Zapien’s Salsa Grill

Zapien’s Salsa Grill Previews Hatch Chilie Season!

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(Gerry Furth-Sides) We were so fortunate to “taste a preview” of hatch pepper dishes Chef Marco’s sensational dishes with demos. The event co-hosted with Melissa’s Produce, major supplier of hatch chilis and products, who introduced the peppers decades ago. 

Getting ready for the Zapian’s Salsa Grill preview for Hatch Chili 2023!

It was fitting that Marketing Director and co-host, Robert Schueller and Chef Tom Fraker were presenters. Robert reported that hatch peppers are now well known nationwide with hatch pepper roastings taking place all over the city and also all over the nation this year.

The events are so special because of the annual availability of the pepper, only grown in Hatch, New Mexico. It has been revered first locally and this year nationally as, “the bright green, glossy and flavorful pepper.”

You can learn to cook with the peppers from Master Chef Marco. A live cooking demo takes place Wednesday, september 12 from 6-8 at the restaurant.

The menu for our Zapian’s Salsa Grill preview for Hatch Chili 2023:

The menu for the Zapian’s Salsa Grill preview for Hatch Chili 2023!

Hatch dishes are featured at Zapien’s starting in July. They continue right through to the last pepper roast and special menu feast on September 9. This takes place right outside the door of the huge restaurant, taqueria and catering company, 8:00 AM- 2:00 PM. Robert suggested arriving two hours after the start because patrons line up long before the roasting begins to avoid the crowds.

Melissa’s delivers these full-flavored peppers to local markets, where customers may have them roasted for using and storing in 25 pound batches.” Robert reported, “The peppers can be frozen for up to a year– just remember separate them first!

Melissa’s Produce Director Robert Schueller (right), Winners of the social media contest at Zapien’s Salsa Grill and Taqueria

The array of tempting dishes all touched with Hatch pepper in some way, ranged from taco appetizers to entrees. Even the desserts were seasoned with Hatch peppers because the subtle heat goes well even with sweets.

Hatch Pepper Agua Fresca, Tacos, Enchiladas, Frijoles and Green Rice at Zapien’s Salsa Grill and Taqueria
Tacos seasoned with Hatch at Zapien’s Salsa Grill and Taqueria

Hatch Chile Season events are the prefect example of why Zapien’s Salsa Grill in Pico Rivera is a destination drive eatery.  You can come and watch the chiles being roasted outside of the restaurant plus enjoy a full meal with seasonal treats.  For details please see: //TheSalsaGrill.com

Hatch Chile Colorado and Hatch Chile Verde at Zapien’s Salsa Grill and Taqueria

The mouth-watering photos are proof enough of chef Marco’s freshly prepared dishes being as flavorful as they are authentic. Our discerning friend and colleague, ethnic food writer, Barbara Hansen, wrote up the Chile Verde for the Los Angeles Times. The article hangs in a place of honor at the restaurant.

Place of honor for Barbara Hansen’s article on Chile Verde at Zapien’s Salsa Grill and Taqueria

Zapien’s will feature a special Hatch Pepper Brunch during the roasting. The brunch includes a made-to-order omelet action station and Hatch-inspired dishes. Champagne and mimosas are included int he $39 price. Kids 12 and under ate $15 pp.

Frills de la Olla and Hatch Chile Green Rice at Zapien’s Salsa Grill and Taqueria

Desserts with Hatch subtle heat seasoning: Hatch Chili Devil’s food Cupcakes, Hatch oatmeal cookies and Hatch citrus sorbet were served at the Zapien’s Salsa Grill and Taqueria luncheon. Chef Tom Fraker’s recipes for the sorbet and a cake version of the cupcake are in the HATCH COOKBOOK.

The recipe for the cookie is printed out since the chef just created the recipe a day or so before the event. The sweet and spicy combination works.

Hatch Chili Devil’s food Cupcakes, Hatch oatmeal cookies and Hatch citrus sorbet at Zapien’s Salsa Grill and Taqueria

Love at first bite! Melissa’s Hatch Salsa made with authentic Hatch peppers & house-made chips JUST out of Chef-owner Marco’s kitchen. You cannot stop eating them because of the crunch and the lingering tingle of pepper salsa. The name proves how fresh they are at Zapien’s Salsa Grill and Taqueria

Melissa’s Hatch Salsa made with authentic Hatch peppers & house-made chips

More and more stores and supermarkets join in the Hatch Chile Season celebrations. For the outdoor roastings dates please see: //www.melissas.com/pages/hatch-pepper-roasting-dates-and-locations-2023.

