Old-timers whose opinions I respect consistently rate Mary & Tito’s as Albuquerque’s best restaurant for New Mexican food, a restaurant that has been pleasing the most savvy and indoctrinated palates alike since 1963. It takes a lot to impress some of those old-timers, none of whom see much substance in the flash and panache of the nouveau restaurants and their pristine veneer and effusive, over-the-top flamboyance. These guys and gals are impressed only by New Mexican food the way their abuelitas prepared it–unadorned, authentic and absolutely wonderful. If you want to evoke their ire, take them to one of the chains. Worse, try sneaking some cumin into their chile.
Just how good is Mary & Tito’s? In a span of two days, three people whose opinion on food I value weighed in, prompting me to ponder that question and not just take for granted that it’s “one of” the very best restaurants in New Mexico.” World-travelers Randy and Bonnie Lake experienced an epiphany during their most recent visit, marveling at just how much better Mary & Tito’s legendary red is than other red chile they’ve ever had. Bill Resnik who’s authored a cookbook on New Mexican cuisine was more to-the-point, asking why it hasn’t been accorded a “30” rating–the epitome of perfection in my rating system and a rating I have not bestowed upon any restaurant anywhere.
Just how good is Mary & Tito’s? In November, 2018, Mary & Tito’s was lauded by eater.com as one of America’s 38 essential restaurants, one of those rare eateries which transcends mere dining to become “indispensable to their neighborhoods, and eventually to their towns and whole regions,” to “ultimately become vital to how we understand ourselves, and others, at the table.” This isn’t just another trite “best of” list. Eater is a very highly respected online “source for people who care about dining and drinking in the world’s best food cities.” Unlike many list-makers, Eater doesn’t take a poll or perform all its research online to publish another trite list of “usual suspects.” In 2018, eater’s national critic Bill Addison spent 34 weeks on the road, eating almost 600 meals in 36 cities. He knows great food and understands the cultural significance it has on a community.
Just how good is Mary & Tito’s? In January, 2010, Mary & Tito’s was announced as the 2010 recipient of the James Beard Award’s “America’s Classic” honor. A James Beard Award signifies the pinnacle of achievement in the culinary world, the country’s most coveted and prestigious culinary award while the “Americas Classic Award” honors “restaurants with timeless appeal, beloved for quality food that reflects the character of their community, and that have carved out a special place in the American culinary landscape.” Mary & Tito’s is the true, timeless American classic–beloved in the community with the highest quality food reflecting the character of New Mexico.
Just how good is Mary & Tito’s? After earning the James Beard Foundation Award (for which Mary and Antoinette received medals at a ceremonial dinner on May 3, 2010 at Lincoln Center’s Avery Fisher Hall in New York City) Governor Bill Richardson celebrated the honor by proclaiming May 12th “Mary & Tito’s Day” in New Mexico, a well-deserved honor for an exemplary restaurant. For those of us who love Mary & Tito’s every day is a potential Mary & Tito’s Day.
Just how good is Mary & Titos? It’s so good, it’s been my highest rated restaurant (27 out of 30) across the Land of Enchantment for decades. So, why hasn’t it earned a perfect “30” rating? A dining experience at such an ideal would have to be absolutely flawless with uncompromising standards and an obvious commitment on the restaurant’s part to providing a dining experience I would want to repeat over and over again. Obviously the food would have to be more than good; it would have to tantalize, titillate, enrapt my taste buds with every morsel. Every facet of the meal would have to be like a well synchronized and beautiful ballet in which each course is a prelude to the next and leaves me absolutely lusting for the next bite. Mary & Tito’s comes very close to fulfilling all of my criteria.
Just how good is Mary & Tito’s? It’s so good, it’s the ONLY restaurant in New Mexico on my “rotation.” As with so many “regulars” who love the restaurant and the wonderful family who runs it, it’s not only my “go to” restaurant for every day, it’s my special occasion restaurant. My friend Bill Resnik doesn’t need to ask me where we’re going to celebrate my birthday. It’s always Mary & Tito’s. As if the red chile isn’t reason enough to visit Mary & Tito’s, you’re bound to run into Friends of Gil. Running into Sarita during my most recent 39th birthday made my day even more special. The gap between Mary & Tito’s and every other New Mexican restaurant in the Land of Enchantment is greater than the gap between any other type of restaurant. It is simply THE BEST!!!!
