I think the Chile Verde Stew was a special on the day I went, and was not always on the menu. In any case I understood that all the specials are rotated frequently. This was one of about two or three recommendations the owners made after finding out that I was very familiar with food from New Mexico and and I wanted something authentic. One thing that was very authentic about it was the flavor of the Hatch chiles. I had initially rated it as five stars based on the flavor, but at the same time it was so hot I had a hard time eating it. In fact I might not have been able to eat it except for the very good corn bread that came with it (but I think in New Mexico they would have served sopapillas to serve the same purpose). The problem with the chile verde stew was not so much that it was too spicy but that I usually think of stew as having more meat and vegetables (such as potatoes) in it that help tone down the heat level. I liked the stew here but I am sure it would not be for everybody.

Chicken enchiladas with green sauce

An item I got to sample at Purple Burro was the Chicken Enchiladas with green chile. This was a regular menu item, and is likely in high demand because these were very good enchiladas. I thought they were less authentic than the chile verde stew, and resembled many of the Tex-Mex enchiladas I have had in the city by being rolled instead of flat and by being quite mild. The key, though, was that they had very good tasting New Mexico green chile (they are also available with red chile). I could not get very excited about the cheese or the tortillas, but the chile was very good (along with the chicken).

They did not have blue corn tortillas, and I understood that they were not sure there would be a customer demand for them. Mamasitas in Nichols Hills serves blue corn tortillas in case someone is seeking them out, but Mamasitas does not use the New Mexico green chile that is available at Purple Burro.

The enchiladas at Purple Burro did not make me think I was in New Mexico as the chile verde stew had done, but they had such a good flavor I had to rank them among the best in the Oklahoma City area.

Meals come with chips and salsa but no queso or sopapillas as are served at most restaurants. The regular salsa rated five stars on my flavor scale (and the spicy salsa was the same, only hotter).

The enchiladas came with rice and beans but the chile verde stew came only with a serving of corn bread (it was very good, though). The refried beans were very good, and were close to the quality of refried beans I have had in southern New Mexico (although in northern New Mexico I have mainly seen pinto beans served with meals).

My rating of the "Chile Index" was based on the chile verde stew, but the other food here was not nearly as spicy. I think the owners will not serve customers anything incendiary without warning them about it.

The Spicy Salsa was even hotter than the chile verde stew, and the regular salsa was on the hot side for Oklahoma (but about right for my taste). The salsa here was quite good in terms of flavor.

One feature lacking here that is common in New Mexico was offering a combination plate where I could try several items. Also I do not know if they make sopapillas (which I sometimes like to eat with New Mexican food, especially when it is spicy).

With food this good, though, I think it will only get better as they add items to the menu. I expect that some of the specials will be added to the regular menu if they are popular enough.