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  • Could go to five stars after I try the adovada, chili colorado, sopapillas, etc. I had the stacked enchiladas, which weren't stacked, there seemed to be two stuck together. But the egg was perfect. So maybe its a regional variation. This is New Mexican cooking. It has it's own specific history that starts before the Mayflower landed. Comparing it to food from Mexico would be like comparing Italian, French, and Spanish food because they are all so close together. This is very spicy food. I like a touch of cumin to make the sweat pop. But the red sauce has that background sweetness that seems key.
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