A local favourite for New Mexican food, north of the plaza in El Prado. The red and green chile here are housemade, the portions are large, and the price is right. The carne adovada — pork marinated in red chile and slow-roasted — is particularly good. Cash only; arrive at off-peak times as the wait can be significant.
This is the kind of place that regulars eat at three times a week — no tourist frills, no pretension, just solid New Mexican cooking served fast in a small dining room.