Chile experts warn us never to touch any sensitive part of our body after handling spicy peppers. The Blue Adobe Grille's carne adovada will remind you why.
Red chiles grown in New Mexico are notorious for their wicked heat -- a fact that the chefs here adroitly exploit in their torrid sauce of this incendiary pork chili.
Dig pain? Drip some of the thick sauce straight onto your tongue. It's so fiery in the back of your throat you'll actually cough.
But even the most masochistic Mexican food buff will probably admit that the potent pork-and-pepper concoction is best enjoyed when wrapped in a flour tortilla, then tamed a bit with whole beans and rice.
But whatever you do, don't rub your eyes. You don't want to go blind, do you? Just eat enough until you need glasses.