Does anyone know where to find Albuquerque style New Mexican food with "hatch" green chili?
"The Green Burrito" which is part of the Carl Jr/Hardees mashup is supposed to be that kind of food, albeit fast food.
I can safely say I haven't seen any New Mexico-style in Tulsa.
quote:
Originally posted by deeray
Does anyone know where to find Albuquerque style New Mexican food with "hatch" green chili?
I've been searching for years.....nada around here.
La Roca had it in okc before their heads got too large and they went down hill...
You won't believe me but Ricardo's....They know their green chilis....
quote:
Originally posted by Breadburner
You won't believe me but Ricardo's....They know their green chilis....
Do you make anything for dinner besides reservations?
quote:
Originally posted by Conan71
quote:
Originally posted by Breadburner
You won't believe me but Ricardo's....They know their green chilis....
Do you make anything for dinner besides reservations?
I do not like the place...lol...But I have a buddy that spent a long time in NMX.....He and the owner of Ricardo's can talk green chili's like Eagleton debating the river tax....heh....
I haven't found anything in Tulsa that is remotely like northern NM cooking (green chile, etc). I think Tulsa's Latino population is mostly from Central and South America...not NM. As for Ricardos...as I recall, they make a potent margarita...but after living in Colorado and spending a lot of time in Albuquerque, I can safely say that it's not what we mean when we say we want northern NM cuisine.
(But if you're ever in the Farmington, NM area, eat at Kathy's. Oh. My. God. If heaven is a burrito smothered in green chile...the angels sing in this tiny restaurant!)
I'm thinking of going to Albuquerque just to pick up some fresh roasted green chile. Seems like October is the month when people roast them out on street corners and you can buy them by the pound. There's nothing quite like it. (The frozen Hatch green chile that you buy in the grocery store is decent, but the fresh stuff is amazing!)
I have the Spanish Omelet drowning in Green Chili Sauce from Atlas grill, every Friday morning, they have the BEST breakfast, shame it's only one day a week. Does that even count as what you all are talking about?
Haven't had breakfast burrito at the Atlas, but it sounds great. I'll have to give it a try.
Also, just to prove how snooty and passionate I am about green chile from NM...
When talking about our favorite pepper from Hatch, NM, it's "chile" (with an e). Chili with an "i" is the stuff we celebrate here in Tulsa at the Chili cookoff, or we fondly remember from Ike's downtown.
When you order food in New Mexico, expect to be asked "red or green?" They want to know if you want red chile sauce or green chile sauce on your food. (They even put it on hamburgers. YUM!)
If you are traveling in New Mexico, and you order a "bowl of chile" (even if what you want is a bowl of "chili") expect to get a spicy dish of roasted green chile in green chile sauce that may or may not have pork in it...and if you're not from there, will probably be too hot to eat!
quote:
Originally posted by PonderInc
When you order food in New Mexico, expect to be asked "red or green?" They want to know if you want red chile sauce or green chile sauce on your food. (They even put it on hamburgers. YUM!)
McDonald's in Santa Rosa serves it as a condiment, like catsup. You can have it put on any burger or sandwich they serve.
For a chain burger joint, Blakes Whataburger makes a good chile cheeseburger. But for the best and most historic you have to go to San Antonio (NM....just south of Socorro) to the Owl.
quote:
Originally posted by PonderInc
I haven't found anything in Tulsa that is remotely like northern NM cooking (green chile, etc). I think Tulsa's Latino population is mostly from Central and South America...not NM. As for Ricardos...as I recall, they make a potent margarita...but after living in Colorado and spending a lot of time in Albuquerque, I can safely say that it's not what we mean when we say we want northern NM cuisine.
(But if you're ever in the Farmington, NM area, eat at Kathy's. Oh. My. God. If heaven is a burrito smothered in green chile...the angels sing in this tiny restaurant!)
I'm thinking of going to Albuquerque just to pick up some fresh roasted green chile. Seems like October is the month when people roast them out on street corners and you can buy them by the pound. There's nothing quite like it. (The frozen Hatch green chile that you buy in the grocery store is decent, but the fresh stuff is amazing!)
best i've ever had is at the burrito banquet- cimarron, new mexico... amazing stuff... onlyopen in the summer and served out of a trailer but it is unfingbelievable... as a bonus, head up the road to cold beer, nm (the colfax tavern) great place...
quote:
Originally posted by PonderInc
Haven't had breakfast burrito at the Atlas, but it sounds great. I'll have to give it a try.
