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A&E >  Food

North Side deli’s tamales get flavor from Hatch chiles

The folks at El Mercado del Pueblo are extending the Hatch chile season for a few more weeks.

The Mexican grocery and deli at 1814 N. Division St. is offering tamales made with Hatch chilies and chicken, along with some Hatch chile salsa made from the peppers.

The chilies, grown in the fields near Hatch, N.M., are similar to an Anaheim pepper and are known for intense flavors and short harvest season. The town hosts a two-day festival for the famous crop.

Owner Gilda Meyer says they had a bunch of the peppers shipped to the store and they’re still cooking with them in the deli.

The Hatch chili and chicken tamales are $2 each, or $21 per dozen. Customers can call a day ahead for orders of two dozen or more. The Hatch chili salsa sells for $5.99 per pound.

The store is also offering classes for making sugar skulls in honor of the upcoming holiday, Dia de Los Muertos, or Day of the Dead. The traditional event is held Oct. 31 through Nov. 2 to honor those who have died.

At the classes, students will learn about making the sugar skulls and the traditional foods served during the holiday. The class is $20 and will be held starting in October.

The store also plans to restart tamale-making classes next month. Those classes are $35.

Call the store for more details or to reserve a spot at (509) 327-2856. More details can also be found on the store’s Facebook page.

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