tspyz posted on Friday, 27th August 2010 - 10:48 am

When foodies get a few glasses of wine in them, the eternal debates rage. Battle Pizza: New York thin or Chicago deep dish? Battle Barbeque: Texas dry, Carolina vinegar, or Deep South saucy? Battle Chowder: Manhattan or New England?

When it comes to Tex-Mex, to my mind the big question is: What goes into green sauce? The heretics in California insist that green sauce is a tart concoction full of tomatillos. The good folks at Garduno's make New Mexican food, influenced by Texans, Mexicans, and Native American Pueblos that surround Albuquerque and Santa Fe. In those parts, green sauce is all about delicious fire-roasted Hatch green chiles, with minimal other distractions. Enchiladas aren't rolled, they are a flat stack of tortillas, chicken, and red or green sauce. (Teams of scientists from the Vegas Institute of Technology have conclusively proven that New Mexican food is 35.67% more effective at fighting hangovers than any other remedy.)

Reason number two for hitting Garduno's is that you can gorge yourself silly on sopapillas (New Mexico's entry in the fried dough category) after dinner.

Reason number three? Certain tables have a view of the Palm's pool walkways, so you can help insure water safety by keeping an eye on swimmers.