hatch chiles Archives

https://www.phoenixmag.com/wp-content/uploads/2020/09/119090169_321262852535866_189375955723325866_n-1280x720.jpg

It’s that special, spicy, fragrant, tortuously fleeting time of year again: Hatch chile season! Your local grocers are likely overflowing with Hatch, New Mexico’s iconic peppers, the earthy, deeply savory green chiles we all love turning into rellenos, enchiladas, burger toppers, mac and cheese mix-ins, cornbread boosters and more.  This year, Bashas’ sent us a media packet and asked us to take part in its #HatchatHome challenge, which encourages Arizona home cooks to post their favorite Hatch chile dishes on their...

https://www.phoenixmag.com/wp-content/uploads/2017/08/codIN.jpg

By the time August rolls around, Phoenicians have had it with brutal hot days. But August also brings a different kind of heat – Hatch chile season, that two- to three-month window when the flavorful, tear-inducing peppers from New Mexico are harvested and plentiful. Z’Tejas Southwestern Kitchen recently rolled out its annual Hatch chile menu that boasts everything from chile and watermelon gazpacho to pecan pie with green chile ice cream. Also on the menu – poached cod with Hatch chile sauce.

The Hatch chile menu will run through Oct. 31, according to Z’ Tejas Market Chef Dan Santos, but if you’d like to try making the cod at home, he has shared the recipe with PHOENIX magazine. When shopping for the fish, Santos advises buying pieces that are no thicker than two inches: “Any more than that, the bottom of the fish is going to burn and the top isn’t going to cook all the way through.”

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.