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Air Fryer Chicken Tacos

August 25, 2025 • 10 comments • Posted in: air fryer, chicken, mexican, new mexico, tacos

You need to make these air fryer tacos made with corn tortillas with juicy chicken and cheese, crisped up in the air fryer for the ultimate in crunch. Last summer, Mike and I were lucky enough to go on a road trip through New Mexico. We went camping at White Sands National Park, we spent a thankfully-air-conditioned afternoon inside Meow Wolf (highly recommend!), and we ate ALL the green chile cheeseburgers and tacos. It was truly the land of enchantment. I never knew that New Mexico would touch me so deeply, but it did. I’m forever changed by its stark beauty, its quiet sunsets, and of course, its food. I have a vast appreciation for New Mexican and Southwestern food now. While the green chile cheeseburgers were the highlight of our trip we also had a lot of tacos, specifically crispy chicken tacos. If you guys are ever in New Mexico, get the crispy chicken tacos at El Parasol. They're the best crispy chicken tacos I’ve ever had. The chicken is juicy, the tortillas are crisp, and the guacamole is the perfect creamy counterpoint to all of it. These crispy air fryer tacos are inspired by those very tacos.

How to make chicken tacos

1. Marinate. Boneless skinless chicken thighs in a marinade made up of orange juice, vinegar, and spices for 2 hours.
2. Cook. Lightly oil the air fryer basket and cook the chicken, flipping once. We like to slightly undercook our chicken because it’s going to get cooked again when the taco is assembled, so extra juicy is extra good. After the chicken is cooked, shred or chop it into small pieces.
3. Assemble. Warm up your tortillas - this is key so they don’t crack and break - wrap them up in a damp paper towel and microwave briefly. Oil the tortillas on both sides, then top with chicken and cheese and fold over carefully.
4. Crisp. Place the folded over tacos in the air fryer basket and crisp them up, flipping once. They tend to get a bit crispier as they cool, so you can take them out once they feel crunchy. Finish the tacos off with toppings of your choice and enjoy!

Why air fryer tacos?

Did you know you can make your own crispy hard shell tacos at home? Just like homemade tortilla chips, homemade hard shell tacos are super easy, barely an inconvenience. All you need are corn tortillas. You could deep-fry or bake the tortillas for that crispy crunch you’re looking for, but really, the air-fryer is the answer. Less oil, less mess, more crunch. Everything you could want in a homemade hard shell taco.

Do I need an air fryer?

Technically you don’t need an air fryer because an air fryer is really just a very tiny convection oven that heats up super quickly. So if you have convection mode on your oven or don’t mind waiting for your oven to heat up, you can bake these tacos for that same crispy crunch. We love the current air fryer we have though because it has such a giant fry basket and cleanup is a lot easier than washing baking trays.

What about soft tacos?

Sometimes you just want the hug of a soft taco – especially if you have some plush flour tortillas on hand. For soft chicken tacos, add 2 minutes of cook time to the chicken in the air fryer so the chicken is cooked through. Warm your tortillas up then top with the shredded chicken and hello super juicy soft chicken tacos!

Why homemade taco seasoning?

You might notice that there are a lot of spices in the ingredients list when I could have just specified taco seasoning instead. The reason is that taco seasoning is not only deeply unhealthy (it’s like 3 kinds of salt) but it’s also not that tasty compared to homemade. The taco seasoning you end up making here is good not just for chicken but beef or pork too, once you try it, you’ll never go back to store bought!

Chicken taco ingredients

• Corn tortillas. If you want crispy crunchy tortillas, you’re going to want corn tortillas. Flour tortillas are great too, but they don’t fry up the same way in the air fryer. Usually we like street taco size small corn tortillas (about 4 inches) but we also use the slightly bigger corn tortillas too, the ones that are about 6 inches. We have a local tortilleria where we get tortillas, but you know, Mission street taco corn (or flour) tortillas work well too!
• Chicken. Air fryer chicken thighs are extra juicy. Plus I love the fact that everything was made in the air fryer. You can also go for pork chops or steak if you’re not feeling chicken.
• Spices. For extra flavor the chicken is marinated in orange juice, vinegar, garlic, chile powder, and a bunch of spices for an extra kick. The orange juice and vinegar tenderize the chicken making it super juicy.
• Cheese. Cheese is optional but who doesn’t love cheese, especially when it’s melty?
• Toppings. You can go wild here. Classic is onions and cilantro of course, but maybe do like El Parasol and add some guacamole on? We went with some lettuce, avocado slices, hot sauce, and some limes to squeeze on for some tart-freshness.