There have been times (many, in fact) in which a magical endorphin high from Mary & Tito’s red chile made my taste buds so unbelievably, deliriously happy that I’ve sworn nothing quite as good has ever crossed my lips. Immediately after each meal at Mary & Tito’s, I want to repeat it, usually right then and there. It is simply my very favorite restaurant in New Mexico, my highest rated restaurant of any genre in the Land of Enchantment and one of the highest rated across the fruited plain. More than any restaurant in New Mexico, Mary & Tito’s has come close to earning that elusive “30” rating.
I’m not the only patron this loyal to Mary & Tito’s. In truth, the restaurant’s walls could probably be covered with framed certificates and accolades feting it as the “best” in one category or another. Instead, you’ll find family photo montages along with photos of some of their loyal customers. For ambiance, this homey restaurant might not win any awards, but for outstanding New Mexican cuisine, it has secured a place in the hearts and appetites of their many guests. It’s so good that to compare any other Albuquerque-based New Mexican restaurant is unfair. None of them come close to achieving the standards Mary & Tito’s achieves every single day.
Although the legendary Tito passed away in 1990 and his devoted wife Mary Ann Gonzales left us in 2013, their effervescent daughter Antoinette and her son Jordan continue to provide the hospitality for which Mary & Tito’s is renowned. Better yet, they oversee an operation that serves what is almost without argument the best New Mexican food in New Mexico (ergo the entire universe)–and unequivocally the very best red chile anywhere. Interestingly, Mary & Tito’s continues to win over lifelong New Mexicans who never heard of the restaurant until it was featured on the Travel Channel’s Bizarre Foods Dining Destinations program.
The red chile has culled a legendary reputation among aficionados. Slathered generously on your entrees, it is a rich red color. At first impression it tastes great, but the more you eat more of it, the more the piquant heat builds up. Oh, the wonderful burn! At every visit, beads of perspiration glistened on my dearly departed friend Ruben Hendrickson’s forehead with every bite, but he persevered through that endorphin generating heat with what can only be described as a lusty fervor. Even when the particular crop of chile isn’t particularly piquant, Mary & Tito’s red chile is always wonderful, so good some frequent guests have no idea what the green chile tastes like. In fact, until a visit in July, 2018, I hadn’t sampled the green in a decade or two. The red chile is available meatless for diners of the vegetarian persuasion.
While writing an article entitled “Ode to the Chile Pepper” for the September, 2011 edition of New Mexico Magazine, I had the privilege, pleasure and honor to interview the owner of the Hatch chile farm which supplies Mary & Tito’s with their fabulous chile. Leticia Carrasco is justifiably proud of the Sandia chile her farm provisions to a James Beard award-winning restaurant. She could not have been nicer–a great person supplying great chile to a great family. How fitting is that?
Ask the vivacious Antoinette what makes Mary & Tito’s red chile so uniquely wonderful and she’ll tell you that the chile starts off like the chile at most New Mexican restaurants. The difference is in what is done with it. Mary & Tito’s chile has been purchased from one Hatch grower for years and it’s ground from pods, not made from powder. Beyond that, the restaurant doesn’t adulterate the chile with other than salt and garlic (absolutely no cumin–contrary to what the Travel Channel’s Andrew Zimmern once reported on Bizarre Foods: Dining Destinations). There is magic in this purity. There’s also purity in its almost mesmerizing red-orange color and if you look at the edges of your plate, you won’t see the tell-tale signs of the excessive use of a thickening agent such as corn starch. There’s none of that in this red chile!
The green chile (as I rediscovered in July, 2018) isn’t quite as piquant, but it is very tasty and generously applied to your entrees. For the best of both, ask for your entree to be served “Christmas” style so you can taste both the chile rojo (red) and chile verde (green). Vegetarians can also ask for it without meat. My friend Lesley King, the wonderful writer whose monthly “King of the Road” column used to grace New Mexico Magazine, visited Mary & Tito’s for the first time in May, 2010 and recognized immediately that at this legendary restaurant, it’s all about the chile, finding both red and green as good as could possibly be made.
