BEST CHILI

Okay, we'll come clean. We'd kiss Robert McGrath's stinkiest pair of cowboy boots for one of those little cast-iron pots of green chile pork stew that he serves at his Southwestern-styled Roaring Fork restaurant. And dagnabbit, you may feel the same after a visit to one of the best restaurants in the Valley for a bowl of this desert ambrosia with a side of flour tortillas. Actually, screw the tortillas, all we want is the stew, hoss, with its generous chunks of pork, and its New Mexico chiles, hominy, poblano, and loads of butter. Old-school foodies may balk at us referring to anything with pork as "chili," but the concept is the same, and one spoonful of this stuff will make you forget all about semantics. McGrath is an example of one Valley chef for whom all of his plaudits are deserved, so we bow down to him, Wayne's World-style, and cry, "We are not worthy!" And of course we will, as promised, kiss his freakin' boots. But please, not while we're eating. Readers' Choice: Wendy's