Los Roast

Roasting season is the one time of year the whole neighborhood knows what we're doing before we say a word. That smell travels.

Your summer cookout is not complete without real chile on the table.

This is what we're working with.
Fresh New Mexico green chile straight from the field. Big Jim. Sandia. Machete. G76. Each one brings something different to the table.
New to green chile? Start here. It'll find its way into everything.

This is how we show up.
The Los Roast roaster goes where the chile needs to be. Markets, events, pop-ups across the Pacific Northwest. When this truck rolls in, something good is about to happen.
Stay tuned for roasting season dates. Where should we bring the roaster next?

The second flame hits chile, something happens.
The skin blisters. The sugars caramelize. The aroma fills the whole block and people start walking toward it.
This is how it's always been done. We're not changing a thing.
What does roasting season smell like to you?

Green chile stew is not a recipe. It's a ritual.
Pork, potato, roasted green chile, and a broth that does everything right. Simple ingredients. Real heat. The kind of warmth that settles in and stays.
What goes in your green chile stew?

This is the beginning of red chile season.
After harvest the pods dry and deepen. The color shifts. The flavor concentrates into something rich and complex that no other chile can replicate.
We work with the farms that grow it. We know their names. We know their fields.
Have you cooked with red chile this season?

Stacked. Covered. Done right.
Green chile enchiladas with our roasted green chile sauce poured over the top and melted cheese all the way to the edges.
This is the dish that brings people home.
Stacked or rolled?

Portland, this is us.
Born in New Mexico, roasting right here by the river. We brought the whole operation up the coast because the Pacific Northwest deserves the real thing.

There is no better bowl for a cold night than this.
Deep, earthy broth built on New Mexico red chile sauce, slow-cooked until the hominy opens up and everything gets rich and tender.
Our red chile sauce is made from New Mexico-grown chiles and nothing extra. It's ready when you are.
What's in your bowl right now?