I'm looking for the best chile verde, chile colorado, and green chile stew in Tulsa. No, not looking for the best bowl of "chili" I'm talking New Mexico-style chile sauce. Let me know your favorites.
I thought you were looking for a country. I was only able to offer the best Paraguay in tulsa.
Grow some peppers and make some yourself.
Carmichaels and Conrads usually have plants to transplant about early to mid April.
Quote from: Red Arrow on March 09, 2011, 06:38:45 PM
Grow some peppers and make some yourself.
Carmichaels and Conrads usually have plants to transplant about early to mid April.
I already make a pretty good red chile sauce. FMC makes an excellent green chile stew, but when we don't feel like cooking (which is rare, it's one of the things we really enjoy doing together) when she's in town, it'd be nice to find a place which is dead-on for New Mexico style cuisine.
Johnny Martinez, the owner of Comet II in Santa Rosa gave me some of his "180" hybrid seeds when we had lunch there Sunday. We are starting to germinate some. I also bought several bags of dried Hatch chile's and we got some fresh green ones, but they were the more pale Mexican variety. According to people I've talked to, supposedly the northern NM varieties are supposed to be a little richer in color and robust in flavor. I figure it's more of a north/south we/they pride issue than anything. ;)
I got some New Mex 6-4 and New Mex Big Jim seeds from the Chile Pepper Institute. I have several other varieties too. I am still waiting for my Mucho Nacho (Large Jalapeno) seeds. I got the rest in the seed trays last Friday. This is my first year to start from seeds rather than plants ready to transplant. I've spent more for seeds, shipping, a heating mat, a thermostat for the heating mat, and florescent lighting than I have on plants from Carmichaels and Conrads in probably the last 3 years.
Edit: http://www.chilepepperinstitute.org/
Quote from: Red Arrow on March 09, 2011, 11:14:31 PM
I got some New Mex 6-4 and New Mex Big Jim seeds from the Chile Institute. I have several other varieties too. I am still waiting for my Mucho Nacho (Large Jalapeno) seeds. I got the rest in the seed trays last Friday. This is my first year to start from seeds rather than plants ready to transplant. I've spent more for seeds, shipping, a heating mat, a thermostat for the heating mat, and florescent lighting than I have on plants from Carmichaels and Conrads in probably the last 3 years.
Would you like some of the 180's? I've got more than I can plant. I'm giving some to Rwarn as well.
Great link, BTW. If you should ever happen to get out to Santa Rosa, give Comet II a shot and start talking chile's with Johnny, you will have an instant friend. He also gave us a 5 lb bag of frozen "PDF" peppers.
I'd love to learn to make ristras. i thought they would make great
Christmas holiday gifts next year.
Do you have a Roaster? I have the Picante model.
http://www.chiletraditions.com/products/roasters.htm
Quote from: Conan71 on March 09, 2011, 11:16:44 PM
Would you like some of the 180's? I've got more than I can plant. I'm giving some to Rwarn as well.
I have more than I have room for too. 17 varieties, 96 slots. Thanks though.
No I don't. I've been buying dried ripe peppers and roasting them in the oven briefly prior to putting them in the food processor. I'd never seen one of the roasters until we got a kitchen tour at the Comet on Sunday. Seems like so many other ways you can roast them without the expense.
Quote from: Conan71 on March 09, 2011, 11:27:58 PM
No I don't. I've been buying dried ripe peppers and roasting them in the oven briefly prior to putting them in the food processor. I'd never seen one of the roasters until we got a kitchen tour at the Comet on Sunday. Seems like so many other ways you can roast them without the expense.
It just seems to do a much better job than the options a few friends at work have used.
Edit: But you can't roast just a couple of peppers. It works best if you fill it about 1/3 of the way. It lets the flames bounce among the peppers.
These guys have a pretty good selection at inexpensive prices.
http://www.plantsofthesouthwest.com/Chilies/products/4/
One of my co-workers is a Green Chile fan. He says the closest place to get good green chile is at the restaurant (Enriques?) airport in Ponca City. He said the Red Enchillada sauce at El Rio Verde just north of Admiral on Trenton.
I have no personal experience with either place. I keep saying I'm going to fly up to Ponca City but haven't done it yet.
Enriques is fantastic, but its not at all New Mexican style. Go there though, the puffy chips alone will have you coming back.
