What to Know
Saturday, Sept. 1
10 a.m. to 5 p.m.
September, long a signifier of things starting anew, or beginning again, or going through the process of renewal, does have a way of ending something rather sensationally spicy and diabolically delicious: the Hatch chile roasting season.
It's a short window, this season, which means if you want to take freshly roasted fresh chiles home, to store in your freezer for wintertime cooking, you'll need to show up at a roasting event.
And those events only happen from aaabout the second week in August to the first or maybe, just maybe, the second week in September, at least around Southern California.
But be not blue, lovers of New Mexican cuisine, for roasting isn't quite over for 2018.
And, in addition to the chile events popping up at select area stores and at La Puente High School, where El Rey Farms roasts every year, there is this appetizing prospect: A chile-riffic day at La Grande Orange in Pasadena.
The hot facts: It's on Saturday, Sept. 1 from 10 a.m. to 5 p.m., mmm.
You can buy chile to take home and cook/freeze, you bet, but there shall be "half-priced chile dishes," should you want to nosh there.
Think chilaquiles, nachos, and more, plus $6 Diego Rivera cocktails.
If you do purchase a bag, note that each five-pounder is twenty bucks.
Take (hot) heart, Hatchians of SoCal: Chile roasting hasn't quite wrapped up yet for the season, thought best be on your next bag soon, before the last pepper pods enter the roaster.