November is National Pepper Month! What’s your favorite local chile dish?
“Me gusta the semi-off-menu green chile stew at Richardson’s. Packed with carrots, potatoes, braised pork morsels and magma-like Monterey Jack. Primo cowboy grub.”
— Craig Outhier, editor
“I love ají amarillo, so I’m a sucker for Peruvian classics like the creamy, subtly spiced ají de gallina and papa a la huancaína at El Chullo Peruvian Restaurant & Bar. I also love the hiramasa ceviche at Vecina, which is tingly from the chiles and creamy from the coconut milk in the leche de tigre.”
— Leah LeMoine, managing editor
“I love a good chile-inflected queso situation – the spicier, the better! The Hatch chile queso at Joyride Taco House and the roasted chile queso fundido at Phoenix City Grille are two of my favorite versions in the Valley.”
— Madison Rutherford, associate editor
“Richardson’s for the green chile potatoes! The potato is twice-baked and perfectly creamy. While it has a kick, the spice level is quite affable on the taste buds.”
— Mirelle Inglefield, art director
“My pick is the opening image for this section. The chiles en nogada from Barrio Cafe is full of flavors! [Chef] Silvana [Salcido Esparza] makes it like no other around. I am in desperate need of this during this time of the year.”
— Angelina Aragon, managing art director
