The other side of the Red or Green question, Hatch red chile is a huge part of New Mexican cuisine! Although most people think of Hatch red chile as only dried red chile pods, it also encompasses fresh red chile too. Without red chile, New Mexican cuisine, particularly in the colder months would be incomplete. Red Chile Sauce Unlike Hatch green chile, red chile is typically not used as a topping. Instead it's almost always made into a sauce by boiling and blending. It's quite simple to make, as it just takes a short boil time, then a long blend time.

Hatch green chile is by far and away the most popular aspect of New Mexican cuisine. Although we have many local delicacies like pinon nuts, sopaipillas, posole, tamales, and much more, the fundamental aspect of our food is green chile! These freshly roasted Hatch green chile peppers are ready to be used however you want! Why is Hatch green chile special? There are many reasons, such as climate, terroir, and other factors, but I believe the fundamental reason is culture. The Hatch Chile Festival shows how important green and red chile are to us in New Mexico.

I'm a big foodie myself, and spent a few years working as a private chef as well as in various restaurants. Because of that, I like to keep my chile stand full of various products which are hard to get, but quite worth the cost! This Ceylon Cinnamon is made with traditional methods in Sri Lanka. It is different than the typical cassia cinnamon most commonly found in grocery stores in that it has many many more layers to it. This cinnamon has a more gentle flavor, and takes a lot more time in producing, as every different layer has to be layered by hand over a period of several days. This cinnamon is much easier to grate into a spiced tea or other festive beverage than the typical cinnamon you find in stores.

25 lb beans. The freshest beans you can get in New Mexico!

This is chile pasado powder! It is a roasted, dried, and ground up Hatch chile product, and something I personally love using! It's an integral part of our New Mexico Seasoning which we offer in store only as of now. It gives a nice heat level somewhat comparable to red chile powder. It has a more smokey flavor though, and brings the roasted green chile flavor that is so hard to replicate without having a whole chile. Think about this powder like it's the essence of roasted chile, and use it in that way!

In case you've landed on this page, odds are that you love some tacos! Well, in New Mexico, we love tacos too! If you can get a type of taco in Los Angeles or Mexico City, odds are you can also get an authentic version in Albuquerque or Las Cruces too! One thing that makes New Mexican tacos unique is that most people will use flame roasted green chile in them. In Mexico spice lovers will often eat a flattop roasted jalapeno or serrano pepper alongside tacos. Red Chile Powder in Tacos…

We have a large variety of stylish chile ristras at 2010 Eubank Blvd NE, Albuquerque NM. Fresh chile ristras start arriving around Labor Day

Albuquerque's original chile roaster