Green chile chicken tacos

It’s Hatch green chile season and I just added some green chile to these chicken tacos and they are amazing. I just had to share.

All you need to do is remove the chile powder and instead add in 1/2 cup of chopped green chile.

Marinate 2 lbs of boneless skinless chicken thighs in: 1/2 cup orange juice, 1/2 cup green chile (I used fresh fire roasted Hatch chile), 3 cloves minced garlic, 1 tbsp neutral oil, 1 tbsp white vinegar, 2 tsp each of ground coriander, smoked paprika, dried oregano, and dried cumin, 1 tsp black pepper, and 1 tsp kosher salt. Let marinate for no more than 2 hours. Air fry the chicken as per the recipe below and follow the rest of the instructions to make the crispy air fryer tacos. Serve them up with some salsa verde on the side and you’ll be in heaven!

xoxo -steph

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Iced Matcha Latte Recipe

August 23, 2025 • Leave a comment • Posted in: latte, matcha

Iced matcha latte is having its moment in the sun and I am here for it. I love the green earthiness of matcha and I’m so excited that there are a bunch of new matcha cafes cropping up. Of course, I’m not loving the expensive price tags that iced matcha lattes come with, so I’ve been making my iced matcha lattes at home.

Matcha latte is better at home

It’s so satisfying to whisk up matcha into a smooth, bouncy microfoam. Plus, when you make matcha at home you have control over everything: the ice, the milk, the sweetener, and of course, the matcha. When you love matcha as much as I do, making lattes at home is so much better than paying for a water-y overly fancy matcha drink from a cute cafe (most of the time). You get a little moment of zen, a feeling of accomplishment (even if it is just making yourself a drink), a little bit of self-care, and a treat.

Iced strawberry matcha latte

My favorite matcha drink at the moment is the ever classic, strawberry matcha latte. The distinct layers of ruby red strawberries, pearly white milk, and verdant green matcha are just *chef’s kiss.* The sweetness of the strawberries, the creaminess of the milk, and the subtly bittersweet of matcha go so well together. Plus, they’re super easy to make at home. I’m going to do it two ways: one with homemade strawberry compote and one with strawberry preserves/jam.

Just a plain iced matcha latte

If you’re looking for a classic iced matcha latte, sans strawberry, it’s essentially the same as making a strawberry matcha latte, minus the strawberry, plus a sweetener. You can use anything you like for sweetener: honey, maple syrup, simple syrup, or even flavored syrups. How much you add is up to your preferred sweetness level. Start with 1-2 teaspoons and go from there. You can always add more sweetener at the end, but you can’t take sweetener away.

Iced matcha latte ingredients

Strawberries

The sweetness in this matcha comes completely from the strawberries. If you’re a sweet tooth, you can add in a bit of sweetener too, but I find that the strawberries add just the right amount of sweetness to contrast and highlight the flavor of matcha. You can go one of two ways to make the strawberry component: homemade or store-bought. Obviously, store bought is super easy and convenient and it’s what I do in fall and winter when local strawberries aren’t in season. I love Bonne Maman’s strawberry jam/preserves. That being said, if strawberries are in season, I love making a quick strawberry compote — it tastes fresher, sweeter, and more like summer. More on that below.

Milk

The milk in this latte is up to you. The nuttiness of oat milk pairs very nicely with matcha, as do all the other plant based milks. Regular, conventional milk works too. It’s really up to you and what milk you love in your lattes. I like oat milk or 2%, depending on my mood.

Matcha

The most important part! There are so many grades of matcha powder out there and so much information about quality and taste. There’s a lot of discourse about how you shouldn’t use high-quality matcha for lattes, but I’m of the opinion that you should do what’s right for you. If you want to use high quality, ceremonial grade matcha in your strawberry matcha latte, go for it! I usually use ceremonial grade. I understand why people say that it’s wasted in something that is not just plain matcha, but I can taste the difference between culinary and ceremonial matcha and I want my strawberry matcha lattes to taste amazing. The choice is up to you.