Also, just to prove how snooty and passionate I am about green chile from NM...
When talking about our favorite pepper from Hatch, NM, it's "chile" (with an e). Chili with an "i" is the stuff we celebrate here in Tulsa at the Chili cookoff, or we fondly remember from Ike's downtown.
When you order food in New Mexico, expect to be asked "red or green?" They want to know if you want red chile sauce or green chile sauce on your food. (They even put it on hamburgers. YUM!)
If you are traveling in New Mexico, and you order a "bowl of chile" (even if what you want is a bowl of "chili") expect to get a spicy dish of roasted green chile in green chile sauce that may or may not have pork in it...and if you're not from there, will probably be too hot to eat!
(http://www.1adventure.com/archives/images/14200020-road-side-chili-stand.jpg)
quote:
Originally posted by PonderInc
I haven't found anything in Tulsa that is remotely like northern NM cooking (green chile, etc). I think Tulsa's Latino population is mostly from Central and South America...not NM. As for Ricardos...as I recall, they make a potent margarita...but after living in Colorado and spending a lot of time in Albuquerque, I can safely say that it's not what we mean when we say we want northern NM cuisine.
(But if you're ever in the Farmington, NM area, eat at Kathy's. Oh. My. God. If heaven is a burrito smothered in green chile...the angels sing in this tiny restaurant!)
I'm thinking of going to Albuquerque just to pick up some fresh roasted green chile. Seems like October is the month when people roast them out on street corners and you can buy them by the pound. There's nothing quite like it. (The frozen Hatch green chile that you buy in the grocery store is decent, but the fresh stuff is amazing!)
Ricardos Chiles come from NM......Trust me the owner knows his Chiles...
This topic has been dead for awhile, perhaps its due for a restart with new information...
For those seeking a Mexican Restaurant in Tulsa with Green Chile:
Chuy's (918) 252-0405
10808 E 71st Street
Tulsa, OK 74133
South side of 71st street just E of Hwy 169, just before Chipotle's.
They have two green chile sauces (both pretty good and pretty spicy):
"Hatch Green Chile" - made with beef stock
"Green Chile" - made with chicken stock and tomatoes (but not too many)
I had the relleno enchilada combo (both chicken). The relleno was good and crispy. They're happy to bring samples of any sauces to you before you order, so you know what you're getting. Anything with their grilled steak is also very tasty.
Overall I was pleased and plan to go back. Note: the downside is, many others appear to feel the same way and they are crowded.
Also, Abuelos across the street also now has green chile on the menu.
Then there's also buying frozen Bueno Green Chile in 1 lb tubs at Reasors, or buying fresh Anaheims and roasting and peeling them.
Quote from: nmoky on March 28, 2013, 10:47:40 AM
Then there's also buying frozen Bueno Green Chile in 1 lb tubs at Reasors, or buying fresh Anaheims and roasting and peeling them.
Thanks for posting NM!
This is worth re-stating if you love Hatch peppers. These tubs are in the freezer section at Reasor's, and reading the ingredients it's peppers, nothing else. The canned Hatch chiles have citric acid added as a preservative and, IMO, it taints the flavor.
Or if you want a fresh box of peppers in August let me know, I will be bringing them back from my annual Leadville excursion.
Nothings ever come close to Moore Oklahoma's original La Roca tomatillo salsa (with a Noche Buena beer).
Here: March 26, 2013
The Arms Race to Grow World's Hottest Pepper Goes Nuclear
Nobody Holds Record Long; After 800,000 Scoville Units, Watch Out
http://online.wsj.com/article/SB10001424127887324281004578356703455812208.html
Quote from: Conan71 on March 28, 2013, 10:54:36 AM
Thanks for posting NM!
The canned Hatch chiles have citric acid added as a preservative and, IMO, it taints the flavor.
You said "taint".
Quote from: guido911 on March 28, 2013, 06:35:07 PM
You said "taint".
