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We got to Santa Fe and had dinner at The Shed, known for the best local food around; Our new friend (and waitress) chose the #10 with red and green chile sauce for us. GORUCK ORIGINS LETTER Special Forces sent me to cities, mountains, jungles, and deserts, by day and night, in every condition imaginable throughout the United States, Europe, Africa, and the Middle East. Green chiles, and chiles in general, also have a tremendous cultural significance in New Mexico.
Horticulturally, the New Mexican green chile is actually a specific pod type, like a bell pepper or a habanero, so it's kind of a big deal that the state has its very own pepper. Historically, chiles have been a part of the local cuisine since well before this area was called New Mexico. The only exception to fresh or frozen green chiles are those green chiles that are dried and pulverized for use as a powdered spice, though red chiles are more commonly used in this preparation. When green chile peppers are served in sauce form, the sauce is referred to as green chile. For clarity, this piece will refer to these various items as green chile peppers, green chile sauce, green chile stew, or chopped green chiles, though in New Mexico all of the above would simply be called green chile.
Below, an exploration of some of the best known green chile dishes in Santa Fe, though the city is by no means the only green chile destination in the state. When green chile is used as a sauce atop enchiladas, tamales, chile rellenos burritos and more. A response to the above question indicating that you want both red and green chile, combined. A mixture of cooked green chile peppers and their juices that may also include seasoning such as onions and garlic or tomatoes.
A Southern New Mexican village and the self-appointed "Chile Capital of the World." A "Hatch green chile" is not a distinct varietal of chile but any chile grown in Hatch. The Shed is a Santa Fe institution that manages to fill its tables with tourists and locals alike. Patrons pass through a leafy, tiled courtyard featuring patio seating before entering a traditional adobe building that dates back to 1692 and houses the coppertop bar and dining room.
The menu warns guests that the green chile is spicy, which is perhaps a nod to tourists who may not be accustomed to what passes for average heat in this state.
The Shed's green chile sauce itself is vegetarian, though the stew includes pork, and the trimmed pork cushion that is used is leaner than the meat in most green chile stews.
Santa Fe Bite is the year-old reincarnation of the former Bobcat Bite, and it is affixed to Garrett's Desert Inn in handsome downtown Santa Fe.
Green chiles grown in Hatch can be found in many guises: atop home fries with cheese, in steak and cheese enchiladas, and even on a small breakfast hamburger. The 10-ounce burger is made from eighty-percent chuck and twenty-percent sirloin for a thick, juicy patty with a healthy char that's served on an in-house bun and topped with diced green chiles and white American cheese. Let's be honest: it's the massive hunk of beautifully seared meat that really makes this dish, but the green chiles add a welcome bit of mild heat and help moderate the richness of the beef. If you called central casting and asked for an attractive New Mexican restaurant, you might get Tomasita's.
Tomasita's opened elsewhere in Santa Fe in 1974 before moving in 1979 to its current location, a former train station dating back to 1904. Green chile can also be found here among the other usual suspects, including chile rellenos and quesadillas. There are two locations of El Merendero (Posa's), and the Rodeo Road site doubles as the company's tamale factory. The green chile sauce that tops the tamales would be considered spicy almost anywhere else in the country, but here it's on the moderate end of the heat scale. At the Rodeo Road location, diners can watch tamales being made through windows to the factory space. Cafe Pasqual's is an artsy, eclectic restaurant that is so intimate as to verge on being cramped, but that's part of its charm. Cafe Pasqual's does have a smothered burrito on its breakfast menu, but the observant diner will notice a sign hanging above the register that describes one of the city's lesser known culinary gems: the handheld, green chile breakfast burrito to-go. The regular green chile sauce at Horseman's Haven Cafe is hotter than nearly any other in town. When the pain has subsided — consider ordering a chocolate milk from the counter — you will realize that, heat aside, you have just eaten some of the finest green chile sauce in the state. This vegetarian green chile has a profound depth — more so than most of its porky counterparts elsewhere — and is thickened with a roux. We are committed to providing quality products and service to our customers across the country, including those in the Albuquerque area.
TUFF SHED also caters to the specific needs of customers in the Albuquerque area and constructs buildings that meet local building permit standards, providing fire-proof siding.

We offer a wide variety of garages in the Albuquerque area, helping to protect your vehicle with both attached garages and detached garages. She also talked to us all dinner about Santa Fe and things to do here, so we stuck around and checked out, among other things, a secret bar. I surrounded myself with the best, a standard I grew to expect, and I trusted my teammates, my instincts, and my equipment. Unlike other nominally regional foods like Boston cream pie, people in New Mexico really do eat New Mexican green chile, on everything, all the time.
