Having already slayed that most American of foods, the dudes behind the beloved Killer Burger have gone South -- as in both South of the border and to SW Portland -- with Hatch, where they exercise similar calamitous intent on Tex-Mex food by offering ultra-fresh, mega-spicy takes on classics that'll make you extremely glad they messed with Texas. Everything's prepped in a huge open kitchen, so you can meticulously examine the freshness of each ingredient, while passersby can examine you shoveling huge amounts of cheese and meat into your face through the massive wall of downtown-facing windows. The food's so fresh, it'd make Big Willie Style feel stale. Even the salsa's made to order, and served with fresh-fried chips. This wrist-straining behemoth of a quesadilla comes loaded with your choice of meat. Tacos come stacked with chipotle beef, carnitas, ancho beef, or jerk pork, so watch out, pig in the city who's just really curt with everyone! Skillets are put on the table red-hot. Red Hots are not placed on the table at all, but they are also quite good. The bar specializes in purees, so hopefully you're somewhat of a drink puree-ist. This tall drink of water's the Island Time, and is actually not a drink of water at all, but rather a vanilla-y mojito w/ mango puree. How come no one else thought of Mexican sliders? Ponder that during a daily happy hour that also includes house a marg which, at $5.50 a pop, will have your worries going South fast.
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