“Viola Herrera makes extraordinary chile verde at her restaurant, Don Rogelio’s. The lively flavor comes from tomatillos, garlic, cumin and three types of chiles — güero, Anaheim and just a touch of serrano, so that the sauce won’t be too hot. The meat is a choice of pork or chicken.
“Herrera has tasted chile verde all over town to see how hers stacks up. It comes with small, thick handmade tortillas, fresh salsa, chips and good beans and rice. “My customers have to have everything special,” she says.
“Don Rogelio’s advertises Tex-Mex food because Herrera is from Corpus Christi, Texas. Rogelio was her late husband. The restaurant is in a quirky collection of brightly painted buildings. It’s decorated with random objects and artwork, including teddy bears, a cowboy hat and a framed photo of Pope John Paul II in the tiny comedor (dining room).
“There are just four tables in the comedor, so most of the seating is outdoors on the patio. The main building houses a deli and kitchen with two small tables, which is where the restaurant started seven years ago.