Saturday, March 18, 2017

green chile kitchen

No guru, no method, no teacher... 
and no d*mn dead, decaying porcine junk!!!

Place: green chile kitchen

Location: 1801 McAllister Street
(on the corner of Baker Street)

Hours: open for breakfast Monday - Friday at 9:00am; "Brunch" available Saturday & Sunday at 9:00am

Meal: Savory Breakfast Sopaipillas  ~ eggs, cheese & chile w/ choice of beans (black, pinto, or refried; I went with black beans this morning; I was told that this also came with a side of bacon, but it was not listed on the menu; of course, I ochenta y seis-ed that stuff right away); a side of roasted potatoes; and a large glassa sandia agua fresca

(The first song/video is just my paean to Spring [the Vernal Equinox is only two days away, folks]. Besides, I never need an excuse for a Sir George Ivan song. [Thanks, Skip, for posting this song on defacedbook! I highly recommend listening to the entire 1986 album to everyone if you get the chance.]

There really is no juxtaselection with the second song/video. They were playing a version of this song on the house stereo this morning. This was comida nueva mexicana, not comida cubana, after all. I have been told that the song is a bit "risqué" [o "arriesgado" en español]; just think of it as a Cumbia[2] version of "Brown Sugar".)

It did not take me another year-and-a-half to get back to green chile kitchen (see last 'blog-entry from Saturday, June 25th, 2016) this time. After claiming them as my "New Find for 2015", I probably shoulda had gotten back at least two to three times by now. And unlike some other places "way across town", it really does not take much time getting over to that part of the Western Addition/Lower Haight. Hopefully, I will remember this place if I am ever in a pinch for a good breakfast and don't feel like driving too far.

They have changed their breakfast/"Brunch" menu a bit since my last visit and no longer offer Huevos Motuleños or Quelites & Eggs (or, more likely, I think that they may have just changed the name of this one to "Eggs & Greens" so as not to confuse us gringos estúpidos). I was fully planning on opting for the Huevos Motuleños, but, luckily, they still offer many other good options for vegetarians and meatetarians alike; suchas:

Migas ~ eggs, crispy tortilla strips, green chile, tomatillo avocado salsa & cotija. served w/ black beans (I just had a version of this last week or I probably mighta woulda ordered this);

Huevos Rancheros ~ corn tortilla, 2 fried eggs, chile, cheese & crema. served w/ refried beans


Breakfast Flat Enchilada Plate ~ housemade corn tortillas, eggs, meat, chile, cheese & crema. served w/ posole & beans (I would have to order that without the dead, decaying animal flesh and possibly no posole, depending on how they prepare their posole).

This was another good breakfast output from green chile kitchen and yet another reason that I will be going back again one of these days. When I ordered my meal, the counter-lady (this doesn't mean that she is related to Caitlyn Jenner or sexually ambiguous, she just works at the cash register at the front counter) person asked if I wanted the green chile to be "Mild", "Medium", or "Hot". (Hmmmm?! Seeing as these are green chillies, I probably shoulda stylistically coulorized that as: "Mild", "Medium", or "Hot".) I wasn't too sure how hot their "Hot" was going to be, but I went with that heat-level, anyway. This ended up being only los gringos picante, if you ask me. It was still pretty tasty, all the same (or "not all the different").

Initially, I was worried that this might all be a little too much food for my appetite with the additional side of potatoes, but I ended up finishing every bite. (Of course, my lunch I did skip, Mr. Way.)

green chile kitchen has Tabasco® Brand Hot Sauce (Original Red Sauce) and Tapatio® Salsa Picante Hot Sauce for bottled hot sauce condimentary supplementation. However, I did see that they had several plastic squeeze bottles of Mnroe's Red Chile Honey. Now that looked too good to pass up. I really didn't have anything to try it on, so I figured I would just squeeze some on top of my potatoes to make them a bit sweet-savoury. BIG mistake. Kids, I would NOT recommend trying this combination at home. It really was pretty 'orrible. I ended up dousing the remains with some of my own Dat'l Do-it® Zesty Chipotle Hot Sauce (Thanks, Mom!), which I am very glad I had thought to bring with me. ("You brought your own hot sauces to a place called green chile kitchen, Brian?... Do you also bring your own Brown Ale with you when you visit the most populous city of Tyneside conurbation?!") However, even with the additional chipotle flavour, the potatoes were pretty much a lost cause ('cause I am such an idiot); I did finish them all, anyway; they were still potatoes, after all. Later, I asked the counter-lady person what the Red Chile Honey would normally be used with and she said it is good on plain (not savoury-stuffed) sopaipillas.

(I wonder if this little guy knows Chilli Willy.)

Pre-breakfastary Coffee break interlude

This morning, before even heading out for breakfast, I made me uppa cuppa Bettys Kenyan Karatina ~ Single Origin Ground Coffee. A BIG Thanks once again, Greg & Cindy! (These two are not related in any way to the "Cindy & Greg" that I had to schlep-around town last weekend.) This was another "new" roast/blend for me from Bettys; it was another truly stellar Coffee. They have this listed as a "Medium Roast", but I found it to be more than robust (even if it actually  was made from Arabica beans [Okay, that is just a little Coffee-geek humour; and now I have used that stupid joke three times today already.]).

Glen Bacon Scale Rating
Savory Breakfast Sopaipillas  ~ 6.5;
Bettys Kenyan Karatina ~ 7.5 (for a Britishlander tearoom kinda joint, this place really does offer great Coffees)


1. Stupid, useless cunning linguist/(but mostly) culinaristic pointer of the day:

American Spanish, equivalent to Spanish sopaip(a) fritter or thick pancake soaked in honey (earlier also xopaipa < Mozarabic, derivative of šúppa, súppa piece of bread soaked in oil, Spanish sopa < Germanic; see sop, soup ) + -illa diminutive suffix

Additional information stolen... er... borrowed from our friends at WikipediA (besides, you know they also "borried" it from someplace else):

"Sopapillas in New Mexican cuisine are distinct from Latin American sopapaillas. New Mexican sopapillas are pillow-shaped fried pastry dough. They are typically served as a bread, and used to mop up sauces, scoop up tidbits, or shredded into stews. They often serve as a quick meal in themselves, filled with savory ingredients such as ground beef. They are sometimes eaten as a dessert, drizzled with honey or anise syrup, but are often eaten this same way during the meal itself as New Mexican cuisine tends to be very spicy and sweet syrups reduce the sensations of heat."

2. ¿Qué?

No comments:

Post a Comment