Ice

Ice is so much more than just what makes the latte cold. The shape and size of your ice also affects the taste. Be aware that not just the shape, but the amount of ice changes the way your latte will taste. If you like your lattes strong and concentrated tasting, use a giant, large ice cube. Use smaller ice if you like a bit more mellow latte. If you use crushed (or even better, nugget) ice, it will make your latte taste even more watered down, almost like a fresh green water. I go between regular sized ice cubes and giant ice cubes, mostly. Sometimes if I feel like I want to sip on something for a long time with a more watered down flavor, I’ll use nugget ice.

How to make an iced strawberry matcha latte

1. Make the strawberry compote - if you’re using strawberry jam/preserves, you can skip this step. It’s super easy to make fresh strawberry compote though, check out the next section.
2. Add the strawberry to the glass - scoop out 2 tablespoons of the fresh strawberry compote and add it to the bottom of your glass. If you’re using jam, you might want to experiment a bit with how much or little strawberry jam you want to add.
3. Add ice and milk - add a generous amount of ice to your glass and pour in 170 ml (about 3/4 cup) milk of your choice to the glass. Set aside.
4. Whisk the matcha - use a sieve to sift 4 grams of matcha into your matcha bowl. Add 15 grams (about 1 tbsp) of room temp water and use your chasen (matcha whisk) to mix into a thick paste. Add 45 grams (about 3 tbsp) of warm water (140-150°F) and whisk, whisk, whisk, until your matcha is thick and foamy. Pour the matcha gently into the glass, aiming for an ice cube so the ice cube can break the tension and help layer the matcha over the milk.
5. Enjoy - admire your gorgeous homemade iced strawberry matcha latte, use a straw to stir it all up and enjoy!

How to make strawberry compote

1. Wash and hull 1lb of berries and chop them into small pieces.
2. Add the strawberries, with 1/4 cup sugar and a squeeze of lemon, to a small pot and bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves and the berries start to break down and thicken.
3. When the berries are soft and the sugar is completely mixed in, remove from the heat.
4. Use the back of your spoon or fork to mash the berries up, making sure that they’re soft and small enough to go through a straw.
5. Set aside and let cool completely.

Do I need a matcha whisk/chasen?

You don’t need a matcha whisk and holder, but if you have one, making matcha will be infinitely more enjoyable and easier. Traditional matcha whisks, called chasen, are made of a single piece of bamboo and have a multitude of springy whisps specifically designed to help whisk matcha into a creamy emulsified suspension. Chasen’s advantages are twofold: because chasen are made from bamboo, they won’t scratch your bowls and because they have so many prongs, they will actually froth your matcha, unlike a metal whisk. If you get a matcha whisk, it’s best to get the holder – kusenaoshi – as well. The holder holds the whisk with the prongs facing down so they can air dry in the proper shape and not get moldy. Unlike most things in the matcha world, chasen aren't super expensive either. After trying a whole bunch of cheap and expensive ones from here and brought home from Japan, I find myself using this one from Amazon most often, which is a bonus because I can easily replace it when the prongs wear out. That’s it! I have so many other matcha drink recipes if you like, so let me know if you try this one or if you want more! xoxo steph

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Our Best Restaurants: Toronto 2025

August 21, 2025 • Leave a comment • Posted in: toronto

It’s no surprise that Mike and I love eating, so when he suggested a quick getaway to Toronto to both celebrate our anniversary and eat our hearts out, I was all in. We haven’t been to Toronto for a couple of years now and he convinced me with talk of silky udon, really good sushi, and amazing Italian food. We went, we ate, we walked, we Toronto-ed. Toronto, thanks for the vibes - and the food, of course. Warning: this is going to be an old school blog post. Here’s where we ate:

Takja BBQ House

Takja is sleek, dark, and smoky in the best way possible. Okay, it’s not actually smoky because they have an excellent exhaust system, but let me pretend for the feels. Anyway, Takja is full of dry aged meats, fresh seafood, a plethora of banchan, and house-fermented ssamjang and kimchi. Whether you’re a deep lover of Korean or a KBBQ newbie, Takja will impress. You won’t find burnt meat or overcooked proteins here because even though each table has its own grill, you don’t get to wield the tongs. Instead, they grill for you, at the table, which results in perfectly cooked bites, every time. I asked if anyone ever tried to grill themselves and they said that it has happened on occasion, but when it does, they cry inside and then gently take over the tongs. We loved it here. We got the Hansang, which translates to “a table full of food,” showcasing some of their highlights. It was amazing. We especially loved the crispy seafood pancake, the pork shoulder, and the kalbi. The in-house made banchan was the perfect accompaniment to the meat and ending on an epic strawberry matcha bingsoo was the cherry on top. Highly recommend if you’re looking for a special dinner or if you want to know what real Korean BBQ should taste like! Takja BBQ House 962 College St, Toronto, ON Tues-Sun 5-10pm

