Went to SF and ABQ for a couple of days this week. I hit a couple of old standbys and a couple of places that were new to me.
Mary & Tito's(ABQ) was excellent as usual. I'm not a big fan of their salsa(a bit too acidic for me), but everything else was very good. Best red chile of the trip and best carne adovada. Good tamale, enchilada, and taco. One of the things I like best about Mary & Tito's is that the red chile is abundant even on the taco. Chile relleno from here was my wife's top ranking. Very good refrieds and decent rice.
La Choza(SF) had the best tamale although I thought their red chile wasn't quite as good as I've had in the past. Best sopapilla. Best salsa. Very good posole. Carne adovada was good but still came in 3rd place of the three places I had it this trip. My wife thought the enchilada from La Choza was the best of the trip and that the chile relleno was good. Good whole beans.
Perea's Tijuana Restaurant & Bar(in Corrales) was a first-time visit for me. I really liked this place. They did most things pretty well. Salsa was a little more tomatoey and not quite as spicy as I would have liked but good--bag chips though. Carne adovada was almost as good as Mary & Tito's. The stacked enchiladas were excellent, and tamales were good but could have used a bit more meat. Nice job with the red chile, better than La Choza's this visit. Sopapillas were heavier and not as puffy as La Choza's but tasted fine. Posole was okay. Good whole beans.
Cecilia's(ABQ) was also a first-time visit. Really a mixed result here. Salsa too acidic. Rice tasted like it was cooked in instant boullion but somehow still managed to be no worse than okay. Sopapillas were a grease sodden mess. Good whole beans. But...the reason to go to Cecilia's is the red chile which I'd rank as the equal of Mary & Tito's. It's made from Chimayo chiles and is dark maroon unlike the brighter red chile you get most places in ABQ including Mary & Tito's. My wife thought it was even better than Mary & Tito's if not as plentiful. The flavor is fuller but less assertive. Had it on an enchilada and tamale, and it was great. I wish I'd tried the carne adovada from Cecilia's.
Being the red chile freak that I am, I'm sure I'll be back to all these restaurants.