Los Roast began as a seasonal roasting operation. We continue to roast New Mexico Chile from Hatch in front of local stores, restaurants, street fairs, and farmers markets in Portland throughout August and September.
Marshall Berg moved from Santa Fe to Portland in 2008 to attend the Pacific Northwest College of Art (’13). Like most New Mexicans who move away, what he missed most was green chile. However, finding a local supplier for the most important ingredient was impossible; shipping small quantities of frozen green chile was unpredictable and insanely expensive.
Undeterred, Marshall built the first Los Roast roaster in the metal shop at PNCA, and brought it to the food cart Nuevo Mexico to try and roast enough chile to last through the winter. Los Roast had its first season the following year. After welding the roaster into a truck bed for mobility, Marshall ordered a ton of chile (literally!) from Hatch.
Since 2012, Los Roast has been committed to providing a source of New Mexico grown green chile to Portland, OR and beyond.
At first, people thought it was too good to be true. However, once they tasted the subtlety growing spice and the fullness of flavor that can only be accomplished by chile grown in New Mexico, Los Roast's brand of chile was quickly picked up by Portland’s independent grocers including New Seasons Markets, and local restaurants.
Los Roast became the first company operating outside of New Mexico to have their green chile verified by the New Mexico Department of Agriculture. And is currently the only out-of-state company producing New Mexico Certified chile.
With the forward momentum from the seasonal operations and time spent developing relationships and recipes in New Mexico, Los Roast became a year-round company in 2014 when we launched a shelf-stable product line. Now, a steady stream of roasted, peeled, and chopped green chile —and award winning red chile sauce—makes its way throughout the West Coast.