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$10 for $20 Worth of Southwestern Cuisine at The Green Chile


95% of 714 customers recommend

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In a Nutshell

Southwestern Tex-Mex cuisine made using authentic hatch chilies shipped directly from New Mexico

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Green Chile - Boise: $10 for $20 Worth of Southwestern Cuisine at The Green Chile

It's only acceptable to sweat in public when eating a spicy Mexican dish, playing sports, or being proposed to on live television. Feel the heat with this Groupon.

$10 for $20 Worth of Southwestern Cuisine

The dinner menu includes a New Mexico burrito with mild hatch chilis, cheese, and a choice of beef, chicken, pork, or shrimp ($10.29+), two golden-brown flautas stuffed with chicken ($10.29+), and bowls of green chili, which balance the spicy heat with jack cheese and sour cream ($9.95).

The Green Chile

The chefs at The Green Chile want to re-create southwestern Tex-Mex cuisine, even if that means ordering shipments of New Mexico’s signature hatch chilis directly from the source. Although these mild or spicy green peppers appear out of place in Boise, they perfectly complement the restaurant’s burritos, quesadillas, and Southwestern-inspired burgers, adding a distinctive dose of regional flavor to dishes. Even without the chilis, the menu’s recipes continue to draw inspiration from the Southwest. A hearty red chili with diced onions and sour cream takes its cues from Texan cuisine, and the Arizona burrito’s flour tortillas are reminiscent of the state’s acres upon acres of tortilla-filled cacti.


95% of 714 customers recommend

Excellent food and service - thank you !
Karen N. · December 26, 2013
Great Mexican food. Small comfortable atmosphere.
Sandy W. · December 17, 2013
Delicious and authentic New Mexican food!
Sarah W. · December 11, 2013

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