On a recent trip to Colorado, I pledged to eat green chili for each of the four meals I would have there. My first was lunch. Following an enthusiastic tip from a baggage handler at my rental car service, I set off for the restaurant pictured above: La Casa Del Rey in Commerce City. I ordered the green chili with beans at the recommendation of the waitress, which came with two flour tortillas. While it wasn't extraordinary green chili, it still met my expectation of a perfect food: regional, unprocessed, spicy. It had an excellent heat that hit the back of the throat and a nice tang. It was on the opaque side, something I dislike in g.c. for its tendency to go with the adjective "smothered." Green Chili that "smothers" is usually more like a gravy than a soup or stew. When you smother something, it dies.
Posts
No comments:
Post a Comment