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The only branch east of the Mississippi of a respected Phoenix chain, Los Dos Molinos ("The Two Chile Grinders") showcases the cuisine of the northern Sonoran desert, which encompasses parts of New Mexico, Arizona, and Colorado. A boon to chile lovers, the food is often hot as hell. Sure, there are normal Mexican and Mexican-American recipes on the menu, and potent margaritas too, but diehard foodies will go right to the ribs adovada, deep-fried burros (the predecessor of burritos), and Victoria's red or green chile plate, the latter utilizing the legendary green peppers of Hatch, New Mexico.
Unknown to most New Yorkers, there's a cafe serving the Sonoran Desert cooking common to New Mexico, Colorado, Arizona, and northwestern Mexico. Los Dos Molinos slings a bowl of Hatch-style green chile as good as any you're likely to see this side of the Mississippi.
While chefs like Bobby Flay were merely dawdling in the Southwestern food canon, Los Dos Molinos (the only East Coast branch of a Phoenix chain) took its Hatch green chiles seriously, reproducing the Sonoran desert cuisine of Arizona, New Mexico, and northwestern Mexico with fidelity. The result is hot-as-hell bar food that will make you grateful you're clutching that ice-cold beer. Thrill to the spiciness of the green chili enchiladas decorated with a fried egg, or Victoria's chicken chili... More »
A decade ago, New York had a thing for Southwestern food. It was Southwestern cooking, with its adept use of fresh and dried chiles, long-braised meats, and supple homemade tortillas, that catapulted Bobby Flay to fame, first at Miracle Grill,... More »
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