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Green Chile Kitchen...good New Mexican cuisine. [San Francisco]

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chilihead2006 Aug 19, 2010 02:59 PM

Yesterday my wife and I had lunch at the Green Chile Kitchen at McAllister and Baker. (We lived in Santa Fe for 5 years and have been back every year since 1996....we love our chile!!)

We started out with their salsa and chips...we were given small cups of four different salsa...all of them packing plenty of flavor and heat. The blue corn chips were also very goods.

I then had a cup of chicken posole with red chile and lime. Very good.

My wife had the chiles rellenos christmas (christmas = with red and green chile sauce ladled on top). She liked everything, but thought the red chile was not quite the real thing. The secret to making proper New Mexican red chile sauce is to use Chimayo chile powder. No other red chile powder will do. Chimayo red chile powder has a richer and unique flavor distinct from the usual Mexican chile powders. Their hot green chile sauce is the real deal! All in all, 4 stars.

I had the homestyle chicken enchiladas christmas. It was flavorful and very well prepared with authentic NM flavors. It was a tad light on the chile sauce, but that did not detract from the meal at all. the accompanying beans and rice were also very good. I'll give it a 4+.

We were both delighted to finally find a restaurant in the SF Bay Area that does a credible job of serving up genuine New Mexican cuisine. We are also very pleased that they use a lot of organic and high quality ingredients such as Fulton Valley chicken, and Niman ranch beef and pork.

We look forward to going back for dinner so we can have the sopapillas with honey, and then pop on down to Chile Pies & Ice Cream for dessert.

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Green Chile Kitchen
1801 McAllister St, San Francisco, CA 94117

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    slipson RE: chilihead2006 Aug 19, 2010 05:38 PM

    I love New Mexican food. Do they have great sopapillas? These are sorely lacking in the Bay Area.

    3 Replies
    1. re: slipson
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      chilihead2006 RE: slipson Aug 20, 2010 06:25 PM

      I've not had them yet...they only serve them after 5pm. But they know enough to serve them with honey. My favorite trick is to fill sopapillas with honey and use it to mop up any excess red chile sauce. Nom-nom-nom!!

      Gauging by the rest of their food, I'd bet they do a decent sopapilla....will report back when confirmed.

      1. re: chilihead2006
        m
        Malcolm Ruthven RE: chilihead2006 Aug 21, 2010 06:45 AM

        Please use your Santa Fe background to encourage them to also serve stuffed (savory, not sweet) sopapillas which are the ones I really liked in New Mexico.

      2. re: slipson
        v
        vulber RE: slipson Nov 3, 2010 11:36 PM

        NOPA usually has sopapillas on their dessert menu, excellent albeit not entirely authentic

      3. BernalKC RE: chilihead2006 Aug 19, 2010 09:14 PM

        I really enjoyed my one meal there, especially the pozole. I was meeting a friend from the neighborhood for lunch and I had suggested we go to Nopalito. He insisted that Green Chili Kitchen was just as careful about sourcing local, fresh, organic ingredients and the food was better and cheaper. Not sure about all that, but my one meal has me wanting more.

        1 Reply
        1. re: BernalKC
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          chilihead2006 RE: BernalKC Aug 20, 2010 06:29 PM

          I can vouch for how well they execute on genuine NM cuisine. I'd rate them as better and healthier than your average NM restaurant in NM.

          Now if I can talk them into using Chimayo red chile powder, I might consider moving to the neighborhood. ;)

        2. f
          Fine RE: chilihead2006 Aug 20, 2010 07:41 PM

          This is indeed exciting news.

          One small quibble, please: I don't believe Niman Ranch carries the same promise of attention to sustainability or organics it did under Bill Niman, who I was happy to read is now producing under his own label (which I dont' remember--sorry; I think it's initials--someone will help, I'm sure).

          2 Replies
          1. re: Fine
            Cynsa RE: Fine Aug 21, 2010 08:14 AM

            http://www.oliveto.com/ourcommunity/t...
            http://www.inc.com/magazine/20090701/...
            http://www.pacificsun.com/story.php?s...

            1. re: Fine
              Robert Lauriston RE: Fine Aug 21, 2010 09:58 AM

              Niman Ranch was never organic. I don't think the products have changed much. I believe Paul Willis still manages the pork operation.

