Any Green Chili in Tulsa

[Teatownclown]

Nothings ever come close to Moore Oklahoma's original La Roca tomatillo salsa (with a Noche Buena beer).

Here: March 26, 2013
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 http://online.wsj.com/article/SB10001424127887324281004578356703455812208.html

[guido911]

Thanks for posting NM!

The canned Hatch chiles have citric acid added as a preservative and, IMO, it taints the flavor.

You said "taint".   

[Conan71]

You said "taint".   

Heh, heh, heh, uh, huh, huh

[heironymouspasparagus]

Let's keep it "R" rated or lower, please!

[nmoky]

Green Chile back at Whataburger here in Tulsa for a limited time!  While they are pushing the double meat green chile cheese burger, that's a bit much for me, so I had them add it to the grilled chicken sandwich for just $.50 extra, and that was pretty good!  Good authentic roasted NM green chile. (not canned).

[Conan71]

I had one a couple of years ago, then looked on their web site and discovered Whataburger uses "anti-foaming" agents.  Haven't returned.

I'm fortunate I married a woman who loves NM cuisine as much as I do and she makes some killer green chile stew and green chile sauce.  I enjoyed some green chile over my eggs this morning and on a turkey cutlet last night.

If anyone wants some legit red, green, or XMAS, the Green Chile Kitchen on Route 66 in Yukon is excellent.  It doesn't have the ambiance of having a smothered burrito at Orlando's in Taos or rellenos at The Shed in Santa Fe, but it's only two hours from Tulsa. 

[guido911]

I had one a couple of years ago, then looked on their web site and discovered Whataburger uses "anti-foaming" agents.  Haven't returned.

I'm fortunate I married a woman who loves NM cuisine as much as I do and she makes some killer green chile stew and green chile sauce.  I enjoyed some green chile over my eggs this morning and on a turkey cutlet last night.

If anyone wants some legit red, green, or XMAS, the Green Chile Kitchen on Route 66 in Yukon is excellent.  It doesn't have the ambiance of having a smothered burrito at Orlando's in Taos or rellenos at The Shed in Santa Fe, but it's only two hours from Tulsa. 

Ahem...turkey cutlet?  You'd better had a lump of lard on top or had it wrapped in bacon, or else we are getting close to:

[Gaspar]

Ahem...turkey cutlet?  You'd better had a lump of lard on top or had it wrapped in bacon, or else we are getting close to:

Bacon is the duct-tape of meats!

[Conan71]

Ahem...turkey cutlet?  You'd better had a lump of lard on top or had it wrapped in bacon, or else we are getting close to:

It gets worse, Guido.  It was served on a bed of creamed cauliflower as a sub for mashed potatoes.  Where do I have to hand in my card?

[Hoss]

It gets worse, Guido.  It was served on a bed of creamed cauliflower as a sub for mashed potatoes.  Where do I have to hand in my card?

I vote you keep it as long as we go to Burnco soon... 

[heironymouspasparagus]

I had one a couple of years ago, then looked on their web site and discovered Whataburger uses "anti-foaming" agents.  Haven't returned.

I'm fortunate I married a woman who loves NM cuisine as much as I do and she makes some killer green chile stew and green chile sauce.  I enjoyed some green chile over my eggs this morning and on a turkey cutlet last night.

If anyone wants some legit red, green, or XMAS, the Green Chile Kitchen on Route 66 in Yukon is excellent.  It doesn't have the ambiance of having a smothered burrito at Orlando's in Taos or rellenos at The Shed in Santa Fe, but it's only two hours from Tulsa.  

La Michoacana Meat Market on SW 29th, OKC.  A block or two west of Western.  OMG!!
Deli/cooking to the left - meat at the back in large cases!  Ribeyes about 2 feet in diameter, 3/16" thick....

And you better speak Spanish or take someone with - they don't speak much English.  One very small table to sit in, so mostly take out.

[Conan71]

La Michoacana Meat Market on SW 29th, OKC.  A block or two west of Western.  OMG!!

And you better speak Spanish or take someone with - they don't speak much English.  One very small table to sit in, so mostly take out.

Actual New Mexican, or simply Mexican?

Try the deli at Morelos in the center just south of I-44 on the east side of Peoria.  Great Mexican street food.  Also the best place I've found to get Mexican specialty items. 

[heironymouspasparagus]

Actual New Mexican, or simply Mexican?

Try the deli at Morelos in the center just south of I-44 on the east side of Peoria.  Great Mexican street food.  Also the best place I've found to get Mexican specialty items. 

Real live Mexican.  Old Mexico Mexican.

And don't go after dark.  It is not the best neighborhood....just really good food.

[rebound]

It was served on a bed of creamed cauliflower as a sub for mashed potatoes.

You doing Paleo?  That's the only time I've heard of anybody actually doing that.

[Conan71]

You doing Paleo?  That's the only time I've heard of anybody actually doing that.

We aren't strict adherents to it.  Our main code is eating using ingredients with no or minimal processing before it hits our kitchen.  We also tweak carb and fat levels based on activity demands.

My wife and I both are avid cyclists.  If the next day is a hard work out or race, we will up the carbs night before and breakfast.  If next day is a recovery day or day off, we cut the carbs.

What ever we are doing seems to be working.  I'm staying between 165 and 170 even though I'm not doing long endurance rides or races at this point in the year.  It's all shorter high-intensity stuff (Google a video of cyclocross).  I've not weighed this little since high school.

BTW, put cream cheese in the cauliflower and it's terrific.  That's a tip we learned from Gaspar.