Restaurants & Bars 14

trying to become a green chile convert, denver

withalonge | Mar 12, 2008 09:52 AM

Hi all

am bay area transplant.. when I think green sauce & mexican food, I thing of chile verde... a sauce (without meat) made primarily from tomatillos, onions.. maybe a little cilantro... having moved here, it seems all green sauce associated with mexican food is green chile. Being a chowhound, I of course was excited about a new source of delicious-ness... and then dug out my old copies of calvin trillan's books and remembered him waxing on about red & green chile... so now i'm trying to learn to love it.

so far I've had some very bad (corn-starchy & bland) green chile.. then had some home-made from a co-worker.. after a taste, I thought... ah ha! we're on to something good. for a while there I was starting to wonder what all the fuss was about... and then I had the green chile at los dos patrillos (centennial & littleton) location.. it was spicy, it had body without being overly viscous... quite tasty.

So, my dear friends.. where do you find your favorite green chile (after I have explored green chile... I'll switch to red). Also, i'm making a separate post on home cooking board for recipes, I'd love to make this myself too.. especially in the summer when I can get fresh tomatoes & roasted chilies.

Also, if anyone knows where i might find chile verde sauce... and some decent carnitas.. and mission style burritos... I will forever be in your debt.

thanks in advance,

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