In the best tradition of food legends, birthright claims for New Mexico’s iconic green chile cheeseburger (GCCB) are as juicy as the flavor bomb itself.
The Owl Bar Cafe in San Antonio, N.M., halfway between Hatch and Albuquerque, contends that it first put green chile on a burger in 1948. Other claimants are Santa Fe’s beloved Bert’s Burger Bowl, opened in 1954 and closed just last year, and Albuquerque’s Blake’s Lotaburger, opened in 1952 and now a New Mexico chain.
With its own official statewide trail, few dispute the appeal of the GCCB. In 2009, Bobby Olguin, owner of San Antonio’s 1944-era Buckhorn Tavern, defeated Iron Chef Bobby Flay in the Food Network’s “Green Chile Cheeseburger Duel.” The ensuing publicity, including a proclamation of “Buckhorn Tavern Day” by then Gov. Bill Richardson, raised lasting national awareness of the state’s signature culinary attraction.
Santa Fe is GCCB central. In 2013, TOURISM Sante Fe founded and branded the Green Chile Cheeseburger Smackdown in partnership with the Santa Fe Farmers Market and Santa Fe Restaurant Association.
Now run by Edible Santa Fe, the sellout event is held each September at the Santa Fe Railyard. Leading group hotels are among the regular participants, including Terra Restaurant at Four Seasons Resort Rancho Encantado; Living Room at Loretto, located at the Inn and Spa at Loretto; Amaya at Hotel Santa Fe; The Hacienda and Spa; and Anasazi Restaurant at Rosewood Inn of the Anasazi.
Who says Brits can’t do burgers? London-born Executive Chef Anthony Smith, who oversees all F&B operations at the Eldorado Hotel & Spa, was the 2015 People’s Choice Winner for his GCCB served at the hotel’s Agave Lounge.
