SoCal Restaurant Show July 18, 2026 Hour 2
About this episode
The episode features a discussion on Hatch Peppers and a new brunch concept inspired by Vietnamese street food culture.
“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa …” It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you. “Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.” Our well-informed, resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers. Also some juicy conversation about the best in Summer grapes and watermelon. “The House of An restaurant group (Beverly Hill’s Crustacean) has cooked up a new and highly interactive brunch concept at AnQi at…
More episodes of SoCal Restaurant Show
- SoCal Restaurant Show July 18, 2026 Hour 1
- Show Introduction with Executive Producer & Co-Host Andy Harris
- OC Fair Edibles with The Midway Gourmet, Dominic Palmieri Part 1
- OC Fair Edibles with The Midway Gourmet, Dominic Palmieri Part 2
- Preview of Hatch Chile Season with Prince of Produce Robert Schueller of Melissa’s
- Summer’s Best Fruits with the Prince of Produce Robert Schueller of Melissa’s
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