As stated in the 2011 book Chasing Chiles by Chelsea Green, "Perhaps no other state in the Union — if not all of the Americas, from Alaska south to Tierra del Fuego — has a higher percentage of residents who link their cultural identity to the daily consumption of Capsicum annuum" (chile peppers).
Many claim that the distinct properties of the New Mexican chile pepper pod type are what give the peppers their unique appeal. However, green chiles have become increasingly popular in recent history thanks to refrigeration. Today, green chiles are picked and roasted before they can turn red and are then frozen for use throughout the year. While a green chile will ripen into a red chile, certain cultivars are preferred for eating green or red.
If your camera and sunburn don't give you away as a tourist, asking for "green chile sauce" will.
Fabian Garcia at New Mexico State University and officially released to the public in 1913. Many green chile peppers are grown in and around Hatch, though they are also grown throughout the rest of the state.
And those tables certainly are full: this is one of the hardest Santa Fe restaurants to walk into without a reservation, though you can always try for a seat at the bar, where a lengthy list of margaritas is served.
As proof of the building's age, the top of the surprisingly low exit is padded for the safety of the comparatively giant humans who walk the earth today.
Here, green chile stars in quesadillas, blue corn soft tacos and enchiladas, chowder and, most importantly, stew. When the restaurant transitioned to its new identity in August 2013, it grew from just five tables to 140 seats.
Warm light filters through the yellow tinted windows of the wood-floored main dining room and ristras of dried red chiles hang from the brick walls. Chicken, cheese, beef, shrimp or vegetables are sandwiched between moist but sturdy layers of yellow corn tortillas, which are smothered with green chile sauce and cheese. In the green chile chicken tamales, lofty, moist, white masa surrounds a filling of pulled chicken, and the unwrapped tamales are smothered with a standard green chile sauce.
If it's too hot, there is extremely sweet, seasonal agua sandia (watermelon drink) and scratch horchata that come ladled over ice into Pepsi cups. The Zafarano Drive location is in a strip mall in big box territory near a Panera and a Panda Express, and the interior is highly informal, bright and cheery.
Field Goods is a relative newcomer to the Santa Fe restaurant scene, and it is a welcome one: the food at this casual, less than two-years-old restaurant is more innovative and better executed than at many of the longstanding, costly yet mediocre city establishments so frequently recommended to visitors.
Field Goods is committed to using locally sourced green chiles that are hand-peeled, which Gerwin says adds to their flavor. The menu lists a Wood Fired Cheese Pizza, to which moderately hot, chopped green chiles can be added as a topping. Decor like murals, pottery and ristras are typically New Mexican, and yet there's a colorful, festive quality to the single, small dining room that would make it at home in New Orleans. The spicier "level-two" green chile sauce will have you crying, sweating, shaking, and wondering who on earth could consume any more than just a few drops of this poisonously hot yet equally delicious condiment. The restaurant has received national attention for its green chile (see Anthony Bourdain's Parts Unknown) and yet the space has a surprisingly unassuming look despite its notoriety. TUFF SHED Albuquerque provides customers with storage options to fit every need and budget. So whether you’re looking for a quality constructed tool shed, garden shed or garage, TUFF SHED Albuquerque has a building to meet your needs. If you want to listen to me talk a lot about GORUCK, the GORUCK Challenge, and Java, check it out. So we brought enough beer to kill a small army and took over some random red barn outside some random brick building in Bozeman. In fact, no one here would bat an eye at eating three meals in a row that each involved green chile.
Bosland, director of the Chile Pepper Institute at New Mexico State University, was asked to describe New Mexican green chiles, he put the peppers in context according to the criteria for measuring heat profile: how fast the heat comes on after biting a chile, how long it lingers, where one senses the heat, whether the heat is sharp or flat, and the level of heat. Green chile peppers were once enjoyed only during late summer and early fall, before those green chiles ripened into red chiles.
In the Fall, the smell of roasting chiles fills the air, and you'll see the peppers being blasted with flames in wire mesh drums at farmers markets and in gas station parking lots alike.
Depending on when a green chile pepper is harvested, it may have begun to turn red, which explains why some green chile sauces and stews have bits of red flesh.
Other chiles were eaten in New Mexico before the New Mexican Chile Pepper came along, but this specific kind of pepper did not exist until 1913. Hatch is also the name of a company that distributes green chile products around the country, though these products do not necessarily include green chile peppers grown in Hatch.

