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(KOB4)   The Hatch Chile Festival will be cancelled for the first time in it's history as the COVID-19 pandemic continues to heat up   (kob.com) divider line
    More: Sad, New Mexico, LAS CRUCES, year's Hatch Chile Festival, College football, Labor Day, Labor Day weekend, festival's president, Doa Ana County, New Mexico  
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972 clicks; posted to Main » on 16 Jul 2020 at 1:05 AM (3 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



31 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-07-16 1:05:05 AM  
It was all fun and games but now shiat just got real.

I miss New Mexican food. It doesn't travel outside the state's borders for some reason.
 
2020-07-16 1:06:51 AM  
RIP, Captain Apollo
 
2020-07-16 1:07:17 AM  

SoupGuru: It was all fun and games but now shiat just got real.

I miss New Mexican food. It doesn't travel outside the state's borders for some reason.


True. Even when the people leave and open a restaurant. Not quite the same.
 
2020-07-16 1:11:09 AM  
Noooooooooooooooooo!
 
2020-07-16 1:11:17 AM  
Fark user imageView Full Size
 
2020-07-16 1:18:27 AM  
No, John, Nooooo!

/Shibumi
 
2020-07-16 1:19:52 AM  

SoupGuru: It was all fun and games but now shiat just got real.

I miss New Mexican food. It doesn't travel outside the state's borders for some reason.


It does but the stuff that we ship out is re-labled mild or medium, or as the Arizonans call "extra-hot."

/Espanola chile is hotter.... Fight me!
//craving some food from El Farolito in El Rito
 
2020-07-16 1:22:42 AM  

Nadie_AZ: SoupGuru: It was all fun and games but now shiat just got real.

I miss New Mexican food. It doesn't travel outside the state's borders for some reason.

True. Even when the people leave and open a restaurant. Not quite the same.


I can confirm this. I lived in Albuquerque 2002-2003. It's hard to pull New Mexican off correctly. I've never seen anyone even attempt Carne Adovada here in Texas.
 
2020-07-16 1:28:28 AM  
Beans. The Hatch Act. Something something makes you toot.
 
2020-07-16 1:28:48 AM  
My local Kroger has a self-checkout "Pick your produce" choice for Hatch chillies.

Me: "You have no idea what a Hatch chile is."
 
2020-07-16 2:02:06 AM  

oa330_man: SoupGuru: It was all fun and games but now shiat just got real.

I miss New Mexican food. It doesn't travel outside the state's borders for some reason.

It does but the stuff that we ship out is re-labled mild or medium, or as the Arizonans call "extra-hot."


Say what?
 
2020-07-16 2:03:10 AM  
There's a New Mexican restaurant near me. I thought it was "New Mexican" like "New American", but it turned out to be New Mexican like New Mexico-an.

shiat. It ain't nothing but bland Tex-Mex.
 
2020-07-16 2:07:41 AM  
I've never understood the Hatch Chile phenomenon.  Yeah, they're good, but so are dozens of other varieties available year-round.   To me, they taste and smell like spicy Anaheim chilies.  I can approximate that flavor 365 days a year, without the pomp an circumstance.
 
2020-07-16 2:14:47 AM  

Straight Outta Wells Branch: Nadie_AZ: SoupGuru: It was all fun and games but now shiat just got real.

I miss New Mexican food. It doesn't travel outside the state's borders for some reason.

True. Even when the people leave and open a restaurant. Not quite the same.

I can confirm this. I lived in Albuquerque 2002-2003. It's hard to pull New Mexican off correctly. I've never seen anyone even attempt Carne Adovada here in Texas.


I made a side trip to Albuquerque just so I could take a left turn.
 
2020-07-16 2:16:26 AM  

foo monkey: I've never understood the Hatch Chile phenomenon.  Yeah, they're good, but so are dozens of other varieties available year-round.   To me, they taste and smell like spicy Anaheim chilies.  I can approximate that flavor 365 days a year, without the pomp an circumstance.


It's like anything anywhere. People love their local pride of place and nostalgia. The Chilis are good. Beyond that is just a matter of taste and emotion.

See also: Vidalia onions
 
2020-07-16 2:26:24 AM  
Hatchin' it up.

Fark user imageView Full Size
 
2020-07-16 4:06:44 AM  
I've never had Hatch Chilies, but I'd seen them talked about on the Food Network.

So today I grilled some Anaheim chilies to eat as sort of a dish and liked them.

But pretty sure I didn't know what I was doing so any advice on what kind and how to grill them would be cool.
 
2020-07-16 6:44:22 AM  
Does that mean my local stores will get more of them? Hatch chili season is one of my favorite seasons.
 
2020-07-16 7:01:45 AM  
I have Hatch chiles shipped up here yearly. Mrs. Fool and I love them. One year on Labor day weekend I was taking the long way to Albuquerque from Tucson, and took a shortcut from Deming to Hatch. I stumbled upon the festival. The smell of roasting chiles was everywhere. Heaven.
 
2020-07-16 7:18:06 AM  
OK virus. You killed my spring. You killed my vacation to Miami. You have cost me a decent bit of discomfort and worry, but NOW...you're on f*cking notice. You cost me my usual shipment of Hatch chiles, there WILL be repercussions.
 
2020-07-16 7:27:36 AM  
The first time in it is history? That makes no sense.
 
2020-07-16 7:56:17 AM  
The boy and I went to our HEB (Texas grocery chain) and up front they had a pallet of Hatch Chilies priced at $10 per case. Of course, The Woman and I spent a week at least roasting, peeling and making them into various things. We jarred salsa, diced peppers, used them in recipes and eventually had 1/4 portions of roasted peppers in bags in the freezer. That $10 deal ended up being a ton of work.
 
