We'll take it, and gladly, welcoming the foghorn blast of searing Hatch chiles that sounds through almost every dish. Such New Mexican cuisine is painful but addictive, from a glorious fiery green chile stew stocked with beef tenderloin, potatoes, carrots and Cheddar to a classy chimayo chicken, plump with spinach, sun-dried tomatoes, poblano chile and Asiago cheese.
Everything is so good that Browne has been known to get in fights with copycat restaurateurs over his trademark touches: green chiles stuffed with mashed potatoes, tomatillo toast with sautéed chicken and ham, and red chile primavera topped with artichoke hearts, portobello mushrooms, spinach and goat cheese in a white wine tomato broth.
There's no argument in our minds. Let others copy away. Our original is always Richardson's.
Geez, i just googled my name out of total boredom and this is what I find! Had no idea anybody gave a damn. This business is such a pain in the ass, it's nice once in awhile to hear something nice, thank you so much. And by the way, I have all my other plaques safely tucked away to look back on when I can get the hell out of this psycho business, I'm sure I will appreciate it someday.
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