Heh, heh, heh, uh, huh, huh
(http://l2.yimg.com/bt/api/res/1.2/ObEnyJIYVlPT.V5MHA8X1Q--/YXBwaWQ9eW5ld3M7Zmk9aW5zZXQ7aD01ODk7cT04NTt3PTYzMA--/http://l.yimg.com/os/423/2012/09/01/dynamicduos-02-Beavis-Butthead-jpg_004135.jpg)
Let's keep it "R" rated or lower, please!
Green Chile back at Whataburger here in Tulsa for a limited time! While they are pushing the double meat green chile cheese burger, that's a bit much for me, so I had them add it to the grilled chicken sandwich for just $.50 extra, and that was pretty good! Good authentic roasted NM green chile. (not canned).
I had one a couple of years ago, then looked on their web site and discovered Whataburger uses "anti-foaming" agents. Haven't returned.
I'm fortunate I married a woman who loves NM cuisine as much as I do and she makes some killer green chile stew and green chile sauce. I enjoyed some green chile over my eggs this morning and on a turkey cutlet last night.
If anyone wants some legit red, green, or XMAS, the Green Chile Kitchen on Route 66 in Yukon is excellent. It doesn't have the ambiance of having a smothered burrito at Orlando's in Taos or rellenos at The Shed in Santa Fe, but it's only two hours from Tulsa.
Quote from: Conan71 on October 14, 2013, 03:17:18 PM
I had one a couple of years ago, then looked on their web site and discovered Whataburger uses "anti-foaming" agents. Haven't returned.
I'm fortunate I married a woman who loves NM cuisine as much as I do and she makes some killer green chile stew and green chile sauce. I enjoyed some green chile over my eggs this morning and on a turkey cutlet last night.
If anyone wants some legit red, green, or XMAS, the Green Chile Kitchen on Route 66 in Yukon is excellent. It doesn't have the ambiance of having a smothered burrito at Orlando's in Taos or rellenos at The Shed in Santa Fe, but it's only two hours from Tulsa.
Ahem...
turkey cutlet? You'd better had a lump of lard on top or had it wrapped in bacon, or else we are getting close to:
(http://www.debbieschlussel.com/wp-content/uploads/2010/10/mancard.jpg)
Quote from: guido911 on October 15, 2013, 01:02:16 AM
Ahem...turkey cutlet? You'd better had a lump of lard on top or had it wrapped in bacon, or else we are getting close to:
(http://www.debbieschlussel.com/wp-content/uploads/2010/10/mancard.jpg)
Bacon is the duct-tape of meats!
Quote from: guido911 on October 15, 2013, 01:02:16 AM
Ahem...turkey cutlet? You'd better had a lump of lard on top or had it wrapped in bacon, or else we are getting close to:
(http://www.debbieschlussel.com/wp-content/uploads/2010/10/mancard.jpg)
It gets worse, Guido. It was served on a bed of creamed cauliflower as a sub for mashed potatoes. Where do I have to hand in my card?
Quote from: Conan71 on October 15, 2013, 09:19:59 AM
It gets worse, Guido. It was served on a bed of creamed cauliflower as a sub for mashed potatoes. Where do I have to hand in my card?
I vote you keep it as long as we go to Burnco soon... ;D
Quote from: Conan71 on October 14, 2013, 03:17:18 PM
I had one a couple of years ago, then looked on their web site and discovered Whataburger uses "anti-foaming" agents. Haven't returned.
I'm fortunate I married a woman who loves NM cuisine as much as I do and she makes some killer green chile stew and green chile sauce. I enjoyed some green chile over my eggs this morning and on a turkey cutlet last night.
If anyone wants some legit red, green, or XMAS, the Green Chile Kitchen on Route 66 in Yukon is excellent. It doesn't have the ambiance of having a smothered burrito at Orlando's in Taos or rellenos at The Shed in Santa Fe, but it's only two hours from Tulsa.
La Michoacana Meat Market on SW 29th, OKC. A block or two west of Western. OMG!!
Deli/cooking to the left - meat at the back in large cases! Ribeyes about 2 feet in diameter, 3/16" thick....
And you better speak Spanish or take someone with - they don't speak much English. One very small table to sit in, so mostly take out.
Quote from: heironymouspasparagus on October 15, 2013, 09:39:06 AM
La Michoacana Meat Market on SW 29th, OKC. A block or two west of Western. OMG!!
