Mary & Tito’s/Albuquerque
We’ll start off this tummy/palate pleasing project with Mary & Tito’s in Albuquerque. Serving up traditional New Mexican cooking that just received a James Beard Foundation award for being an American Classic. While the starter basket of chips had a nice, simple salsa, the chips were stale. Must have been due to the rainy day in the Duke City. The Carne Adovada Turnover and the stack of cheese enchiladas with a fried egg, both with red chile, made us forget the stale chips. Probably one of the tastiest red chile sauces I have eaten (and I make a pretty good one). Full of roasted red chile flavor and something deeper, possibly some meat. The pork in the adovada was shredded, tender and near perfect. I usually leave the pinto beans (refried and mashed instead of whole) on the plate. Not this time! Must have been the lard?