Sorry, jumped the gun there. Saw San Anton and my mind jumped right to Texas.
The State of Texas did the same (jumped the gun) way back in yester-year with Conrad Hilton (native son of San Antonio, NM) when they gave him an award meant for a native son of TX. They gave it to him anyway even after he explained he was from New Mexico. Not to the "If it ain't from New Mexico, it ain't green chili!" They grow them in Texas and perhaps in other states such as Arizona, I know they are growing them in Mexico. They get Hatch seeds, therefore they are Hatch Chile.
As for the spelling of chile, I found out after I move here from Texas, my native country, the chile spelling. English (also Texas) spelling is chili, Spanish spelling is chile. New Mexico has chosen the Chile spelling for the New Mexico Chiles (Hatch Chile), but I noticed on the NMSU site, the Biad company uses the Chili spelling. NMSU the Chile spelling. Ron, yes, "It is spelled various ways in major cookbooks just so ya know." I know it is. Never said it was a wrong spelling. Just "Please, it is chile (not chili -that's the stuff in Wolf cans, Ha!)." If you went to a chili cook off, you would not spell it as chile cook off. In a chili cook off, I believe one will be working with dried & powered chile or if you perfer chili. I have no real idea why they wanted to call them chile. I expect to just be different from Texas chili. Ha! To be more correct with the Spanish, I have heard.
When I was trying to get a children's book published, the NY publishers wanted & got the spelling to be changed in my book from chile to chili.
It does not bother me which way it is spelled, I have to look it up normally. But my adopted state likes to spell it chile. "Walking by the Rio" by Adrian W -2000 it is spelled chili; in the spanish version "Caminando a orillas del rio" por Adrian W
the spelling is chile.
That's my story and I am sticking to it.
I had one Biad as a student, very good artist, good basketball player, an extreamly nice young lady. A very big name in chile in Southern NM. I did not know that at the time.
Ron I would think when you were growing up in the LA Basin, the New Mexican and/or Hatch variety of chile had not been totally developed. I am not sure but it seems they were pretty new when we moved here in '71. Not sure when the seeds would have gotten to gardens in LA, maybe now days. Can't say. They were not popular outside of NM until recently. Here is some info I found on them:
An Anaheim pepper is a mild variety of chile pepper. The name "Anaheim" derives from a farmer named Emilio Ortega who brought the seeds to the Anaheim area in the early 1900s. They are also called California chile or Magdalena, and dried as chile seco del norte.
The chile "heat" of Anaheims typically ranges from 500 to 2,500 on the Scoville scale, however, many varieties grown inside of New Mexico can reach 4,500 to 5,000 Scoville units.
New Mexican cultivars were developed in the state by Dr. Fabian Garcia about 100 years ago. These cultivars are "hotter" than others in order to suit the tastes of New Mexicans in their traditional foods.
But the '70s date I mentioned is with the NuMex Big Jim
Released by Dr. Nakayama in 1975, this cultivar is
listed in the Guinness Book of Records as the world’s
largest pepper (Nakayama, 1975). It produces long,
thick, smooth, fleshy fruits. Mature green fruits are
moderately flattened. The round-shouldered fruit taper
to a hook at the apex. Mature green fruit average 7.68
inches in length and 1.89 inches in width. It has a
slightly higher pungency that ‘New Mexico 6-4’, but
not as much as ‘Rio Grande 21’ and ‘Sandia’. Pungency
varied from plant to plant, with some plants producing
mild pods and others producing hot pods. In addition to
use as green chile, the fruit was adapted for dry red chile
products. It is higher in extractable red color than ‘New
Mexico 6-4’. Mature green fruit color ranges from light
to medium green.
Ron, We are in the Chihuahuan Desert and perhaps NM food is influence by the Chihuahuan rather than the Sonoran food specialties. Or NM cooking is just NM made. Any-Hoot, the green chile cheeseburgers which I was refering are mainly (as a base) a hamburger with cheese then green chile is added as a condiment (if I am using the term correctly) or added ingredient after cooking normally. The chile could be a whole roasted chile pod cut in half or it could be chopped or diced up pod of chile which had been roasted first. As you mentioned, it could have been roasted over a gas burner on the stove top, however. I have not seen Hatch chiles being used raw like a bell pepper. Maybe some do. ? I have eaten them in the field raw, a bite or two, not bad. You can get diced roasted green chiles in a can in most super markets, maybe in Alaska as well? And I believe you can get whole ones in a can as well. They come frozen in bags & cartons as well. Albuquerque Brand makes some very good frozen chiles, packaged in Hatch I believe.
I like them hot, but they come in different degrees of heat.
Just added some green chile to the top of a Whopper with your own cheese, it will be pretty close. Some of them in the article are really over the top. They are ment to blow your shocks off, not something one would want to enjoy all the time. IMHO. Taste wise yes, heart wise, no. Or better still grill up your own burger, added the chile....leave off the cheese, it is still the best burger you can get.
But what do I know, I chose to live in a dry hot desert and I even like it. Ha!