RE: [CH] Re: Places to visit in NYC and ... (wrap up)
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Tue, 03 Aug 1999 13:01:59 -0700
Our favorite Chile Verde (the stew style) comes from Zuniga's [by the
airport] in Watsonville - my husband uses there's as a base that he
tastes/tests all others against - it is good - their salsa, while not the
hottest in the world, has won numerous awards at salsa tastings around the
area
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com <mailto:sharen.rund.bloechl@lmco.com>
Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com <mailto:srund@svl.ems.lmco.com> LMnet:
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[or] Operator Assist: 1-800-725-5079, pin 408-539-5146
----------
From: Brent Thompson[SMTP:brent@hplbct.hpl.hp.com]
> I had never tasted Chile Verde (other than mine) before and were very
> curious to taste it. To be honest I was very disappointed. It was a thin
> soup that tasted like chicken broth and fresh cilantro. I was expecting a
> thick stew that tasted like green NM chiles and cumin.
In New Mexico (and mostly everywhere in Arizona, too), chile verde is
indeed basically a thin broth with stuff floating around. Of course, it
should mostly taste of green chiles and pork stock, not chicken stock and
cilantro, but anyway thin is authentic.
In contrast, in California, chile verde is thick green stuff. My favorite
is the New Mexico style, but this thick style can be delicious, too (and
certainly immensely more suitable for filling a burrito). Unfortunately,
at most restaurants here the chile verde isn't so great, probably mostly
because the chiles are in _much_ smaller ratio than they should be and/or
using bell pepper instead of nice New Mexico type chiles (or poblanos,
which would sure taste good, too -- wow, now I'm hungry).
--- Brent