, while near the stem might be like fire. During roasting, the membranes break open, and the juices flow all around during the steaming process, which makes the spice level more uniform throughout the chile. Bite one side, and share the other side with a friend, or throw it in the roaster with your sack of chile if you like it. At Farmers Chile Market, we will gladly explain the differences in flavor and let you try whatever flavor you want. We even have free water, in case you try something a little too spicy. This is one of many little things we do to try to be the best place to get chile roasting in 2024!
Super spicy New Mexican Lumbre chiles. Be especially careful breaking these! How to see if fresh green chile is good
The easiest things to notice are wrinkling and decay. If a lot of the chile looks decayed, go to a different store, as wherever you are obviously doesn’t care enough to remove bad product. We put fresh chile out multiple times a day and always remove decay when we see it, as it can ruin nearby chile as well. Another thing to look for is wrinkling. While a little wrinkling is not too bad, excessive wrinkling can make a chile incredibly hard to roast and peel. In our raw chile section, we rotate out the chile several times, and roast it before it wrinkles too much. Not only that, but we get shipments 3 times a week, so our chile we sell is at most only 3-4 days since harvest. Good chile roasters pay very close attention to these details, and you can be assured to get a quality product. To summarize, a little wrinkling is ok, but don’t trust a place that puts out a lot of decayed chile. Ideal chile is plump and firm, with a flavor that suits you and the people you eat with. Don’t be afraid to try, as you know and understand what flavor is best for you much more than just trusting a sign that says mild, medium, hot, or extra hot.
What to do after buying Green Chile
Many different varieties of fresh New Mexico chile. Notice that there aren’t many wrinkles. Your chile needs to be roasted of course! If the place you buy from has a roaster, ask them to roast it for you. It will save a lot of time! That being said, many bigger grocery stores don’t do a great job at training their chile roasters. I have a guide to roasting chile written for both roasting as a profession chile roaster, and also for roasting at home. If the roasting area doesn’t look professional, odds are it isn’t. I hear complaints regularly from people who go to less professional chile roasting operations every year and are dissatisfied. It is sometimes better to just roast chile at home than get an inexperienced person to roast it for you.
Roasted chile should look like this when finished. Most of the peel is already gone, but it isn’t charred How to choose a good Hatch red chile ristra
To start things off, I should say that decorative things are very subjective, as everyone has different artistic tastes. That being said, there are some things I will recommend looking out for. First, make sure that the ristra is straight. If you see any obvious bends, it probably means the ristra was not properly stored, and will have a weak point, from which chile will easily break off. Second, look at how plump it is. Some ristra makers skimp out on chile, and while the length is correct, it shrinks down a lot once it is dried. A ristra should be quite full, with around 3 chiles per layer. Some ristras have a shape that curves outward a lot, and some have shapes that curl inward. What specific look you like is really up to you. As they say, “beauty is in the eyes of the beholder.” Look for breakage of chile if the ristra is not fresh. Generally you don’t see much decay on ristras. As they age, some ristras will have brown patches on some chile, this is just the color that green chile turns to when it dries. It just means that the chile originally was not completely red when it was tied to the ristra. It will still taste good, even if it isn’t the most pretty chile.
If you have more questions about ristras, our Ristra FAQ has plenty of answers for you.
October is a beautiful time here The New Mexican Chile Experience
If you are from New Mexico, you understand about what it is like to get chile roasted here. For people who are outside of New Mexico and have to rely on grocers in your area, I highly recommend making the chile season part of your reason to visit New Mexico. In October, we have the Balloon Fiesta, the worlds largest hot air balloon festival. It always occurs toward the end of chile season, but we will almost always still be roasting when it occurs, barring freak cold snaps, which do occasionally end the chile season early. One of the coolest things to do in New Mexico is visiting a chile roaster, as you can see the lifeblood of New Mexican food up close. If you come to our chile stand at 2010 Eubank Blvd NE in the northeast heights in Albuquerque, we will do our best to show you a delicious side of New Mexican culture. In case you are planning a trip to New Mexico specifically for chile, I highly recommend checking out the Hatch Chile Festival too!
Why is Hatch Chile so Famous?
In New Mexico, chile is a big deal to say the least. We schedule our year around picking up enough fresh roasted chile during the season. If we are running low in October, you better believe we will make a mad dash to the closest chile roaster to stock up ASAP. One place in New Mexico has a lot more fame than other areas, the village of Hatch.
About Hatch, New Mexico
The Village of Hatch is a small town with a population of just 1,648 according to the village website. Even with such a small population, it has managed to generate enough renown to call itself the “Chile Capital of the World.” Part of this is due to the farmland there and in surrounding areas producing so much delicious New Mexican chile. The long Hatch valley running along the Rio Grande provides a great terroir to grow some delicious chile.
The Hatch Chile Festival has been held since the 1970s, and will celebrate its 50th anniversary this year, in 2022. Although plenty of other great growing regions exist in New Mexico, this event causes the population of Hatch to temporarily grow about 20 times larger. Spice lovers from all over the world come together to celebrate the love of spice. Plenty of different competitions related to best salsa, spice tolerance, food, and much more is available to do.
Additionally, if you drive through the town during the season, you will see chile being roasted on literally every street corner, and ristras being used to decorate every shop, restaurant, and house. You can even find plenty of places who can teach you how to tie your own ristra. Additionally, there is a lot of decorative stuff for sale as well, tourists often buy those kinds of things, and Hatch is definitely focused on selling to tourists. We have plenty of chile ristras in Albuquerque also.
Even in the off season, you can find a lot of stores still open, but they won’t be selling fresh chile anymore, instead selling frozen and dried chile.
Great Burgers at Sparky’s
Sparky’s has a great burger worth trying If, like many other people traveling to Hatch, you are looking for a great green chile cheeseburger, Sparky’s is arguably the most famous place in New Mexico. They certainly have a delicious burger, with a decent heat level. It isn’t really cheap, but burgers worth traveling for rarely are. There is a ton of classic Americana decorating this place, so there is a lot of cool stuff to look at and take pictures of while you are waiting for food here.
Hatch chile and New Mexico chile
Hatch chile is great, but New Mexican chile culture is also a force of nature. The Rio Grande river valley goes right through the middle of New Mexico. Lots of farms grow in a very similar terroir to Hatch all throughout New Mexico. The elevation of Hatch is about 4,000 feet, where the elevation of Socorro is about 4,600. That region is also quite well known among New Mexicans, but not nearly as famous worldwide as Hatch.
Even the words “Hatch Chile” is much more popular than “New Mexico Chile,” even though chile produced at the Chile Pepper Institute of NMSU bears the title NuMex. Whether people say Hatch chile, New Mexico chile, Socorro, or Lemitar, we know that it is probably good stuff if grown in New Mexico. At our store, we sell chile from various parts of the state. We will always let you know where it is from and invite you to sample it before you buy. We pride ourselves on being the best place to get roasted chile in Albuquerque.
So, what makes Hatch famous? Personally I believe it is a combination of many things, including the overall chile tradition that they have. There are many growers, a supportive government, location close to NMSU, and great restaurants which spread the message as well. Even though it is a small town, when people come together and know what they stand for, great things happen.
