Joe and I love this local cafe called Cinnamon, Sugar and Spice Cafe. They have 2 locations in Albuquerque but both are across town from us so it’s a treat every time we’re in the area. It’s a popular place with locals standing in long lines to order from an extensive menu including breakfast and lunch items. There is a counter behind glass lined with baking sheets filled with freshly made baked goods and pastries. Baristas are busy making specialty coffee’s and tea to order. We have never been disappointed with anything we’ve ordered and today was no exception. Joe ordered the Duke City French Dip topped with Green Chile and a side of Red Chile Au Jus. He shared a bite with me and it was amazing!! So of course I was inspired to remake it which also turned out pretty amazing. To start, I needed a package of sliced rare roast beef and some soft rolls. Since it’s green chile season here in New Mexico, I picked up some fresh chiles from a local farm and roasted them myself. Cinnamon’s au jus was spiked with ground red chile so I tried a combination of NM Red, Guajillo and Chile de Arbol to add flavor and a little bit of a kick. We thoroughly enjoyed this NM chile twist to an old favorite.
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An Inspired Cook 