The variety of green chile grown in the Hatch Valley four hours south, the variety canon for New Mexican cooking. Roasted citywide late August through September.
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.
4 editor picks for Hatch green chile in Albuquerque, ranked by editorial score. All Albuquerque signature dishes · Hatch green chile across every city.
The Frontier Restaurant ★ 4.7
university · 2400 Central Ave SE, Albuquerque, NM 87106
The Frontier on Central across from UNM is Albuquerque's diner since 1971, open daily 05:00 to midnight, with cinnamon rolls and green chile burritos.
Mary and Tito's Cafe ★ 4.7
north-valley · 2711 4th St NW, Albuquerque, NM 87107
Mary and Tito's Cafe on Fourth Street is the James Beard America's Classic 2010 winner for its carne adovada, family run on the North Fourth Street strip.
Sadie's of New Mexico ★ 4.6
north-valley · 6230 Fourth Street NW, Los Ranchos de Albuquerque, NM 87107
Sadie's of New Mexico on Fourth Street in the North Valley is the heritage New Mexican family room since 1954, with stuffed sopaipillas and the bottled.
El Pinto ★ 4.5
north-valley · 10500 4th Street NW, Albuquerque, NM 87114
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.