The dried, ripened version of the New Mexican green chile pod, blended into a deep mahogany sauce that defines carne adovada, enchiladas and posole.
Red chile is the same New Mexico pod as green, but left on the vine until ripe and then dried into ristras (decorative hanging strings). Spanish colonists brought pork; combined with Pueblo dried red chile, the carne adovada style was born. Today red chile defines the New Mexican breakfast burrito, the stacked enchiladas and the posole at every heritage counter in Albuquerque.
4 editor picks for Red chile sauce in Albuquerque, ranked by editorial score. All Albuquerque signature dishes · Red chile sauce across every city.
Mary and Tito's Cafe ★ 4.7
north-valley · 2711 4th St NW, Albuquerque, NM 87107
Mary and Tito's Cafe on Fourth Street is the James Beard America's Classic 2010 winner for its carne adovada, family run on the North Fourth Street strip.
Sadie's of New Mexico ★ 4.6
north-valley · 6230 Fourth Street NW, Los Ranchos de Albuquerque, NM 87107
Sadie's of New Mexico on Fourth Street in the North Valley is the heritage New Mexican family room since 1954, with stuffed sopaipillas and the bottled.
El Modelo Mexican Foods ★ 4.5
south-valley · 1715 2nd St SW, Albuquerque, NM 87102
El Modelo Mexican Foods on Second Street SW in Albuquerque is the heritage Barelas counter since 1929, with carne adovada plates and red chile tamales.
Cervantes Restaurant and Lounge ★ 4.3
south-valley · 5801 Gibson Blvd SE, Albuquerque, NM 87108
Cervantes on Gibson Boulevard in Albuquerque is the longtime South Valley New Mexican family room with carne adovada burritos and a separate bar lounge.