The Salt Lake City Z’Tejas will host its 10th annual Chile Fest, showcasing the art of cooking with chiles, through Sept. 16. More than 1,000 pounds of famous Hatch, N.M., green chile peppers will be roasted throughout the month and used in a special menu highlighting chile appetizers, entrees and even desserts.
In New Mexico, Labor Day marks the beginning of the chile pepper season, kicked off with the Hatch Valley Chile Pepper Festival. “Chileheads” (those who enjoy the flavor of chiles) flock to the festival every year for the best chiles in the world.
During the Z’Tejas Chile Fest, the restaurant will partner with the University of Utah Burn Camp and donate $1 to the center for each item purchased from the Chile Fest menu. The Burn Camp helps burn survivors cope with personal and emotional challenges that come after a severe burn.
To help the Burn Camp and enjoy some Chile Fest heat, order from the following Hatch Chile menu:
Hatch Chile Onion Rings – Hatch New Mexico Chiles and onion rings lightly tossed in seasoned flour, fried crispy, topped with Cotija cheese and cilantro and served with an amazing Hatch Chile sauce and barbecue dipping sauce.
Hatch Chile and Field Green Salad – Mixed greens tossed with a cumin vinaigrette, topped with grape tomatoes, sweet pickled Hatch Chiles, candied pecans and creamy goat cheese.
Tamarind Chicken Salad - Mixed greens tossed with a cumin vinaigrette, topped with grape tomatoes, sweet pickled Hatch Chiles, candied pecans, goat cheese and tamarind glazed chicken breast.
Adobo Steak Relleno – Roasted Hatch New Mexico Chiles stuffed with seared beef tenderloin, Jack cheese and caramelized onions, topped with a chipotle corn relish and served with Hatch Chile rice, spicy red beans and red chile sauce.
Chile and Herb Glazed Mahi Mahi – Herb Hatch chile-glazed Mahi Mahi served with roasted vegetables, spicy red beans, Hatch Chile rice, New Mexico slaw and corn tortillas. This one brings the heat!
Pork Tenderloin Sliders – Pork medallions served on a jalapeno roll topped with green chile pineapple chimichurri, New Mexico slaw served with choice of sweet potato or steak fries or Hatch Chile onion rings. My favorite of the options.
Hatch Chile Coconut Flan – Served with fresh berries and whipped cream
Smokin’ Margarita – Herradura Anejo, DeKuyper Peach, Grand Marnier, fresh lemon juice, agave nectar, and an added kick.
Z’Smash – Herradura Anejo, fresh oranges, fresh lemons, mint, agave nectar for a delicious beginning or end to your Chile Fest meal.