COLORADO'S LEGENDARY GREEN CHILE!
In the early 1800s, waves of Italian, Mexican, and Slovenian immigrants were settled into the area known as the St. Charles Mesa, east of Pueblo, CO. Among the crops they tried to farm in the hot, dry climate of southern Colorado included Capsicum Annuum, the Mirasol Chile Pepper. So named because of the awkward, if impressive way it grows upward as if reaching for the sun, rather than hanging down like other fruits in the species, it was one of the few peppers that adapted readily and grew well in the difficult Colorado soil. For over a hundred years, farmers in the region separated heirloom seeds and mostly family traditions kept the Pueblo chile growing, but a major breakthrough happened in the 1980s when Dr. Michael Bartolo of the CSU began a rigorous selective breeding process to create a pepper with a more consistent heat and size, and with a thicker wall. The Mosco variety of the Pueblo Chile was released in 1994 boasting higher heat levels (5000-12000 SHU), and set the standard for Pueblo Chiles since then. The modern variety of Pueblo Chile, known as the Giadone is even hotter, with thicker flesh, and the bold, lightning kick that makes the Pueblo Chile so legendary.
THE CONTENDERS
Gray's (Coors) Tavern
Where it all started. The OG. This is not a burger smothered in green chile. This is a burger that was DROWNED in green chile before being served. This is a burger that cannot be eaten with your hands, no matter how sloppy you are, knife, fork, and shovel is the only way to handle this monstrosity. The taste of the green chile? Enough to ruin you for all other food for the rest of your life. Don't take this burger lightly, this may very well be the best thing on Earth. Consume at your own risk...
Chubby's
The Original Chubby's, an institution to itself. The pride of North Denver, Stella Cordova bought this business back in the 60's when it only served burgers. She worked hard to make sure it was the neighborhood favorite, and the green chile here certainly doesn't disappoint. Famously served over a bed of french fries, you're talking about a rich, savory, gravy consistency in the green chile that has an amazing flavor to start out with, and a punch at the end you're not ready for. Those fries though, songs have been written about them...
Santiagos
Half Mild/Half Hot, gently smothered INSIDE the burrito, so its still carry friendly. Which side will you bite into first? Theres no way to know, but no matter what, you're gonna get a hearty helping of fresh eggs, the chef's meat of the day, potatoes, that legendary green chile, and cheese, all rolled up in a fresh tortilla. Santiagos green chile is known locally for its intense, fresh flavor. Its thick, and has that kick to it that we crave. The mild is greener, with more flavor to it. The hot is a little lighter colored, and has a real good hot punch to it. Not anything extreme, you're not gonna lose your tastebuds or sense of smell for it, but you might just catch yourself reaching for that extra large sip of water!
Monica's Tacos
Be advised: Monica's uses only the local PUEBLO chile, and they like it HOT! But don't be afraid, this thick green chile is a perfect example of how some of the BEST green chile ISN'T green! A paler shade of light red, they make it with a delicious roux and a healthy dose of the pepper so you really get that intense flavor out of every bite! You know you're at the right place when you see the line for the drive thru, but you'll want to sit down for this meal; their smothered burrito is a knife and fork job, and you'll need an extra spoon to scoop up all that delicious cheese and green chile!
Pro-Tip: Get a 1/2 pint of green chile to go!
Rockyard
Another perfect example of a good red green chile, this one gets its deep rich color from tomatoes and the red flesh of the pepper. It is skillfully combined with big flakes of pepper, and stewed into a thick, rich chile with a good kick of heat to it. The Green Chile burger is cooked to your liking, and covered in a nice healthy serving of the eponymous mixture. Hot and delicious, the Rockyard has been a Castle Rock staple for 3 decades, so you can rest assured their recipe is one of local legend.
Pro-Tip: Get a bowl of green chile to go!
Sams no.3 Hammer Bar
This is a lesson in gluttony. 6 eggs, ham, bacon, sausage, onions, tomatoes, bell peppers, potatoes, and LOTS of cheese (but always remember to tell them: NO MUSHROOMS, YUCK!). You cannot leave from this diner feeling hungry, but most importantly, their KICKIN' GREEN CHILE is made with large portions of pork, and has a distinctly unique kick to it.
Pegasus
Pegasus Green Chile
MY [CURRENT] FAVORITE • 14Jun2026: Monica's Tacos
Why Monica's Wins for now...
Coming home from a road trip where I couldn't get any green chile for 6 weeks, I was really craving something with some substance. I needed something thick and hearty. Monica's Green Chile is made thick, with lots of heat to it, so you know you're not eating any old hatch green chile, oh no, this is the kind of flavor you only get from that Pueblo Chile, that you can only find HERE in Colorado. Craving satisfied.
I am unsatisfied to pick a single winner for this category. I will continue to seek out and update this page with all the best local green chile I can find.