Archive for the ‘green chile’ Tag
Jorge’s Old Colorado City restaurant is like a younger sibling tentatively venturing out on his own while relying on the family name. The results are mixed. For years, Jorge’s Sombrero and Jorge’s Mercado have been mainstays in Pueblo for Mexican food. My dining companion, a longtime fan of the Pueblo restaurants, was pleased with upstart in Colorado Springs. I was less impressed.
When Jorge’s opened a few years ago in the old Henri’s location, it was hard to find anyone who had anything positive to say. After undergoing several months of renovation, it seemed as if the new restaurant was on track; I was ready to check it out. Perhaps if I’d had a margarita or two, I’d have enjoyed my meal more.
The menu is pretty standard: enchiladas, tacos, burritos. One especially nice feature is the ability to specify quantity. I ordered two cheese enchiladas with green sauce. The sauce was thick with chunks of pork and green chile. Unfortunately, the cheese was a solidified glob inside corn tortillas. Melted cheese should pull away like threads not bubble gum. The Avocado and Pork Burritos in green sauce were very good, just missing my benchmark: those made at El Taco Rey.
Service was slow, even on a quiet weekday. The dining rooms are dark, but the most dismal aspect was the fact that chips and salsa are not complimentary. If this is part of Jorge’s family lore, it may be time to establish some new traditions in Old Colorado City.
(Barely) Three Plates
2427 W. Colorado Ave.
Colorado Springs, Colo
Mountain Shadows is a misnomer: the restaurant isn’t in the mountains but shadows might be right; it is mostly a bright spot for breakfast, does feature a bit of the dark side.
The bungalow-style diner has a steady clientele of regulars, as evidenced by the servers’ exchange of quick wit with them. Even for us new to the establishment, the staff was ready with a smile, acknowledgement, compliment, and coffee.
Mostly, it’s basic fare. My husband and son ordered eggs, bacon, and pancakes. They were quite pleased. I was in the mood for something with a little kick, so I selected the Chile Relleno. It’s topped with green chile and an egg; I skipped the latter. Creamy/crunchy hash browns and flour tortillas filled out the plate.
I was impressed with the fried thick-battered coating on the poblano chile, and even more taken with the pork-infused green sauce that had been poured over the top. It took a few bites before I reached the cheese-filled center, and that’s when the honeymoon ended. Processed cheese is such a disappointment, and that’s exactly what was hidden in the depths of the relleno. I would order the green chile again, but not that dish – at least not there. Shredded cheddar was sprinkled on top of, but it never occurred to me to ask what the relleno was filled with. The fake gooey stuff took me by surprise, but I guess I should be prepared for it to appear on a plate from time to time.
Mountain Shadows
Three Plates
2223 W. Colorado Ave.
Colorado Springs, CO
A brewery should be known for its beer. On that point the Breckenridge Brewery doesn’t disappoint. Even the pub fare is above average. The shortfall is the service. A cold, rainy late summer afternoon found people looking for places to stay warm and dry, so perhaps the lunch crowd was larger than usual. I suspect it wasn’t. Our server started off by asking if we wanted shots. Duh. Beer was the drink of choice. He took our order and that was the last we saw of him until he dropped off the check long after we had finished eating.
I was intrigued by the Green Chile with Andouille Sausage, but I wanted more information. The server’s response was “If you like green chile you’ll probably like this.” Despite his uninspired response, I ordered it. Typically, pork is the meat that has been stewed with tomatoes, green chile and onions. The sausage worked surprisingly well. There was the right amount of kick to help raise my body temperature, but only enough to enjoy the flavors without a chaser. My son ordered a Bacon Cheeseburger topped with crispy onion rings. This two-fisted burger packed a messy punch of juicy flavor.
Although we weren’t in a hurry to go back out in the rain, we waited (and waited) for the check. When the server finally dropped it off, he only had one thing to say: “Do you want any shots?” It wasn’t a question I expected before or after a meal in a brewery.
Breckenridge Brewery
Three-Plates
600 S. Main St.
Breckenridge, CO
I ordered a quarter portion of The Thing and still couldn’t finish everything on the
plate. Don’t worry, the name isn’t reflective of the unknown. It’s one of several over-
abundant menu items at King’s Chef Diner. The Thing is constructed on a base of
Texas Toast, which I pretty much ignored, covered in a mound of the yin and yang
creamy/crunchy hash browns. Scrambled eggs, bacon, green chile and cheese com-
plete the hodgepodge. The quarter portion did an impressive job of concealing the
dish, but I knew it was there somewhere.
It’s important to know a few things about King’s Chef Diner. First, the green chili:
if this doesn’t make your eyes water like you’re watching a Hallmark card commercial,
nothing will. Of course, the chili is far edgier than it is sentimental. If the servers sus-
pect you are ordering the green chili for the first time, they’ll suggest getting it on the
side rather than having it doused over your breakfast. Be forewarned. It’s also import-
ant to know that most of the entrees, from the Breakfast Burrito to The Grump, a var-
iation of The Thing but smothered in gravy, are Extra Extra Large in size. Some half
and quarter options are available, but even those test the limits of the common appetite.
If by chance everything on the plate is consumed, servers come by to acknowledge your
admittance to The Clean Plate Club. It earns a sticker boasting of the accomplishment,
although a bulging belly does the same thing.
Four Plates
King’s Chef Diner
131 E. Bijou St.
Colorado Springs, CO
Cash Only
Open “7 a.m. to 4 p.m.-ish Everyday”
The Blue Page Special 