James Beard Awards aren’t all about fancy-fancy foods, though we’ve certainly enjoyed some fancy eats (here and here…and technically here, too).
The awards also recognize, among many additional categories, food writers, publications and classic restaurants – those that make a place special.
We tried to stop at one such place in Albuquerque, New Mexico, on the way out to Colorado. It was closed that day (Sunday), but we were lucky enough to catch it on the way back home.
Mary and Tito’s is about the size of a postage stamp.
But the plates of carne adovada (the restaurant’s specialty) are certainly not the size of a postage stamp.
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| Carne adovada burrito |
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| Carne adovada enchilada |
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| Carne adovada platter |
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| Carne adovada sopapilla |
And it’s about the best Christmas (red and green chile sauces combined) platter I’ve ever had.
[…] we were busy shoveling New Mexican food into our mouths at Mary and Tito’s during vacation, I mentioned that I had a delicious recipe for making your own red chile […]