Green Chile Kitchen in Yukon

[Buffalo Bill]

The Green Chile Stew was missing avocado, and I would have had to add my own bits of corn tortilla chips, but that was a minor thing.

I've had 100s of bowls of Green Chile in NM; never seen it with avocado.

Maybe you were thinking of Tortilla Soup?

[ctchandler]

BuffaloBill and OKCDrummer,
Just a question/thought, weren't stews originally a mixture of various items depending on your own taste and what was leftover from yesterday's meal? I'm certainly no expert, but can see how the ingredients could vary from county to county in New Mexico.
C. T.

I've had 100s of bowls of Green Chile in NM; never seen it with avocado.

Maybe you were thinking of Tortilla Soup?

[Buffalo Bill]

BuffaloBill and OKCDrummer,
Just a question/thought, weren't stews originally a mixture of various items depending on your own taste and what was leftover from yesterday's meal? I'm certainly no expert, but can see how the ingredients could vary from county to county in New Mexico.
C. T.

I suppose that could be the case, but it wouldn't be called Green Chile Stew. It, along with maybe Chile Rellenos, stacked Enchiladas and more recently the Green Chili cheeseburger, is one of the state dishes. Really the only variance I've seen is the inclusion / exclusion of potatoes.

[ctchandler]

BuffaloBill,
I kind of assumed "green chile stew" implied that it would contain green chiles. Just wasn't sure if the other ingredients were that consistent. Thanks for clearing it up for me.
C. T.

[RadicalModerate]

I suppose that could be the case, but it wouldn't be called Green Chile Stew.

Perhaps, "Estufa de Chiles Verdes" instead . . . ?

[BoomerThunder1]

Ate here yesterday. Good food. Horrific service

[Prunepicker]

I like the "New Mexican Dinners". The "New" Flat Enchiladas sounds like
something I ordered in the 50's in Santa Fe and what my Mom made for
many years. I hope it's good, because that's what matters. The menu
appears to be New Mexican, which is my fave Mex food.

I'll try it next weekend.

[Prunepicker]

BTW, chili peppers are very nutritious and Santa Fe style food in general is
far healthier than Tex/Okie Mex which is usually huge, empty-calorie flour
tortillas smothered in big pools of cheese sauce.

And especially the pan fried, in grease, chile rellanos! LOL! I can't stand
the Okie/Mex rellanos. They are so repulsively healthy. Puke. Ick!

Ain't no empty cheese sauce in New Mex/Mex. Nothing but good ol'
peppers stuffed with cheese that's fried in grease in a skillet.

Ya gotta' love it.

[IBLEEDRIMSON]

That looks digusting to me

This thread is a great case study in image control as it relates to restaurant marketing. If I owned a restaurant, Urban spoon, etc wouldn't be allowed to let their users post food pictures. I'd be glad to provide my own and would be very aware of all images out there of my food with the exception of Twitter and Facebook.

I personally don't base much off of a customer's food photo vs. a professionally done photo but this thread shows that some people will not consider the source and will form an opinion based on an image you have no control over. No offense to you MonkeesFan..You where giving your honest opinion.

[Larry OKC]

by the same token, I try to take a professionally done photo with a food artist etc, as something that is most likely NOT going to be served to the average customer. That said, I DO expect it to somewhat resemble the advertisements, in food portions and amount of certain ingredients. Just recently I went to Jack in the Box and tried their new philly cheese steak sandwich. This thing costs over $4 but what got served was something more akin to what might be served on the $1 value menu. When I mentioned it, they said the portions are pre-determined when they get it. However, they did remake it and what I got looked something like a $4 sandwich. I remember several years ago, when Godfather's pizza was still around and they had a medium pepperoni delivery deal. The picture in the ad showed a pizza covered in product, barely space to see the cheese underneath. The actual product? About a third of what was pictured. Since it was easy to do, counted the ones in the pic and compared to the actual pizza and instead of 58 pieces, there were only 18. Got the pizzas replaced but never did order from them again.

That said, if a place is going to go to the trouble and expensive of taking professional pics etc, then they need to put the same effort in training their staff in how to produce something that looks like it. When I worked at Wendys, Taco Bueno and other fast food places, that was something my managers always commented on, that I cared enough to try to make it look like what the customer was expecting.

[Mr. Cotter]

This reminds me of a video McDonald's put out this summer: Behind the scenes at a McDonald's photo shoot - YouTube

[j-son]

i was born in new mexico, but have lived here in ok the majority of my life...thank you for FINALLY opening a restaurant that serves real, honest, NM-style cuisine and not another ridiculous refried bean/flour tortilla/yellow cheese glop covered "tex-mex" joint!!!

the food is delicious and tastes like it was lovingly prepared like a family dinner...really bright, warm, chili-forward natural flavors and passion in the preparation is evident...support this place, embrace the amazing chili verde and let the milquetoasts consume the drek at On The Border and Chili's

[Prunepicker]

...NM-style cuisine and not another ridiculous refried bean/flour tortilla/yellow
cheese glop covered "tex-mex" joint!