Beautiful, glowing guest Ms. Gombole at the Zapien’s Salsa Grill and Taqueria luncheon

Zapiens Salsa Grill and Taqueria, 6702-04 Rosemead Blvd., Pico Rivera, CA 90660, 562-942-7072. www.thesalsagrill.com

Hatch Chili Pepper Party at The Winery in Tustin!

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Winery, executive chef-partner Yvon Goetz has a smile on his face for a couple of reasons!  First, as we were reminded as honored guests at the Hatch Chili Roast & Toast at the Winery in Tustin.

Chef Goetz oversees both The Winery in Tustin and Newport Beach, both in what just feels like “cushioned” Orange County where the weather is perfect and restaurant hospitality feels seamless because everyone seems happy you are there and they are there.

Yvon Goetz has a smile on his face for a couple of reasons! 

Cooking outside cooking at the annual Hatch Chile Roasting & Toasting at The Winery Restaurant & Wine Bar in Tustin.The event drew a sell-out crowd.  Chef Yvon told us how happy a turn of events this has been post-Covid, and that maybe, maybe next year he would answer requests for a French menu! 

 Not only are they only grown in Hatch, New Mexico, but their season is only six-weeks long, just enough for fans to purchase and store. available only during a short six-week season. 

Melissa’s Produce features Hatch Chilis, only grown in Hatch, New Mexico with a six-week season

Working in a breeze outside,  Chef Yvon, James and Ray worked non-stop to a hungry, happy crowd in side on the veranda.  They preparing fresh pulled pork tacos, (American) Indian tacos with beef and bean paste on a fried base.  

The Winery’s Chef-partner Yvon Goetz, Executive Chef James Chavez and Sous Chef Ray Segovia

Laughing about the “Indian” tacos that are American and not Indian.  Hint!  Executive Chef James chavez’ stetson with the feather in his cap! 

Cookbook writer and Chef Goetz at The Winery in Tustin’s Hatch Pepper Party. 

The menu included: 

Hatch blue cheese and beef sliders

 Sourdough rolls were ingeniously scooped out and filled with Hatch chili

Hatch-spiced pecans topped sweet (pastry dough) Savory bacon quiche bites

Hatch-spiced pecans topped bread pudding

Hatch blue cheese and beef sliders at The Winery in Tustin’s Hatch Pepper Party. 
Sourdough rolls were ingeniously scooped out and filled with Hatch chili at The Winery in Tustin’s Hatch Pepper Party. 
Savory bacon quiche bites topped with Hatch Pepper pecans at The Winery in Tustin
Hatch-spiced pecans topped bread pudding at The Hatch Chili Party at The Winery in Tustin

A bar at one end of the breezy veranda served refreshing Hatch chili margaritas, as much of a pick-me-up at “tiramisu” plus summery strawberry-watermelon and creamy, tropical pineapple-coconut tequila cocktails.

Spicy Hatch Pepper Margarita’s The Winery’s Hatch Pepper Party

 A walk to the other end earned you wonderful local spirits from nearby Anaheim;  full-bodied  Lumino Mexican style lager from the Unsung Brewing Company and from X Brewery, a fruity/flinty huckleberry hard seltzer.   

Lumino Mexican style lager and Huckleberry Hard Seltzer at The Winery’s Hatch Pepper Party

The event was sponsored by Melissa’s Produce which first introduced and then became the main distributors for not only fresh Hatch peppers but a line of expanding Hatch products.  These include many  such as salsa, dried peppers and Hatch-seasoned polenta. On display with these at the party was Melissa’s new Hatch Pepper Cookbook.

Robert explained that Hatch peppers come in four levels of heat—mild, medium, hot and very hot.  Thick-skinned Hatch peppers’ thick skins keep in the flavor but they have to be roasted so they can be peeled before using. For “beginners and the more timid taste palette,” mild peppers are advised, which were in the gift bag, along with the new Hatch Pepper Cookbook.  

