[quote=“Santo_Rugger, post:37, topic:478756”]
Or state. When was the last time you saw a Mickey D’s offering a green chile cheeseburger outside of New Mexico? 
Is it as good as it sounds?
I’m only on the coastal side of Texas, New Mexico is only a two day drive.
I work in a retail monolith that everyone loves to hate. Within it, they have a McD.
As fast food goes, that’s my least fave chain and this instore location has THE WORST selection.
No salad. No ‘grilled’ chicken. No Egg McMuffin for fucks sake.
I’ve stood behind people who didn’t even glance at the boards. “I’d like an egg mcmuffin and…”
“Oh sorry, we don’t have that.”
“What?”
<pause>
“This is a McDonalds, right?”
“Yes. We just don’t serve them here.”
I actually understand how dumbfounded they are.
No, it’s still McDonald’s. If you’re going to drive to NM for a burger, there are dozens of places I’d recommend. I wish I had more freezer space this October; last year I bought four bushels. If I had done the same this year, I’d offer to send you a couple bags. Bueno’s Autumn Roast is surprisingly good for a packaged chile, but I’m not sure the shipping on that site can be justified. It’s quite possible they have it in local grocery stores, though.
Anecdotal evidence here:
I worked at a pretty busy McD’s about five years ago. The problem is efficiency. Part of the reason as too why McDonalds is so fast compared to most fast food places is the way the grill is set up like an assembly line. Every new item you add really slows things down. I still hate the McRib to this day just because whenever we had it my job got a lot harder having to worry about more items. Same with Chicken Selects. they would have to have extra people working if they wanted to serve breakfast and lunch. Like someone else mentioned, the switchover was the busiest time because we were making so much stuff at once. And there really isn’t room to store all that food in the warming racks.
And the grill is no problem. The eggs are cooked on a different grill than the burgers and sausage.