"Traditionally, the green chiles on this iconic New Mexico dish are a hot pepper grown in the Hatch Valley in the southern part of the state (and nowhere else in the world, I might add). Compared to Colorado's Pueblo chiles - used in Colorado's own version of the green chile cheeseburger - New Mexican chiles (also known as Hatch chiles) are often spicier and known for their trademark smoky, robust taste."
"I make the nearly 2,500-mile trip from my home on the East Coast to New Mexico often, just to get my hands on a green chile cheeseburger - okay, not just for the burger, but I always scope them out when I'm in town. In this list, I've rounded up some of the best spots for New Mexico's most iconic burger, from down-home dives to elegant eateries."
Green chile cheeseburgers feature roasted Hatch (New Mexican) chiles that grow only in the Hatch Valley and deliver a spicy, smoky, robust flavor. These chiles, nourished by Rio Grande valley soils, are often spicier than Colorado's Pueblo chiles and are a point of regional pride. Restaurants across New Mexico—from down-home dives to elegant eateries—serve chile-forward versions with bold textures and flavors. Enthusiasts sometimes travel long distances to sample these burgers. The Owl Bar and Café in San Antonio, near Socorro, is a humble, nearly century-old local pillar noted for its Owl Burger and its storied, dramatic backstory.
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