Quote from: jne on March 10, 2011, 09:54:52 PM
Enriques is fantastic, but its not at all New Mexican style. Go there though, the puffy chips alone will have you coming back.
My co-worker would disagree about not being New Mexican style. He used to live in southern NM and I specifically asked about being NM style for Conan. He said his favorite was around Espanola on the way to the CO ski areas. He said Enrique's is not as good as the best genuine NM but it as good as many. He has also had lesser quality in NM. As I said, I haven't been there myself. Might also be a matter of preference. I slightly prefer my home roasted red chiles over the home roasted green chiles.
When I was flying actively, I liked to fly friends up to Enriques. The chips are by far the most unusual thing I've seen in the way of tortilla chips, but as I recall, they are fairly greasy. I used to compare it to stirring up some corn flour in a bucket of lard ;) And Red, thanks for doing the research for me, much appreciated.
It's been long enough, I really don't remember much about the food, seemed more Sonoran style to me, but it's been 10 or so years since I've been there.
Just FYI, some of the more remarkable places we ate at on our trip which I would highly recommend were:
Tequila's in Taos. I usually avoid a place named Tequila's as I figure it's run of the mill Mexican not so there. The place rocked. I had shrimp diablo which was a sweet/hot dish. FMC had traditional enchiladas with Christmas chile.
Eske's in Taos. Some of the best green chile stew you will find anywhere. Their home brew beer is good, but nothing spectacular.
Kips in Pagosa Springs. Try the Esteban Special if you like spicy/sweetish chipotle. Chicken and cheese wrapped in a tortilla with a chipotle sauce that'll knock your socks off.
For great beer, great service, and pretty good pub grub, can't beat Pagosa Brewing Co. in Pagosa Springs. We ate/drank there three nights out of the eight we were on the road. It's that good. They had quite a few stouts available from their Stout and Chops event in Feb. Great craft beers. The brewmaster/owner, Tony Simmons is very well respected as a brewer and a judge. I love their salmon fish & chips, though having a Sabrett hot dog served up Chicago style on a locally baked bun with a skin similar to a pretzel was a rare treat.
High Country in Chama, NM. Smothered Chicken Fried Steak with Christmas Chile. Really memorable. It's not quick service, but everything is made to order.
Gazpacho's in Durango. We get the enchiladas there, and that's become an annual "must do" trek. Excellent red sauce, not so nuts on the green.
Comet II in Santa Rosa, NM. Great food, service was great, can't say enough good about it.
Finally, the green chili burger on the mountain at Wolf Creek is one thing I look forward to all year.
Quote from: Conan71 on March 10, 2011, 11:04:24 PM
When I was flying actively, I liked to fly friends up to Enriques. The chips are by far the most unusual thing I've seen in the way of tortilla chips, but as I recall, they are fairly greasy. I used to compare it to stirring up some corn flour in a bucket of lard ;) And Red, thanks for doing the research for me, much appreciated.
It's been long enough, I really don't remember much about the food, seemed more Sonoran style to me, but it's been 10 or so years since I've been there.
Just FYI, some of the more remarkable places we ate at on our trip which I would highly recommend were:
Tequila's in Taos. I usually avoid a place named Tequila's as I figure it's run of the mill Mexican not so there. The place rocked. I had shrimp diablo which was a sweet/hot dish. FMC had traditional enchiladas with Christmas chile.
Eske's in Taos. Some of the best green chile stew you will find anywhere. Their home brew beer is good, but nothing spectacular.
Kips in Pagosa Springs. Try the Esteban Special if you like spicy/sweetish chipotle. Chicken and cheese wrapped in a tortilla with a chipotle sauce that'll knock your socks off.
For great beer, great service, and pretty good pub grub, can't beat Pagosa Brewing Co. in Pagosa Springs. We ate/drank there three nights out of the eight we were on the road. It's that good. They had quite a few stouts available from their Stout and Chops event in Feb. Great craft beers. The brewmaster/owner, Tony Simmons is very well respected as a brewer and a judge. I love their salmon fish & chips, though having a Sabrett hot dog served up Chicago style on a locally baked bun with a skin similar to a pretzel was a rare treat.
High Country in Chama, NM. Smothered Chicken Fried Steak with Christmas Chile. Really memorable. It's not quick service, but everything is made to order.
