- Matthew Schniper
The red and green chiles remain highlights, and I sample both on my chorizo stack ($8.99), which layers the house-seasoned meat in corn tortillas, under the sauces, alongside home fries and a couple eggs. The chorizo could use more of its own flavor, and bears a bit of a bread-like, faux-meat texture, and the potatoes could use more crisping. But the New Mexico red chile hosts a fine earth flavor and the green chile kicks with a bit of added jalapeño heat. I also pour Rudy’s salsa, served with warm, oily house chips, over the eggs and spuds; it’s medium heat, bright with spices, and toned with roasted tomatoes, whose charred skin flecks show up like pepper flakes in the mix.