Comfort food is different for every person. It might be your mother's meatloaf, a bowl of butter-padded mashed potatoes, or a vat of chicken soup. Personally, I never thought I'd be looking to a New Mexican restaurant as my comfort food source, but that's exact what Green Chile Kitchen has come to mean for me.
Working on a KQED cooking show has meant that my past week was filled with twelve hour days where I rarely sit down, lots of running, and lots of food. The sad thing is, I didn't want to eat that food. It's no reflection on the chef, mind you, but it's long been a foible of mine that if I cook something all day, I completely lose my appetite for it.
There have been two constants of comfort during this past week of twelve hour days: my husband and Green Chile Kitchen. Green Chile Kitchen moved into the vacated Baker/Fulton corner nearly two years ago and while we have been fairly frequent patrons, I have never written about it.
They have a fresh greens salad to which you are allowed to add five additions from all manner of fresh ingredients. You can also choose to add applewood smoked bacon, avocado, and Fulton Valley chicken breast. I've actually developed my own salad mix that I consider to be the ultimate order. Aside from the greens I request walnuts, blue cheese, red onion, corn, and for my fifth choice, I just get more corn. When I'm really hungry, I'll add chicken breast and avocado to the salad.