Left at the Fork

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Day: September 23, 2014

The GCCB at Santa Fe's Plaza Cafe features a whole section of roasted green chile.

Green Chile Cheeseburger Time in Santa Fe

September 23, 2014 / / 0 Comments

Fall is prime time for green chile lovers in New Mexico, as that’s when the pods are harvested and roasted. One of the most popular uses for the vegetable is as a garnish on a green chile cheeseburger. There are as many thoughts on what constitutes a proper GCCB as there are GCCB fanatics. Should the chile be whole, chopped, or a sauce? Which should speak loudest, the beef or the chile? Hot or mild? A garnish or a flood? With or without lettuce, tomato, onion, or bacon? We love the GCCB as much as anyone, and our preferences are for hot chile and no other garnishes to dilute the chile flavor. And we think the chile is more important than the meat. Continue reading

Pepe's Boston arrival will be delayed, at best.

Pepe’s Interruptus

September 23, 2014 / / 1 Comment

Pepe’s Pizzeria Napoletana of New Haven, CT and the city of Boston have been conducting a courtship dance since March. It looked like a done deal. The Fireplace, of Brookline, was to close its doors in December, and Pepe’s was to move into that vacated spot. The people of Boston rejoiced! Alas, Pepe’s penetration into the Boston market was not to be, as the owner of The Fireplace, Jim Solomon, withdrew his offer to make way for the Connecticut pizzeria. Like a wallflower who is suddenly dazzled by the attention, Mr. Solomon decided to stay and enjoy the party. Not that we blame him. But the birth of a Boston Pepe’s will just have to wait.

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