Chile Nuevo México—New Mexico Chile is eaten everywhere but grown only there.
Chile has been interwoven into the culture of the state in cuisine, rituals, and heritage. New Mexico Chile is staple ingredient in food in the State. It’s is put on everything – from breakfast foods to dessert. In New Mexico, chile is the meal. It’s a treasure preserved and eaten throughout the year. It evokes a feeling.
Chile Nuevo México. Known by many names red and green chile originate from the same plant.
Green chile retains its freshness because it is picked underripe. When the pepper is roasted, water fills its glands with steam. Flames blister the thick skin, which breaks down into char. What remains is a smokey, spicy pepper, soaking in self-produced oil.
The spiciness of green chile starts slow but builds quickly, lending to its addictive nature. The more you eat, the spicier it is. The only cure is to eat more chile. Green goes good with chicken, eggs, potato and cheese. Put it on or in just about everything from pizza to pie.
Left on the vine to mature, New Mexico Chile turns red and wilts under the sun. Once completely dry, whole chile pods keep, we rehydrate, blend and mill them. Our method makes a velvet-like red chile sauce. Pods can be ground into fine powder or braided into ristras. Red chile has a deep earthy flavor and a forward spice. The boldness of red chile compares to dark chocolate or deep red wine. It pairs with beef and pork and can be used as a pizza or posole base.
The Chile Season
Autumn in New Mexico is marked by the smell of chile and the sound of roaring roasters in parking lots all over the state. The harvest coincides with annual fiestas and end-of-summer celebrations.
We roast New Mexico Chile each season for individuals in the Portland area. We also roast for ourselves. When there is no more chile to roast, we move on to production, making Traditional and X-Hot Red and Green Chile Sauces and Salsa.
Portland’s Portal to New Mexico
Los Roast has developed roasting programs with chains and trained employees how to roast like true New Mexicans. Visit A La Maquina Mfg. to learn more about the safest, most efficient roasters on the market.
We Love Famers
Los Roast is committed to providing the best chile New Mexico has to offer. All of our chile is sourced directly from farmers in the Hatch Valley.
Randy Franzoy operates RRR Farms with his brother Ryan and Father Ronny. He and his brother are 5th generation chile growers. The Franzoy's were the first family to begin growing New Mexico chile commercially and have greatly contributed to the quality and fame of chile grown in the Hatch Valley. They grow onions, alfalfa, cotton, and various high yielding chile varieties.
The Diaz Family have been growing chile, jalapenos, pintos, pumpkins, onions, squash, as well as ranching Black Angus outside of Deming, NM for going on five generations. They operate a famous produce market off the Silver City Highway right before Deming. We used their sun dried red chile pods and red jalapeños for our red chile sauce and New Mexico grown chipotle.
Morrow Farms - Las Uvas Valley Produce is a family farm located in Las Uvas Valley near Hatch, NM. During harvest, they sell beans, chile, onions, watermelons, tomatoes, pumpkins, and eggs.