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It's no wonder the spicy food at Los Dos Molinos is downright legendary - New Mexican red chiles and Hatch Valley green chiles, in one form or another, star in almost every house specialty, from fat chimichangas, smothered in green chile, to the outstanding adovada ribs, which are marinated in red chile sauce and cooked to falling-off-the-bone tenderness. But's it's not all tongue-tingling heat. The moist, mouthwatering carnitas, done up in a Dutch oven, is simply some of the best pork we've ever eaten. Portions here are generous, and the dishes are so good you'll want to clean your plate, but it's worth it to save room for hot, chewy, crisp sopaipillas, drizzled with honey.