            2. c
              chilihead2006 RE: chilihead2006 Aug 20, 2010 09:44 PM

              We drove in from Marin tonight to check out Chile Pies & Ice Cream. The apple & green chile pie with cheddar crust is very good. The apple are sliced thin yet retain a bit of crunch, and is not too sweet. Very well executed. My wife had their mixed berry pie which was also excellent. We'd both rate their fruit pies up there with Crixa Cakes in terms of desirability.

              We walked by Green Chile Kitchen thinking we might stop for some takeaway and maybe some sopapillas, but were too stuffed after the pie.

              -----
              Crixa Cakes
              2748 Adeline St, Berkeley, CA 94703

              Green Chile Kitchen
              1801 McAllister St, San Francisco, CA 94117

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                Sebby RE: chilihead2006 Aug 21, 2010 12:19 PM

                Oh yeah, we live just a few blocks away. I love the Frito Pie (from the pie/ice cream location down the block). It's actually served in the bag of fritos with Niman chili, lettuces and sour cream.

                The new place has a much better menu than the old location (the pie/ice cream place now). I'm very happy to have it in the neighborhood. Gets pretty crowded on the weekend mornings.

                1 Reply
                1. re: Sebby
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                  chilihead2006 RE: Sebby Aug 21, 2010 01:53 PM

                  Oddly enough, I can't recall seeing frito pie served in a restaurant in NM during the 5 years we lived in Santa Fe...and 12 years visiting there after moving. And we ate in a LOT of NM restaurants.

                  I see that it was served at the old Woolworths on the south side of the Plaza...but we never ate there. I wouldn't exactly describe it as a NM speciality.

                2. Civil Bear RE: chilihead2006 Nov 3, 2010 11:19 PM

                  Finally got to try this place tonight. We ordered:

                  -green chili queso
                  -bacon, blue cheese, marinated artichoke heart, roasted beet, and grape tomato salad with chili buttermilk dressing
                  -green chili beef stew
                  -crispy NR ground beef tacos
                  -mashed potatoes with green chilies and cheddar cheese

                  Everything was really good and fresh, although my first taco exploded on my shirt. The surprise of the whole meal though was mixing the mashed potatoes with the stew. It will surely go on my top 10 tastes of 2010.

                  Add a couple of beers, tax & tip and we were out the door for $50. We'll be back to try the rest of the menu.

                  1. Cynsa RE: chilihead2006 Jul 3, 2012 02:13 PM

                    new on the Specials Board: savory sopapillas stuffed with meats; tamales; and my favorite carne adovada - a red chile stew.

                    23 Replies
                    1. re: Cynsa
                      m
                      Malcolm Ruthven RE: Cynsa Jul 3, 2012 09:20 PM

                      >savory sopapillas stuffed with meats<

                      I've been looking for those for a long time. Do you know if the specials last a day or ??

                      1. re: Malcolm Ruthven
                        ...tm... RE: Malcolm Ruthven Jul 3, 2012 09:59 PM

                        I've only been once, and they had them then (several months ago). They always have sopaipillas (just the fry bread) after 5 pm so even if it is a special you could recreate it yourself.

                        1. re: ...tm...
                          ChileMonster RE: ...tm... May 9, 2013 09:28 AM

                          yummm fry bread...

                      2. re: Cynsa
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                        Spenbald RE: Cynsa Jul 4, 2012 08:41 AM

                        Wow. We've been twice over the last year and while we thought the food was good, it didn't seem like anything special. I have to say, though, they've done a lot of work on their website and it looks great. Additionally, it looks like they've really worked on their menu as well, and the current menu shows savory sopapillas as a meal choice available after 12pm: http://greenchilekitchen.com/greenchi...

                        There was a Blackboard Eats special not very long ago. I think we'll be making a trip back very soon!

                        1. re: Cynsa
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                          Malcolm Ruthven RE: Cynsa Jul 5, 2012 04:22 PM

                          Their web menu shows the stuffed sopapillas "smothered in chile & cheese". I never encountered them that way in New Mexico, instead always as a stand-alone item excellent in its simplicity. But that was many years ago. Is "smothered in chile & cheese" the way you find stuffed sopapillas in NM now?

