As a western—and sometimes even southwestern—state, Colorado has no shortage of scrumptious Mexican food.
Influenced by its proximity to New Mexico, Colorado’s Mexican dishes have a distinctive regional take not found in other western states. Smothered enchiladas and burritos often include hearty green chile (chile verde), perfect for warding off an autumn chill. Sometimes green chile is combined with a few additional ingredients and made into a stew. Locals debate which establishments and home cooks whip up the best version of this beloved dish. Spicy red chile sauce (chile Colorado) appears often on menus as well. If you want to try both sauces, just say “Christmas,” and servers will know what you mean.
In the fall, the New Mexican Hatch chiles are placed in a large, slotted, cylindrical basket, then manually rotated and tossed over flames. This gives the chiles an unmistakable roasted flavor that Southwestern cooks treasure. More than enough chiles are roasted