The restaurant opened in 1953 and moved to its current location off the historic Plaza in 1960. The spiciness may be a challenge for the uninitiated, but for the average diner it is just on the pleasant side of challenging. Santa Fe Bite serves steaks, burgers, shakes, chops and green chile-laden New Mexican cuisine on its patio and main indoor dining room, which exhibits a refined Route 66-era aesthetic complete with classic car artwork. General manager Walter Espinosa says that cheese is preferred for its melt and mildness, so as not to interfere with the chiles. The company has its roots in the restaurant El Merendero, which opened in Santa Fe in 1955 and was run by the current CEO Jeffrey Posa's grandparents. New Mexicans eat more cheese than the French, and as is the custom, cheese is offered as a topping for the tamales (a cheddar-jack blend). Chef-owner Josh Gerwin describes his approach as "New Mexican fusion," as in the carne adovada egg roll with peanut dipping sauce and pickled vegetables.
His green chile offerings include patatas bravas with green chile aioli, goat bratwurst smothered with in-house sauerkraut, green chile and caramelized onion pan sauce, and a green chile and pinon creme brulee. The smothered burrito, which only a fool would try to pick up, has its place, but because they are so ubiquitous, it can be refreshing to find a slightly more refined take. The restaurant has occupied its current location since 1979 and is housed in a 120-year-old adobe one block from the heart of the Plaza. The restaurant also sells pints and quarts of both regular and level-two green chile to go: some diners buy the level-two to spike their own homemade green chile. TUFF SHED Albuquerque serves the entire Albuquerque, New Mexico area, including Rio Rancho, Santa Fe and Los Lunas. Sure, you can find green chile in various forms and spellings — green chili, chile verde — throughout the Southwest, but nowhere else do they seem to inspire the same fervor. Real New Mexican green chiles have a strong vegetal taste that approaches artichoke territory: the combination of this quality and their heat makes green chile dishes deep, complex and captivating. The green chile was merely a short-lived stage in the life of the pepper, and was therefore a seasonal delicacy. Before the move, the menu was more continental, but since 1960 The Shed has focused on New Mexican cuisine (though the garlic bread that comes with all entrees belies its past). The stew is based on the murky liquid yielded by the cooked peppers and is seasoned with lots of garlic.
It's hard to imagine anyone not enjoying the interplay between a spicy bowl of green chile stew and a perfectly tangy margarita from the bar. Like many restaurants in the area, salt and pepper shakers are accompanied by a plastic squeeze bottle of honey, which is instrumental in eating sopapillas.
The sauce that tops the tamales is made from the peppers, flour, vegetable oil, salt and garlic.
They're also available to-go from a freezer at the counter, and they can be found at some grocery stores throughout the country. The pizza arrives with a gorgeous char, yet its most distinguishing feature is what Gerwin calls "New Mexico gremolata." As the pizza approaches your nose, a wave of sweet, fragrant tarragon subverts one's expectations for spicy pizza. Cafe Pasqual's is known to attract long lines come brunch, and there's an affiliated art gallery upstairs.
Green chile also appears in omelets, quesadillas, handheld burritos and as a stew-like bowl. You don't get a picture on the wall or a T-shirt for finishing it (though you might be hospitalized).
New Mexico Magazine culinary editor, cookbook author, and regional food authority Cheryl Jamison says, "The fullness of the flavor is just astonishing.
The phrase "green chile" can also describe the peppers themselves, the plants they grow on, the powdered spice made from the dried peppers, or a filling for burritos, tamales or enchiladas.
Tender chunks of red and yellow fingerling potatoes bob amongst pieces of roasted, diced green chiles bearing appetizing flecks of char, and the hearty bowl has that legendary green chile flavor in spades. It is rivaled by the in-house potato chips that come on the side, which are golden, crunchy and as long as the tuber from which they were cut. This is the Railyard District: a hipper part of town where you're more likely to see tattoos than turquoise. As with many green chile sauces, splotches of orange and red appear from partially ripened peppers. The chopped herbs set the green chile free from its usual beat, extending the peppers' range without stretching their boundaries for a surprisingly effective combination. The food here ranges from New Mexico to the Yucatan (cochinita pibil), El Salvador (pupusas) and China (black pepper tofu stir fry). The restaurant's vegetarian dishes are particularly commendable in a state where vegetable matter can be limited to shredded iceberg lettuce.

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