Denver now has two Michelin-starred Mexican eateries: chef Johnny Curiel’s Alma Fonda Fina and Mezcaleria Alma. But there’s one dish you won’t find on their menus: green chile. At least, not the version that’s become a staple at most Mexican restaurants in Denver — the gravy-like, often orange-hued, pork-studded substance that’s typically used as a sauce to smother burritos, fries and tortilla-wrapped burgers.
That kind of green chile is a hallmark of Den-Mex cuisine, as labeled by Gustavo Arellano, author of Taco USA: How Mexican Food Conquered America. And the same week he returned to Denver and ate way around town, Molly Martin served up her annual list of the best places to get green chile.
That’s always a hot topic, as shown by the comments on the Westword Facebook page. Says Jan:…