Known for its party-like atmosphere and very hot salsas, Los Dos
Molinos doesn’t know how to make it mild. Patrons can clearly stand the
heat she’s bringing, however, as the Mexican restaurant has grown from
its Navajo County roots to include several Phoenix-area branches.
Giant portions of incendiary New Mexican cuisine are served with
copious glasses of water, but be warned: Any entrée containing the word
"chili" will require an entire pitcher. Recommendations include red
chili-smothered adobada ribs or shrimp Veracruz (prawns and chili over rice).
Full bar. Serving lunch and dinner Tue–Sat. Closed Sun–Mon.
"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."
—
Phoenix New Times
Known for its party-like atmosphere and very hot salsas, Los Dos
Molinos doesn’t know how to make it mild. Patrons can clearly stand the
heat she’s bringing, however, as the Mexican restaurant has grown from
its Navajo County roots to include several Phoenix-area branches.
Giant portions of incendiary New Mexican cuisine are served with
copious glasses of water, but be warned: Any entrée containing the word
"chili" will require an entire pitcher. Recommendations include red
chili-smothered adobada ribs or shrimp Veracruz (prawns and chili over rice).
Full bar. Serving lunch and dinner Tue–Sat. Closed Sun–Mon.
"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."
—
Phoenix New Times