Reader: Denver's Green Chile Doesn't Belong in the Same Category as New Mexico's
El Taco de Mexico's mean green smothers a burrito.
The heat of the great green chile debate of June has subsided somewhat, but according to a report this week by the Associated Press, New Mexico's green chile crop is in trouble. "As this year's harvest begins, labor shortages, shrinking acreage, drought and foreign competition have hurt production in the state," Russell Contreras reports. The acreage devoted to chiles is at a 43-year low — down 10 percent last year — and "federal numbers show the value of New Mexico red and green chiles was estimated at $38.7 million, compared to $49.5 million in 2013." Which can't be good news for all the lovers of New Mexico green chile who dissed Denver's version. People like Mark:
You poor Coloradans. The only ingredient you need in green chile is green chile. Take a quick trip down to New Mexico to get a valuable lesson. These pork, tomatillo, "gravy" atrocities are offensive.
It's so cute how Denver's best keeps trying to pass off green paste stuff as green chile sauce. Bless your little hearts.
There is no question, Denver does not even belong in the same category as New Mexico when it comes to green or red chile. I have lived in both Colorado and New Mexico, and let me tell you New Mexicans are chile purists. Denver chile, even when they use New Mexico peppers, is like taking the best Scotch you can buy and mixing it with Coke. It is just sad.
It will be sadder when Coloradans are relying on all those good peppers from Commerce City, Brighton and Pueblo to make their green chile. What do you think about the state of New Mexico's chile crop?
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