Laryl Garcia is a segment producer on Good Food.
Dependent on their ripeness at harvest, the choice between red and green chile quite possibly is the most often heard inquiry in New Mexico. During a recent visit to Santa Fe, I definitely had a preference.
Bobcat Bite has received plenty of press for their green chile cheeseburger. I’m always dubious of a “Best _______ in America” title. Yet the care that John and Bonnie Eckre give their product is undeniable. John mans the 50-year-old cast iron grill, scientifically using bacon weights to control the temperature of each 9-ounce patty cooked to perfection. Medium-rare is perfectly pink throughout and the cast iron creates a slightly charred exterior. It would be sacrilege to pair the burger with French’s mustard or ketchup, as the green chile and cheese are it’s best complements.
At Eric DiStefano’s Coyote Cafe, traditional Mac & Cheese is revamped with hatch green chile, bacon, and peas.
Locally grown Japanese shishito peppers were the special at Chef Katharine Kagel’s Cafe Pasqual’s. Simply grilled with oil and salt, they were the natural lead-in to a banana leaf-wrapped tamale with roasted corn, jack cheese and green chile.