My dear friend Ruben Hendrickson, who for more than a year was engaged in a Holy Grail type quest to find the best carne adovada in the Albuquerque area, was absolutely besotted with Mary & Tito’s rendition. It’s carne adovada the way it’s supposed to be with tender tendrils of moist, delicious pork ameliorated with the best red chile in the metropolitan area (er…universe). Cheryl Jamison, the scintillating four-time James Beard Award-winning author, calls the carne adovada “absolutely spectacular.” The Santa Fe Travelers Billie Frank and Steve Collins called it “the best carne adovada we’ve ever had.” As with most entrees, it’s served with beans and rice, both of which are quite good.
In New Mexico Magazine‘s “Best Eats” issue for 2011, Mary & Tito’s was recognized as having the best carne adovada in the Land of Enchantment. As one of the seven culinary experts who selected and wrote about New Mexico’s best, it was the choice with which I most agreed (although writing about it was assigned to another writer). Though every other honoree was worthy of “best eats” selection, Mary & Tito’s carne adovada stood out, the best of the best!
16 March 2020: The enchiladas are certainly the very best in town. You’ve got to appreciate the fact that you can have them rolled or stacked (my preference). Stacked is the way they’re served throughout Northern New Mexico. Natives and newcomers alike ask for a fried egg on top of the enchiladas, a flavor-enhancer that improves on a New Mexican entree that doesn’t really need any improvement. An “extra beef” option means enchiladas with even more fantastically well-seasoned beef. You can also have them made with just cheese, with chicken and with carne adovada. The canvas for those enchiladas can be either blue corn tortillas or yellow corn tortillas. No matter how you have your enchiladas constructed, you’re guaranteed the best enchilada you’ve ever had…especially if it’s doused in red chile.
4 June 2021: My very favorite enchiladas (yes, even over enchiladas with carne adovada) are the blue corn enchiladas with chicken. Considering just how often I’ve lambasted chicken as the “most boring protein,” that Mary & Tito’s blue corn enchiladas with chicken are my favorite will tell you just how good they are. Though this means only two enchiladas instead of the three which come standard with the yellow corn enchiladas, the tender, moist stewed chicken and the distinctively flavorful blue corn tortillas just go so magnificently well with the red chile. A fried egg (over easy) crowns the blue corn tortillas.
4 November 2022: Burritos are nearly a foot long and served overstuffed. One of the very best burritos anywhere features guacamole, beans and rice along with the aforementioned red or green chile. It is more than half a pound of New Mexican food greatness, especially when the guacamole practically erupts when you press your fork into the burrito. This was the burrito I had to order during my return visit to Mary & Tito’s after a 17-month absence (my longest absence in 27 years). It reaffirmed everything I love about Mary & Tito’s. If it’s true that absence makes the heart go fonder, my heart was bursting with joy at the incomparable deliciousness of the red chile. One thing is for certain and that’s that Mary & Tito’s red chile would be my last meal choice.
4 November 2022: It’s probably no accident that the Tito’s Special pictured below may resemble a New Mexico version of yin and yang (the concept of duality forming a whole). What better combination can there possibly be than refried beans and red chile. That’s the Tito’s Special, emphasis on “Special.” If Mary & Tito’s red chile is the best in the universe and the refried beans are the best in the universe, then you’ve got two “bests” in one plate. They’re served with a flour tortilla so you can create New Mexican “spoons” and form flour tortilla scoops with a both beans and red chile in each. Officially Tito’s Special may not be a combination plate, but this combination is absolutely unbeatable.
The chile rellenos are also among the best I’ve ever had, far superior to their world-famous brethren served at Mesilla’s fabled La Posta restaurant. A thin, crispy batter envelops a piquant pepper stuffed with a sharp Cheddar cheese. Each bite produces an endorphin rush and taste explosion. The rellenos are available on the combination platter as well as a la carte. As with other entrees at Mary & Tito’s, they’re best smothered with that miraculous red chile. Jordan recounted the day a stubborn diner wouldn’t listen to his sage advice and asked for his chile relents to be smothered in green chile and cheese then whined that his unholy combination wasn’t very good. As all New Mexicans know, chile rellenos are meant to be enjoyed with red chile.
