Reviews/Awards

First Place - 2004 Scovie Awards: Comida Loca's Green Chile Chicken Soup proudly won First Place in the increasingly competitive "Soup Category" at the 2004 Scovie Awards. "Soups with heat" have become increasingly popular, but our irreverent combination of fiery broth brimming with chiles, potatoes, tomatoes and more clearly stood out above the rest!

- 2004 Scovie Awards, Fiery-Foods.com

"DON'T CRASH - BURN: The hottest spot in New Mexico these days may very well be the Albuquerque Airport. The sandwich shop at the entrance to Terminal A boasts a home-brewed green-chili soup - fiery chicken broth brimming with potatoes, tomatoes, onions and of course, green chilis. Claude Gohard, chef at the Hotel St. Bernard in Taos, says he's burning for it. Us, too."

- Mirabella Magazine

"Airport Chile: Who would have thought anybody would be bragging about food they've eaten at the airport. Well, Sunset Magazine actually compiled a list of the best airport food in the Southwest. At T & C Concessions at the Albuquerque International Sunport got a mention for its green chile stew. The stew - more like a green chile chicken soup - would probably rank high on anybody's list of great food. The recipe is the creation of Sylvia Santillanes, who once worked for T & C and now works for Southwest Airlines. T & C manager Eric Shreve said Santillanes has been kind in letting the recipe stay with T & C since she left. He said the soup has been served for at least the last five years. 'We've had some business people, especially with Southwest Airlines, calling to ask us to send them soup base or the recipe.' said Shreve. The soup is simple: chicken, potatoes, tomatoes, green chile. There is a pinch of garlic salt and onion powder, plus a special soup base, and that's the secret."

- Albuquerque Journal

"Best of the West: Finally, two intrepid travelers plan their flight schedules around mealtime layovers in Albuquerque. 'I spend half my time traveling on business, and I seldom touch airline or airport food,' writes Susan Omberg of Livermore, California. 'But I take time out of my day to have lunch in Albuquerque. [At T & C Concessions] in the main portion of the airport, they make a wonderful green-chili stew.' Elizabeth Malloy of Golden Colorado, concurs: 'A friend swears that the very best green chili in New Mexico is at the airport - and indeed, on a recent business trip, I planned around having lunch there to verify his claim. It was true - so much so that I changed my return flight to coincide with an early dinner.'"

- Bill Crosby, Sunset Magazine

"Master Chefs Gelinas: Thank you kindly for sending the soup mix sample. It was easier to make and since it had more ingredients from you it tasted even better."

- B.U., Blue Bell, PA

"Glad I found your products in Santa Fe when I was visiting last year for the Annual Indian Market! What a find! Thanks for having it available on your website. I will be ordering more soon."

- C. Pacheco

"I am a flight attendant for Continental Airlines and have on occasion stayed in Albuquerque for periods of time. I was first introduced to your Green Chile Chicken Soup several years ago and fell in love... Recently I discovered your soup base at the airport. I bought one and fixed it for my wife and several friends. They all loved the soup."

- J.B., Enid, OK

"I have a friend that flies into this airport once a while, not enough times. She picks up some of the soup base (Green Chile Chicken Soup). I was amazed with the taste that it has, never tasted that flavor. I cook all the time, soups, stews, this beats them all... A very satisfied taster."

- Customer

"Brought a package of the corn chowder soup home from airport and loved it! Would like to order!"

- Customer