Rather than rely on pork in his green chile, New Mexico native Hosea Rosenberg builds layers of flavor by oven-roasting all of his vegetables before they go in the pot. Still, Hatch green chiles — which the chef brings up from New Mexico every fall — are the star of the sauce at this Boulder cantina devoted to all things Southwestern. You can get a bowl of Santo's green chile on its own, try it in a stew augmented with pork and potatoes or have it slathered over stacked blue-corn enchiladas. Better yet, swing by in the morning for a weighty breakfast burrito charged with chile: It's guaranteed to awaken both you and your tastebuds.
Readers' Choice: Adelitas Cocina y Cantina