My friend Sr. Plata had the privilege of first-time visits to both Chope’s and Mary & Tito’s within two weeks of each other. In his estimation, the chile relleno at Mary & Tito’s is far superior to Chope’s version (which is often considered THE standard-bearer for the genre in the Land of Enchantment). New Mexicans from the southern half of the state, in particular, might consider it sacrilege, but Sr. Plata reasons that Mary & Tito’s superior red chile is the difference-maker. He’s calls it the essence of purity and deliciousness.
You won’t find sopaipillas with honey at Mary & Tito’s, but you will find a “Mexican turnover‘ resembling an overgrown empanada or Italian calzone. It’s made from sopaipilla dough stuffed with meat, beans, rice and chile then deep fried. It’s Mary & Tito’s version of stuffed sopaipillas and it’s (not surprisingly) among the very best in the city. The Mexican turnover is the most popular item at the restaurant, surpassing even the nonpareil carne adovada.
Entrees include some of the best refried beans anywhere…and I mean anywhere in the country. They have that “prepared with lard” taste all good refrieds have. Spanish rice also comes with every entree as does a tomato and lettuce garnish. Garnish is one of those plate decorations many people discard. With Mary & Tito’s fabulous red chile, it’s just something else with which to sop up every bit of that chile rojo. Along with Chile (capsicum annum L.) and frijoles (pinto beans of the phaseolus vulgaris family), New Mexico’s state vegetables, are a unique part of the New Mexico diet. Some purists I know will only eat their pinto beans whole. In doing so they’re missing out on the wonder that is refried beans.
Your first bowl of salsa is complimentary and it’s so good you’ll certainly finish it off quickly and order another. The chips, like the salsa, are lightly salted and crisp, the perfect size and texture to complement the tomato rich salsa. The salsa has a nice piquancy but other than tomatoes and chile, there are no discernible additives such as garlic and onion. My favorite way to amp up the salsa’s heat is with a cup (or six) of hot coffee. Honestly, it’s an unbeatable pairing.
Authenticity and utter deliciousness aren’t spared on the chicharrones which compete with those at the now defunct Cecilia’s Cafe for best in the city. Chicharrones are pieces of pork crackling cooked until crunchy and most of the fat is rendered out. A plateful of chicharrones and a bowl of that legendary red are a great way to start any meal. Better yet, have as your entree a chicharron burrito. It’s the very best anywhere!
21 February 2020: Another excellent entree unique to Mary & Tito’s is a carne adovada omelet. Yes, you did read that correctly. It’s a multi-egg omelet folded over that outstanding carne adovada then covered in the red chile of my dreams. There’s no need for any of the usual omelet ingredients when you’ve got carne adovada. Best of all, it’s not a breakfast entree as most omelets tend to be. You can have this superb dish for lunch or dinner.
27 February 2019: It took me 45 visits to sample everything on the menu at Mary & Tito’s, the very last item being a Mexican Pizza. Described on the menu as “fry bread, refried beans and cheese,” it’s so much more than that. It’ll remind you most of the fry bread tacos served at Indian Pow Wows and on reservations. The canvas for this unique pizza is a deep-fried sopaipilla similar to the one used on the Mexican turnover. The sopaipilla is topped with lots of refried beans, red chile, sprinkled with cheese and lined with lettuce and tomato. Ask for a fried egg on top for an even more diverse flavor profile. Unlike Indian-style fry bread tacos, the fry bread at Mary & Tito’s is crisp and crunchy, not soft and pliable. It doesn’t make the top ten list of items I’ve had at Mary & Tito’s, but you could put that red chile on a leather boot and it would be delicious.
7 December 2017: A deeper perusal of the menu (which by now I should have memorized considering the number of times visited) revealed one other heretofore untried item. That would be the flautas de carne adovada with beans and guacamole. Mary & Tito’s might be the only restaurant in New Mexico to stuff flautas with carne adovada. Surprisingly despite the deep-frying, the adovada retains its moistness and tenderness. Use the flautas to scoop up some of the rich, creamy guacamole for a wonderful combination of flavors.
