In Chile-Heads Digest, v.4 #417, Chuck Demas wrote: >Date: Thu, 14 May 1998 11:34:58 -0400 (EDT) >From: Charles Demas <email@example.com> >Subject: Re:[CH] Mexican Food > >Well, I love chili, but finding good chili at a restaurant in >Massachusetts is like searching for the Holy Grail. > >Anyway, one night, long ago I was heading home to visit my parents, >and being hungry, I stopped at a Howard Johnsons on the Mass Pike. > >I said I was hungry. :-) > >Well, HoJo's had chili on the menu, and I ordered it. Well, it >didn't look like chilli, but it was very, very tasty, and that was >a complete surprise (I hadn't expected much). I mentioned how >good it was and how surprised I was to the waitress, and she >replied, "Yes, the cook's Mexican." :-) With my luck, I'd show up there during the shift when the cook on duty was British. ;) Anyway, Chuck, worth a try is a fairly new place right on Beacon Street in Brookline called the Kokopelli Chili Company which not only leads with its variety of chilis, but also has a small hot sauce bar with about two dozen hot sauces ranging from the mundane to the somewhat exotic. As might be expected, there are a number of "How can anyone do that to good chili?" adaptations for the great unwashed masses, but there are also some very pleasant surprises like the "Chile Experiment #3" and a pretty good green chili made with cubes of pork. Chili by the cup ............. $3.95 Chili by the bowl ............ $6.50 Chili Mac (over spaghetti) ... $7.95 Chili over rice .............. $7.95 Beantown Chili: Our Beantown chili is made with ground sirloin, onions, tomatoes, kidney beans, green bell peppers and assorted chiles and seasonings. [ * ] Original Texas Tenderfoot: For the milder palate. A traditional hearty Texas-stle chili made with diced beef, onions and a blend of chiles and seasonings [ * ] Cincinnati Chili: A tangy tonato-based chili made with fine ground sirloin and a blend of chiles and seasonings. This Midwestern classic is sweetened with cinnamon and cloves. Try it as a traditional "5-way" with spaghetti, beans, onions and cheese. [ * * ] Vegetarian Chili: A unique combination of fresh vegetables, black beans, red chile peppers and assorted other seasonings, [ * * ] Albuquerque Green: A spicy favorite. Diced pork simmered in tomatoes, New Mexico Green chile peppers and a blend of other chiles and seasonings. [ * * * ] Chili Experiment #3: Chef Ben invented this chili one rainy day when he was cooking up new ideas in the kitchen. It's spicy mix of coarse ground beef, Kokopelli IPA, tomatoes, onions, cumin, garlic, jalapenos, our homemade mole sauce, and even a few drops of Dave's insanity hot sauce. [ * * * ] Arizona Chicken Chili: Spicy and flavorful. Our seasoned marinated chicken breast, mesquite-grilled and mixed with a blend of red chiles and seasonings [ * * * ] Chili Sampler: Can't decide? Choose any three of our signature chilis and do your own taste test. Served with warm tortilla chips. [ spice level varies by chili ] $7.95 Kokopelli's Sauce Selections Tomatillo: A tart combination of tomatillos, poblano, serrano and Anaheim green chiles, white wine and fresh cilantro. [ * ] Ranchero: A hearty blend of roasted tomatoes, poblano, serrano and mild green Anaheim chiles, onions and garlic. [ * * ] Compuesto: Smokey and hot. Tomatoes, poblano, serrano and and chipotle peppers, black olives, cinnamon, cloves and allspice. [ * * * ] Red Chile: This spice traditional sauce is made with New Mexico Red chiles, onions and a touch of garlic. [ * * * ] Green Chile: The full flavor of this spicy authentic green chile sauce is derived from fire-roasted New Mexico Green chiles. [ * * * ] They also do a range of interesting specialties like: a "Margarita Chicken Burrito" which is made with tequila-lime marinated chicken and poblano chiles; "Pineapple-Ancho Chicken" with a barbecue sauce; "Pecan-Crusted Chicken" with a mole sauce; and a "Chile Burrito" made with any of the above chiles and then topped with your choice of the above sauces. And, as proprietor of the Secret Tequila Cave, I am pleased to say that their specialty margarita, called "El Gecko Grande" is the genuine article made with Sauza Horintos tequila, Citrone, and fresh lime juice -- a nice improvement over the usual Cuervo and commerical mix you get at most places around here. Their tequila bar consists of about a dozen varieties (not quite as extensive as the Iguana Cantina in Waltham) incluidng Lapiz, Herradura, Cuervo Tradicional, Sauza Hornitos, Sauza Tres Generaciones, Chinaco, Cuervo Reserva de la Familia, and the usual Cuervo Gold and Cuervo 1800. It' ain't Albuquerque, but it is sure an improvement over what one used to be able to find in Massachusetts. Cheers, The Old Bear PS: I did speak to the barmaid about that "Beantown Chili" name being a little tacky and she explained that she no idea that "Beantown" was a strictly a tourist moniker. She was from Tuscon.