His adoration prompted him to start making his own green chile. "I'm self-taught," he says. "I read and read and read and read, and I went to different restaurants and asked questions. I really love it, and I don't read anything but cookbooks. I just enjoy reading about the chile and how you can use it."
Once he perfected his recipe, Yalch, who has been living in Denver for several years, decided to roll out a food cart. Chile Billy hit the pavement about a year ago, focusing on the green chile. "We do a New Mexico pork green chile and red chile that's Santa Fe-inspired," he explains. His chiles are available on their own, or they can be integrated into quesadillas, burritos and sometimes burgers, depending on where Yalch is set up. "I do what I can on the cart," he says.
And starting this week, Yalch's cart will have a regular home: Every Wednesday through Friday, he'll be setting up shop on the corner of 16th and Boulder in Lower Highland, selling breakfast and lunch to passersby from 7 a.m. to 2 or 3 p.m. His menu for that spot also includes breakfast burritos, sausages and coffee from Doppio, a cart that's a regular at the Cherry Creek Fresh Market. "I didn't think I was going to get that corner, but it worked out, and since I've lived in the neighborhood for years, I'm excited to feed my neighbors my food," he says.
In addition, the cart will still make regular appearances at Denver Beer Co on Saturdays.
