Restaurant Reviews

Green Chile Kitchen

March 4, 2015

The Shut-Up-and-Give-it-to-Me-Quick Version: 

Winner.
Amazing posole (Orgasmic!), great service and overall good food.

The I-Like-to-be-Wrapped-Up-in-All-the-Details Version:

This weekend Dennis and I were craving Mexican and, if you haven’t noticed, there is a serious lack of good Mexican food in Marin. Before you raise your points of contention, let me remind you I said GOOD Mexican haha. Being half Mexican and from LA, I experience serious withdrawals. I heard good things about Green Chile Kitchen so I decided to give it a try. Side note, it’s not very clear online because it says they close for lunch at 3pm and open back up for dinner at 5pm, but they don’t actually close, they just serve a limited menu at that time, which basically includes most of their appetizers.

I loved the décor, simple but very much in theme. The wooden benches were accented by backrests made of Aztec-like patterned fabric. Two bushels of dried chilies hung above the bar and potted cacti adorned the tables. The menus are presented on clipboards that are hung on hooks near the hosts barrel-looking counter. Overall, this rustic vibe makes the restaurant feel cozy.

Hours
Closed Monday
Tues – Thurs   11:30 am- 9 pm

Fri – Sat     11:30 am – 10 pm
Sat & Sun brunch  10 am – 3 pm

What we ate/drank:

  • Margarita ($8)
  • Guacamole ($8)
  • Pozole ($6/cup)
  • Green chile stew ($6/cup)
  • Chile Relleno ($14)
  • Carne adovada ($16)

Thoughts?

Green chile kitchen, san rafael, san francisco, restaurant reviews, new mexican, mexico, new mexico, mexican food, eat and escape

Green chile kitchen, san rafael, san francisco, restaurant reviews, new mexican, mexico, new mexico, mexican food, eat and escape, marin county, margarita

Since they only have a wine and beer license this margarita was made with agave wine instead of tequila, but it had all the makings of the perfect margarita: fresh lime juice and house made sweet and sour. I was skeptical, but decided it was worth a try. I enjoyed it and to be honest, it is not much different. I personally don’t like drinks to be super strong so this was great for me. It was a little too sour, but that might have just been that specific one. I’m a little torn with this drink because it could go either way for people: an overpriced lemonade or the margarita you’ve always wanted. Give it a try!

PictureGreen chile kitchen, san rafael, san francisco, restaurant reviews, new mexican, mexico, new mexico, mexican food, eat and escape, marin county guacamole

The guacamole was good, I added a bit more lime, but overall the taste was great. Dennis mentioned he really liked the more shallow bowl because it was easier to scoop everything up. The avocado was really fresh and it wasn’t overly mushy. It is a bit pricey for a small bowl of guacamole and considering how much we ordered we probably could’ve skipped it.

Green chile kitchen, san rafael, san francisco, restaurant reviews, new mexican, mexico, new mexico, mexican food, eat and escape, posole, marin county

This is where the meal took itself to another level. Wow, this pozole was amazing! Pozole is a Mexican soup made with either pork or chicken (Green Chile Kitchen makes theirs with chicken), red chiles and hominy. Once cooked, you can add lettuce or cabbage, radishes, onion, lime and oregano. Most restaurants don’t make this dish because it is a slow-cooking dish that takes patience. The restaurants that do attempt it, don’t often get the flavor right and it lacks that rich broth taste. Green Chile Kitchen, however, nailed it! This soup was flavorful and had all the right ingredients. I tend to prefer chicken because it isn’t as heavy of a meal. I can’t say enough good things about this pozole. I will definitely be back again and order a full bowl next time.

Green chile kitchen, san rafael, san francisco, restaurant reviews, new mexican, mexico, new mexico, mexican food, eat and escape, marin county, chile relleno

This chile relleno is not the traditional Mexican one that I am used it, but it was very good. It is breaded in corn and stuffed with jack and cotija cheese, served with your choice of beans and either red or green salsa. I liked that it was full of cheese, the second I cut into it, it oozed out. The cheese and breaded chile went very well with the green tomatillo sauce. Overall, it was super filling and tasted great.

Green chile kitchen, san rafael, san francisco, restaurant reviews, new mexican, mexico, new mexico, mexican food, eat and escape, marin county, beef, steak, adobado

Dennis ordered the carne adovada, which is slow roasted red chile pork. This was great, the meat melted in your mouth and the flavors were very rich. It is served with a jicama salad, your choice of beans and rice.

You Might Also Like