We have close acquaintance who enjoys good food in general but was raised on and truly enjoys Hatch chiles. From what I understand, people in New Mexico find just about any excuse they can to put these in just about anything possible. I don't think I've ever had a Hatch chile - they closely resemble an Anaheim chile in size and shape. I am wondering what other chiles they resemble in taste, what makes them different, and what the heat level is relative to say, an Anaheim, Jalapeno, Serrano, Thai Bird's eye, Scotch Bonnet, etc.
We all plan on going to dinner some time soon and am wondering what Hatch chile devotees enjoy outside of New Mexican cuisine. Regional Mexican? Peruvian? Spanish? Thai? None of the above? Thanks for any info or pointers.