PHOENIX (AZFamily) — For many in the Southwest, Hatch green chiles are much more than a seasonal ingredient — they are a certified obsession.
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’s signature pepper. At Hatch It Green Chile Burgers & Tacos 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.
A family legacy of spice
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’ve loved watching the community’s love for the pepper grow year after year.
“It’s just gradually getting busier. More chiles, more people across the Valley coming from everywhere. It’s just been crazy to watch,” Kelly said.
For Kelly, working with her mother is a natural fit. “She’s been my only boss my whole life, she’s my best friend. We get along, we fight, but five minutes later, we’re friends again. There’s nobody else I’d rather do this with.”
Saving locals a 12-hour road trip
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.
“I had a lady from Tucson call me and say, ‘I have a roaster, I’ll drive it up there and sell it to you if you want it.’ Well, she left it here. And ever since then, every year, we’ve been roasting more and more chiles,” Kelly said.
The addition of the roaster has turned the restaurant into a neighborhood hub during the late summer months, saving local families hours of travel.
“It saves them 12 hours of driving to get them,” Kelly noted. “You just spend 30 minutes, come here, you can get a burger, you can get fries, you can get whatever.”
Award-winning flavor
The restaurant’s 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.
“I didn’t even know about it until I got an email one morning,” Kelly said. “I got an email that we had won Best Breakfast Burrito.”
When pressed on what makes the perfect, award-winning breakfast burrito, Kelly didn’t hesitate.
“A lot of green chiles. Really, that’s the secret,” Kelly explained. “It’s just got green chiles in it, our homemade queso, and homemade sausage. We make 50 pounds of sausage a week, so that’s got a little extra love in it.”
Supporting the ‘Little Guys’
As Arizona’s culinary landscape continues to evolve, small family-run operations like Hatch It Green Chile Burgers & Tacos represent the heart of the state’s food story. Kelly emphasizes the importance of community support for independent restaurants over national corporate brands.
“Support the little guys, because they’re what makes this economy run — the little businesses,” Kelly said. “Everybody’s got a family, so just keep supporting the little guys. And, you know, if you need chiles, I’ve got them.”
If you go:
- Location: Hatch It Green Chile Burgers & Tacos, 5345 N 7th Ave
- Hours: Open Wednesday through Sunday
- Roasting Season: Ongoing all month long, continuing only as long as seasonal supplies last. $65 a case or $7 per pound.
See a spelling or grammatical error in our story? Please click here to report it.
Do you have a photo or video of a breaking news story? Send it to us here with a brief description.
Copyright 2026 KTVK/KPHO. All rights reserved.