                          1. re: Malcolm Ruthven
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                            PootieTang RE: Malcolm Ruthven Jul 14, 2012 11:28 AM

                            I lived in Albuquerque for 8 years, ate at NM restaurants frequently but never encountered this concoction.

                            The restaurants I frequented, from mom-and-pop hole-in-the-wall to bigger establishments, all served sopapillas plain with honey on the side.

                            The sopapillas at NOPA aren't very good. I was ecstatic to find them on the menu and especially when I heard the chef is from NM. But it's a little on the heavy side, almost like a beignet. I haven't been back to NOPA in 2 years so maybe it's changed.

                            1. re: PootieTang
                              Cynsa RE: PootieTang Jul 14, 2012 01:14 PM

                              I'm confused - NOPA is a restaurant in our neighborhood http://www.nopasf.com/
                              Green Chile Kitchen is located in what current realtors are listing as the NOPA area - although historically we are in the Western Addition in San Francisco.

                              Are you referring to the menu at Nopalito? It's not the "New Mexico" fare of Green Chile Kitchen. http://nopalitosf.com/menu/

                              1. re: Cynsa
                                p
                                PootieTang RE: Cynsa Jul 14, 2012 01:50 PM

                                Nopa, the restaurant, does not have New Mexican cuisine. However, the chef is supposedly from NM and offers sopaipilla on the dessert menu.

                                http://nopasf.com/menu/dessert_menu/

                                Since people are discussing sopaipilla on this thread, I thought I'd offer my take.

                                1. re: PootieTang
                                  Cynsa RE: PootieTang Jul 14, 2012 02:05 PM

                                  thanks for the update - I haven't had NOPA's sopaipillas but will try them next. :D
                                  Cardamom makes me happy.

                              2. re: PootieTang
                                d
                                dunstable RE: PootieTang Jul 14, 2012 02:02 PM

                                I'm no sopapilla expert, nor am I much familiar with NM cuisine, but I can say that my old roommate and I used to live right by NOPA and we went there regularly, and she ordered the sopapillas nearly every time. She LOVES those things. (I don't have any strong opinions about them.)

                                They weren't savory, though, they were desserts.

                                1. re: dunstable
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                                  PootieTang RE: dunstable Jul 15, 2012 07:11 PM

                                  Yes, sopaipillas are served as desserts at NOPA. That is pretty standard when I was in NM.

                                  On reviewing the menus at 2 of my favorite New Mexican joints, looks like they have a single entree of stuffed sopaipilla...otherwise these are all served with honey as dessert. So I stand corrected. These things exist, just not common at the places I frequented.

                                2. re: PootieTang
                                  ChowFun_derek RE: PootieTang Jul 17, 2012 08:40 AM

                                  So last night I was channel surfing and stopped at "Diners Drivins and Dives" they were at a place called "Cecelia's Cafe" in Albuquerque..talking sopapillas, making them from scratch! flour... yeast... frying them...so I thought would these be savory or sweet or both?..but soon they were making the meat and veg filling for them (ques .answered!)
                                  Hot stuff! Too hot for my mouth and Guy Fieris' as well! but it definitely mirrored your memories...did you ever go to Cecelia's?

                                3. re: Malcolm Ruthven
                                  Melanie Wong RE: Malcolm Ruthven Jul 14, 2012 11:43 PM

                                  I filed two reports that included descriptions and photos of stuffed sopapillas at traditional places from a NM trip in 2010.
                                  http://chowhound.chow.com/topics/699168
                                  http://chowhound.chow.com/topics/756699

                                  1. re: Melanie Wong
                                    m
                                    Malcolm Ruthven RE: Melanie Wong Jul 15, 2012 06:41 AM

                                    Thanks for the photo of that red and green sopapilla. Makes my mouth water.

                                    I emailed Green Chile Kitchen praising them for having stuffed sopapillas and also inquiring about a stand-alone variety. They responded with "We can surely make the stuffed sopapillas for you without any cheese or chile on top. You can choose to stuff your sopapillas with the following items. Marinated steak / Roasted chicken / Roasted pork / Ground beef / Roasted veggies or Tofu. Please let me know if interested."

