Before my road trip to Hatch, New Mexico, in early October, I wasn’t even aware that “Hatch-heads” existed. Now, after spending a few days exploring the area, I have to admit that I’ve joined the ranks of those somewhat obsessed fans of the chile peppers native to the Hatch Valley.
Admittedly, I’ve always loved green chiles. I can never resist the rich fragrance of roasting chiles at my local farmers’ market. And I always have a supply of canned diced chiles in my cupboard, or whole-roasted chiles in my freezer. I use them in everything from tortilla soup to refried beans to chile rellenos.
But I had never before experienced the chile bonanza that is harvest time in Hatch. From the minute you leave Interstate 25 about 185 miles south of Albuquerque (exit 41 onto New Mexico Route 543) and cross the tree-lined Rio Grande, you are transported to a virtual chile wonderland.
Shop after shop in the small farming village of Hatch features bright-colored signs and rows upon rows of ropes bursting with drying red chiles.
As I drove down Hatch’s main street, the Grajeda Farms Hatch Chile Market caught my attention, with its six-foot-long strings of glossy red chiles. I spent more than an hour wandering through the outdoor curtains of pepper strings and exploring the indoor market with its shelves of chile powder and Mexican-style pottery.
Permeating everything was the rich scent of chile peppers.