There’s still time to go to roastings! See the schedule here, and details of the last one of the season at Zapien’s Salsa Grill on September 10! Meanwhile Hatch Chili dishes are also on their menu. //localfoodeater.com/salsa-grill-opens-and-closes-the-hatch-pepper-season-with-sizzle/

Salsa Grill Opens and Closes the Hatch Pepper Season with Sizzle

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Chef Marco Zapian in the midst of Melissa’s Produce Hatch Pepper treasures of the 2022 season,i

(Gerry Furth-Sides) Welcome Hatch Pepper season! And it runs longest at Zapien’s Salsa Grill. The restaurant introduced this year’s early season which started in July, and the last pepper roast and special menu feast will be right outside the door on September 10. For detail please see: //thesalsagrill.com/events-2/hatch-chile-roast-3/

We were so fortunate to preview Chef Marco’s seasonal dishes at an introductory luncheon co-hosted with Melissa’s Produce, major supplier of hatch chilis and products.  The menu: Hatch Cilantro Caesar Salad; Hatch Pepper Braised Short Ribs; Roasted Hatch Pepper Beans and Hatch Pepper Rice!All the recipes are in the new HATCH PEPPER COOKBOOK available now.

Zapien’s Grill special Hatch Pepper menu with enchiladas, rice, cake and Hatch Chili ice cream!

Melissa’s delivers these full-flavored peppers to local markets, where customers may have them roasted for using and storing 25 pound batches. The peppers can be frozen for up to a year– just remember separate them first!

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The Hatch Chili Pepper Season is on!

Love at first bite! Melissa’s Hatch Salsa made with authentic Hatch peppers & house-made chips JUST out of Chef-owner Marco’s kitchen. You cannot stop eating them because of the crunch and the lingering tingle of pepper salsa.

Melissa’s Hatch Salsa made with authentic Hatch peppers & house-made chips
Anaheim peppers, baby relative of Hatch Chiles on top with the books to prepare them!

The combination of nutrient-rich soil, intense sunlight and cool desert nights, result in this sought-after pepper with thick walls and meaty, flavorful flesh. The weather in Hatch gives the mildly hot and savory pepper an obsessively delicious spicy and sweet flavor. No wonder the peppers – and the sweet onion crop grown right before them – have developed a cult following. See more at //localfoodeater.com/an-insiders-guide-to-hatch-chili-season-starting-now/

The sweetest, almost crispest onions you could image, with addictive Hatch popcorn!

More and more stores and supermarkets celebrat Hatch Chile Season and stores with outdoor roastings, many with a variation of heat levels. For dates please see: //www.melissas.com/pages/hatch-pepper-roasting-dates-and-locations-2022

For Hatch Chile roasting at supermarkets across the southland. see: //www.melissas.com/pages/hatch-pepper-roasting-dates-and-locations-2022
Hatch chilies polenta: simply slice, braise and add to any plate with for a an extra special meal

Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers so grown in the Hatch Valley, just north of Las Cruces are prized so highly they have developed an almost cult following. Row after row of these green leafy pepper plants are harvested for a short six-week season during the summer.

Sweetest memory: A Hatch Dinner at Panxa dedicated departed chef and dedicated Hatch Pepper aficionado:  Executive Chef/Co-Owner Arthur Gonzalez  ! Read about it in //localfoodeater.com/celebrates-hatch-chile-month-2018-with-panxa-cocinas-menus-roastings/

Melissa’s Produce has created a Hatch Essential line for those customers unable to do this. The line includes: Hatch Clean Snax®, Hatch dried pepper pods, Hatch pepper pecans, Hatch popcorn, Hatch polenta, Hatch salsa, Hatch seasoning powder and more.

This year an extra special, posh “hatch party pecan mix” offers every universally loved combination from yogurt and chocolate covered to red and green dusted chilies dusted. Hatch Pepper chia & flaxseed CLEAN SNAX are wonderful to pop in your mouth or used in desserts and salads.

Extra posh and the PERFECT gift for yourself and others is the new Hatch Party Pecan Mix
For a special gift: Melissa’s Produce Hatch Chile Basket
An array of For a special gift: Melissa’s Produce Hatch Chile Products!

Once we discovered Hatch Chile from Melissa’s we started seeing it all over. We loved being surprised at the ALTAMED event with Chef Marco and bags of Hatch!

