Bricks is bringing the delicious flavors of New Mexico to Chicago. The New Mexico green chile pepper is indigenous to the Rio Grande Valley and is one of the most flavorful peppers in the world. It’s not easy to get Hatch, New Mexico green chile, but our chef and pitmaster, Derek Campbell was raised in New Mexico, and he’s gone the extra mile to bring a little of his home state to Chicago.
Make your reservations now and fInd out why New Mexicans call themselves chile addicts. 773-525-5022.
Some of Chef Derek’s menu items include
Tortilla soup– smoked tomato broth, hatch green chile, black beans, crispy tortillas
Bricks Ribs with hatch green chile tomatillo BBQ sauce
Southwest Salad mixed greens roasted corn black beans roasted red peppers green chile ranch
Green Chile Pizza top any of our thin-crust pizzas with green chile
One of the most popular uses of green chile is simply topping a cheeseburger with the delicious roasted and chopped pepper. It changes everything about the burger as evidenced by Bobby Flay’s Green Chile Cheeseburger Throwdown.
Chef Derek will have an array of green chile specials throughout the weekend, plus you will have the option to top any of our Big Brick menu items with green chile.
So, what is it? The fleshy pepper, five or six inches in length, has been cultivated throughout New Mexico for quite a long time. Native peoples there still grow some of the older heirloom varieties, and there are tried and true newer regional varieties planted all over the state. But when we say “green chile,” as in “can I have a side of green chile with that,” we are referring to green New Mexico chiles that have been fire-roasted, peeled, chopped, and made into a sauce.