We are about to be beset by restaurants, promoters, and the more credulous sections of the media bombarding us with the message that it is “Hatch Chile Time.” I hate to burst the bubble, but there is no such thing as a “Hatch Chile.” Sure, there are chilies from Hatch, New Mexico, and they host the famous festival, but the product they export is just a chilies, not Hatch chile pepper. Dave DeWitt explains it all very well in his “The Complete Chile Pepper Book.”
“There is no such thing as a Hatch chile, despite all the hype about them. It is not a chile variety, as many people think. Yes, there are chiles grown in Hatch, usually the varieties ‘Barker’ and ‘NuMex 6-4’. These grown-in-Hatch varieties are no better than those grown in the Mesilla Valley or in Deming. There are simply not enough chiles grown in Hatch to supply all of the sellers claiming to provide “Hatch chile.” A few years ago at the New Mexico Chile Conference, I spoke to two women who have a chile farm in eastern Arizona who confessed to me that they shipped their chiles to Hatch, where roadside vendors labeled them “Hatch chiles.” So, how did this mythology come about? Well, first, there is a Hatch brand of canned chiles, packed by Border Foods in Deming. This brand has been on the market for years, but probably most of these chiles are grown in Mexico, not Hatch. Then there is what Jimmy Buffet calls the “coconut telegraph,” but here it’s the Capsicum Telegraph–namely word of mouth and rumor from consumers who mistakenly spread the hype. Sorry to burst everyone’s Hatch bubble, but I always tell it like it is.”
This isn’t to say that chiles are not wonderful things, but don’t waste your time or money on somebody’s Hatch chiles or their “festival.” Better to go to one of the area restaurants that worships them through their food. For example, Komali, which never seems to have fewer than six different varieties somewhere on their menu, or Mesa which prepares them with deference to Veracruz culinary tradition.
