Los Roast began as a seasonal roasting operation in Portland Oregon. We continue to roast green chile from the Hatch Valley of New Mexico in front of grocery stores, restaurants, street fairs, and farmers markets in August and September.
Like most New Mexicans who move out of state, what we missed most was 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 (’13), designed and built a roaster in the metal shop at PNCA, and brought a food cart to roast enough New Mexican chile to last through the winter. After welding the roaster into a truck bed for mobility, Marshall ordered a ton of chile (literally!) from Hatch and Los Roast had its first season the following year.
At first, people thought 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.