The things I bought
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A fun day getting to see 58limited and WI Bubba David and Will. This was our (my wife and my parents) fourth Hatch Chile Festival and we had a great time once again! This year, I didnāt have to carry any metal art back to the truck - we will go back to Hatch in month for that!
But, was an enjoyable morning watching the parade with David and Will then walking the town and festival. I sampled a few salsas today, some popcorn, had a great melon agua Fresca and got our loot of goodies while there! The red and green chile popcorn is always a favorite as is the pecan brittle!
A few shots of the parade, and this was the farm of the year.
My wife loves the chile ristras, and we need a new one for over the stove so this was her purchase..the metal art is to come! And we need a longer ristra for the front door, but we will find that later as well. And
Probably the largest storefront with I think 6-8 chile roasters there were constantly going, and the poor guys running these were sweating like crazy!!!!!
And one of the many figurines that Sparkyās has up and down the street
then off to the vendor area where the rest of the loot was had!
And one of the coolest pits Iāve seen!
and my wife and I enjoying the dayā¦although a bit warmer and humid for us high desert people!!!!!
and then my few purchases, the goodie snacks
and adding to my pan addition - I have a paella pan from 3Nail Ironware that I got the first year we went to the festival. Iāve been wanting a frying pan from him, so added to it today. A splurge for sure, but itās really the only few pans I ever use for cooking. Excited to get home and cook it up with this 11ā CS pan. Itās like cooking on an ice rink these season so well!
Had a great time again this year! But now to tend to some chips and salsa that were purchased at the festival. That Hatch Chile Co. Salsa Verde is š„!!!!!! and the chips my parents bought are some of the best Iāve had!
Thanks again David and Will for taking time to visit my home state! I hope you two enjoy the last few days and enjoyed what we had to offer in hospitality, views and chile and food!
Last edited by barelfly; September 5, 2026, 03:08 PM.Comment
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Last edited by WI Bubba; September 5, 2026, 04:11 PM.Comment
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Had a great time at the festival today despite the weather being less than great.
Since 58limited didn't invite me to have breakfast with him
I was ready for a bite to eat, and this filled the bill. Bacon wrapped hotdog with grilled onions, mustard, and mayo. They offered ketchup, but I politely declined.
The corn dog was also pretty good, with a hint of green chili flavor in the batter. The nice thing was they were using high quality hotdogs and not the mostly filler dogs you would expect. Naturally neither of us thought to take a picture of the corn dogs, but we were pretty worn out dogs ourselves by then.
As usual, meeting up with other members was the highlight of the event. barelfly , his wife, and parents couldn't have been any nicer! We had a great time wandering around the festival and just taking about this, that, and the other thing. Hopefully they will be able to find time to come to one of the Texas MeatUps, or the one in KC. They are, back home, what we call good people.
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I had ever intention of packing a hat for this trip, and we all know where good intentions lead us...
So at 9:00 this morning I picked up this beauty.
Laugh all you want, but my cheesehead skin sizzles far to easy in the desert sun.
I also followed the good advice to pick up a package of these. They are the official State Cookie of New Mexico, and they are delicious.
Do any of you even know what your official State cookie is? Does your state even have an official cookie? Wisconsin doesn't have an "official cookie" but we do have a official pastry, the Racine Kringle. So yeah, we win that one hands down.
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I'll be participating vicariously on Monday. I've got something New Mexico-inspired in the works. Alas, I was much lower on my New Mexico chile powder than I thought I was, but then discovered that HEB carries it in their bulk spices.
Well, they sorta carry it. Turns out it is a blend of New Mexico chile powder, cumin, salt, oregano, and garlic. Wish I knew that before spending $5 on it. (I order my New Mexico blend from a provider in New Mexico.) Although, the HEB one doesn't seem to contain much of those other ingredients. I'm generally sensitive to cumin and I don't taste it. It don't really taste salt either. I see no green flecks that would suggest oregano. The contents of the entire bag are a deep red powder. (It is possible the chile has dyed the other things.)
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Missed a chance to add to my growing hat collection. Looks like you guys had a great time. Envy is a terrible thing
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For dinner tonight me and Will looked at a few restaurants and two of them had a green chile cheese steak sandwich on the menu: Andele's Dog House (it was also recommended to me by Jeremy) and Spotted Dog Brewing. We couldn't decide so we flipped a coin and Spotted Dog won.
