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It's no wonder the spicy food at Los Dos Molinos is downright legendary - New Mexican red chiles and Hatch Valley green chiles, in one form or another, star in almost every house specialty, from fat chimichangas, smothered in green chile, to the outstanding adovada ribs, which are marinated in red chile sauce and cooked to falling-off-the-bone tenderness. But's it's not all tongue-tingling heat. The moist, mouthwatering carnitas, done up in a Dutch oven, is simply some of the best pork we've ever eaten. Portions here are generous, and the dishes are so good you'll want to clean your plate, but it's worth it to save room for hot, chewy, crisp sopaipillas, drizzled with honey.
When it comes to the holiday season, living in the Southwest means enjoying the bonus of fresh tamales in addition to the rest of the country's more traditional fare. Whether they are green, red, vege... More »
Don't worry, I'm not going to bitch about the summer anymore. But I can't promise I won't talk about heat. That's because my tongue's still tingling (in a good way) from repeat visits to the south Central outpost of Los Dos Molinos, where New... More »
If you love New Mexican hot, I'll see you there because Hot is how I roll. The Adovada Rib, a country style pork rib in Adovada Sauce cooked in a Dutch oven until it just melts in your mouth as it actually melts your mouth, is as good as it gets. Even the beans are hot, the salsas, oh yes there are two of them, and each is hotter than the other, better to get a pitcher of Margaritas up front, wink, wink. Otherwise you will sucking up the water like you had been stranded in the desert for weeks. Try the Sonoran style Enchiladas, (available with thick blue corn tortillas), and it comes with an egg on top, without asking for it, now that's high class. I celebrated my 40th birthday here and I can hardly remember it because everybody in the restaraunt was buying me tequilla shots. I think I got up at 1:00 pm the next day. The restaraunt on South Central is actually famous movie star Tom Mix's old house from the old western days.
If you like to feel the burn without going to the gym then you really need to try the enchiladas at Los Dos. My mouth was on fire after scarfing down a plate of them. This is one of the best places to go if you are looking for the real hot stuff.
The unforgettable carne adovada at Los Dos Molinos is doubly seductive -- slow-cooked, melt-in-your-mouth pork combined with the heat of red chile marinade. What's the kitchen's secret? It uses New Mexico red chiles, whose distinctively rich flavor takes the dish to a whole new level. If you're impatient to get a taste of it, the easiest plate-to-mouth delivery method is a Los Dos burro, neatly wrapped in a fresh flour tortilla. But if you have the time and appetite to splurge on a... More »
Ask a dozen folks where their favorite Mexican food is in town, and you'll get a dozen answers. Sometimes it's the place nearest to where you live or work. Or maybe it's the spot that makes chimichangas or flautas just the way you like them. It could even be the restaurant that has put a trendy, nuevo twist on old standards. Given this endless multiplicity of opinions, and the impassioned debates amongst foodies inspired as a result, we think picking the Best Mexican Restaurant in Phoenix... More »
Our out-of-town visitors were pooh-poohing us, saying that for all they'd heard about the spicy potency of Mexican food, they weren't impressed. Why, they'd had a cheese crisp, they'd had a taco, they'd had some chips and salsa at one of those big chain restaurants, and they barely felt a tingle. So we took them to Los Dos, starting with a cheese crisp smothered in green chile. That's chile as in Hatch chiles from New Mexico, one of the hottest peppers known to mankind. After a few bites,... More »
We get chills just thinking about the chiles at Los Dos. How hot are they? Well, the restaurants close for the month of July. Sure, the owners get some well-deserved vacation, but we think the real reason is to comply with Arizona's summer anti-burn laws. Los Dos' adovada ribs have been known to set off fire sprinklers, the fall-off-the-bone meat incendiary with Hatch red chiles. And there's no relief in side dishes, either, with flame-throwing beans, rice and salsa. Earlier this year, Los... More »
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