The Frontier Restaurant ★ 4.7
The Frontier on Central Avenue across from UNM in Albuquerque runs daily 05:00 to midnight since 1971, with green chile breakfast burritos and sweet rolls.
Try: Green chile breakfast burrito and the Frontier sweet roll
History
Dr Fabian Garcia at New Mexico State University in Las Cruces released New Mexico No. 9 in 1921, the modern Hatch variety. The Hatch Valley four hours south of Albuquerque became the primary growing region by the 1950s. Late August through September is roasting season; outdoor propane roasters set up in Albuquerque supermarket parking lots and the smell of charred chile carries for blocks. The state question (red or green?) and the Christmas answer are direct cultural artifacts.
Make it at home
Ingredients
- 1kg fresh Hatch green chile (or Anaheim as a substitute)
- Tongs
- A heat proof bowl with lid or plastic wrap
- A gas stove, broiler, or outdoor grill
Method
- Place whole chiles directly over a high flame on a gas burner or grill, or under a broiler set to high.
- Turn frequently with tongs until the skin chars and blisters black on every side, about 4 to 6 minutes per side.
- Transfer hot chiles to a bowl and cover tightly. Let them steam 10 minutes; the skins lift on their own.
- Peel off the blackened skin with fingers or a paper towel. Rinse briefly if needed; some prefer to keep the char.
- Remove the stem and seeds. Chop or leave whole. Freeze flat in zip bags for up to 12 months.
Tip from the editors. Wear gloves. Hatch green chile heat varies year to year and pod to pod; sample one before stocking up. The September harvest produces the best year.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat hatch green chile
Hatch green chile in Albuquerque
Sadie's of New Mexico ★ 4.6
Sadie's of New Mexico on Fourth Street in Los Ranchos de Albuquerque is the heritage New Mexican family room since 1954.
Signature: Stuffed sopaipilla, Carne adovada
El Pinto ★ 4.5
El Pinto on Fourth Street NW in Albuquerque's North Valley is the ten acre mission compound serving New Mexican since 1962, with red and green chile.
Signature: Carne adovada, Stacked enchiladas
Mary and Tito's Cafe ★ 4.7
Mary and Tito's on Fourth Street in Albuquerque is the James Beard America's Classic 2010 carne adovada budget room.
Try: Carne adovada turnover
More cities are in research. Want hatch green chile covered somewhere specific? Tell us where you want to eat.