Seeking Southwestern
We just booked a flight to New Mexico, and we have only two months to get our taste buds into shape. We like spice, but we are not used to having it all the time. We had better get used to it, because in the Southwest, you're supposed to know what your server means when they ask, "red or green?" It's important to be familiar with your chiles - what goes with what, how to extinguish spicy flames from your tongue, etc. We've been there, and we'd like to share with you our training regimen.
•So far, Boca Granda Tacqueria (in three very convenient locations!) has the closest we've come to real New Mexican red chile sauce. We've brought packets of powder back to the east coast and tried to make huevos rancheros on our own, but with absolutely no success. And with enchiladas - our favorite - for only $3.95, we can come here a lot.
•For a fancier night out, the Cottonwood Cafe provides heaping platters of food for not much money. Again, we would highly recommend the enchiladas (rojos or verdes), but we're pretty sure you can't go wrong with any of their signature entrees, including the aptly-named Chicken Diablo.
•So your friends are tired of always going out for Southwestern cuisine. Compromise: go to the Border Cafe and look at the Mexican menu (maybe try the Corn and Black Bean Empanada). They can check out the Cajun menu for a different kind of spice (try the Eggplant Royale).
And remember! When you can't handle the spiciness you just bit into, bread and/or milk is always a better friend to you than water. Doesn't sound right, but it's true. Buena suerte!
Boca Grande Taqueria [Official Site]
Cottonwood Cafe [Official Site]
Border Cafe [Official Site]
Comments
well jess, as a recent transplant from santa fe with strong ties to the land of enchantment, i can swear on a basket of fresh sopapillas that you won't get any practice on your "red or green" at the 3 restaurants you listed in your blog.
quite frankly, after almost 2 years in the 617 and many desperate attempts to satisfy a hankering for some roasted hatch county chile, the closest i've come to any genuine southwestern flavor is at la verdad--and there's absolutely nothing NEW mexican on the menu.
i just smuggle my own green back with me and make my own red from chimayo powder, it's the only way to get the real deal in these parts.
btw, i was walking in the south end one day last summer and passed plum produce, barbara lynch's little retail store, when i spotted a great selection of chiles, including a few sad looking hatch. that was my one brush with real chile here in boston.
Posted by: steve | May 13, 2008 02:27 PM