Throughout the entire month of September, timed to peak Hatch chile season, Los Angeles’s only dedicated Modern Southwestern restaurant, Panxa, is partnering with New Mexico State University’s Chile Pepper Institute (CPI) to launch the first-ever Hatch Chile Month.
The month-long culinary event, led and inspired by Panxa’s Executive Chef/Co-Owner Arthur Gonzalez in collaboration with the Chile Pepper Institute’s Co-Founder, Director, and world- renowned chile pepper breeder Dr. Paul Bosland, will include diverse programming surrounding the coveted and distinctly New Mexican ingredient. The Chile Pepper Institute is the only international, non-profit organization dedicated entirely to the education and research related to chile peppers.
The inaugural Hatch chile celebration at Panxa Cocina in Long Beach, CA will feature a special Hatch chile tasting menu, in addition to a weekend “chile roast-out.” The Chile Pepper Institute’s esteemed Regent’s Professor Dr. Paul Bosland will be consulting with Panxa Cocina’s Chef Arthur Gonzalez on the Hatch chile tasting menu to provide guests with the most flavorful chiles available within September’s peak harvest season and beyond. Dr. Bosland holds a Ph.D. in Plant Breeding and Genetics, and has published more than 100 scientific papers focused on chile genetics and breeding, and co-authored six books. A portion of the proceeds from Panxa Cocina’s Hatch Chile Month tasting menu will go towards the Chile Pepper Institute’s Endowment for Chile Pepper Breeding and Genetics, which provides funding to ensure that the chile pepper industry’s need for research and eduction can continue in perpetuity.
“We are honored to be able to partner with New Mexico State University’s Chile Pepper Institute and Dr. Bosland to celebrate an ingredient that I havebeen enamored with for my entire career. We hope that guests will have a newfound love for Hatch chiles after celebrating with us all month long hereat Panxa Cocina,” said Chef Arthur Gonzalez.
Panxa Cocina’s Hatch Chile Month menu will feature authentic Southwestern favorites with highlights including:
- Heirloom Blue Corn Quesadilla withroasted Hatch chile jam, squash blossom, and house queso fresco
- Wagyu Country Fried Steak with Hatch chile gravy.
On Saturday, September 15and Sunday, September 16 from 12-5 p.m., Chef Gonzalez and the team at Panxa will transform a dedicated outdoor space across from the restaurant toserve as the ultimate roastout so guests can take home the beloved Southwestern ingredient to enjoy in their own homes.