Los Dos Molinos
Take heed: the motto for this Phoenixstandard is “Some like it hot.” From the green and red salsas served with homemade tortilla chips to every dish on the menu marked with a warning star, you may well work up a sweat here. Its cuisine is “New Mexican,” which refers to the red and green Hatch chiles used as the base for salsas and chili. Diners come from miles away for the adovado pork ribs marinated in red chile and the chimichanga (a deep-fried burrito that’s become a mainstay of local Mexican cuisine in Phoenix), which tastes best smothered in sour cream and cheese. The chile theme carries through the low-key décor, which includes strings of red chile lights and large, heavy wooden tables topped with Mexican tiles. Set inside a dilapidated old white adobe up against South Mountain, at the south-central tip of Phoenix, the restaurant’s setting rivals the food.
Tip: Unless you’re willing to trek hours out of town to visit the original location in Springerville, Arizona, settle for this Central Avenue location.
Congratulations to Mei Lin, winner of Top Chef Season 12.