40 MONTEREY COUNTY WEEKLY APRIL 30-MAY 6, 2026 www.montereycountynow.com Authenticity is a word Jamie Wilson uses with caution. Yes, he grew up in New Mexico. Wilson even named his new restaurant Hatch Southwest Kitchen, after the state’s famed chile. And guests can choose between red and green sauces, just as in the Land of Enchantment. But as in so many cuisines, dishes can be tweaked slightly from one community to the next, even one family to another. So the word comes with a caveat. “Don’t call it authentic,” he says. “It’s to show the brand of New Mexico. The food we make is authentic to us.” Wilson opened Hatch with his brother Stephen and Kristen Ridout, who also own the Carmel sushi spot Toro. Its menu represents flavors the brothers grew up with, but tuning the list—and even the recipes—continues to be a work in progress. The red sauce that drapes a short rib enchilada renders an earthy savor with an acrid smokiness that underscores the beef. Prepared from New Mexico red and ancho chiles, the hue deepens to a rich maroon and speaks of adobe under a sinking desert sun. “I worked hard on that sauce,” Wilson says. Indeed, it’s the third edition of the red sauce since the restaurant opened in February, replacing the old Robata Grill. And Wilson is still tinkering, wanting to add a little heat to reel that warm sunset back toward a more searing midday. The side of rice on the plate was a month-long project. Despite a base of white grains and water, Wilson explains that it’s not that simple to dial in. The tomato and vegetables are just an inflection that can drift too easily, becoming louder or more muted. “It has to be perfect all the time, the same every shift,” he explains. “Now we make a new batch every three hours.” Cornbread fritters proved less taxing. The kitchen needed just a week before being satisfied with the results. Wilson laughs and says, “Bread and fritters are concepts that are not supposed to come together.” The fritters are ample, yet delicate. True to a tradition that stretches across the Old South to the Southwest, the cornbread is savory rather than sweet. “That’s why we have honey butter,” he explains. “It brings the cornbread to life.” The appetizer portion is also plated with strips of candied bacon, turning an opener into a fulfilling experience bounding between lean and crispy to decadent and plump. At the bar the theme continues. Offerings include sangria and palomas, as well as three different margaritas. Another—with mango and habanero— is about to make its debut. Even the menu has been through four iterations in a few short months. But all of this toying and tinkering is deliberate, part of Wilson’s attention to customers. “Once you do a recipe change, you have to listen to the community,” he explains. If the kitchen team is satisfied, but customers lean in a slightly different direction, it’s back to the kitchen. The current menu is comprehensive, but not overwhelming. Since opening, the owners have continued to narrow the offerings. “We looked at a lot of restaurants,” Wilson says. “The menus are three to four pages. We can still make you a cheese enchilada, why put it on the menu?” The team can make adjustments so readily because most items are prepared in house—corn and meat roasted over flame, brisket ground for burgers, spirits infused with jalapeños or horseradish. Of course, there are some ingredients made closer to the brothers’ original home. The flour tortillas needed for enchiladas are made to order in New Mexico. Because they weren’t happy with blue corn tortillas for street tacos that they found in California, they also select masa from a producer in New Mexico. A similar ethic applied to renovating a sushi spot into a dining room of weathered wood and Southwestern flair. Wilson’s father made the bar. Other family members created art and decor. His son’s first task was to tear down the old bamboo wall. So Hatch may be still hatching, but it is what Wilson wanted in his first taste of restaurant ownership: A vibe full of family and home. “I was ready,” he says. Hatch Southwest Kitchen 3658 The Barnyard, Carmel. (831) 330-2332, hatchcarmel.com. FIRST COURSE An enchilada plate with red sauce at Hatch pairs well with a prickly pear margarita. The New Mexico-themed restaurant opened in February. SMOOTHIE OPERATOR…PG Vibes is now open in—you guessed it—Pacific Grove. The shop serves boba, smoothies, acai bowls, crêpes, protein waffles and other healthy treats to get your morning started. 194 Country Club Gate Center, Pacific Grove. (831) 649-9485. TRA-LALLA…The much anticipated Lalla Grill Promenade is set for a grand opening on Wednesday, May 6 in the Marina Dunes Shopping Center. The third edition of Lalla in Monterey County opens at 4pm but will expand hours. 98 General Stilwell Drive, Marina. lallagrill. com. BAR ME…A liquor license has been applied for and is pending for Barmel. The applicants are Bret and Karen Bair, who also own bars in Midtown Sacramento. Check back for further information. BEER ME…Make it two in a row for Alvarado Street Brewery. Its sour ale, Howzit Punch, again took the gold medal at the World Beer Cup, held in Philadelphia. The beer topped the Fruited American-Style Sour Ale category. Alvarado Street has locations in Monterey, Carmel and Salinas. asb.beer. REMEMBER MAMA…Start celebrating the mamas early at the Kimpton Mirador Pacific Grove’s Cinco de Mama event on Sunday, May 3 from 3-6pm. Nibble fiesta-inspired bites, sip festive cocktails, take in live music while creating your own floral arrangement or petting playful mini burros. $85. 150 Fountain Ave., Pacific Grove. (831) 3934210, miradorhotelpacificgrove.com. LITTLE THIN PANCAKES…Learn about the history of crêpes, watch a live crêpe-making demonstration and enjoy complimentary samples at Crêpes of Brittany’s Taste of Brittany event on Monday, May 4 from 6-7pm. RSVP to crepesofbrittany@gmail.com. 211 Alvarado St., Monterey. (831) 649-1930, crepesofbrittany.com. SWEET DEAL…Chef Ashley del Rosario of One Teaspoon of Yum, Chef Michelle Lee of C Restaurant + Bar and Chef Ron Mendoza of Ad Astra Bread Co. are putting on a dessert pop-up to celebrate AAPI Heritage month and raise funds for The Asian Mental Health Collective. Join them at Ad Astra Atelier at 5pm or 7pm on Tuesday, May 5 to satisfy your sweet tooth for a cause. $60 includes four desserts, petit fours and takeaway treats. 319 Mid Valley Center, Carmel. ateliercarmelvalley.com. By Jacqueline Weixel MORSELS eatanddrink@montereycountynow.com “The food we make is authentic to us.” EAT + DRINK DANIEL DREIFUSS New South Carmel’s Hatch celebrates a culinary region known for its reds, greens and blues. By Dave Faries
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