Giulietta

Toronto is full of amazing Italian restaurants and Giulietta is definitely on that list. Giulietta is the little sister restaurant to Michelin-starred Osteria Giulia. She’s a bit more sassy, laid-back, and fun. Go here if you’re looking for the neighborhood Italian restaurant you wish you had at home. Well-executed, delicious, in-house made pastas and wood-fired pizzas, as well as a couple of vegetable and seafood dishes make up the menu. Some say Giulietta is over-hyped, we say what isn’t these days? We had the calamari fritti, which was crisp and tender; the tonnarelli cacio e pepe, which had perfectly thick, al dente noodles; and the mushroom pizza, which was fluffy and chewy and full of flavor. We finished with tiramisu, of course, and it was a really fun night. I appreciated the fact that there was a mix of patrons: some dressed to the nines and some in tees and sneakers. The vibe was chill and the food was good! Giulietta 972 College St, Toronto, ON Mon-Wed 5-10pm Thur-Sat 5-11pm Sun 5-9:30pm

Sushi Yugen

Mike and I love sushi and have eaten so much sushi together, from standing sushi bars to quiet intimate neighborhood counters to high end omakase in Tokyo. All that to say, we know sushi. Mike was the one who discovered Sushi Yugen (I’m not sure where he came across it) but I am in love. True omakase vibes with sushi to match. The restaurant is divided in two: a sushi only counter and a minimalist, elegant back room reminiscent of Tokyo, with only 8 seats. The front of the restaurant is reserved for sushi only omakase, while the back room is an all-out omakase that starts with kaiseki inspired dishes and ends with sushi. I didn’t know if I would love it or hate it because sometimes sushi in North America is not quite on the level as in Japan. That being said, I was blown away! Mike and I agreed that this was probably the best omakase we’ve had in North America. The kaiseki inspired dishes were innovative and delicious and the sushi was on point. The Shimane Kinomusume shinmai rice seasoned with the chef’s blend of akazu red vinegar was perfection and the neta (the fish on top) was exquisitely in season. Highlights were the kohada (Japanese gizzard shad) and the nodoguro (Japanese black sea perch). We loved it! Sushi Yugen 150 York St, Toronto, ON Mon-Tues 11:30am-3pm, 5:45pm-10:30pm Wed-Sat 11:30am-3pm, 5:45pm-11pm

General Public

Opened by beloved Toronto restauranteur, Jen Agg (of Grey Gardens, Black Hoof, Bar Vendetta, etc), General Public is a quirky mishmash of high and low. Located inside an industrial warehouse, it’s a quirky, cute, all over the place space with 80s style glass blocks, green velvet banquettes, and peachy-pink rattan chairs. Somehow it works. The food is a mash up of English pub x American brasserie and I am here for it! Give me all the thick cut french fries, Yorkshire puddings, dippy eggs, and well-executed cheeseburgers. They also have the cutest guinea pig mascot/logo that is incredibly cute. They should sell merch. Wait, I think they do sell merch. Anyway, the food was as expected: well executed classic brasserie flavors. Mike really loved the double-barrel shotgun martini and I loved the simple, creamy, served-in-a-can butterscotch pudding. We went on a weekday for lunch and it was a calm oasis with no wait and perfect summer light streaming in through the giant garage doors. General Public 201 Geary Ave, Toronto, ON Everyday 11am-11pm