Gazpacho's in Durango. We get the enchiladas there, and that's become an annual "must do" trek. Excellent red sauce, not so nuts on the green.
Comet II in Santa Rosa, NM. Great food, service was great, can't say enough good about it.
Finally, the green chili burger on the mountain at Wolf Creek is one thing I look forward to all year.
Ah yes, Ponca City. Haven't been to Enrique's in ages.
Topeka has a nice little hole in the wall diner you can pull the 172 right up to the door almost. One place I wanted to go to but can't now that it's closed was McGill's Catfish. Little dirt strip right on the Red River. A place up near KC was the same; some of the best Italian food I ever had. I miss all these little airport places. Need to start flying again.
That's a shame McGill's closed. I remember that on the sectionals. White River over in Arkansas is a bucket list fly-in place I want to go to at some point. Ever go there?
Quote from: Conan71 on March 11, 2011, 08:29:24 AM
That's a shame McGill's closed. I remember that on the sectionals. White River over in Arkansas is a bucket list fly-in place I want to go to at some point. Ever go there?
Not sure which airport you're talking about. I do know of one in AR though that I got interested in via my use of MS Flight Sim. It's Gaston's in Lakeview AR, and has a pretty challenging approach and departure. Maybe that's the same one? It's called White River Gaston's resort.
http://www.airnav.com/airport/3M0
Gaston's, that's the one
Quote from: Conan71 on March 11, 2011, 10:46:08 AM
Gaston's, that's the one
That's definitely one on my 'pilot's bucket list' as well. You approach it right down the river and there's not much in the way of room for error. Taking off is definitely going to test your 'ground effect takeoff' skills.
Enrique's at the Ponca City airport is the closest restaurant I know that serves green chile. It's not bad. Their red is good too. Cafe Ole in Brookside lists chile verde under their "New Mex specialties", but they don't know what New Mex is, as it has Tomatillos ::). Reasors in Jenks has frozen tubs of green chile, far left isle 2/3 of the way back on your right. Other Reasors may have it. Add garlic, onion, oregano, cumin, salt, flour, water (or chicken broth) and you have some good homemade enchilada sauce. ;D
My favorite Mexican restaurant in Tulsa is El Rio Verde, 38 North Trenton Avenue - good tacos ala carte $1.50 ea.
Quote from: nmoky on March 22, 2011, 05:07:16 PM
My favorite Mexican restaurant in Tulsa is El Rio Verde, 38 North Trenton Avenue - good tacos ala carte $1.50 ea.
Who asked you? Just kidding. Welcome aboard and keep coming back. You seem to be in tune with the restaurant scene and that is very much needed in here.
Ricardos gets there chiles from New Mexico.....
El Rio Verde is quite good. Try Frida's .
Quote from: Teatownclown on March 22, 2011, 09:13:02 PM
El Rio Verde is quite good. Try Frida's .
Donde esta el Frida's?
NMOKY, thanks for the tips. I've got about five pounds of very hot PDL's right now and plenty of dried red chiles.
My "180" seeds are germinating, hopefully, I'll have success growing some good northern NM peppers this year. The fellow who gave me the seeds (Johnny Martinez at Comet II in Santa Rosa) claims the 180 designation is for the 180 day growing season in the north, 220's would be more toward Hatch with a 220 day season. He also said northern ones are better because all the winos and druggies have peed in the river along the way to Hatch. Purer water in the north. Not kidding.
I just returned from a four city stop in Mexico (Manzanillo, Cabo San Lucas, Puerto Vallarta, La Paz). I will never be able to look at "Mexican" food in Oklahoma in the same way again.
Next door to one of your favorite hang outs.....
hint: old Ron's and old Chipo's....
Quote from: guido911 on March 22, 2011, 09:38:41 PM
I just returned from a four city stop in Mexico (Manzanillo, Cabo San Lucas, Puerto Vallarta, La Paz). I will never be able to look at "Mexican" food in Oklahoma in the same way again.
You don't mention whether that is a good thing or not.
Also, food from Baja will be much different from food from Oaxaca, D.F., or Monterrey. Regardless, does that mean that the places that serve "authentic" food made by people from Mexico are not good?
Quote from: tulsascoot on March 23, 2011, 09:34:19 AM
You don't mention whether that is a good thing or not.