2 July 2019: Almost invariably when asked to describe their favorite burgers, most burgerphiles would mention hand-formed beef patties prepared to their exacting specifications, an optimum beef to buns to condiments ratio and throughout the Land of Enchantment, green chile with a pleasant piquancy and freshly roasted flavor. Mary & Tito’s throws conventions out the window and still serves on the best burgers in the Duke City. It’s called the tortilla burger and it’s the essence of simplicity–a flour tortilla wrapped around a beef patty prepared at about medium-well all topped with your choice of chile (always red for me). It’s the antithesis of the hand-held behemoth between buns. In fact you’ve got to cut it with a fork. With red chile, it’s as good as any green chile cheeseburger in the state. Nor will you find it served with French fries. This burger is served with beans and rice, both so good you won’t miss fries at all.
3 August 2023: Culinary historians believe the tostada originated in Oaxaca as a way to use leftover corn tortillas (tortillas too stale to eat, but not old enough to throw away). Although tostadas may have started off as an afterthought, today they often come to mind when you want a quick and easy snack or small meal. Forming a corn tortilla into the shape of a bowl then deep-frying it takes a little more work (as opposed to just piling toppings atop a flat, deep-fried corn tortilla) but boy is it worth it. My favorite of Mary & Tito’s tostadas is formed that way then stuffed with guacamole, cheese and beans topped with magical red chile, lettuce and tomatoes. It’s absolutely terrific, a tostada for people who think they don’t like tostadas.
29 April 2013: In January, 2013 Food & Wine Magazine compiled a list of the nation’s “best taco spots.” The only New Mexico taco spot recognized was Mary & Tito’s Cafe”for which Food & Wine acknowledged the “famed secret weapon of this mother-daughter-run operation is its fiery red chile sauce–killer with succulent braised pork in the New Mexico classic carne adovada, or drizzled over beef tacos in crispy corn tortilla shells.” New Mexico’s best tacos at Mary & Tito’s? Why not? They’re fantastic! Just as wonderful as the beef tacos are the chicken tacos.
Compliment Antoinette on an outstanding meal and she’ll invariably credit “the guys in the kitchen.” For nearly as long as Mary & Tito’s has served serving Albuquerque, those guys, were the Arguello brothers–Patricio and Louis–who immortalized Tito’s recipes and kept his culinary legacy alive. They began as teenagers, schooled under the watchful eye of Tito himself. They were extremely versed at their craft, but both are now retired. The kitchen is in the capable hands of Antonio who learned from the Arguello Brothers. You won’t notice any difference in the quality and flavor of the chile with Antonio at the helm. If anything, the red chile has improved every year. Antoinette will, however, take credit for the terrific dessert (that’s singular, but when you serve a dessert as wonderful as the New Mexican wedding cake, who needs anything else) available at Mary & Tito’s. Jordan Knight, Antoinette’s son jokes that Mary & Tito’s has sold enough New Mexican wedding cakes to pay for his mom’s Tesla.
For dessert, an absolute “must have” is Mary & Tito’s take on traditional New Mexican wedding cake, a yellow cake made with walnuts and pineapple and topped with a cream cheese frosting is spectacular. Antoinette has been making this cake for better than 30 years (though she doesn’t look much older than 30 herself) and says she’s made it thousands of times. You won’t find any better in New Mexico. You won’t find anything close. My friend Bill Resnik calls it “one of the ten best things I’ve ever put in my mouth.” In its February, 2013 edition Albuquerque The Magazine celebrated the Duke City’s best desserts. The fabulous Mexican wedding cake was recognized as the “to die for dessert to remember.” I’m not too sure what that means, but if it means the Mexican wedding cake is unforgettable, the honor is certainly well deserved. It’s certainly one of the very best desserts in New Mexico.
