Jack Martinez is the green-chile king, and until someone comes along who knows his pods better and loves them more, Martinez's Jack-n-Grill will wear the green-chile crown. At Jack-n-Grill, the Martinez family treats beautiful Socorro green chiles with the sort of reverence the Italians have for tomatoes or the French for cheese. They're brought in by the truckload from deep in southern New Mexico, used whole, used chopped, used in sauces and on burritos, and -- in season -- roasted right on the premises in big, gas-fired tumblers and sold by the pound to chile-heads who sometimes line up down the block for their shot at a bag of Jack's green gold. There's nothing quite like the smoky-sweet smell of the place during roasting season, no sound more beloved among the faithful than the scratchy pop and afterburner roar of the roaster going full blast, and no place we know to get green done better than at Jack-n-Grill.