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  • UPDATE: So after reading reviews on this place I think some clarity should be fleshed out. First off, this is NEW MEXICAN cuisine, not Mexican. The chilies are different (Chipotle, pasilla, ancho versus Hatch), the burn and spicy level is different (Mexican is more smokey whereas New Mexican is hot), technique is different (Mexican burritos are to be eaten with your hands whereas New Mexican burritos are eaten with a fork and knife, refried beans versus whole pinto), and so is execution (the way the food is actually cook and prepared). As much as someone wants to review this establishment as Mexican and critique it for falling short needs to accept Los Dos Molinos for what it is: authentic New Mexican food with its own history and cultural specificity. If one visits Albuquerque, Taos, or Santa Fe this is the cuisine that they will find. With that said, it's the best New Mexican place in The Valley. It truly does transport you to the New Mexican high desert. ORIGINAL: This place is the real deal. If you like spicy food then this is where you want to be. Chips come with two salsas; red and green. The green has more texture to it and is extremely spicy and the red is a bit more viscous and not quite as spicy; but both are good. I had the adovada burrito which was outstanding. The flour tortilla was quite thick, thicker than normal, and had a good taste. Meat was super tender and seasoned well. Christmas sauce spicy level was 7/10 and provided a good burn for a while after. Beans and rice were good, too. Ambiance was pretty interesting as well. Anyplace that had sopapillas and empanadas is bound to be good.
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