Show 541, September 2, 2023: Chef Marco Zapien, Zapien’s Salsa Grill, Pico Rivera Part One

Marco Zapien of Zapiens Salsa Grill and Taqueria

“Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Pepper-themed events to celebrate the New Mexican spicy, yet savory pepper from Hatch, NM, including a Saturday Hatch Pepper Roast.”

“Join the Salsa Grill for a special Hatch Pepper Brunch on Saturday, September. 9 from 8 a.m. – 2 p.m. with over 10 Hatch Pepper inspired dishes. Enjoy all-you-can eat specialties, handmade Tortillas, Sparkling Wine and Mimosas. The Hatch Chile Brunch Menu also includes some classic favorites like Menudo and Pozole. Think Hatch Chile Verde and lots more. Zapien’s will also be turning on the roasters that same day, so take home a case (ordered in advance) of Roasted Hatch Peppers.”

“This year’s Hatch Pepper Roast will again allow patrons to pick-up roasted Melissa’s Hatch Peppers by the case and by the preferred level of spice, from mild to hot. Come by and enjoy the festivities as Chef Marco Zapien turns on the roasters for a fun day of celebrating on Saturday, September 9, 2023 from 8 a.m. to 2 p.m.”

“For Zapien’s Salsa Grill’s 2023 Hatch Pepper Finale join Chef Marco Zapien at the award-winning Zapien’s Salsa Grill & Taqueria on Wednesday evening September 13th from 6 to 8:00 p.m. for one of his lively and entertaining cooking demonstrations, combined with his creativity and the seasonal Mexican Hatch Pepper. Chef MZ shares his passion for classic and contemporary Mexican cuisine by teaching his expert cooking techniques and tricks of the trade. This unique demonstration will include various dishes with Hatch Pepper in the recipe. This one-of-a-kind pepper is available only once a year for a short season after they are grown and distributed from the Hatch Valley in New Mexico. Zapien’s partners annually with Melissa’s World Variety Produce to stage these fun and interactive Hatch Chile-centric events.”

Chef Marco joins us with a Hatch Pepper Coctel de Camaron at the ready.

Show 541, September 2, 2023: Chef Marco Zapien, Zapien’s Salsa Grill, Pico Rivera Part Two

Marco Zapien of Zapiens Salsa Grill and Taqueria

“Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Pepper-themed events to celebrate the New Mexican spicy, yet savory pepper from Hatch, NM, including a Saturday Hatch Pepper Roast.”

“Join the Salsa Grill for a special Hatch Pepper Brunch on Saturday, September. 9 from 8 a.m. – 2 p.m. with over 10 Hatch Pepper inspired dishes. Enjoy all-you-can eat specialties, handmade Tortillas, Sparkling Wine and Mimosas. The Hatch Chile Brunch Menu also includes some classic favorites like Menudo and Pozole. Think Hatch Chile Verde and lots more. Zapien’s will also be turning on the roasters that same day, so take home a case (ordered in advance) of Roasted Hatch Peppers.”

“This year’s Hatch Pepper Roast will again allow patrons to pick-up roasted Melissa’s Hatch Peppers by the case and by the preferred level of spice, from mild to hot. Come by and enjoy the festivities as Chef Marco Zapien turns on the roasters for a fun day of celebrating on Saturday, September 9, 2023 from 8 a.m. to 2 p.m.”

“For Zapien’s Salsa Grill’s 2023 Hatch Pepper Finale join Chef Marco Zapien at the award-winning Zapien’s Salsa Grill & Taqueria on Wednesday evening September 13th from 6 to 8:00 p.m. for one of his lively and entertaining cooking demonstrations, combined with his creativity and the seasonal Mexican Hatch Pepper. Chef MZ shares his passion for classic and contemporary Mexican cuisine by teaching his expert cooking techniques and tricks of the trade. This unique demonstration will include various dishes with Hatch Pepper in the recipe. This one-of-a-kind pepper is available only once a year for a short season after they are grown and distributed from the Hatch Valley in New Mexico. Zapien’s partners annually with Melissa’s World Variety Produce to stage these fun and interactive Hatch Chile-centric events.”

Chef Marco continues with us with a Hatch Pepper Chile Colorado plate in hand.

Show 335, August 3, 2019: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook.

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Show 285, August 11, 2018: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook.

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Show 235, August 5, 2017: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season is on!

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioFor some seven short weeks the incredible Hatch Chiles from New Mexico are available fresh. Unusually they can be purchased in a range of heats from mild to hot.

It’s no secret why everyone is obsessed with Hatch Chiles. Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are truly a Southwestern favorite. No other chile is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile that’s unrivaled by any other.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of Melissa’s Hatch Chile Cookbook with over 150 unique, home-kitchen tested and classic Hatch Chile recipes.

Hatch chiles are so popular savvy folks load up each summer and freeze (in portioned freezer bags) enough roasted chiles to enjoy year-round.

Our resident produce guru, Robert Schuller of Melissa’s, steps away from the roaster to give us the piquant specifics.