Serious Eats - seriouseats.com

There's more to I-N-O than food, though the burgers are unique when ordered "animal style." Their "secret menu" has its own web site, so you can be an insider there, even on your first visit. You can join the club and buy the annual tee shirt; or go all out with some surf jammers, a hoodie and some flops. And everyone wants the bumper sticker with the B and R blacked out, wink, wink. I-N-O captures the So-Cal laid back surfer in-crowd hot car hot date culture better than any other drive-in. If you aren't hip to that, you probably will find the food ordinary.

Blueberry Hill is a good bet for OTS (off the strip) food. I often eat breakfast there and the food is always fresh and hot. Won't be surprised to see this place on TV someday. Love the jukebox music playing in the background. I found my thrill...

Ketchup is finez, so long as it's Heinz.

I'd guess there aren't that many places in the whole wide world where one could order a green chile cheese ostrich burger with a side of chicken livers.

Undoubtedly one of the best lists ever posted on this or any site. All beef, no baloney, prime insider info. Cudos to AHT for snagging this list. This really puts the Nuevo Mexicano burger scene on the map.

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