Best bowl of Green Chile in town.
When I was living in Los Angeles, I drove all the way to Mary and Tito's just to taste their amazing Bowl of Green Chile. It was worth it.
Now I live in Rio Rancho and so I have found many great New Mexico-style Mexican restaurants, but in the end I always end up with Mary and Tito's.
Carne adovada is great here. But again, my favorite is the Bowl of Green Chile. I first tasted it back in 1967 or 1968 and the taste is still the same. Great as ever!!
The BEST New Mexican food in Albuquerque. Being new to the city we try a few new restaurants every week, looking for the best food. But so far nothing comes close to matching the quality of food we continually are served at M & T's Whenever we find ourselves eating elsewhere it's like "Yeah the green chile was OK, but nothing like Mary and Tito's". Or "yeah, the carne adovada was tender, but not as tender....." , etc. Even the mediocre service cant deter us from raving about this place to everyone we know. If you try only one stuffed sopapilla in your life have it here. Seriously, the food here is soo good that my wife once described it on the phone to a friend as "having an orgazm in your mouth". Enough said.
It may not be pretty, but the clientele of senators and judges hint at the quality inside this Mexican cafe..
This little beige cafe, with wrought iron on the windows and a busted sign, probably hasn't been redecorated since the Nixon administration. But if you're looking for something authentically Albuquerque, this is it. Since 1968, senators and judges have lunched here with (some have said) quite a bit of legislation coming to pass over plates of enchiladas. Tito has long since passed, but Mary proudly carries on their legacy.
Some of the best red chili you'll ever eat smothers shredded pork in the scrumptious carne adovada. Green chili's also available and just as tasty. Each dinner comes with refried pinto beans and Mexican rice. Chicken stuffs the sopaipillas--little pillows of fried, golden dough. Beef, chicken and pork all make appearances in tacos, tamales and chiles rellenos plates.
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