Fall, On A Fork

Fall’s bountiful harvest offers everything from squashes to pumpkins to other “gourds” — like peppers.

When I lived in Denver, I always looked forward to the green chiles that appeared this time of year. Come late September,  Jack-n-Grill — my favorite burrito joint — would roast them in a giant drum out front. Owner Jack would always drive down to New Mexico, pick up as many bushels as he could and cook ’em up until they were gone.

When I found out Taqueria del Sol was getting Hatch chiles from New Mexico, I made a point to do regular Fall pop-ins. Last year I missed out, but I got lucky this past Saturday. The nightly special was chile rellenos for $3.99 each, so I tacked one onto my meal.

The slender chile with its crispy coating came served in a pool of pureed red pepper. Cutting it with the edge of my fork, molten queso blanco poured out and mingled with the pepper sauce. Each bite had a mixture of tastes and textures. The bitter heat of the chiles, the gooeyness of the mild cheese and the crunch of the breading. While not exactly Jack’s “Christmas” burrito, it was just what I was looking for.

You see, I like soups and pies as much as the next person. But to me, a fresh-from-the-farm chile is the real taste of fall.


About Chris Boyles

I eat. My words.
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