CHURCH STREET CAFE : A bite of New Mexico: Feeling Hot Hot Hot !

Feeling Hot Hot Hot ! Well, that is the exact expression how New Mexican Food makes you feel.Yet you tend to reach out for it, whenever you can.Addictive is maybe a better word for it. You know you are going to reach out for Sopapillas(fried pastry) dripping with honey, at the end of your meal, yet you will not order a plain burger and opt for something traditionally New Mexican. As Wikipedia defines, what differentiates New Mexican food from the rest of the South western cuisine, is the pre-dominance of the red and green Chiles.  Red or Green Chiles or Chile Sauce is actually a sauce which is made from roasted Green chiles or dried red Chiles, and a slew of spices, including cumin, corainder. The sauce is usually topped over many traditional New Mexican dishes, or also used as a marinade for other dishes.Green Chile is milder and is lovely in a Green Chile Chicken Soup, with just a hint of heat. Its the Red Chile, which is to die for.Well, this is something which is very evident. While driving across the state, we were fascinated with the obsession of the New Mexicans with Chile(the spice) in general. If they use a spice as a protective charm outside their houses, shops and churches and what not, then its very natural, that they have an abundance of that spice in most of their food. For those of us, who love a spicy kick to all that they eat, New Mexico is heaven on a platter.

It was our last meal in New Mexico, where I could resist the temptation of taking a few pictures, before I polished off the platters.The Old Town of Albequerque, nestled right along the historic Route 66, was where we headed to.Our Destination: Church Street Cafe, located right behind the historic San Felipe de Neri Church. Featuring high on the list of recommendation for every possible travel guide, so we knew we had to check out the place for all the hype it generated. Casa De Ruiz, or the house of Ruiz is undoubtedly one of the oldest structures in the state, and now, in its present avatar of being a restaurant, is surely, one of the best places to dine. We simply had to soak it all in. We decided to sit on the patio, in the lovely tiled tables, as it was a bright sunny afternoon. However that was a decision we would regret in just about some time. Now for the food. We munched on some complimentary warm Tortilla Chips and Red Salsa, as we pored over the menu.

We have our piggy fetish, as we believe, just like Tony Bourdain, that a hint of piggy goodness, lends a different dimension to any dish. Our server, also called Tony, mentioned to us, that the chef starts her day by making batches of fresh red and green chile and the red salsa, which were digging into. So we could try the dishes which were doused in the red and green chile, if we liked spicy fare.Like, well, didnt we just mention that we Love spicy fare. For appetizers, hubby settled in for Chicarrones. Cubed pork rind, deep  fried with kosher salt and served with a red Chile emulsion and warm tortillas. We had to dunk the crunchy pork, in the inferno in the bowl. How could something so spicy be so tasty ! I still remember hubby's expression,"We have to learn how to make this at home. This is insanely good !"

It was around this time, when I found the giggling in the table across ours grow a bit louder, till I heard what I heard. "Why is this woman taking pictures of all the food she is about to eat !" But since I had tastier things to concentrate upon, I let the chicas get away with it. Next came my lunch platter. I opted for Old Fashioned Chille Rellenos. Spanish style stuffed Chiles with meat and cheese, and then dipped in an egg batter and deep fried. Topped with a choice of red or green chile,and served along with beans and spicy Spanish rice.Since I was confused about which Chile to top my Chile Rellenos, I opted for half and half: both red and green.There was not one, but two Chile Rellenos.The menu had no mention of that.It came with a side of Sopapillas and honey.One look at the platter, and I knew I had bitten more than I could chew. It was a meal enough for two, and I had ordered that for myself, after stuffing myself with Chicarrones.

Hubby was already half way through his Carne Adovada Al Horno (which I forgot to take a picture of), while I was staring at my plate.He had opted for oven cooked pork, marinated and cooked in Red Chile, garlic and oregano. It was served with a side of  Spinach and some Spicy Spanish rice.

While I was making my way around the plate, began the trouble for choice of seating. It was the Sopapillas, which attracted a bevy of almost militant Pigeons, who tried to make a dash every now and then for my fried pastry.It was later found out that our server, Tony, had been feeding crumbs of Sopallias to these Pigeons for quite a few days. So, whenever these birds sighted the pastry, they felt it was laid out for them Well, they did make away with mine, after I had just a bite of it. Well, that is a regret I still have.

LINKS MENTIONED IN THIS POST: 

CHURCH STREET CAFE: ALBUQUERQUE, NEW MEXICO 
http://www.churchstreetcafe.com