Best Chile In Tulsa?

[Conan71]

I'm looking for the best chile verde, chile colorado, and green chile stew in Tulsa.  No, not looking for the best bowl of "chili" I'm talking New Mexico-style chile sauce.  Let me know your favorites.

[tulsascoot]

I thought you were looking for a country. I was only able to offer the best Paraguay in tulsa.

[Red Arrow]

Grow some peppers and make some yourself.

Carmichaels and Conrads usually have plants to transplant about early to mid April.

[Conan71]

Grow some peppers and make some yourself.

Carmichaels and Conrads usually have plants to transplant about early to mid April.

I already make a pretty good red chile sauce.  FMC makes an excellent green chile stew, but when we don't feel like cooking (which is rare, it's one of the things we really enjoy doing together) when she's in town, it'd be nice to find a place which is dead-on for New Mexico style cuisine.

Johnny Martinez, the owner of Comet II in Santa Rosa gave me some of his "180" hybrid seeds when we had lunch there Sunday.  We are starting to germinate some.  I also bought several bags of dried Hatch chile's and we got some fresh green ones, but they were the more pale Mexican variety.  According to people I've talked to, supposedly the northern NM varieties are supposed to be a little richer in color and robust in flavor.  I figure it's more of a north/south we/they pride issue than anything. 

[Red Arrow]

I got some New Mex 6-4 and New Mex Big Jim seeds from the Chile Pepper Institute.  I have several other varieties too.  I am still waiting for my Mucho Nacho (Large Jalapeno) seeds.  I got the rest in the seed trays last Friday.  This is my first year to start from seeds rather than plants ready to transplant.  I've spent more for seeds, shipping, a heating mat, a thermostat for the heating mat, and florescent lighting than I have on plants from Carmichaels and Conrads in probably the last 3 years.

Edit: http://www.chilepepperinstitute.org/

[Conan71]

I got some New Mex 6-4 and New Mex Big Jim seeds from the Chile Institute.  I have several other varieties too.  I am still waiting for my Mucho Nacho (Large Jalapeno) seeds.  I got the rest in the seed trays last Friday.  This is my first year to start from seeds rather than plants ready to transplant.  I've spent more for seeds, shipping, a heating mat, a thermostat for the heating mat, and florescent lighting than I have on plants from Carmichaels and Conrads in probably the last 3 years.

Would you like some of the 180's?  I've got more than I can plant.  I'm giving some to Rwarn as well.

Great link, BTW.  If you should ever happen to get out to Santa Rosa, give Comet II a shot and start talking chile's with Johnny, you will have an instant friend.  He also gave us a 5 lb bag of frozen "PDF" peppers.

I'd love to learn to make ristras.  i thought they would make great Christmas holiday gifts next year.

[Red Arrow]

Do you have a Roaster?  I have the Picante model.

http://www.chiletraditions.com/products/roasters.htm

[Red Arrow]

Would you like some of the 180's?  I've got more than I can plant.  I'm giving some to Rwarn as well.

I have more than I have room for too.  17 varieties,  96 slots. Thanks though.

[Conan71]

No I don't.  I've been buying dried ripe peppers and roasting them in the oven briefly prior to putting them in the food processor.  I'd never seen one of the roasters until we got a kitchen tour at the Comet on Sunday.  Seems like so many other ways you can roast them without the expense. 

[Red Arrow]

No I don't.  I've been buying dried ripe peppers and roasting them in the oven briefly prior to putting them in the food processor.  I'd never seen one of the roasters until we got a kitchen tour at the Comet on Sunday.  Seems like so many other ways you can roast them without the expense.  

It just seems to do a much better job than the options a few friends at work have used.

Edit:   But you can't roast just a couple of peppers.  It works best if you fill it about 1/3 of the way.  It lets the flames bounce among the peppers.

[Red Arrow]

These guys have a pretty good selection at inexpensive prices.

http://www.plantsofthesouthwest.com/Chilies/products/4/

[Red Arrow]

One of my co-workers is a Green Chile fan.  He says the closest place to get good green chile is at the restaurant (Enriques?) airport in Ponca City.  He said the Red Enchillada sauce at El Rio Verde just north of Admiral on Trenton.

I have no personal experience with either place.  I keep saying I'm going to fly up to Ponca City but haven't done it yet.

[jne]

Enriques is fantastic, but its not at all New Mexican style.  Go there though, the puffy chips alone will have you coming back.

[Red Arrow]

Enriques is fantastic, but its not at all New Mexican style.  Go there though, the puffy chips alone will have you coming back.

My co-worker would disagree about not being New Mexican style.  He used to live in southern NM and I specifically asked about being NM style for Conan.  He said his favorite was around Espanola on the way to the CO ski areas.  He said Enrique's is not as good as the best genuine NM but it as good as many.  He has also had lesser quality in NM.  As I said, I haven't been there myself.  Might also be a matter of preference.  I slightly prefer my home roasted red chiles over the home roasted green chiles.

[Conan71]

When I was flying actively, I liked to fly friends up to Enriques.  The chips are by far the most unusual thing I've seen in the way of tortilla chips, but as I recall, they are fairly greasy.  I used to compare it to stirring up some corn flour in a bucket of lard    And Red, thanks for doing the research for me, much appreciated.  

It's been long enough, I really don't remember much about the food, seemed more Sonoran style to me, but it's been 10 or so years since I've been there.

Just FYI, some of the more remarkable places we ate at on our trip which I would highly recommend were:

Tequila's in Taos.  I usually avoid a place named Tequila's as I figure it's run of the mill Mexican not so there.  The place rocked.  I had shrimp diablo which was a sweet/hot dish.  FMC had traditional enchiladas with Christmas chile.

Eske's in Taos.  Some of the best green chile stew you will find anywhere. Their home brew beer is good, but nothing spectacular.

Kips in Pagosa Springs.  Try the Esteban Special if you like spicy/sweetish chipotle.  Chicken and cheese wrapped in a tortilla with a chipotle sauce that'll knock your socks off.

For great beer, great service, and pretty good pub grub, can't beat Pagosa Brewing Co. in Pagosa Springs. We ate/drank there three nights out of the eight we were on the road.  It's that good.  They had quite a few stouts available from their Stout and Chops event in Feb.  Great craft beers.  The brewmaster/owner, Tony Simmons is very well respected as a brewer and a judge.  I love their salmon fish & chips, though having a Sabrett hot dog served up Chicago style on a locally baked bun with a skin similar to a pretzel was a rare treat.

High Country in Chama, NM. Smothered Chicken Fried Steak with Christmas Chile.  Really memorable.  It's not quick service, but everything is made to order.

Gazpacho's in Durango.  We get the enchiladas there, and that's become an annual "must do" trek.  Excellent red sauce, not so nuts on the green.

Comet II in Santa Rosa, NM.  Great food, service was great, can't say enough good about it.

Finally, the green chili burger on the mountain at Wolf Creek is one thing I look forward to all year.