                                    I emailed back asking if I could just stop by any time and ask for that (instead of asking ahead as their email implied). I haven't heard back, but next time I'm close to Green Chili I'll stop in and try. Actually, chile & cheese on top sounds good :-)

                                    1. re: Malcolm Ruthven
                                      m
                                      Malcolm Ruthven RE: Malcolm Ruthven Aug 1, 2012 08:44 PM

                                      Green Chili Kitchen replied and said they should be able to accommodate a request for stand-alone stuffed sopapillas at any time without prior notice.

                                      1. re: Malcolm Ruthven
                                        Cynsa RE: Malcolm Ruthven Feb 3, 2013 01:22 PM

                                        Stuffed Sopapillas for breakfast at GCK this morning with side of black beans and a green salad $11 - absolutely delicious filled with fluffy scrambled eggs, thick rashers of crisp bacon, and a generous topping of a spicy Chile Verde. It's simply a great morning starter for a Super Bowl Sunday.

                                    2. re: Melanie Wong
                                      anyhow RE: Melanie Wong Jul 16, 2012 07:15 AM

                                      I think, except for Albuquerque and Santa Fe, in most of NM with attachment to Navajo or Pueblo traditions the usual frybread loaded meal is different. I was introduced to this dish as a Navajo taco and later found it also called Indian taco. In this preparation, the frybread is more solid (less cloud-like) than a sopaipilla. It is normally served laid flat and topped with beans, veggies, and (less historic but still common) cheese and meat -- all topped with pico de gallo. Perhaps, alongside will be red and green salsa or bottled hot sauces. One then rolls the frybread and eats like a handheld taco. A full meal. Sopaipillas served with honey or cinnamon-sugar for sweet treats.

                                      1. re: anyhow
                                        p
                                        PootieTang RE: anyhow Jul 16, 2012 11:55 AM

                                        Exactly!

                                        When I lived near an Indian reservation for a summer, I went to various Native gatherings and they sold frybread loaded with meat and veggies.

                                        My favorite NM eateries in Albuquerque described these things as stuffed sopaipillas but called them Indian tacos. Very different from the fluffy sopaipillas served with honey at the end of meals.

                                        1. re: PootieTang
                                          m
                                          Malcolm Ruthven RE: PootieTang Jul 16, 2012 03:28 PM

                                          The stuffed sopaipillas I remember form New Mexico were really sopaipillas, same as the "pour in honey" ones, except they had been stuffed with a mixture of meat, etc.

                                        2. re: anyhow
                                          Melanie Wong RE: anyhow Jul 16, 2012 05:39 PM

                                          While I'm doing "show and tell" a few more posts with photo links:

                                          Indian taco in Ukiah (Mendocino County) on Navajo-style fry bread
                                          http://chowhound.chow.com/topics/563819

                                          Indian taco at Pueblo Harvest Cafe in ABQ on Tewa-style fry bread
                                          http://www.flickr.com/photos/melaniew...

                                          Tohono O'odham style fry bread with honey in Phoenix
                                          http://chowhound.chow.com/topics/7460...

                                          Tohono O'odham style fry bread with green chile stew on the side in Mesa, AZ
                                          http://chowhound.chow.com/topics/823918

                                          The folks on the Southwest board and Phoenix board were careful to specify different tribal styles when I inquired before my visits. And I think this is now every example of fry bread I have archived.

                                      2. re: Malcolm Ruthven
                                        ChileMonster RE: Malcolm Ruthven May 9, 2013 09:30 AM

                                        Always smothered in chile and cheese..this is the absolute norm in New Mexico...cannot imagine you lived in NM and they didn't come that way.....so odd......

                                        1. re: ChileMonster
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                                          Malcolm Ruthven RE: ChileMonster May 9, 2013 11:40 AM

                                          I didn't live in New Mexico. I went there (Grants) for business a few times back in the late 70s and spent a week in Santa Fe in the early 90s. I remember having stand-alone (no chili and cheese on top) stuffed sopapillas both times and loving them. But if you say that smothered in chile and cheese is the norm, who am I to argue :-)

                                          1. re: Malcolm Ruthven
                                            ChileMonster RE: Malcolm Ruthven May 9, 2013 12:27 PM

                                            soo delicious!!!! You must have!

                                    3. ChileMonster RE: chilihead2006 May 9, 2013 09:27 AM

                                      Have heard the Green Chile Kitchen is excellent from many people! Happy to read your post!

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