At the Shed, a local institution, green chile stars in quesadillas, blue corn soft tacos and enchiladas, chowder and, most importantly, stew. The Shed's green chile stew, available in cup or bowl form, is among the best in Santa Fe.

Instead of being doused in green chile sauce, the handheld breakfast burrito contains minimalist strips of uncut, roasted green chile peppers. For those seeking a purer commune with the New Mexican green chile, this is a good way to go. 

The green chile burger is the dish to get at Santa Fe Bite. It’s the massive hunk of beautifully seared meat that really makes this dish, but the green chiles add a welcome bit of mild heat and help moderate the richness of the beef.

Dr. Field Goods serves a wood-fired cheese pizza to which moderately hot, chopped green chiles can be added as a topping. The chopped herbs in the “New Mexico gremolata” set the green chile free from its usual beat, extending the peppers’ range in a surprisingly effective combination.

In Posa’s green chile chicken tamales, lofty, moist, white masa surrounds a filling of pulled chicken, and the unwrapped tamales are smothered with a standard green chile sauce. The sauce would be considered spicy almost anywhere else in the country, but here. it’s on the moderate end of the heat scale. If it’s too hot for your tastes, there’s extremely sweet, seasonal agua sandia (watermelon drink) and scratch horchata to wash it down.