The green chile at chef Hosea Rosenberg's Southwestern cantina stands out for the true taste of green chiles un-muddied by extraneous ingredients or even pork. Rosenberg, a New Mexico native, makes regular pilgrimages to his home state's prime growing region to pick up Hatch chiles from his secret sources. The zippy sauce that results can be found in Santo's breakfast burritos, which Boulder residents line up for every weekend, as well as atop quesadillas, enchiladas and a chile relleno burrito on the dinner menu.