🚀 go-pugleaf

In article <BvMu03.9vE@access.digex.com>, tjones@access.digex.com (Tom Jones) writes:
> Are there *any* New Mexican restaurants in the area that anybody knows
> about?

No.  Anita's claims to be, but it's not even close.  I've been told
that if Anita is there, and you tell her where you're from, she *can*
do a decent job, but I wouldn't count on it.

Everything else in this area is a pale imitation of the real thing.
On occasion, the "Armadilla Grill" in Chantilly will come close
(the cook is a native New Mexican).  I spent a week in New Mexico
this summer eating green chili every day, and I still have a taste
for more!

> I've spent the last five years going to college in New Mexico, and
> grew quite attached to red and (especially) green chile, sopapillas,
> and various other items.

I grew up in New Mexico, and certainly agree...it's very addictive.
Even my wife (born and raised in the midwest) has become very fond
of the stuff from our occasional visits to "the homeland."

> In case you're wondering, New Mexican is distinguished from Mexican by
> using red/green chiles instead of jalapenos and combining it with
> Native American cooking (sopapillas, eggplant, etc.).


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Jeremy Epstein
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