Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Zapien’s will orchestrate a daytime Hatch Chile Roast on September 8th where supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. A good tip is to reserve your case in advance.
Also on Saturday, September 8th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. Enjoy all-you-can-eat, and hand-made Tortillas, Champagne and Mimosas for a modest $24 per guest. Think Hatch “Macadillo” with macaroni baked in a spiced cheese sauce with Hatch Chile picadillo.
We’ll entice Chef Marco away from the rotating chile roaster for a flavorful chat.
Over Labor Day Weekend Chef Ida was in Hatch, New Mexico as a participant for the annual Hatch Chile Festival. Chef Ida and Sharon Hernandez (the co-founder of Melissa’s) were there to do a book-signing of Melissa’s Hatch Chile Cookbook. It gets really crazy there during the Festival.
The most unusual Hatch Chile dish Chef Ida tasted (which she also
really enjoyed) was a Hatch Chile cornbread Whoopie pie. Chef Ida joined us to provide the chile flavored report.
This was a very special show as we were live from the new Bristol Farms store at 3105 Wilshire Blvd. in Santa Monica with an audience of food fans. The store only opened on Wednesday.
Melissa’s / World Variety Produce was right next to us roasting Hatch Chiles. The season only goes through September. Check the Bristol Farms website for the schedule of future roastings. It’s a real show.
At the roasting they also sample several fresh food products made with Hatch Chiles from recipes from Melissa’s Hatch Chile Cookbook. Melissa’s Corporate Chef, Ida Rodriguez, was with us to provide the background on what the excitement is about when it comes to fresh Hatch Chiles. Chef Ida grew up with them and is also the co-author of the newly published Melissa’s Hatch Chile Cookbook!