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  • First of all- service was good. Attentive staff, neatly dressed, checked on us often. Now the food- this is NOT New Mexico food. Tried the chile relleno with red chile. Folks, you don't add chicken broth to red chile to make it salty. Yuck. The relleno was covered with Panko bread crumbs- ok, slightly different but then they fried the heck out of it so you end up with a dark blob that had red, salty sauce on the side. I think we can all agree that even if the blanket of egg mixture that tradition says should envelope a relleno isn't there, you should at least make certain that you can tell it's a chile (Pasilla) under all that crunchy (CRUNCHY!) coating. I'll skip the chicken taco -as you should- and move to my companions smoked pork tamale. Don't, just don't. The tamale is almost black as if that is some indication it's been smoked. But the reality is that the masa is made with beef broth and the pork in the tamale is smoked. Can you say overkill? This makes for salty masa that tastes like beef barley soup with just a lick of smoke in the pork.. Don't think the adovada will do- another bit of 'magic' they hope to pull off by soaking the meat in broth. Folks that doesn't make it tasty- just salty and it's for certain you'll guess it's meat if you had a taste test. Disappointing doesn't cover it, I feel lied to and had to share. Will I try it again? Doubtful when there are other restaurants that hold true to New Mexico cuisine.
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