Los Roast began as a seasonal roasting operation in Portland Oregon. And continues to roast green chile from New Mexico in front of grocery stores, restaurants, in street fairs, and at farmers markets in August and September.

Our original logo.

Our original logo.

Like most New Mexicans who move out of state, what we missed most was the green chile. Finding a local supplier for the most important ingredient was next to impossible and shipping small quantities of frozen green chile was unpredictable and insanely expensive.

Marshall Berg moved from Santa Fe to Portland in 2008 to attend the Pacific Northwest College of Art (PNCA). He designed and built a roaster in the metal shop, and brought it the the New Mexican food cart to roast enough green chile to last through the winter. After welding the roaster into a truck bed for mobility, Marshall ordered a ton of chile from Hatch and Los Roast had its first season.

They said it was too good to be true—green chile in the Northwest?! However, once people tasted the growing spice and full flavor that can only be accomplished by chile grown in New Mexico, independent grocers including New Seasons Markets, and local restaurants quickly picked up Los Roast's brand of chile.

Roasting seasonally leant time to develop relationships and recipes in New Mexico. In 2014, Los Roast became a year-round company, launching a shelf-stable product line.

Los Roast is 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.

We remain committed to providing a source of New Mexico grown green chile to Portland, OR and beyond, contributing a steady stream of roasted, peeled, and chopped green chile and award winning chile sauces throughout the West.


The Cushman under the St. Johns Bridge.

The Cushman under the St. Johns Bridge.