Chef Marco of Zapien’s Salsa Grill who hosts the longest season of Hatch Pepper events

You can see how happy the season makes us! Robert Schueller, Melissa’s Produce Marketing Director and major authority and enthusiastic of Hatch Pepper, where with daughter Marguerite who handing out addictive hatch pepper popcorn and brittle balls – the recipes are in the HATCH PEPPER book available for purchase online!

Robert Schueller, Melissa’s Produce Marketing Director and major authority and enthusiastic of Hatch Pepper, where with daughter Marguerite who handing out addictive hatch pepper popcorn and brittle balls!

How Hatch Chile Peppers are Like a Fine Wine –and Back Now!

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(Gerry Furth-Sides) What gives Hatch Chile Peppers its distinctive taste? Answer: hot days and cool nights in Hatch, New Mexico. The same reason for the distinctive taste of fine wines from the Central Coast of California. Melissa’s Hatch peppers harvested from fertile soil along the Rio Grande, bring about these prized Hatch peppers. Rows and rows of mild, medium, hot, and extra hot peppers thrive in the river valley.

The combination of nutrient-rich soil, intense sunlight and cool desert nights, result in this sought-after pepper with thick walls and meaty, flavorful flesh unlike any other. The weather in Hatch gives the mildly hot and savory pepper an obsessively delicious spicy and sweet flavor. When perfectly roasted the flavor pop is totally original. No wonder the peppers – and the sweet onion crop grown right before them – have developed a cult following. See more at //localfoodeater.com/an-insiders-guide-to-hatch-chili-season-starting-now/

Gelson’s will once again continue the tradition of celebrating Hatch Chile Season and some stores will offer a variation of heat levels depending on the crop.

Hatch Chile roasting at Gelson’s
Hatch chilies polenta you cut, braise and add to any plate with a protein and grilled summer veggies for an extra special meal

Made with in-house Hatch Pepper Powder, salt, oregano, cumin and garlic.Hatch peppers add mild to hot heat to the popcorn, as well as a flavor distinct to this pepper. The comparison is apt of as with adding a fine mustard, hatch chilies enhance and bring out flavor.

Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer.

The New Mexican restaurant notice to dedicated Hatch Chilie followers! Read about it in //localfoodeater.com/celebrates-hatch-chile-month-2018-with-panxa-cocinas-menus-roastings/
The Panxa Restaurant hatch chilies cornbread — $60 for a wow Xmas gift
The The Panxa Restaurant Hatch chilies special tasting dinner – plus pepper roastings on the week-end in Long Beach

Hatch peppers are prized because they are harvested within a short six-week season.  Melissa’s delivers these full-flavored peppers to local markets, where customers may have the option of having them roasted during special events or home roasting. Many customers purchase the peppers in 25 pound batches to freeze for the year.

Chef Marco Zapien’s at Zapien’s Salsa Grill in Pico Riviera with his Hatch chilies special tasting dinner – plus pepper roastings on the week-end! Read about it at//localfoodeater.com/special-events-at-award-winning-zapiens-salsa-grill-in-pico-rivera/

Melissa’s Produce has created a Hatch Essential line for those customers unable to do this. The line includes: Hatch Clean Snax®, Hatch dried pepper pods, Hatch pepper pecans, Hatch popcorn, Hatch polenta, Hatch salsa, Hatch seasoning powder and more.

For a special gift: Melissa’s Produce Hatch Chile Basket
An array of For a special gift: Melissa’s Produce Hatch Chile Products!

Live roastings are back at a few Gelson’s stores this year: Westlake Village on August 8; Carlsbad on August 14; Valley Village in North Hollywood August 21, Long Beach August 28; NoHo on August Long Beach on 8/28. Beginning July 25, customers can order chiles by the case online and orders will be available for pick-up starting Saturday August 7.

The Gelson’s Kitchen also offers Hatch Chile Cornbread, Hatch Egg Salad, Hatch Chile/Grilled Corn/Heirloom Tomato Salad, Hatch Macaroni & Cheese, Mini Quiche Hatch Chile,  Hatch Chicken and Cheese Quesadilla. New on the menu this year are Hatch Shrimp and Cheese Quesadilla are among the many offerings from the Gelson’s meat department. The quiche is absolutely phenomenal.

The Hatch Chilies Roasting Season is on!

