PHOENIX (AZFamily)<\/b> \u2014 For many in the Southwest, Hatch green chiles are much more than a seasonal ingredient \u2014 they are a certified obsession.<\/p>\n
As roasting season kicks off across Arizona and New Mexico, local families and restaurant owners are preparing for a weeks-long celebration of the region\u2019s signature pepper. At Hatch It: Green Chile Burgers & Tacos<\/a> in Uptown Phoenix, that obsession has fueled a thriving family business that keeps a beloved regional tradition alive right in the heart of the Valley.<\/p>\n A family legacy of spice<\/p>\n Hatch It: Green Chili opened its doors seven years ago as a mother-and-son operation. Mother-daughter duo Kelly and Kathy Bower run the business, and say they\u2019ve loved watching the community\u2019s love for the pepper grow year after year.<\/p>\n \u201cIt\u2019s just gradually getting busier. More chiles, more people across the Valley coming from everywhere. It\u2019s just been crazy to watch,\u201d Kelly said.<\/p>\n For Kelly, working with her mother is a natural fit. \u201cShe\u2019s been my only boss my whole life, she\u2019s my best friend. We get along, we fight, but five minutes later, we\u2019re friends again. There\u2019s nobody else I\u2019d rather do this with.\u201d<\/p>\n Saving locals a 12-hour road trip<\/p>\n For decades, Valley residents seeking authentic Hatch green chiles had to make long road trips to New Mexico to purchase and roast their annual supplies. Hatch It: Green Chile Burgers & Tacos changed that dynamic four years ago when they acquired their first commercial roaster.<\/p>\n \u201cI had a lady from Tucson call me and say, \u2018I have a roaster, I\u2019ll drive it up there and sell it to you if you want it.\u2019 Well, she left it here. And ever since then, every year, we\u2019ve been roasting more and more chiles,\u201d Kelly said.<\/p>\n The addition of the roaster has turned the restaurant into a neighborhood hub during the late summer months, saving local families hours of travel.<\/p>\n \u201cIt saves them 12 hours of driving to get them,\u201d Kelly noted. \u201cYou just spend 30 minutes, come here, you can get a burger, you can get fries, you can get whatever.\u201d<\/p>\n Award-winning flavor<\/p>\n The restaurant\u2019s dedication to quality recently earned them one of the most coveted bragging rights in the local food scene: the title of Best Breakfast Burrito in the Valley.<\/p>\n \u201cI didn\u2019t even know about it until I got an email one morning,\u201d Kelly said. \u201cI got an email that we had won Best Breakfast Burrito.\u201d<\/p>\n When pressed on what makes the perfect, award-winning breakfast burrito, Kelly didn\u2019t hesitate.<\/p>\n \u201cA lot of green chiles. Really, that\u2019s the secret,\u201d Kelly explained. \u201cIt\u2019s just got green chiles in it, our homemade queso, and homemade sausage. We make 50 pounds of sausage a week, so that\u2019s got a little extra love in it.\u201d<\/p>\n Supporting the \u2018Little Guys\u2019<\/p>\n As Arizona\u2019s culinary landscape continues to evolve, small family-run operations like Hatch It: Green Chile Burgers & Tacos represent the heart of the state\u2019s food story. Kelly emphasizes the importance of community support for independent restaurants over national corporate brands.<\/p>\n \u201cSupport the little guys, because they\u2019re what makes this economy run \u2014 the little businesses,\u201d Kelly said. \u201cEverybody\u2019s got a family, so just keep supporting the little guys. And, you know, if you need chiles, I\u2019ve got them.\u201d<\/p>\n If you go:<\/p>\n See a spelling or grammatical error in our story? Please click here to report it<\/a>.<\/p>\n\n