5 /5
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This restaurant reminds me of the chili and dry posole my grandma used to make, except when we visited family in New Mexico, where she was born. I still cook her traditional New Mexican recipes that have been passed down for the last 200 years! Everyone loved her cooking, and to this day, no one can compare. I’ve managed to replicate a few of her recipes, and people always ask what kind of chili I use because they think it’s so good. I remember her making beans with chicos too, but I haven’t been able to find those, so I’m unsure if your company offers them. I’ve attached some pictures of the chili rojo for chicken mole, chili caribe for menudo, and chili rojo with hamburger for burritos.