A recent trip to Albuquerque presented plenty of opportunities to eat green chile. In addition to the oldies, like chile relleno and enchiladas, you'll find green chile mac and cheese, green chile BLTs, green chile apple pie, and more!
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Q Burger's green chile cheeseburger isn't the best green chile cheeseburger I've had—that distinction belongs to Bobcat Bite in Santa Fe—but it's one of the better green chile cheeseburgers I've had in state.
Sure, you can stuff breakfast burritos with bacon, or sausage, or ham. But in New Mexico, I didn't want to do any of those when I could get mine with carne adovada.
Over the weekend I flew home to New Mexico. As I write this a five-pound bucket of pig's tails sits on my mother's windowsill; the pig's tails are a normal part of my life, though the location is not.
The Dog House is a tiny shack on Route 66 in Albuquerque, New Mexico, that's been serving up burgers, chili cheese tater tots, hot coffee and their signature foot-long hot dogs to truckers, locals and tourists alike for at least 60 years. The food is fast and cheap, and you know you're in New Mexico when the chili comes with a choice of "green or red."
Serious Eats member soozm32 started a Talk topic about copycat In-N-Out burger joints, pointing out a new place called Stop-N-Go in Albuquerque. You thought Fresh-N-Fast was close to In-N-Out? Stop-N-Go even uses an arrow in their logo like In-N-Out—but...
Sopaipillas are fried pockets of dough, a specialty in New Mexico that's rarely seen in restaurants outside of the state. The dough, leavened and enriched with shortening or lard, is rolled out and cut into squares or rounded shapes. Deep-fried, the dough pieces puff up dramatically, crisping on the surface while remaining soft and tender inside. The perfect sopaipilla? The outermost layer, fried in the oil, should be paper-thin and crisp on the corners. When properly fried, the interior will separate into two layers: the chewy yet soft layer of dough directly underneath the browned shell, followed by the innermost layer—soft, a little stretchy, and just cooked through. While each New Mexico restaurant has their own rendition, all tables...
[Photograph: Samuel Shor] What's that white puck? Oh, just maple-infused bourbon butter releasing its fatty goodness all over that patty. Samuel Shor of Eating the Road calls this burger from Standard Diner in Albuquerque, New Mexico, "the best burger...