Also, food from Baja will be much different from food from Oaxaca, D.F., or Monterrey. Regardless, does that mean that the places that serve "authentic" food made by people from Mexico are not good?
You are right about Baja food different from other parts of Mexico. I will be in Cozumel again in May so I will get another shot. My original point, which I guess was not communicated very well, was that the food where I was at in Mexico freakin rocked. I NEVER had what I would consider truly authentic Mexican street food until I was at those places. I have some photos of a little hole in the wall joint in La Paz where I had three burritos, beans, an avocado salad, and drink for under 4 bucks. It was outstanding.
Quote from: guido911 on March 23, 2011, 11:05:22 AM
You are right about Baja food different from other parts of Mexico. I will be in Cozumel again in May so I will get another shot. My original point, which I guess was not communicated very well, was that the food where I was at in Mexico freakin rocked. I NEVER had what I would consider truly authentic Mexican street food until I was at those places. I have some photos of a little hole in the wall joint in La Paz where I had three burritos, beans, an avocado salad, and drink for under 4 bucks. It was outstanding.
There were two here that I would've sent you to until I looked at their health code violations a year or so back. It's too bad I grossed myself out. I enjoyed their apparently filthy foods.
Quote from: guido911 on March 23, 2011, 11:05:22 AM
You are right about Baja food different from other parts of Mexico. I will be in Cozumel again in May so I will get another shot. My original point, which I guess was not communicated very well, was that the food where I was at in Mexico freakin rocked. I NEVER had what I would consider truly authentic Mexican street food until I was at those places. I have some photos of a little hole in the wall joint in La Paz where I had three burritos, beans, an avocado salad, and drink for under 4 bucks. It was outstanding.
You need to be careful where you eat south of the border. It sucks to not be able to fart with confidence when you are on vacation for a week.
I think if you drink tequila along with that food there is less likelihood of sh!tt!ing yourself. :-[ Plus, tequila adds to the ambiance.
Quote from: Conan71 on March 23, 2011, 11:10:51 AM
You need to be careful where you eat south of the border. It sucks to not be able to fart with confidence when you are on vacation for a week.
Well thanks an @ssload for that mental picture I will be struggling with when I am in Mexico over Memorial day. ;D
Quote from: guido911 on March 23, 2011, 11:52:29 AM
Well thanks an @ssload for that mental picture I will be struggling with when I am in Mexico over Memorial day. ;D
Fact of life in Mexico.
I spent a week at the RC in Cancun one time. We were advised eating off premises other than at a list of select places was at our own peril. Turns out there must have been something in the mayonaise or undercooked beef at the burger bar across the road from the RC.
Sitting in the CUN airport, I was talking to one of our reps from Louisiana. I said I was beat and ready to get home. In his best Louisiana drawl he said he was just looking forward to being able to be more than 15 ft. from a toilet again.
Quote from: guido911 on March 23, 2011, 11:52:29 AM
Well thanks an @ssload for that mental picture I will be struggling with when I am in Mexico over Memorial day. ;D
If your stay is less than a week, you will be OK. ;D
Quote from: Conan71 on March 23, 2011, 11:10:51 AM
. . .fart with confidence. . .
Good Lord!
That should be a slogan for something. I think I'll use it for my next product launch.
Ben Franklin wrote a book called, "Fart Proudly". Would that be close enough for you? Maybe you could give away a pocket version for product launch! Let me know when/where - I could use another copy.
Quote from: Gaspar on March 23, 2011, 04:13:49 PM
Good Lord!
That should be a slogan for something. I think I'll use it for my next product launch.
You didn't overhear me say that at Al's or something, did you C? We use that all the time at my work to refer to one guy...that's funny stuff.
Quote from: Hoss on March 23, 2011, 08:32:20 PM
You didn't overhear me say that at Al's or something, did you C? We use that all the time at my work to refer to one guy...that's funny stuff.
That originated as a result of the Cancun trip mentioned earlier. Seriously one of the funniest comments I've ever heard or shared. I thought FMC was going to shoot coffee out both nostrils when I said it the first time around her. I have absolutely no idea why we are all so enamored with bodily functions, but hey, as long as it keeps us laughing...
