I have never seen them "naked" in a Santa Fe restaurant either, although you do get raw strips with green chile cheese burgers. Also in the parking lots, Albertsons, etc., just after they are roasted, just eat them from the bag. With sour cream/honey nearby. On a fresh tortilla, if possible.
okay, i took it upon myself to ask at various albuquerque restaurants
including monroe’s on osuna, garcia’s and sadies. green chiles by themselves
are not on any menu, but you can ask and see if you can get them.
this year’s chiles were HOT. i wouldn’t eat those suckers
without a liberal dose of cheese or sour cream.
I have tried other varieties of green peppers such as Anahiems and they just are not the same. I buy and freeze NM green chiles everytime I go there.
My favorite use is to put them into a cream sauce with a little cheese and mix a little of the sauce with shredded chicken and add a little more chiles and use the rest and the chicken mixture for enchiladas.
I had some frozen green chiles that I got at the store in a little tub. I made some chile stew with them but I tried one first. Hmmm, heated in some olive oil and maybe some onions mighta ben good? Those green chiles are just great anyway you use them!
Eagerly awaiting more responses!
Xannie-this sounds right up your alley!!![;)]
My ex and I used to drive through Albuquerque fairly regularly, en route to visit my parents in Barstow California. Every time we went through, I made sure we stopped at Monroe’s (1520 Lomas NW at 16th Street), because I knew for sure I could get green chiles there.
I don’t mean green chile stew, and I don’t mean green chiles as an added ingredient, because I’ve read enough of the Sterns’ work and eaten at enough restaurants in New Mexico to know that you can get both, and in amazingly delicious permutations, all over the state. Just plain green chiles. Roasted, I think, maybe with a little oil or something; Monroe’s serves (or it did in the 1990’s anyway) a dish of straight chiles, mild enough to be eaten straight, but not so mild that I didn’t need a glass of milk and plenty of sopapillas alongside to cut the burn.
They were delicious! And I have never seen them on the menu, or in a New Mexico cookbook (or, for that matter, in any of the Sterns’ books) or anyplace else.
So help someone, please: Am I missing something? Are there other restaurants where I can get plain green chile? Is there a cookbook someplace that will tell me how to prepare them properly?
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