It might seem odd that an upscale, nose-to-tail dining room known for charcuterie, aged steaks and even housemade hot dogs could also excel at a rustic dish like green chile — especially a meatless version. But chef-owner Hosea Rosenberg is a New Mexico native with a serious Hatch habit, so each year he makes the pilgrimage to green chile hallowed ground and returns to Boulder to roast and peel his haul for a season's worth of breakfast burritos. Rosenberg's recipe is tangy, hot and so redolent of the fire-roasted pods that pork would only be a distraction. But Blackbelly does pork with panache, too, so if you need a little meat in your stew, you can get a bowl of smoked-shoulder posole made from the same great green-chile base. Stop by for a breakfast burrito in the a.m., grab a quart of the green to go at lunch and then head back for some smoky posole come dinner hour.
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