Zapien’s Salsa Grill Previews Hatch Chilie Season!

(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. 

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:

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!

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 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

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.

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.

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.

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

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.

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