At home, we make a pretty traditional version of green chile cooked with onion, garlic, a little ground beef, and freshly crushed cumin and coriander seed. (We also add puréed tomatillos, but that's another story.) It's a staple of our diet, served over rice and topped with a bit of sour cream to soothe the heat. Or we spoon the sauce over eggs and tortillas as a verdant variation of huevos rancheros. My last visit to Santa Fe proved that green chiles are much more versatile. They can star equally in both casual and fine dining. The green chile cheeseburger, for example, has become an icon of New Mexican cuisine. The state tourism office modestly admits that it didn't invent the hamburger sandwich. (That honor...Read More