16 OCTOBER 2-8, 2025 westword.com WESTWORD | MUSIC | CAFE | CULTURE | NIGHT+DAY | LETTERS | CONTENTS | If you think New Mexico green chile is better Adobo 3109 Federal Boulevard Blaine Baggao started his business as a food truck before opening this spacious brick-and- mortar, where he combines his Filipino roots with his New Mexican upbringing for a menu that offers the best of both. His gluten-free, vegetarian-friendly green chile, made with Hatch chiles (of course), can be enjoyed in a bowl with the option to add a protein (go for the smoked carnitas) or in other forms, including one we haven’t seen anywhere else: chile cheese wontons. Santo 1265 Alpine Avenue, Boulder Chef Hosea Rosenberg’s Michelin-rec- ommended restaurant is his ode to his home state of New Mexico. Come here for straight- up chopped New Mexican green chiles in breakfast burritos or on a burger, or order a bowl of the green chile stew, which includes an ingredient you never fi nd in the Colorado version: potatoes. If you like it hot Brewery Bar II 150 Kalamath Street The original Brewery Bar opened in the Tivioli Brewery in the 1950s and moved to its current space in 1974. A divey spot decked out in sports memorabilia, it offers giant beers that are always cold and green chile that’s always hot — even if you order the half mild, half hot option. Loaded with tomatoes and pieces of pork, it’s unapologetically chunky and downright craveable. Efrain’s of Boulder 2480 Canyon Boulevard, Boulder The original Efrain’s opened in Lafayette over three decades ago, but its namesake owner now only operates the Boulder out- post. Despite the changes, including a new location in 2022, the pork-studded green chile remains as fi ery as ever, with a heat that hits hard from the very fi rst bite. But there’s also depth behind the spice that’ll keep you going back for bite after bite. If you like to eat it straight La Pasadita Inn 1959 Park Avenue West For three decades, this small, family- owned eatery has been serving some of the city’s best Mexican eats from a location that sits like an island bordered on all sides by roads. The green chile, which we enjoy or- dering by the bowl to fully appreciate its fl a- vor, has distinctly roasty notes and a sneaky heat that builds with each bite – which we suspect comes from the small fl akes of red chile throughout. The Brutal Poodle 1967 South Broadway Why does this heavy-metal bar serve one of the best bowls of green chile in town? Why the hell not?! While the Poodle does bar fare like burgers and wings quite well, the sour cream pentagram-topped green chile is the star. Available with slow-cooked pork or in a vegetarian version, sided by fl our or corn tortillas, it’s served in a large, deep bowl big enough to warrant asking for a to-go con- tainer. While the menu warns of the heat level, this isn’t the kind of spice that starts strong. Rather, it builds as you spoon bite after bite of the velvety smooth chile into your mouth. If you’re craving a diner stop Hits the Spot Diner 5637 West Colfax Avenue, Lakewood Every single classic diner in Denver has its own take on green chile, and pretty much every single one will do the trick when you need a fi x — particularly if you’re fi ghting a hangover. But our favorite diner green chile is the gluten-free version at this fourteen- year-old joint. Among the rotating pie cases and plates of pancakes, the green chile is the unexpected standout, with a nice warming heat level and a finely tuned balance of chopped chiles, tomatoes and pork. A South Federal favorite Playa Azul Mexican Restaurant 1423 South Federal Boulevard South Federal is packed with Mexican eat- eries, though many are taquerias. If you’re on a green chile hunt in the area, we love the version at this seafood-centric spot, which you can get in a molcajete (a piping-hot stone bowl) or on a plate loaded with slow-cooked pork and paired with rice and better-than-average refried beans. For a Mexican hamburger fi x La Fogata 8090 East Quincy Avenue5670 East Evans Avenue Sure, you can get the thick, orange-ish green chile at La Fogata smothering a variety of items, but if there’s one place to start — and one place where you must try the Den-Mex staple Mexi- can hamburger — it’s here. The burger itself is chargrilled, giving some nice smoky notes to the whole concoction, which comes wrapped in a tortilla and ladled with a generous amount of that warming, stick-to-your-ribs chile. For the greenest green chile in town La Loma McGregor Square, Greenwood Village and Parker Savina’s Mexican Kitchen 1801 Broadway and Castle Rock A Brinkerhoff family divorce has divided one homegrown green chile franchise, but fans need not worry. In the split of the marital assets, the La Loma eateries at McGregor Square, in Greenwood Village and Parker got the name, while the fl agship across from the Brown Pal- ace as well as its Castle Rock spinoff became Savina’s Mexican Kitchen. But the two sides got shared custody of the recipe for Grandma’s Green Chile created by Savina Mendoza, ma- triarch of the family that opened the original La Loma in 1973. We love this thick, smooth, stew-like green chile paired with the crispy mini rellenos for the ultimate Den-Mex snack. If you miss Benny’s El Tejado 2651 South Broadway Miss the addictive green chile at Benny’s? Although that cult cantina never returned after the pandemic shutdown (its location on East Seventh Avenue remains tantaliz- ingly empty), you can relive the glory days at El Tejado, which is going stronger than ever, attracting the type of post-night-out crowds that used to fi ll Benny’s as well as Mexican families and many more fans. On its expansive menu, El Tejado has not one, not two, but three green chiles, including an incendiary hot. But the standard is what reminds us of the green at Benny’s: actually orange, with chunks of pork and chiles (not as slippery as those at Benny’s), with a sweet- ness and building heat. It’s great smothering anything, but even better on its own. For a fast-food-style green chile fi x The Original Chubby’s Burger Drive-Inn 1231 West 38th Avenue For many, the green chile at this Chubby’s is the gold standard. Generations have grown up on the stuff and remained loyal to Stella Cordova’s place, even as she passed on and relatives opened their own versions of Chub- by’s over the years. While this green chile may not stand up to others on this list when eaten straight, there’s no denying the appeal of a fast, affordable plate of fries smothered in the thick, gravy-like sauce or a burrito swimming in the stuff for less than $10. Santiago’s Multiple locations We’ve left Santiago’s off our best green chile list in the past because, while the fam- ily-owned chain has become a local institu- tion, its green chile falls fl at on its own (read: bland, underseasoned, lacking any actually noticeable pork). But we can fully appreci- ate the space that Santiago’s fi lls for so many who line up day after day for its quick, cheap breakfast burritos, which are often ordered by the bagful and shared with coworkers in offi ces and on construction sites all over the metro area. Such generosity deserves to be rewarded. Did we miss your favorite? Send your best green chile suggestions to [email protected]. Cafe continued from page 15 D’Corazon serves orange-hued Colorado-style green chile. Fans of New Mexico-style green chile stew can fi nd it at Santo in Boulder. MOLLY MARTIN SANTO