And you better speak Spanish or take someone with - they don't speak much English. One very small table to sit in, so mostly take out.
Actual New Mexican, or simply Mexican?
Try the deli at Morelos in the center just south of I-44 on the east side of Peoria. Great Mexican street food. Also the best place I've found to get Mexican specialty items.
Quote from: Conan71 on October 15, 2013, 09:42:15 AM
Actual New Mexican, or simply Mexican?
Try the deli at Morelos in the center just south of I-44 on the east side of Peoria. Great Mexican street food. Also the best place I've found to get Mexican specialty items.
Real live Mexican. Old Mexico Mexican.
And don't go after dark. It is not the best neighborhood....just really good food.
Quote from: Conan71 on October 15, 2013, 09:19:59 AM
It was served on a bed of creamed cauliflower as a sub for mashed potatoes.
You doing Paleo? That's the only time I've heard of anybody actually doing that.
Quote from: rebound on October 15, 2013, 10:24:51 AM
You doing Paleo? That's the only time I've heard of anybody actually doing that.
We aren't strict adherents to it. Our main code is eating using ingredients with no or minimal processing before it hits our kitchen. We also tweak carb and fat levels based on activity demands.
My wife and I both are avid cyclists. If the next day is a hard work out or race, we will up the carbs night before and breakfast. If next day is a recovery day or day off, we cut the carbs.
What ever we are doing seems to be working. I'm staying between 165 and 170 even though I'm not doing long endurance rides or races at this point in the year. It's all shorter high-intensity stuff (Google a video of cyclocross). I've not weighed this little since high school.
BTW, put cream cheese in the cauliflower and it's terrific. That's a tip we learned from Gaspar.
Quote from: Conan71 on October 15, 2013, 10:49:19 AM
BTW, put cream cheese in the cauliflower and it's terrific. That's a tip we learned from Gaspar.
Gotta do something 'cause otherwise it's nasty.
Quote from: Townsend on October 15, 2013, 10:53:04 AM
Gotta do something 'cause otherwise it's nasty.
I went hard-line Paleo a few months back, for 3-4 months. After the initial "carb-withdrawl-bitchiness" subsided (three weeks or so), I really liked it. Eating without all the chemicals and related feels great. I also had to add back in some carbs before longer rides (I ride out of 360 in Owasso, but not much this year) and runs, because I was bonking way too early.
As for the cauliflower, was really dubious on that one, but thought it tasted great all by itself in place of mashed potatoes.
Quote from: rebound on October 15, 2013, 01:59:17 PM
I went hard-line Paleo a few months back, for 3-4 months. After the initial "carb-withdrawl-bitchiness" subsided (three weeks or so), I really liked it. Eating without all the chemicals and related feels great. I also had to add back in some carbs before longer rides (I ride out of 360 in Owasso, but not much this year) and runs, because I was bonking way too early.
As for the cauliflower, was really dubious on that one, but thought it tasted great all by itself in place of mashed potatoes.
Some friends on our race team are hard-line paleo. I definitely feel better not eating a bunch of crap from cans, boxes, or that require more preservation than a refrigerator or freezer.
Quote from: Conan71 on October 15, 2013, 09:19:59 AM
It gets worse, Guido. It was served on a bed of creamed cauliflower as a sub for mashed potatoes. Where do I have to hand in my card?
To this guy, since you are SO into cycling.
(http://www.streetsblog.org/wp-content/uploads/2008/06_16/obama_bike.jpg)
Quote from: guido911 on October 15, 2013, 04:46:22 PM
(http://www.streetsblog.org/wp-content/uploads/2008/06_16/obama_bike.jpg)
Man, that is almost as bad as a Dukakis tank pic.
Quote from: guido911 on October 15, 2013, 04:46:22 PM
To this guy, since you are SO into cycling.
(http://www.streetsblog.org/wp-content/uploads/2008/06_16/obama_bike.jpg)
Dude, that IS me. Where TF did you find that?
Quote from: Conan71 on October 15, 2013, 06:51:39 PM
Dude, that IS me. Where TF did you find that?
This guy's webpage:
(http://www.wnd.com/images2/kerryspaceman.jpg)
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