Gateau Ghost

If you know me at all, you know that I have an obsessed with diners, diner dishware, hand-drawn illustrations, pastries, and aesthetic cafes. Basically, I’m basic. So, of course when I stumbled across Gateau Ghost, I told Mike we HAD to go. Gateau Ghost is first and foremost known for their madeleines: tall and pillowy, soft and dense, in a good way. They come in a multitude of flavors, inspired by owner-baker Jayden Park’s Korean heritage. But, the madeleines aren’t the reason I wanted to come. It was the cute ghost logo, which started as a drawing by Park as a smilie on a madeleine, but turned out to look more like a ghost. I love a good ghost and the menu, with cereal shrimp toast and sticky madeleine toffee pudding served up on green rimmed diner plates was right up my alley. I loved i it and Mike did too, especially the GG’s Caesar, which was seasoned with hoisin, sriracha, and gochujang. Gateau Ghost 974 College St, Toronto, ON Tues-Wed 7am-7pm Thus 7am-10pm Fri-Sat 7am - 11pm Sun 7am-9pm

Raku Toronto

If you love udon, you’ve probably heard of Raku, a North American udon chain out of NYC. Helmed by Norihiro Ishizuka, Raku has some of the silkiest udon noodles in the business, served up in a signature special dashi. The shop reminds me of so many places in Japan: a clean white wall exterior with an understated noren inviting you into a wood and light filled interior. Unlike their main competitor Sanuki Udon Toronto, Raku specially imports their noodles directly from Japan. They’re hearty, thick, chewy, and stand up delightfully to both hot and cold preparations. I had the chikara, which is hot udon with mochi, chicken, and Tokyo negi. Mike had the gyunan, which is Canadian beef and Tokyo negi. The noodles were chewy and good, but I wasn’t a huge fan of the dashi or noodle toppings. All-in-all it was a solid bowl of udon, but not something I would write home about or exalt. Raku 456 Queen St W, Toronto, ON Sun-Thur 12-9:30pm Fri-Sat 12-10pm Closed Mondays

Bà Nội

I was scrolling through social, as one does when going to a city to eat and came across a post that said that Bà Nội has the best butter tarts in the city. I’m not a butter tart connoisseur, but the name “Bà Nội” caught my eye because it’s grandmother in Vietnamese. After a quick google dive, I discovered that it’s a cute little cafe borne from the pandemic. They specialize in butter tarts, chocolate chip cookies, and sourdough. We got two chocolate chip cookies and one butter tart. The chocolate chip cookie you can definitely skip, even though some claim it’s the best in Toronto. You should definitely visit though, if it’s just to get a butter tart. If you haven’t had a butter tart before, have one here. They’re a classic Canadian dessert, kind of like a pecan pie without the pecans. Bà Nội’s is definitely the best I’ve ever had with a perfect crispy crunchy flaky crust to gooey, squishy, caramelized butterscotch-y filling ratio. A sprinkle of flaky sea salt on top to ties it all together and makes you want more than one. Bà Nội 806 Bloor St W, Toronto, ON Tues-Sun 9am - 4pm

Matcha Haus

It was absurdly hot when we went to Toronto and that meant that I wanted to stop into any and every air-conditioned cafe I could find. Matcha Haus, with it’s quirky all-green exterior, fit the bill. Apparently, it’s kind of new on the matcha scene in Toronto, but is getting rave reviews. I had the double pistachio and Mike had a matchacano. Hilariously, the person that we ordered from wanted to confirm with Mike that a matchacano was matcha with water. Apparently someone had ordered it earlier in the day and wanted to return it because it wasn’t what they expected. Anyway, Mike liked it and I had some too. It was a delightfully vibrant green and refreshing. It’s the kind of drink that you order if you are a fan of matcha, not if you are just in your matcha era and only drink lattes. If you are a latte fan, then the double pistachio matcha will probably be more up your alley. It has a matcha pistachio sauce, matcha, milk, and pistachio cold foam. It was nutty and a little savory without being too sweet. I liked it but I don’t know if I $11.50 liked it. I enjoyed our time at Matcha Haus though - it’s a cute little matcha cafe and if you like iced matcha, I would say it’s a fun place to check out. Matcha Haus 324 Bathurst St, Toronto, ON Everyday 9am - 6pm

Rosie’s

Rosie’s Burgers is a local Toronto chain that’s known for their smash burgers. I can’t comment on them because we didn’t try them. Instead my one and only reason for wanting to go to Rosie’s was the banana pudding. They sell the banana pudding by the pint and half pint and it’s served up in a cute lil container with Rosie’s branding. I’m a huge banana pudding fan and when I heard that Rosie’s is known for it, well, I had to have it. Rosie’s banana pudding is pretty classic - if you’re looking for a good rendition, this is it. I loved the creaminess of the pudding and the crumbles on top. I do think there could have been more bananas, but maybe I’m just a banana fiend. They had a seasonal specialty as well: strawberry shortcake pudding and I loved it! If you’re a pudding fan, there are multiple locations across the city and you can just grab 1/2 a pint to go for snackies in your hotel room or airbnb late at night. Rosie’s Burgers 573 Queen St W, Toronto, ON Mon - Sat 11am - 11pm Sun 11am - 9pm

