Chile importer turned restaurateur Jack Martinez has been verde, verde good to us. Jack-n-Grill turns out a green chile that's a magical mix of heat and sweet and smoky charred flavor that goes perfectly with everything from burritos to breakfast cereal. This green definitely follows the New Mexican model of diced, whole pods turned into sauce with as little intermediary fussing as possible, eschewing any of those corrupting Colorado influences that turn a proper verde from a dressing into a stew. But while Martinez is a purist, he's quickly making converts who fill his recently expanded restaurant and spill outside. During chile-roasting season, the house sets up tents and roasters there so that customers can see the start of that great green they'll enjoy all year long.