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Best chile verde?

Robert Lauriston Feb 3, 2008 09:15 AM

Anybody had a great chile verde in the Bay Area?

This is a tangy pork (usually shoulder) stew with tomatillos and green chiles. Best I've had was at Cueva's in Dixon, which I heard went out of business.

Apparently some places fill tacos with grilled pork and green salsa and call it chile verde, that's not what I'm looking for. New Mexican green chile stew's also a different dish (usually no tomatillos).

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    lmnopm RE: Robert Lauriston Feb 3, 2008 09:30 AM

    No, I haven't. IIRC, Magnani now has some in their little Mexican self-serve bar.

    3 Replies
    1. re: lmnopm
      rworange RE: lmnopm Feb 3, 2008 10:09 AM

      Yeah, this could be good. I really liked their tamales. I'm finding that the best things at Magnani are not necessarily the chickens.

      Pepito's in Richmond makes a good version I'm told from someone who is a fan of chile verde.

      1. re: rworange
        wolfe RE: rworange Feb 3, 2008 11:48 AM

        Change of ownership alert at Magnini's.
        See Scoop Sf Chron Jan 23.

        1. re: wolfe
          rworange RE: wolfe Feb 3, 2008 12:54 PM

          Yeah, I knew about that from a long ago report on Yelp. Interesting about the scoop article. A customer was asking about changes last week and the guy at the counter said there wouldn't be any other than the owner.

          I hope they don't get rid of the good things there.

    2. susancinsf RE: Robert Lauriston Feb 3, 2008 09:34 AM

      As I mentioned in another thread where this question came up, I've had it at Los Jarritos on South Van Ness, but didn't think it was anything really special there.

      http://www.losjarritos.com/

      Someone mentioned Chavas;might be worth trying there (I haven't had it

      )

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      SanJalisco
      901 S Van Ness Ave, San Francisco, CA 94110

      4 Replies
      1. re: susancinsf
        Robert Lauriston RE: susancinsf Feb 3, 2008 09:35 AM

        I does seem like the kind of dish Chava's might do well. They're generally good at braised and stewed dishes.

        1. re: Robert Lauriston
          v
          vinchar RE: Robert Lauriston Feb 3, 2008 01:04 PM

          I've had it a few times at Chavas and have always enjoyed it.

          1. re: vinchar
            hohokam RE: vinchar Feb 3, 2008 02:24 PM

            just dropping in a place link:

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            Chava's Mexican Restaurant
            2839 Mission St, San Francisco, CA 94110

            1. re: vinchar
              heidipie RE: vinchar Feb 4, 2008 08:20 PM

              I've liked it at Chava's too.

        2. chefj RE: Robert Lauriston Feb 3, 2008 11:55 AM

          Otaez 3872 International Blvd Oakland, CA 94601 (510) 536-0909 has great Chili Verde most of the time. Every now and again they seem to run out of the slow cooked pork that they usually use and sub in some chopped up sauteed pork chop but rarely. They have great handmade corn tortillas.

          1. m
            ML8000 RE: Robert Lauriston Feb 3, 2008 03:48 PM

            Gordo's does a good job all things considered. It's one of the few things I'll order there since being in a steam table can't hurt it but actually helps.

            6 Replies
            1. re: ML8000
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              Hunicsz RE: ML8000 Feb 3, 2008 04:06 PM

              Agreed- I think it's the one thing they do well.

              1. re: ML8000
                wolfe RE: ML8000 Feb 3, 2008 04:22 PM

                Which Gordo? SF, Berkeley, Albany or Oakland

                1. re: wolfe
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                  Hunicsz RE: wolfe Feb 3, 2008 05:56 PM

                  Hmmm. . .I was thinking of Berkeley, but not sure that I've had it at other locations. BTW, where is the one in Oakland?

                  1. re: Hunicsz
                    wolfe RE: Hunicsz Feb 3, 2008 06:08 PM

                    El Gordo's is a truck on East 14th. BTW I still call the airport Idlewild.

                    1. re: Hunicsz
                      m
                      ML8000 RE: Hunicsz Feb 3, 2008 06:25 PM

                      From what I've tasted all of the Gordo's are close and consistent. Use to live in the Richmond and went to Geary and Clement St for a long time and both were inter-changable.

                      Also been to the ones at 9th/Irving and on College (Berkeley) and everything tasted the same.

                      Given it's a braise/stew and same recipe, it has a better chance of tasting the same...at least it should.

                      1. re: ML8000
                        m
                        ML8000 RE: ML8000 Feb 3, 2008 06:30 PM

                        It's a small local chain but nothing chain about it.

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                        Gordo Taqueria
                        2989 College Ave, Berkeley, CA 94705

                        Gordo Taqueria
                        1239 9th Ave, San Francisco, CA 94122

                        Gordo Taqueria
                        2252 Clement St, San Francisco, CA 94121

                        Gordo Taqueria
                        5450 Geary Blvd, San Francisco, CA 94121

                        Gordo Taqueria
                        1423 Solano Ave, Albany, CA 94706

                2. k
                  Kristine RE: Robert Lauriston Feb 4, 2008 07:42 AM

                  Not at a restaurant but every now and then I'll pick up a quart of Chile Verde to go from La Palma Mexicatessen. The pork can be quite fatty, but a little trimming takes care of that.

                  1. j
                    jable5 RE: Robert Lauriston Feb 4, 2008 07:57 AM

                    I'm from Albuq and Las Cruces and the best is in San Francisco Green Chile Kitchen...try www.greenchilekitchen.com. They use NM hatch chile - it's on fulton and baker. Great chile verde...and their chicken is good too!

                    5 Replies
                    1. re: jable5
                      Robert Lauriston RE: jable5 Feb 4, 2008 08:31 AM

                      Green Chile Kitchen doesn't have chile verde on the menu. I thought their green chile stew was pretty good but no tomatillos, totally different dish.

                      So far as I know they're the currently the only New Mexican place in the area.

                      1. re: Robert Lauriston
                        s
                        SteveG RE: Robert Lauriston Feb 4, 2008 10:50 PM

                        I'm pretty sure I've seen it there--the burrito fillings are rotisserie chicken, steak, or pork, per the menu. I think the pork is chile verde or chile colorado, maybe not always both at the same time. Since this is mere steps from my house I wish I could tell you more, but it didn't leave an impression on me--just like most of the other chile verde I've had in San Francisco.

                        Any thoughts on La Cornetta? I have a vague memory that I liked it there, but I'd hate to send anybody on a wild goose chase.

                        1. re: SteveG
                          rworange RE: SteveG Feb 5, 2008 06:35 AM

                          No, they only have red or green pork chile made with New Mexican peppers and not tomatillos.
                          http://www.greenchilekitchen.com/

                          I'd be extrememly surprised for them to confuse customers by adding chile colorado or verde.

                          Having made every recipe (or it seems that way) for New Mexican chile this year, I have a better understanding of what Green Chile Kitchen is making. I keep meaning to get back there to see how my New Mexican chile stacks up against theirs. It is just a totatlly different dish.

                          1. re: rworange
                            c
                            chemchef RE: rworange Feb 5, 2008 07:01 AM

                            When you say "New Mexican chile", are you talking about a green chile stew... the kind made with green chiles and potatoes?

                            1. re: chemchef
                              rworange RE: chemchef Feb 5, 2008 08:08 AM

                              yeah

                    2. o
                      oaktowngirl RE: Robert Lauriston Feb 5, 2008 07:18 AM

                      I believe I saw chile verde on the menu at Talavera (on Solano @ Peralta in Albany) last night. Tomatillos were in the ingredients list.

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