Linny’s

When you walk into Linny’s, it’s almost like you’ve stepped back in time to a place when people have double martini lunches and your secretary picks up your dry cleaning. That is to say: the room is dark and moody, with white table cloths, wood paneling, and plush corduroy banquettes. The vibe is steakhouse with a side of deli. I love both steak and deli food, so even though I knew nothing about Linny’s, this place was right up my alley. Mike knows me so well because I loved the very dry, very crispy, fluffy on the inside golden fries, the daily baked in house sesame crusted challah, and the pastrami. This is a fun and friendly date night place, or maybe somewhere to catch up with very good friends. Shout out to whoever curated the drinks menu - Mike loved the subzero chilled old fashioned and I appreciated their non-alcoholic cocktails. Linny’s 176 Ossington Ave, Toronto, ON Sun - Wed 5 - 10 pm Thur - Sat 5 - 10:30 pm Closed Mondays

Union Food Court

Just a quick shout out to the food court area at Union Station. We popped in here when the heat got to be too much, so thank you to the TTC for the AC. The whole underground of Union Station - at least the part that has been renovated - reminded me of the underground malls connected to the train stations in Japan. It was fun to wander around and peek at the Toronto specific food chains. We got some mini donuts fresh to order and they were just the thing to enjoy with iced coffee while soaking in the cold air. Union Food Court at Union Station 65 Front St W, Toronto, ON Mon - Fri 8am - 9pm Sat - Sun 9am - 9 pm

Mom’s Pan Fried Buns

We stopped in here for a quick bite to eat and while the dumplings weren’t on par with the best XLB or pan-fried buns we’ve ever had, they were pretty darn good. The Chinatown location’s interior is bright and clean and sunlight and the service was fast and friendly. We had the pan fried buns (of course) as well as a steamer of XLB and a basket of deep fried chicken cartilage. The chicken was crispy, hot and very well done - we suspect that they might be somewhat of a deep-fried food specialist place because the menu had quite a lot of deep-fried goodies on it. Affordable, fast, and good, this is the place to go if you’re looking for a quick bite of authentic Chinese food. Mom’s Pan Fried Buns 185 Dundas St W, Toronto, ON Everyday 10am - 10pm

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Best Hatch Chile Recipes to Make Right Now

August 19, 2025 • 33 comments • Posted in: green chiles, hatch, hatch chiles, hatch green chiles, recipe round up

Hatch chile season is one of the most magical seasons of all. The little green chile that could comes from New Mexico and is the backbone of so many wonderful New Mexican and Southwestern dishes. Hatch season starts at the end of summer and goes into the beginning of fall and if you’ve ever visited the Southwest, you’ve definitely seen the well deserved love for Hatch green chiles. It’s a strangely famous pepper considering how small the growing season and region is. They’re actually just like the grapes of the Champagne region in France – if the grapes aren’t grown in Champagne, what you make from them isn’t really champagne, it’s just sparkling wine. Similarly, you can grow Hatch chiles elsewhere but if they’re not grown in the Hatch Valley of New Mexico, they’re not real Hatch chiles and they won’t taste quite the same.

What are Hatch chiles?

Hatch chiles are a green chile pepper grown in the Hatch Valley of New Mexico. They’re sweet, smoky, long green peppers that taste amazing fresh and even more delicious when roasted. Hatch chiles come in both red and green. The red Hatch chiles are chiles that have been left to ripen longer than the younger green chiles. They come in mild, medium, spicy, and x-hot varieties.

Where are Hatch chiles from?

Hatch chiles are grown in the Hatch Valley of New Mexico. If it isn’t grown in Hatch, it isn’t a Hatch chile. There are actually several varieties of green chiles grown in Hatch: Big Jim, Sandia, Barker Extra Hot, and more!

Why are Hatch chiles special?

