Los Dos Molinos: Spicy New Mexican Food 

Los Dos Molinos is a Valley treasure, known as “Los Dos” to regulars. Los Dos Molinos refers to the now owner’s grandparents—when they were first married they were gifted ‘molinos’ or grinders. When the grandmother opened the first Los Dos, she and the grandfather looked around and decided to name it after their grinders sitting next to each other on a shelf.

Now, the grandkids are keeping the institution going strong—serving traditional favorites and some new dishes as well. This family-owned restaurant uses green hatch chiles from New Mexico which means their food is spicy. 

Reina Torres, Bar Manager of Los Dos, said that the most popular dish at the restaurant  is “The Adovada”, which is pork cooked slow and spicy red chili.

Guest Lauren Etchart, suggested Los Dos Molinos as her top pick. “Los Dos is really near and dear to mine and my family’s heart. We go there for pretty much every sort of event.” Etchart said, “it’s a really energetic, fun, family environment.” 

Etchart ordered the Garlic Pork roast burrito dinner. She goes on to describe how “delicious” the burrito  was, “It’s super moits, I always get it christmas style, so you get red and green sauce, so you get to taste a little of both.” 

Guest Jowan Thornton, said that the restaurant has a beautiful vibe. “It’s a really family centric spot.” he said. 

Thornton ordered the shredded chicken chimichanga. “It was so delicious, great texture on the chicken, amazingly spiced and seasoned and well-balanced,” he said. 

Guest Jennifer Maggoire,  had the chili relleno with machaca. “ The Machaca I think was the best thing, you can tell, was definitely slow cooked,” she said. “It is a large plate, a very generous portion comes with beans and rice.”

The guests recommended tamping down the flames with sopaipillas, pillows of fried dough served with honey or sprinkled with cinnamon and sugar.