Bobcat Bite, Santa Fe

Bobcat Bite, Santa Fe

Antonius and I agree that we’ve never had a better burger than the green chile burgers served up at Bobcat Bite, a few miles southeast of Santa Fe, praised by everyone from LTHer Bill/SFNM to Alan Richman.

Antonius had his fully loaded, with grilled onions, cheese, and green chile, while I, pandering to a five-year-old’s palate, skipped the cheese and had the chile on the side. A quarter of the 10 oz burger was plenty for Lucantonio.

What makes these burgers so good? Very high quality ingredients and time taken with each order, I’d say, and the owners' refusal to expand the space, menu, and hours beyond what they can handle and control. The owners grind their beef daily, using a blend of chuck shoulder and chuck tender (according to this guy), hand form the burgers and cook them carefully to order. The green chile (not canned) is flavorful and just the right level of picante. Why doesn’t everyone put green chile on their burgers?

Their steaks are also reputed to be wonderful.

No desserts, no credit cards, no reservations. Just go and sign up on the board outside the door. With only five tables and 9 counter seats, you’ll have to wait. It’s worth it.

Bobcat Bite
420 Old Las Vegas Highway
Santa Fe, NM 87505
(505) 983-5319
www.bobcatbite.com
Open Wed-Sat. 11 am – 7:50 pm

Las Jamburguesas de ‘Bobcat Bite’

Mi esposa, Doña Amada, ha ya escrito aquí por encima sobre las maravillosas jamburguesas que hemos consumido en casa de ‘Bobcat Bite’, pequeño restaurante familiar pocas millas al sur de la Villa Real de la Santa Fe de San Francisco de Asísi, en el territorio Mejicano ocupado por los gringos desde la guerra de agresión imperialista de 1846.

El restaurante es murre bonito y está en medio de ninguna parte, en un puesto donde venían antes los linces, es a decir, los gatos montés salvajes, a quienes daba el padrón las sobras de las burguesitas y bistequitas.


En el restaurante cuelgan unos cuadros y munchas fotografías de estos gatos guapos. A lo demás hay plazas solo para unas 25 personas: cinco mesas y otras plazas a lo largo del bar, como tu pues ver aquí:

Esta foto tomada por Doña Amada; las otras son atribuibles a las esfuerzas de Don Antonio de la Plancha.

La vida es murre buena cuando se pue’ comer una jamburguesa como esta máxima en la compañía de las personas bien amadas:


Porque yo soy dispierto, he tomado mi burguesita con queso y los chiles verdes encima y unas cebollas asadas también. Sin embargo, los chiles no son tan fuertes, pero muy saborosos.


Las papas fritas eran también murre deliciosas. Quieres ver todas estas golosinas de más próximo? Mira la mayor jamburguesa que yo haya jamás comido:



Y tu te preguntas: jamuche por esta beyeza de diez onces y todos los acompanimientos? Solo seis dólares gringos y setenta centavos.

Don Antonio

Amata wrote:Antonius and I agree that we’ve never had a better burger than the green chile burgers served up at Bobcat Bite,

Amata,

Bobcat Bite was one of the places featured on Hamburger America. Green chile burger looked incredible on the show, now, after your post and Antonius's pictures, I think I'll check my frequent flyer miles.

I don't remember exactly, but when the owners said how many green chilies they went through a week I was utterly amazed.

Enjoy,
Gary

Thanks, Gary. Got any miles on Southwest?

I think the green chile figure is 80 pounds a week -- and the place is only open four days a week!

Amata

A good bun makes a big difference to me. The ones at Bob's appear to have decent body and significant span (i.e., they are just tiny bit bigger than they burgers that rest upon them). I also like what looks like a flour patina on the crown of one, bespeaking (I'd think) made-in-house quality.

Hammond

David Hammond wrote:A good bun makes a big difference to me. The ones at Bob's appear to have decent body and significant span (i.e., they are just tiny bit bigger than they burgers that rest upon them). I also like what looks like a flour patina on the crown of one, bespeaking (I'd think) made-in-house quality.

David:

I do not know whether they make the buns themselves at Bobcat Bite but you are quite right that the buns on offer there are of a quality higher than generally encountered; the bun I had was sufficiently substancial as to maintain its integrity to the end, despite the considerable size of the patty and the moistness of the toppings and meat (which was cooked perfectly to medium rare, as I requested).

To my mind, the green chile cheeseburger I had at Bobcat Bite was in all respects excellent, with the green chiles elevating a perfectly prepared hamburger to something different and truly memorable.

Antonius