Customers can order their chiles for any Saturday, up to the Thursday immediately prior (while supplies last) before 4pm. Pick-up will be from 10am -6pm and customers can choose a pick-up window.  For more information, please visit, //gelsons.com/hatchchiles

Founded in 1951, Gelson’s currently operates 27 full-service specialty grocery stores in Southern California. Customers can find out why Life Tastes Better Here® at Gelson’s website, //gelsons.com to reserve their cases.How

Special Events at Award-Winning Zapien’s Salsa Grill in Pico Rivera

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(Gerry Furth-Sides) Hatch Chile Season events are the prefect example of why Zapien’s Salsa Grill in Pico Rivera is a destination drive eatery.  You can come and watch the chiles being roasted outside of the restaurant on Saturday, September 7 from 8 am to 2 pm, for example, and enjoy a full meal with thee seasonal treats.  Please see the website to reserve your case of roasted Hatch chiles:  //<//thesalsagrill.com/events-2/2019-salsa-grill-hatch-chile-roast.The hospitality and food make it worth the drive from anywhere in Southern California along with many other patrons.

Fresh peppers roasted on site on the menu and to take home!

Executive Chef, Chef Marco Zapien , a true culinary force co-owns the restaurant with his father, Jess.   Since Chef Marco become partner and proprietor, this low-key dynamo began building a dynasty that now includes a “sister” catering company, Black Tie & Blue Jeans Catering, a sand the bakery next door. Marco additionally holds the position of Melissa’s corporate chef in charge of sports and entertainment venues all over Southern California.  (see for his bio that put him on this corporate chef road).

Fresh chips and salsa are always on the table, and you can see them being prepared performance-style in the dining room!

Chef Marco’s Hatch Chili demo and tasting: Watermelon Margarita, Tacos De Papa, Chile Verde, Enchiladas Suizas, Frijoles de la Olla, and Green Rice

Melissa’s Hatch  Chile Media Event With Chef Marco Zapien

 DRINK OF THE DAY

Hatch Watermelon Margarita

Blended watermelon with a hint of hatch

APPETIZER

Hatch Tacos De Papa

Melissa’s baby dutch yellow potato puree in a 
crisp corn tortilla topped with lettuce, tomatoes, 
queso ranchero and Hatch salsa verde

ENTREES AND SIDES

Hatch Chile Verde

Chef will share his traditional braised pork recipe with a twist of hatch chile

Hatch Chile Enchiladas Suizas

Grilled Breast of chicken enchiladas topped with a 
creamy hatch chile salsa verde

Frijoles de la Olla

With Roasted Hatch Chile and Apple wood-smoked bacon

Hatch Chile Green Rice

Long grain rice steamed in a hatch chile cilantro broth

DESSERT

Hatch Chile Tres Leches Bread Pudding

Bolillos baked in a hatch chile-spiced custard

Chef Marco shows the bread pudding bolillos from his next door bakery

Chef Zapien puts the finishing touches on the Hatch Chile Bread Pudding

Chef Marco has refined a unique style of cooking that incorporates two generations of his mother’s and father’s family recipes with the passionate creativity he has enhanced throughout his culinary career.

The Salsa Grill serves traditional Mexican food with items such as Lengua and Enchiladas en Mole on the Chef’s Specialties menu, Camarones Mojo De Ajo and Tequila Fried Shrimp on its Seafood Specialty Menu. Fresh Menudo, Cocido and Pozole are served daily.  They make their own tortillas fresh throughout the day. The handmade tortillas used for their addictive tortilla chips,  (including all sauces) are created from scratch on site.

Award-winning Zapien’s Salsa Grill and Taqueria is on a championship run that any sports team would be proud to own.  The Mexican restaurant, located at 6704 Rosemead Blvd., earned the title of ” best” in Los Angeles County with over 28,000 votes among 6,600 businesses vying for the title.

Zapien’s signature caesar salad with shredded carrots

Marco’s imaginative dishes have allowed him to cross over to many different styles of cooking while continuing to maintain an affinity for dishes that represent his Hispanic roots. Marco has, and always will, continue to pride himself on making the freshest, highest quality food and providing the best service that any restaurant and catering company should. Whether it is a catered event or dining in his restaurant, you will be sure to enjoy an amazing culinary experience.

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