The limited season of Hatch chiles plus the incredible flavor has turned the humble Hatch into one of the most hyped peppers in the world. The thing is, they live up to the hype! There’s just something about Hatch chiles. They’re magic - once you taste one, especially if you have a chance to taste one in New Mexico, you’ll know. As the kids like to say, iykyk.

When is Hatch chile season?

Hatch chile season is pretty short and you’ll see lots of grocery stores saying, “Hatch season is here, it’s now or next year!” Typically they harvest in August and September. When Hatch chile season comes around, it’s time to celebrate! All the grocery stores get their roasters out and roast chiles out front and the smell of roasted chiles is incredibly enticing.

What do Hatch chiles taste like?

They’re earthy, crisp, spicy, and have a bit of onion when eaten raw. When they’re roasted, they’re smoky, rich, and slightly buttery. Green chiles tend to be spicier and the red ones slightly sweeter. They have the ideal balance between heat and sweet. When they’re roasted they’re smoky, delicious heaven.

Are Hatch chiles spicy?

Hatch chiles come in mild, medium, hot, and xtra hot. They go from milder than a jalapeño to pretty darn spicy.

What can you eat with Hatch chiles?

You can enjoy Hatch chiles raw or once they’re roasted you can use them in stews, chile relleno, enchiladas, salsas, sauces, dips, on tacos, as pizza toppings, on burgers, with eggs, or with noodles. They’re incredibly versatile and add smoke, flavor, and spice.

Where to buy Hatch chiles

They sell and ship fresh chiles online! There are also whole dried hatch chiles, jarred, or canned that are available at most grocery stores or online. Sometimes they even sell them fresh for a really short window at Whole Foods or other speciality food stores. If you’re lucky enough to live in Southern California, Colorado, or Texas, you’ll probably easily find them in your local grocery store. You can also get Hatch chile powder in both red and green.

Roasting Hatch chiles

At nicer grocery stores in the Southwest, you can attend roasting days where you can buy freshly roasted peppers by the bag or box. Our favorite store for roasting days is Bristol Farms where they basically have a roasting tour at different stores each Saturday through the month of August. Getting your chiles freshly roasted makes them smokier and easier to deskin/prep. If you don't live near one of these stores, never fear, roasting them in the oven is just as tasty.

Hatch chile substitutes

If you can’t find fresh Hatch chiles you can always use any other green chile of course, but you won’t get that awesome subtly sweet spicy crisp smoky taste. A good choice would be Anaheim peppers. You can also use canned/jarred Hatch chiles.

Hatch chile recipes

Regardless of where or how you get your chiles, here are a few recipes to make using Hatch chiles right now:

• Slow Cooked Hatch Chile Verde Stew - A warm and comforting hearty stew full of roasted Hatch chiles, tomatillos, chunks of tender pork, and onions and cilantro to brighten. Seriously so good with tortillas, stuffed in a burrito or enchiladas, or even on its own.
• Oven Baked Hot Hatch and Honey Chicken - This is a little riff on hot chicken, but New Mexico/Southwest style with hot Hatch chiles (get the “hot” variety). There’s a little bit of heat, a little bit of sweet, and a whole lot of deliciousness. Serve it up with some avocado for some extra over the top goodness.
• Easy 4 Ingredient Hatch Chile Salsa Verde - Chips and salsa here you come! You haven’t lived unless you’ve had Hatch chile salsa. It’s smoky, buttery, and so so delicious. This is a super versatile salsa – eat it with chips or use it as a topping for any sort of roasted or grilled meats.
• Green Chile Cheeseburger Fried Rice - Cheeseburger fried rice is one of the best things in the world, and green chile cheeseburgers are the best cheeseburgers, so: maybe the best fried rice in the world?
• Creamy Green Chile Mac and Cheese - Green chiles and cheese just go together like, well, mac and cheese. Smoky roasted Hatch chiles and creamy, dreamy stovetop mac are a match made in heaven.
• Double Green Chile Cheeseburger - You haven’t lived until you’ve had a green chile cheeseburger! They’re beloved in the Southwest and there’s even a green chile cheeseburger trail through New Mexico that’s sanctioned by the New Mexico tourism board.
• Green chile wontons - Green chile wontons are a thing in New Mexico, there are green chile wonton at all the Chinese food places. You can make them 2 ways: in wonton soup or deep fried with CHEESE. They’re addictive and so good.

Hatch chile season, why do you have to be so short!? I will love you forever, xoxo steph

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