We love our chile in the Zia state. Hell, the official state question is “Red or green?” There’s no reason why this infatuation with capsaicin shouldn’t carry over to Thanksgiving dinner.Sadie’s has been an Albuquerque staple for as long as most of us can remember, and the restaurant doesn’t flinch when it comes to serving up the hot stuff. Brian Stafford, executive chef and nephew of Sadie herself, told the Alibi that while the family serves a traditional Thanksgiving meal at home, they simply can’t enjoy their turkey without a healthy dose of red chile. “Sometimes I just bring it home from the restaurant, or I make a slightly different version at home. I’ll also put green chile in the gravy,” he reveals.Replacing gravy with a red chile sauce transforms a boring bird into a fiery fowl that is definitely something to crow about. Applying this attitude to the rest of the menu will canonize you into a holiday legend.
The New Mexican Thanksgiving
Feeling Hot, Hot, Hot In November
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