I've written before about the transformative power of Hatch green chiles. A hit of heat, the taste of green, an acid tingle on the tip of your tongue...and the feeling as you finish your first bite that the stars are aligned for happiness.
Green Chile Margarita from Sadie's, the old 4th Street location, in Albuquerque.
New Mexico green chile adds a fine mean streak to a margarita. Not to mention a substantial hit of vitamin C, which makes a margarita a health drink, right?
At Golden Crown Panaderia in Albuquerque, the dough for their trademark Green Chile Bread is also made into a tasty green chili pizza crust.
I'm working on the article now. Recipes will include the margarita you see above, toothsome Turquoise Trail Sliders, the famed La Fonda Santa Fe Huevos Rancheros and more. The newspaper story will run in a couple of months but you can enjoy this glimpse of green chile heaven right now.
Albuquerque's Gold Street Caffe serves a best-in-the-west Green Chile Cheese Biscuit.
In downtown Albuquerque, Hotel Andaluz's fine-dining restaurant Lucia offers a Roasted Green Chile Stew. Upstairs at the hotel's terrace tapas bar Ibiza, Green Chile Strips with Cucumber Aoli are a crowd favorite.
Lest you think green chiles are restricted to Old New Mexico cuisine, Chef Andrew Cooper at the Four Seasons Resort Rancho Encantado Santa Fe serves flavorful Green Chile Braised Short-ribs.
And an amazing Dark Chocolate Souffle with Green Chile Cream.
Which proves New Mexico green chiles enhance virtually everything.
Copyright 2009-2013 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.