Turn up the heat this August with Central Market as it proudly announces the 19th annual Hatch Chile Festival. Hatch-heads prepare to salute the seasonal return of the world-famous green chile peppers fresh from Hatch, New Mexico, where they are harvested for only a few weeks out of the year. They aren’t grown anywhere else in the world, and connoisseurs consider them some of the finest. They’re so good that Central Market buys more Hatch chiles than any other retailer in the country! Over 125 tons of Hatch peppers will be making their way to the nine Central Market stores across Texas. The hottest event of the year is so big we need two weeks of fanfare, with festivities happening from Wednesday, August 6 through Tuesday, August 19.

The Central Market Hatch Chile Festival is the most authentic that Hatch-lovers will find anywhere. In fact, the New Mexico Tourism Department has named it a “New Mexico true” event and deemed it the most authentic hatch festival outside of the state.

Join us as we fire up the roasters for the first time and kick off this exciting event during Hatch Bash: Where the Heat Meets the Street on Thursday, August 7 from 5 to 8 p.m. at Central Market. Our legendary weekend grill will be up and running creating tastings of Hatch specialties for attendees including the Millennial Burger, a sirloin patty with an egg quick poached in Hatch compound butter, kimchi and cilantro, topped with Holy Hatch Sauce #4; loaded Hatch fries topped with Hatch chili, Hatch jack cheese, diced Hatch pepper and Hatch crema; Texas Hatch chocolate chip cookies; Hatch salsas; Hatch jellies; Hatch pasta sauce; Hatch nachos; Hatch primizie chips; Hatch-A-Ritas; Hatch brownies and Hatch tortillas. Hatch-heads will also enjoy activities such as a Hatch hat decorating contest, a Hatch pepper eating contest and salsa dancing lessons.



Central Market Cooking School Staff

Friday, August 8 from 6:30 to 9 p.m., $60 per person  

Yes, it’s that time of year again. Those chiles we all love are back. Did you know, New Mexico exports the most chiles to Central Market. More than any other retailer in the country. You can say, we’re BIG chile heads! Tonight we’ll show you how so use chiles in our menu of:

  • Hatch chile corn cakes with salmon & creme fraiche;
  • Hatch chile, onion & potato gratin;
  • Beef short ribs in Hatch chile sauce, and;
  • Grilled pound cake with Hatch fruit salsa & mango creme  


Central Market Cooking School Staff

Saturday, August 9 from 6:30 to 9 p.m., $130 per couple

Tonight you and your partner get to play with chiles too! We’ll show you fresh and roasted, explain what makes these chiles so popular (Really? Who doesn’t like a little heat?). You’ll learn to make:

  • Green chile biscuits with jalapeno cheese;
  • Chilled Hatch chile & avocado soup;
  • Green chile seafood enchiladas;
  • Green chile rice, and;
  • Green chile creme brulee  


Central Market Cooking School Staff

Wednesday, August 13 from 6:30 to 9 p.m., $60 per person

We’re still lovin’ us some Hatch Chiles! If you’ve ever wondered what all the fuss was about, join us tonight to see how you can get some Hatch in you! Our menu is:

  • Watermelon gazpacho with Hatch chile & watermelon salad;
  • Shrimp & Hatch pepper grits;
  • Sauteed zucchini with corn & chiles, and;
  • Hatch chile cupcakes with cream cheese frosting  


Chef Dave Dewitt, author and a world authority on chile peppers

Thursday, August 14 from 6:30 to 9 p.m., $50 per person

Pick up tips from the “Pope of Peppers” as he shows you how to make classic dishes from New Mexico. You’ll discover the best techniques to use when roasting, peeling and storing chiles and then learn to use them in the spicy cuisine from the Land of Enchantment. Don’t miss this opportunity to learn all about Hatch peppers from the expert as he shares the secrets to making these recipes from his newest book:

  • Green chile-piñon pesto;
  • Chiles stuffed with port salut & crispy churro lamb;
  • Chicken & chevre enchiladas with black bean sauce;
  • Anasazi “refried” beans; and
  • El pinto biscochito squares.  


Central Market Cooking School Staff

Saturday, August 16 from 6:30 to 9 p.m., $60 per person

Tonight you’ll pick up tips and techniques on using this versitale chile. With guidance from our Cooking School Staff, you’ll learn to make:

  • Green chile chicken enchilada;
  • Hatch corn muffins;
  • Apple jicama slaw with Hatch chile dressing; and
  • Vanilla ice cream with pinon caramel sauce

Information provide by Amy Doggett of Dancie Perugini Ware Public Relations.

The Urban Swank Girls


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