We both ordered the green chile cheese steak. I got mine with fries and Will got his with onion rings. Both were really good and we both agreed that some onions would have put it over the top. The fries were good. Here they batter them very lightly and fry them. The onion rings were a lot like the ones at Whataburger but better. I say that as a compliment because I think that, of all of the fast food chains, Whataburger's onion rings are the best.
I ordered a Hefeweissen but I'm not sure if they poured the wrong beer or if it just wasn't to style: It smelled and tasted like a Saison.
Last edited by 58limited; September 6, 2026, 08:13 AM.Comment
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About two years ago, my sister gifted me some "authentic" New Mexico chile powder. I used it in some dishes and found I really liked it. In addition to the vibrant red color it gives things, I found I began to prefer its taste to that of more traditional Mexican chile powders. In fact, New Mexico chile powder has replaced the Mexican chile powder I use in my fajita rub.
This morning I did a little impromptu experiment to try to articulate why I preferred the New Mexico one.
I did a few rounds of blind taste testing. Describing taste is extremely difficult, but here is roughly what I came up with. Mexican-style chile powder tends to be extreme earthy with notable contribution of ancho flavors. New Mexico-style tends to be lighter in that realm and also a bit spicier.
Also -- and this is not meant as a criticism -- Mexican chile powders have more variance as they are often blends and the ratio of, say, ancho to gauillo, can vary markedly. New Mexico powders have a more restricted range and possibly tend to be more consistent.
I've love yall in New Mexico to comment on that.
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I'm a sucker for peer pressure. I resisted yesterday, but two days in a row were more than I could handle.
The newest member of the family is an 11 inch pan with a lid. David of course had to one up me. š
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Now that the cat is out of the bagā¦.I tried my best at getting AI to add me to this photo but AI didnāt want to add āmeā - they wanted a generated me, so hereās my attempt at the photo of us all with our new 3Nail Ironware pan and me on my own! And this also makes me realize we were bad MeatUp attendees not getting a photo of the three of usā¦.
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You look exactly like what I pictured you'd look like. (I think my high school English teacher would rap my knuckles for that sentence) -
I believe yakima purchased a paella pan from them last fall as well. -
Yes, Richard Chrz. Now have a skillet and paella pan. Use skillet nearly every day.
Last couple of years, via estate sales, TJ Maxx, and 3 Nail, have been upgrading cookware. Cheaper than buying cookers!
Altho, just sold a 10 foot Jon boat; so have more room for ???.
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I need to borrow those gorgeous frying pans for a moment....to hit myself in the head with! A few posts above I was fretting about the New Mexico chile powder I got not being pure New Mexico chile.
I forgot HEB sells New Mexico chile pods. I could like....you know.....always make my own. Sometimes the obvious eludes me....
(Bolner's is a trusted brand in Texas and these New Mexico chile pods are sourced from the State of New Mexico, but are Sandia rather than Hatch.)āComment
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After a visit to the Air Museum just outside of El Paso David and I stopped for a late lunch or early dinner.
It doesn't matter what you call it, we are stuffed! For this last meal of the MeatUp we had, all together now.... Tacos!!!
Based on the recommendation of the taco whisperer himself barelfly we tried Andele's Dog House. We got the the ten taco plate with half beef and half pork. Unlike most places, they don't make up your tacos for you. Everything is on the side including the meat and it's up to you to build your taco the way you want it. We ended up needing extra tortillas to make up for all the meat they gave us. What we absolutely didn't need was to stuff ourselves more than we already had, but that didn't stop us. Both the beef and the pork had a great char on them without any hint of being dry. And with a good selection of 5 different salsas, plus some pico, you get an endless variety of ways to build your taco. If you ever end up in the Las Cruces area, I highly recommend making a stop at the Dog House.Comment
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Well, we said that we weren't going back to Hatch today but I got to thinking about the skillet, plus the 10% discount, and no shipping if I buy it in person so Will agreed to go back to Hatch and ultimately he bought one too. Will got the 11" and I got the 13" - both with lids.
We left Hatch and drove to the War Eagles Air Museum near El Paso. Lots of cool planes and also some classic cars. I didn't take a lot of pics but here are some:
Rare 1958 Cadillac Eldorado Biarritz. They also had a 1936 Packard, 1926 Cadillac, 1960 Rolls Royce, 1908 Overland, and a dozen other cars.
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