Serious Eats - seriouseats.com

Some things to remember: poblano peppers are nothing like green chiles; New Mexico green chiles come in many varieties, from mild to XX hot, and they are grown up and down the Rio Grande valley from Chama to Las Cruces; Hatch chiles are widely known, but they are not always the best, since they are often grown to mass production standards; in-the-know locals buy their chiles in small batches directly from the growers at Farmer's Markets and roadside stands around the state; no matter where or what variety you buy, the roasting and steaming process can make a huge difference in how the chile tastes. For best results, chile should be blistered and charred at very hot temps for a few minutes, then cooked a little longer at low heat, then sealed in a plastic bag for at least an hour to steam. It's an art, and finding a competent roastmaster is as important as finding the right chile.
I've been enjoying NM chile for 28 years now, and cannot imagine living without it. In my freezer right now are medium, hot and extra hot varieties from four different growers in Chimayo, San Felipe Pueblo, Corrales and Lemitar. I even have a few bags of standout batches dating back to '07 that I'm hoarding for special occasions.

Blake's does make a fine burger, cooked and stacked the way you want it, and their green chile is authentic, meaning it makes locals sweat and touristas cry. You can get green chile on your burger at most of the national chain joints here in Nuevo Mexico, but it's usually straight from a can, watery, pale and bland tasting.

Today's my mom's b-day, (85), and she ain't rollin' back prices neither! Nyeh...........

I'll eat American, but I prefer almost everything else. I like strong tasting cheese like extra sharp cheddar, bleu and gorgonzola and one of my faves is smoked mozzarella. Other smoked cheeses are also tasty on burgers.

Surprised BBB (bob's big boy) didn't make the list. They were one of the pioneers and are still popular with locals. I hear Jay Leno is a regular. In-n-out is good, but they have a hard time living up to their hype. It's still fast food, afterall. What I'd like a tip on is where to find good sliders.

En Espanol, the word for eggs is "huevos." Of course, perhaps you made the dish on Thursday, or Jueves.

Someone should Google the fat/sodium/calorie content of those bad boys. I'm guessing the numbers are so high you'd need a ladder to read 'em.

Actually, the tips come from Good Housekeeping, not MSN. GH is a magazine for new and inexperienced homemakers, and it's filled with basic, fundamental advice on everyday living. For anyone with half a clue, it's mostly unnecessary. But for the legions of hopelessly under-educated among us, it's a source of much needed elemental information: keep your checkbook balanced; wash your hands after using the facilities; don't let raw meat sit at room temperature for more than an hour. Astute AHT readers may not need the info in the article, but evidently lots of people do--Good Housekeeping has been around for a very long time.

And did I miss the

What goes around, comes around. I'm in my 60s (early 60s, so back off) and I can remember my folks making sand grills at the lake when I was a little squirt. As a young(er) man living in San Diego, I made them several times a year. Fires were permitted on most beaches then, so long as they were built inside the tideline. I used to catch fish and lobster and buy fresh California oysters, and we had some world class cookouts that often turned into all night bonfires. We'd wrap spuds and corn on the cob in foil to cook in the coals and toss everything else on the grill. Finding driftwood was hit-or-miss, so I always brought along two pieces of rebar which were bent into a wide u-shape to support the grill. Rather than digging a hole, I simply kicked some sand aside to make a shallow depression for the coals, and then piled up more sand as needed to make a wind break. I don't think we ever cooked burgers at the beach, though, since we always had plenty of fresh seafood. Those are the only times in my life that I can remember having more lobster available than I could possibly eat. I live in the desert now, and still carry my sand grill along on camping trips.

Beauty is in the eye of the beholder, just as taste is in the mouth of the bun holder. My taste buds tell me it's important to get the proper ratio of lean to fat, no matter what cuts of meat you use. Too much fat makes the burger greasy instead of juicy, and too little fat makes the burger dry and mealy rather than tender and flavorful. I think 85% lean to 15% fat is just about right for burgers. But not all fat is alike. Beef fat is almost sweet, and many people prefer it. Mixing fat from pork, duck and/or goose with lean beef or bison, however, can result in some memorable burgers. Just for fun, I recently mixed some fairly lean beef with spicy pork chorizo, and aiiee chihuahua, it tasted like a fiesta in my mouth.

Wow, what a cool looking place and awesome looking burgers. It's a joy to know such a place exists. Thanks for the pics and heads up. I'll be watching.

Tex>>Didn't know about the steer 'til I saw the pic. But I'm with you, bro, ain't no mountain high enuff to keep me away from a place like that.