La Mirada(562) 802-1202           |            La Habra(562) 448-3674

Stuffed Sopapillas

Delicious dough stuffed with beans, cheese and beef or chicken.

Green Chile Bacon Cheeseburger

Cheeseburger topped with green chile, cheese and bacon.

New! Navajo Tacos

Delicious fried flatbread with beef or chicken and beans, lettuce, tomato, cheese and special dressing.

Beef Taquitos

Hand-rolled beef taquitos covered in guacamole

Happy Hour

Monday through Friday 3 to 6

Enchilada Stack

Corn tortillas smothered in cheese and green chile sauce with beef or chicken.

Southwest Salad

Grilled chicken on a bed of lettuce with corn, black beans, chips and avocado ranch dressing

Chicken Flautas

Chicken stuffed flautas with guacamole

Mangorita

Come to Happy Hour and have a Mangorita

Our Specialties

Enchiladas Our enchilada stack starts with corn…

Details

Welcome

Welcome to The Green Chile restaurant. We serve traditional New Mexico cuisine that is a little bit different than the Southern California Mexican food you are used to. Rice and beans are a staple of New Mexico but the main dishes and desserts are a little different.

What is New Mexican Cuisine?

New Mexican cuisine is the regional cuisine of the US state of New Mexico. Part of the broader Southwestern cuisine, New Mexico food culture is a fusion of Spanish and Mediterranean, Mexican, Pueblo Native American, and Cowboy Chuckwagon influences.

“New Mexican food is not the same as Mexican and Tex-Mex” foods preferred in Texas and Arizona. New Mexico is the only state with an official question—”Red or green?”—referring to the choice of red or green chile. Often dishes can be requested with both red and green chile (one side covered with green, the other with red) and is referred to as “Christmas”.

Chile, beans, and corn have been described as the “basic ingredients of New Mexico cooking,” and all can be locally grown. But the defining characteristics of New Mexican Cuisine is the dominance of the New Mexico chile, which are either red or green depending on their stage of ripeness when picked. Other distinctive elements include blue corn, the stacked enchilada, and sopaipillas into which honey is added moments before eating.

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