I always have refried beans when I eat NM in NM. I like the thick corn
tortilla/pancake they use for the enchiladas. I also like the Chile Rellanos.

[soonerguru]

I returned to Green Chile Kitchen and their service improvement was astonishing. Even the bartender! The salsa was just as sublime as the first visit. The green chile stew still knocked our socks off (including the socks of my finicky daughter, who had her first introduction to the joint). The green-chile queso, however, wasn't quite as good as we remembered from our initial visit. Perhaps it's because my wife specified mild green chiles. But the consistency was much thicker than we recalled from our first visit, and while rich, didn't have the zesty punch we remembered.

They still haven't figured out the blue corn tortilla thing. Not sure why. Supply issues?

Also, they haven't introduced NM-style sopaipillas into the mix yet. The young waitress -- who was excellent, by the way -- told me they were trying to get the recipe "perfect" before rolling them out.

Another noticeable improvement: they have added some artwork to the walls, which were conspicuously blank and gray on our first visit. They also had the fireplace roaring when we were there (it was a cool autumn night).

For the first time, we took home one of the green chile-rubbed rotisserie chickens. It was very good, but we ate it the next day so in reheating it had lost a bit of its luster.

One minor complaint, and this was from my first visit: Notably, the red chile sauce was not up to par with the green. In Santa Fe I always have a hard time making up my mind which to select, as they are both great in different ways. Maybe I caught them on a bad night for red chile (they mentioned their cooks were Mexican and were used to cooking Okie-Mex and were still learning the subtleties of New Mexican cuisine). As a result of the first visit, I opted for green, and chose the New Mexican Homestyle Enchilada, with chicken. It was sumptuous. For me, however, the jury is still out on their red chile.

It would be nice to see them throw in some more enchilada combinations (SHREDDED BEEF PLEASE!!!!!) and stay true to the blue corn tortillas of New Mexico. Hopefully they will get this obvious kink worked out. Our waitress implied there were more changes / additions coming to the menu. She delightfully explained that when they opened, they were a bit too ambitious with their menu and had pared it down to what they could do well.

I should add that people I spoke to there said they are hoping to add an OKC location. How perfect would the Paseo be? Especially in that space Belt renovated that was formerly Paseo Plunge. While the atmosphere is comfy, it's still Yukon. The ambiance in inner-city OKC, especially an area like the Paseo, would be an expansive and sophisticated upgrade.

I'm obviously a fan. And the owner obviously cares about the food. I will definitely return and continue to support this much-needed addition to our metro dining scene.

[OKCDrummer77]

The green-chile queso, however, wasn't quite as good as we remembered from our initial visit. Perhaps it's because my wife specified mild green chiles.

This is likely the case. When my wife and I went, we got the queso with hot green chiles, but I got my entree with mild. I found the mild to be TOO mild, almost bland. As such, I will be getting nothing but hot from here on.

[foodiefan]

Had lunch there yesterday. . . really nice salad with green chile "runch (?)" dressing and the posole was super, super good!! Agree with the salsa. . .fantastic!!

[foodiefan]

oops. . . make that "ranch" dressing. . .my misspelling, not theirs. . .I'm just not sure if it was a ranch dressing or not but had a similar "white" base. Tasty, tasty!!

[MadMonk]

I'm going to have to try this place out. If we don't support these restaurants on the outskirts, we'll all be going places like the Paseo district (shudder) for unique food choices.

[foodiefan]

I'm going to have to try this place out. If we don't support these restaurants on the outskirts, we'll all be going places like the Paseo district (shudder) for unique food choices.

.

Well worth the trip. . . and a little "flash from the past" if you take the old Route 66/NW 39th from Bethany to Yukon.

[MikeLucky]

a bit of trivia... the location of this restaurant is one of several in the old Chateau motel chain, started and owned by none other than Liberace.

[OKCDrummer77]

a bit of trivia... the location of this restaurant is one of several in the old Chateau motel chain, started and owned by none other than Liberace.

Our server asked us a trivia question along those lines (I believe a free appetizer was on the line), and we had no idea what to even guess.

[Pete]

This is the old Chateau Inn that was owned by Liberace... There was one in Moore as well:

[Pete]

You can see from this recent aerial that the pool area that was once in the middle of the little complex has been paved over:

1970:

[Martin]

where was the one in moore? was it south of 27th on the east side of broadway (i-35)?

-M

[Pete]

The one in Moore was announced but I can't find any record of it actually being built. No ads in the Oklahoman, although there were plenty for the Yukon location.