The cast and crew of This Old House, a Boston-based home-improvement and remodeling television show spent two days at Mary & Tito’s in April, 2013. While filming a segment in Hatch, purveyors of New Mexico’s best chile told the crew that the very best example of chile is served at Mary & Tito’s. The cast and crew proceeded to enjoy every item on the menu. More converts!
“The inside of Mary and Tito’s Restaurant on Albuquerque’s 4th Street doesn’t look like much: vinyl tablecloths, walls plastered with family photos. But the kitchen produces some of New Mexico’s best chile—not the meaty stew, spelled chili, served across the border in Texas, but the pepper-based sauce that holds pride of place in New Mexican cuisine.” That’s how the Wall Street Journal began its feature “Why Doubling Down on the Chile is the Way to Go.” The feature boasted “New Mexico’s red and green chile sauces are so good, why not opt for both at once?” Red and green chile are precisely why the Land of Enchantment celebrates Christmas all year long.” No one does it better than Mary & Tito’s.
Mary & Tito’s is one of those restaurants that elicits a craving only it can sate. It is the essence of red chile Nirvana. It is truly one of America’s most essential restaurants and the very best in the Land of Enchantment.
MARY & TITO’S CAFE
2711 4th Street, N.W.
Albuquerque, New Mexico
505-344-6266
Website
LATEST VISIT: 6 June 2024
# OF VISITS: 59
RATING: 27
COST: $$
BEST BET: Enchiladas, Chile Relleno, Taco, Natillas, Guacamole Burrito, Carne Adovada Burrito, Chicharrones, Mexican Wedding Cake, Carne Adovada Omelet, Carne Adovada, Combination Plate, Mexican Pizza, Mexican Turnover, Salsa & Chips, Carne Adovada Flautas, Tortilla Burger, Blue Corn Enchiladas with Chicken, Chicken Tacos, Tito’s Special
What a fantastic read! Mary & Tito’s has been on my must-try list for a while now, and this article just sealed the deal. I love how you captured not only the rich flavors of the food but also the heart and history behind the place. It’s not every day you find a restaurant that feels like such an essential part of its community.
The way you described the red chile made my mouth water—”fiery, earthy, and unapologetically bold” is exactly what I’m looking for when I crave New Mexican food. It’s refreshing to see a place that doesn’t shy away from authenticity in flavor or presentation. No frills, just food that tells a story.
Also, I really appreciated the backstory on Mary and Tito themselves. It’s clear this isn’t just another restaurant review—it’s a celebration of tradition and legacy. Places like this are rare gems, and I love that you took the time to spotlight not just what’s on the plate, but the people and passion behind it.
Can’t wait to visit and order the carne adovada like you suggested—sounds absolutely divine. Thanks for such a thoughtful and engaging write-up. It’s reviews like this that keep local food culture alive.
Years ago we lived in Albuquerque; my wife was born here. When we later moved to Belen, we drove to Mary&Tito’s for the Christmas Carne Adovada plate and were most happy. We moved out of State, then moved back after a spell. It was not long after Tito passed that the classic flavor changed. I played with a recipe we liked until I discovered that bay leaf was the solution.
I’m not sure why bay leaf was left out, but after 3 tries of the new flavor at M&T’s we stopped trying. It used to be that Albuquerque Carne Adovoda in several renowned places had “the taste”. I still recommend folks go for the other menu options.
Gil, I am somehow gonna manage it
this place will be my first meal in ABQ, if I ever make it there
Then I am driving to Sante Fe for a GCCB at Sante Fe Bite
It was great to see you and Bill there, Gil! We’ll have to do lunch soon.
Hey gil…..based on your reviews, this is my first stop in abq if I ever get to visit. But…..my family is spice-heat adverse. So I ask your similarly spice-adverse Kim: can my family, who loves a basic red-sauced enchiladas with rice as and beans combo, eat here? Help me out, Kim 🙂
Hello TJ
I’m probably the wrong guy to ask about the piquancy of Mary & Tito’s incomparable red chile. Napalm and lava fall within my heat tolerance levels. For many of us in New Mexico, pain really is a flavor.
Lynn Garner, as a recent transplant to the Land of Enchilement, you’ve been building up your tolerance for NM chile. I know you worship Mary & Tito’s incredible red chile. Were you able to tolerate the heat from the get-go or did it take time?
