The Owl Bar & Cafe in San Antonio, south of Socorro, has become world
renowned—literally!—for its huge, juicy hamburgers. (It’s been featured
in _New Mexico Magazine_, TWA’s _Ambassador Magazine_ and the
_Washington Post_.) But the cafe is also known for its atmosphere and
its green chile. The secret, says Rowena Baca, the owner, is in the
simmering.
3½ pounds hot green chile
1½ pounds hamburger meat
3 cloves garlic, minced
2 quarts water
salt to taste
Roast, peel, and dice green chile. In a heavy skillet, brown the meat
and drain excess fat. In large heavy saucepan, cover chile and garlic
with water and bring to boiling point. Mix in the meat and simmer,
tightly covered, for at least 3 hours. Add salt to taste.