The fully ripened New Mexico chile, dried and blended to a puree and cooked with garlic, salt and oregano into the red chile sauce behind carne adovada, enchiladas and posole; in United States we have verified places to eat it in Albuquerque. Start with where to eat Red chile sauce in Albuquerque.
Red chile sauce · Albuquerque
The fully ripened New Mexico chile, dried and blended to a puree and cooked with garlic, salt and oregano into the red chile sauce behind carne adovada, enchiladas and posole.
New Mexico red chile is the fully ripened green chile pepper: it turns orange and then red as it ripens, and for the pepper to be enjoyed it must first be dried and blended to a puree. The puree is cooked with garlic and salt, and sometimes oregano, into red chile sauce, and discerning New Mexicans prefer sun dried to oven dried chile. It is the sauce in carne adovada, which the James Beard Foundation credited to Mary and Tito's in 2010. El Pinto cooks with Hatch red chile, Sadie's serves red chile on its plates, and Cervantes sells sun dried red chile sauce.
Where to eat in Albuquerque:
- Mary and Tito's Cafe
- Sadie's of New Mexico
- El Pinto
- Cervantes Restaurant and Lounge
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