Hatch Green Chile appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Hatch green chile · Albuquerque
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.
Where to eat in Albuquerque:
- The Frontier Restaurant
- Sadie's of New Mexico
- El Pinto
- Mary and Tito's Cafe