Quote from: Conan71 on March 24, 2011, 12:07:35 AM
That originated as a result of the Cancun trip mentioned earlier. Seriously one of the funniest comments I've ever heard or shared. I thought FMC was going to shoot coffee out both nostrils when I said it the first time around her. I have absolutely no idea why we are all so enamored with bodily functions, but hey, as long as it keeps us laughing...
As Jack Nicholson once said "never trust a fart". Granted, he wsa talking about getting old, but still.
Quote from: custosnox on March 24, 2011, 08:46:41 AM
As Jack Nicholson once said "never trust a fart". Granted, he wsa talking about getting old, but still.
There is a thread killing youtube video for this. I'll let you find it yourselves...
FYI, tried Casa Frida Saturday. Great Mexican food. Old family recipes. It's a groupon today.
casa frida is today's groupon ($12 for $6):
http://www.groupon.com/tulsa/?post_subscribe=true
Right now the best green chile you can buy in Tulsa at a restaurant is at Whataburger for a limited time. It is good fire roasted Hatch green chile. The flavor is great! The special is a double meat double cheese burger with green chile, combo meal and that's what they're pushing, (or a Jr. double). But I've found you can request any menu item (like a regular burger) and have them add green chile to it. Today I ordered the grilled chicken sandwiche with green chile. Just enough heat to bring out the good green chile flavor. ;D
Also, Chile's right now, for a limited time, has a couple of menu items with green chile sauce. But you can also just order the sauce on the side - great as a warm salsa with chips. It has tomatillos in it, so is not authentic New Mexican style, but is still very tasty.
Quote from: nmoky on September 21, 2011, 04:10:43 PM
Right now the best green chile you can buy in Tulsa at a restaurant is at Whataburger for a limited time. It is good fire roasted Hatch green chile. The flavor is great! The special is a double meat double cheese burger with green chile, combo meal and that's what they're pushing, (or a Jr. double). But I've found you can request any menu item (like a regular burger) and have them add green chile to it. Today I ordered the grilled chicken sandwiche with green chile. Just enough heat to bring out the good green chile flavor. ;D
Also, Chile's right now, for a limited time, has a couple of menu items with green chile sauce. But you can also just order the sauce on the side - great as a warm salsa with chips. It has tomatillos in it, so is not authentic New Mexican style, but is still very tasty.
Who would have thought Whataburger would have a good green chile sauce. Guess I know what I'm having for lunch tomorrow.
Love Hatch chilis.
Whataburger's web site has complete nutrition listings including ingredients. Too many preservatives and acronyms. Think I'll have to pass on this unfortunately, but I will be somewhere this weekend I can get an authentic GC burger.
Anyone else ever have any luck with their pepper plants? We've finally gotten some fruit production at long last, but just a few pods here and there. Really glad I didn't count on my plants for this winter's pepper stock. If anyone wants a 30# bag of Hatches let me know, I can bring some back with me early next week.
Quote from: Conan71 on September 22, 2011, 10:15:16 AM
If anyone wants a 30# bag of Hatches let me know, I can bring some back with me early next week.
Me.
Quote from: Conan71 on September 22, 2011, 10:15:16 AM
Anyone else ever have any luck with their pepper plants?
I've lost almost all my Anaheim, NewMex 6-4, and Big Jims. I have several Habos, Red and Regular Orange, doing well. A few Jalapenos are doing well. Some right next to them died. Poblanos have made several small fruits the size of a small Habo. Most Cayennes are gone but one or two remain. Hot Bananas in the back yard have died but some potted ones in the front yard are doing well. Some Tabascos are OK, some not. Very little luck with Serranos this year.
I may get a few more eggplants. A few tomato plants are struggling to survive. Okra appears to be done for the season but it did well all summer long.
Quote from: Red Arrow on September 22, 2011, 12:29:14 PM
I've lost almost all my Anaheim, NewMex 6-4, and Big Jims. I have several Habos, Red and Regular Orange, doing well. A few Jalapenos are doing well. Some right next to them died. Poblanos have made several small fruits the size of a small Habo. Most Cayennes are gone but one or two remain. Hot Bananas in the back yard have died but some potted ones in the front yard are doing well. Some Tabascos are OK, some not. Very little luck with Serranos this year.
I may get a few more eggplants. A few tomato plants are struggling to survive. Okra appears to be done for the season but it did well all summer long.
I got blooms on my two potted tomatoes for the first time this year. Not gonna have time to make.