A four course dinner featuring Cabo Wabo tequilas and the legendary Hatch Green Chiles fresh from Young Guns Farm in Hatch New Mexico.  Young Guns is a family farm that has been growing these peppers since the 1930’s.  Jim and Liz Baron visited the farm in mid July, and Chris Franzoy, one of the owners, showed them the original brown paper bags used to sell the chiles.  

Start with Pozole, a rich soup with veal stock, hominy and Hatch Chiles, then sample two different chile rellenos, one with Shrimp and Oaxaca cheese and one with Smoked Chicken, and then a Hatch Chile Wrapped Beef Tenderloin.  Finish with our homemade Cheesecake Flan.  All paired with great tequila drinks from Cabo Wabo, including our new Ruby Grapefruit and Hatch Chile Margarita.