2020-07-16 8:31:40 AM  

pacochu: The boy and I went to our HEB (Texas grocery chain) and up front they had a pallet of Hatch Chilies priced at $10 per case. Of course, The Woman and I spent a week at least roasting, peeling and making them into various things. We jarred salsa, diced peppers, used them in recipes and eventually had 1/4 portions of roasted peppers in bags in the freezer. That $10 deal ended up being a ton of work.


The ex still sends me a case every year, since I'm out here in Yankeeland, because she's good people. I've been doing this routine for years now, and it's just part of the ebb and flow of the season. You get chiles in, you roast them, you use them fresh for a bit, you freeze the rest so that you have roasted chiles for the winter.

This bullsh*t messes that up...I'm not responsible for what happens next.
 
2020-07-16 9:56:19 AM  
I try to grow some Big Jim and other varieties (Chimayo for instance) each year. They are pretty good even without New Mexico dirt or climate.  (I did sprinkle some holy dirt from El Santuario de Chimayó in the area I grow my chiles.) I know the ones from NM are better, but they don't ship them here every year.

For a couple of years I bartered a box of pine knots for a burlap sack of chiles with a lady I worked with in ABQ.
I do miss the smell of the chile roasting going on every harvest time.

And miss the smell of the piñon pine from fireplaces in the winter.
 
2020-07-16 10:16:22 AM  
I vouch for Hatch Chile Express, in Hatch.  The original owner was a chile researcher at one of the state universities and their peppers strains are distinct.  The last time I talked to anyone there it was being run by the original guy's daughter.  They developed their own methods for roasting where your chiles don't end up all blackened and cooked but the skin comes right off.

Properly roasted peppers are divine.

My folks live close to Hatch.

For those not familiar:

Anaheim - extra mild
Big Jim - mild
Sandia - Hot (my favorite)
Lumbre - extra hot (great for ripening and drying)


Growing conditions make a big difference in the quality of the peppers.
 
2020-07-16 10:37:51 AM  

Explodo: I vouch for Hatch Chile Express, in Hatch.  The original owner was a chile researcher at one of the state universities and their peppers strains are distinct.  The last time I talked to anyone there it was being run by the original guy's daughter.  They developed their own methods for roasting where your chiles don't end up all blackened and cooked but the skin comes right off.

Properly roasted peppers are divine.

My folks live close to Hatch.

For those not familiar:

Anaheim - extra mild
Big Jim - mild
Sandia - Hot (my favorite)
Lumbre - extra hot (great for ripening and drying)


Growing conditions make a big difference in the quality of the peppers.


I must know this process; it is the worst trying to peel a giant canvas bag of blackened chiles and still missing half the skins and getting them stuck in my teeth a month later when I cook something.
 
2020-07-16 10:47:08 AM  

AtomicBanana: Explodo: I vouch for Hatch Chile Express, in Hatch.  The original owner was a chile researcher at one of the state universities and their peppers strains are distinct.  The last time I talked to anyone there it was being run by the original guy's daughter.  They developed their own methods for roasting where your chiles don't end up all blackened and cooked but the skin comes right off.

Properly roasted peppers are divine.

My folks live close to Hatch.

For those not familiar:

Anaheim - extra mild
Big Jim - mild
Sandia - Hot (my favorite)
Lumbre - extra hot (great for ripening and drying)


Growing conditions make a big difference in the quality of the peppers.

I must know this process; it is the worst trying to peel a giant canvas bag of blackened chiles and still missing half the skins and getting them stuck in my teeth a month later when I cook something.


I've watched them do it and I can describe it, but that doesn't mean you or I can pull it off.

They roast the chiles in rotary roasters like most places, but they don't keep the flames on high.  The chiles mostly just get the light brown "skin popped loose" color.  While most places then put all the hot peppers in a plastic bag to steam the skins off, they put them under cooling mist to keep them moist but stop the cooking process.  The skins come off nicely, but the flesh is still bright green.

It still smells amazing, but you get much better fresh pepper flavor.  It's been around 8 years since I personally went there to pick up chiles, so the memory may not be totally accurate.
 
2020-07-16 12:03:02 PM  

Explodo: I vouch for Hatch Chile Express, in Hatch. ... Growing conditions make a big difference in the quality of the peppers.


There's the key. Hatch are akin to Anaheim, but they are distinctive. If you ever wonder why sweet mild onions come from Maui, HI or Vidalia, GA, it's because of the soil composition and climate. Try to grow sweet onions elsewhere and you'll probably get hot onions. Thus it is with Hatch chiles. Same seeds + different soil and climate = different product.
 
2020-07-16 12:48:35 PM  

foo monkey: I've never understood the Hatch Chile phenomenon.  Yeah, they're good, but so are dozens of other varieties available year-round.   To me, they taste and smell like spicy Anaheim chilies.  I can approximate that flavor 365 days a year, without the pomp an circumstance.


One of the things that make our Hatch chilis so good is that they have been bred to be 'meatier'. A lot of chilis have a really thin flesh but our Hatch chilis have a thick and juicy flesh. One of the reasons why Fall is my favorite season is that's chili roasting season. Nothing is better than smelling roasting chilis everywhere you go for weeks. That is what Autumn is supposed to smell like! Oh nom nom.
 
2020-07-16 2:57:53 PM  
When I pass thru Albuquerque, I make a point of stopping at the Owl Restaurant for a Green Chile Cheeseburger.
The Hatch Chiles make for a fantastic burger!
The retro carhop ambiance is also fun.
 
2020-07-16 10:53:52 PM  
Just put in my pre-order for Big Jim's and Sandias - #10 of each lasts me just about long enough to order the next batch.

/yes, Española Chiles are better
//lived in Tesuque
///could go for a Blake's Lotaburger double beef, double cheese & green chile
 
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