Hatch chiles are all over town and I am jonsing for some pimento cheese studded with chiles right this very second. Instead, I eat an apple and read the Hatch-chile inspired menu set to roll out today at all four Blue Goose locations. Stew, queso, enchiladas, and quesadillas–oh, my. I picked the wrong month to go on a diet. Details below.
In New Mexico’s Hatch valley the harvest for green chilies begins around July 25 and continues through the first frost of the year. At the Blue Goose Cantina, Hatch Fest begins August 25 and finishes when the Hatch season has ended. All four Blue Goose Cantina locations, Dallas: 2905 Greenville Ave #214-823-8339, Addison: 14920 Midway Road #972-726-8771, Highland Village: FM 407 & FM 2499 #972-966-2583 and Plano: 4757 West Park Blvd. #972-596-8882, will feature six daily specials (all 6 available 11:00 AM-11:00 PM) that incorporate New Mexico’s indigenous green Hatch chilies that exist as peppery hometown shout outs to Hatch, NM.
The Hatch Specials are as follows:
Hatch Stew – Roasted hatch green chilies with grilled chicken, potatoes, carrots and tomatoes. $7.95
Hatch Queso – A white queso that blends cheeses, spices and hatch chilies. $4.95
Hatch Soft Cheese Tacos – Enchiladas encased with Jack Cheese and crowned with Hatch Queso; served with Rice and Beans. $10.95
Hatch Enchiladas – Chicken enchiladas smothered in hatch green chili salsa served with rice and beans. $11.95
Chicken Santa Fe – Chicken breast topped with grilled hatch peppers and jack cheese and served with vegetables. $12.95
Hatch Quesadillas – 12″ jalapeno cheddar tortilla filled with hatch green chilies, slow roasted pork and jack cheese folded in half and grilled to perfection. $9.95.
