Black Chile Mexican Grill Flaunts It All
The outdoor patio wraps around the south end--facing Camelback Road--and lines the inner walkway for great people watching: shoppers, Apple geeks, and business lunchers. Inside, the decor features warmer tones with wrought iron chandeliers, almost reminiscent of a lodge.
We were warmly greeted by two hostesses with the bar of 100+ tequilas on display to our left and an exhibition kitchen to our far right. Black Chile isn't afraid to show off what they've got.
So what will Black Chile be flaunting on our plates? Find out after the jump.
We had just sat down when chips and salsa arrived via our smiling and attentive server. He shared with us that the chips are homemade and that we have a choice of tomatillo salsa (green in color and blazing with spice) or a milder red salsa (nice, bright and easy to consume in large amounts). We started with the tomatillo and quickly asked for a side of the not-so-hot red salsa. That tomatillo is packing a punch, which our tongues were only equipped to dabble in.
Since this was our first visit, we had to try the signature dish bearing the restaurant's name. The Black Chile entree with seasoned pork, Serrano peppers, sour cream and Pasille chile sauce was served hot in a mini cast iron skillet with a side of rice and borracho beans. The pork is slow roasted for tenderness, but it was the side of rice that really hit our sweet spot. It was made with peas and corn and reminded us of green tamales--if only it were appropriate to order a pint to take home.
Black Chile has got plenty of appeal and a recipe for success. Not so sure we would call it authentic per se, but it's definitely approachable and worth stopping by for a meal.