Red Chile appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Red chile sauce · Albuquerque
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.
Where to eat in Albuquerque:
- Mary and Tito's Cafe
- El Modelo Mexican Foods
- Sadie's of New Mexico
- Cervantes Restaurant and Lounge