Best in the West Forms New Foodservice Division to Debut Never-Frozen, Shelf-Stable New Mexican Hatch Chile Products at NRA Show (Booth 7668)
DEMING, NM-- According to Bon Appétit magazine, Hatch chiles have made the journey from "prized local pepper to full-on cultural icon." However, fresh Hatch chiles for restaurant use are hard to come by, as these smoky, versatile chiles are only grown in the Hatch Valley of New Mexico and are usually preserved frozen, which makes them expensive to ship nationwide.
Best in the West has formed a new foodservice division to debut at the NRA Show, distinguished by a proprietary system and their recently completed Deming, NM processing facility. The brand is the leader in taking fresh chiles from family farms to foodservice and retail brands in shelf-stable packaging with only lime juice as a preservative.
Best in the West founder, Marshall Berg, has been working in the food industry his whole life. As a New Mexico native who moved to Portland, Oregon for college, he saw a need to deliver the deliciously smoky chiles from his home state to this hub for restaurants and food culture in the freshest way possible. Best in the West’s never-frozen foodservice products are produced under the company’s Los Roast brand. Best in the West is also the parent company of Santa Fe Ole.
If Hatch chiles make it out of the state, they are only available to restaurants and food service distributors frozen or in over-processed #10 cans, meaning flavor and texture are lost. Best in the West is a better solution because they supply farm-fresh, shelf-stable products that maintain the unique qualities of these chiles. Best in the West’s Hatch chiles are delicately processed and use innovative packaging to produce right-out-of-the-roaster quality; they are ready to use and shelf-stable for 18 months. Plus, Best in the West oversees the entire production process of their Hatch chile products, ensuring quality from farm to packaging.
All Best in the West Hatch chiles are New Mexico-grown, most on fifth and sixth-generation farms. Best in the West also has plans to produce the only organic Hatch chile product on the market this upcoming season. The company’s purpose-built facility utilizes automated processing equipment to achieve authentic products at scale. They can flame roast, peel, dice, puree and package Hatch chiles and any other variety of pepper. Unlike many other products, they don't use any corn, soy, or wheat derivatives in their recipes and their facility does not process any products containing allergens or potential GMO ingredients.
Best in the West Hatch chiles are already a favorite among chefs in Oregon. Their signature smoky flavor can be found on menus at: Redwood, Lazy Days Brewing, Laurelthirst Public House, Botto’s BBQ, Ferttie's BBQ, Grasslands BBQ, and Meat Cheese Bread.
Chefs are adding these smoky peppers to everything from pizzas, burgers, sandwiches, and hummus. Best in the West Hatch chiles are a must-have ingredient for anyone looking to add a touch of Southwestern flair to their dishes.
Best in the West Hatch chile products to be featured at the National Restaurant Association Show Booth #7668 include:
Diced Green Chile 25 lbs & 1 gallon
Green Chile Salsa — 25 lbs & 1 gallon
Roasted Red Chile — 25 lbs & 1 gallon
Red Chile Purée — 25 lbs & 1 gallon
Chipotle in Adobo Purée — 25 lbs & 1 gallon
Organic Hatch Chile
Never before available in the industry, Best in the West's shelf-stable organic Hatch chiles sets a new standard in culinary excellence. Their organic chile products allow manufacturers to craft authentic Hatch chile creations, confidently expanding their organic offerings.
These are the first products in a total transition of the Los Roast brand to organic Hatch chile products.
Best in the West is also the parent company for retail Hatch chile products Santa Fe Ole and Los Roast.
About Best in the West
Best in the West is bringing the authentic flavors of New Mexico from family farm to table. Their authentic New Mexico Hatch chiles are sourced from fifth and sixth-generation family farms in and around the famous Mesilla Valley. Their proprietary roasting and peeling techniques preserve the authentic flavor and heat of the chile before it's diced and packaged. Best in the West is the first company to supply farm-fresh, shelf-stable Hatch chiles of superior quality to restaurants and manufacturers, who can use them to add an authentic, versatile, smoky flavor to a wide variety of dishes. Best in the West’s farm-fresh, packaged Hatch chiles are shelf stable for 18 months and can be delivered from New Mexico to any restaurant or manufacturing facility without a cold chain.
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