After cooking green chile for years, Roberta Robinette and her husband, Matthew, took her family recipe on the road. Last April, they launched the Rocky Mountain Chili Bowl food trailer.
Aside from the Pueblo-style chile, the Robinettes’ menu includes items such as the breakfast bowl (mashed potatoes or hash browns with scrambled eggs, beans, and chile, topped with cheddar and jalapeños); the nacho bowl (tortilla chips, beans, chile, cheddar, and jalapeños); and the slopper bowl, which is basically a green chile hamburger.
But the fajita bowl gets my vote. The combo—Spanish rice and grilled fajita vegetables smothered with fiery chile, a choice of meat, cheddar, jalapeños, sour cream, and guacamole—warms the winter chill right out of me. The $5-$7 portions are reasonable (don’t expect to split the one-size-fits-all bowl with a friend). Next up: the tamale bowl, stacked with beans, a green-chile tamale, cheddar, jalapeños, and extra chile.