Omnivore - Hurry to Taqueria del Sol

New Mexican green chiles are in season and Taqueria del Sol is stuffing them with cheese and frying them to make the best chile relleno around town. That’s the good news. The bad news is that the restaurant isn’t likely to have any after Wednesday.

The reason? The immigration brouhaha has created a labor shortage and there’s nobody to pick the chiles, which are rotting in the fields, according to folks at the restaurant. The folks at Taqueria have placed another order, so it’s not certain they won’t get more, but you better go now. They are only available at dinner.

Note: The chiles are not actually on the menu. I had stuffed myself with three of David Waller’s mustard-style barbecue tacos at the Cheshire Bridge location before I noticed one of the chiles going to a nearby diner. They are posted on a board above the bar.