Gil
Youve mentioned multiple times that your Kim cant handle much heat…..can she address this one?
My apologies, TJ. You did ask for Kim’s opinion. Sadly, her heat averse taste buds are a recent phenomena resultant from a prescription change. Mary & Tito’s was her favorite restaurant for New Mexican cuisine until that prescription change. Now she struggles to enjoy any of it. She’s originally from Chicago and it took her taste buds a bit of time to become adjusted to New Mexico’s piquant foods. She really misses it.
no apology necessary, GG
I suspect my family wont be able to handle it, then. darnit. It all looks so damn good
does any NM eatery in ABQ serve a low-to-no heat version of NM enchiladas that you (or Kim) could recommend?
Tom, the one restaurant that comes to mind that will give you the deliciousness you come to expect from New Mexico’s chile without giving your taste buds and tongue third-degree burns is My Moms. Marie Yniguez, a James Beard Best Chef – Southwest nominated Chef and Food Network favorite can really cook. Her chile is mild but absolutely delicious.
I have not built up a tolerance at all unfortunately. As much as I love Mary & Tito’s red chili, I probably put no more than three teaspoons on a burrito. I’m finding some new Mexican restaurants where I can not only tolerate the red chili but love it. The most recent example was at Los Olivos. I got chicken enchiladas with the red chili on the side like I always do, but quickly discovered I was able to dump the whole bowl on my enchiladas. They were the best enchiladas I’ve ever had in my life. Not sure where TJ has been eating Mexican food, but if he’s familiar with the way it’s prepared in Colorado, it’s totally different here. In CO I could always eat the red chili, though I wasn’t fond of the flavor and much preferred the green which I could also consume without pain.
I am not kim but can assist! How adverse? There is the very meek n mild El Pinto off 4th street. they grow their own produce and their own chile, which is on the mild to a tad medium…I take “outa towners” there who have sensitive palates and are afraid to try NM chile ! Food is flavorful otherwise and the atmosphere is great.
Thanks for the info AM. I can handle about a 3 or 4 on a 10 scale at most Thai and Indian Joints…..anything beyond that and I cant taste flavors anymore…..its just all pure heat
Thank you, Ann. I’m curious as to what you believe might be the wide expanse of opinions about El Pinto. Some people love it passionately. Equally passionate in their dislike are detractors who don’t like anything about El Pinto. Surely there’s a middle ground.
You gotta try their red chile, but you can get it served on the side and use as much as your heat tolerance can stand. I hope you enjoy it!
Well. As any longtime fan of Mary & Tito’s knows, it’s hard to restrain one’s self when their highly anticipated meal arrives. The wait time was actually pretty short, but still. I dove right into my carne enchiladas with red chilé and didn’t come up for air until I was scraping up the remaining bits.
So there went my photo op of my meal. Here’s the aftermath instead. As you can tell, I hated every bite of it. 😜
I would normally be very upset with you for not having invited me to join you at Mary & Tito’s, but seeing that you used an accent on the word “chilé” I forgive you.
🤣
In all seriousness, Sarita…here is a pro tip.
Get the tortilla and clean up the plate! I swear, sometimes my plate looks like it never had any food on it… 😉
I think the only way she could have gotten more off that plate was if she licked it.
I’m glad you approve of my use of the accent instead of the apostrophe or quotation marks like Ruben keeps insisting should be used. We should go sometime soon.
The occasion was my friend’s birthday, who is also a longtime Mary & Tito’s fan. I didn’t want to embarrass her, which is what kept me from licking the plate. The tortilla arrived nice and warm, accompanied with a few butter packets that I just couldn’t bring myself to go to waste. Not many places offer butter with your tortilla anymore. Hence why the tortilla wasn’t fully utilized to wipe the plate clean.
The Mary and Tito’s Facebook page you list is no longer available. Instead you should list their website, https://maryandtitoscafeabq.com/
I agree that the food in general and the red chili especially are really excellent. However, neither the beans nor the beef has been salted enough to bring out their flavor. That’s what salt does. Once you slather on the chili or salsa you don’t notice it so much, but tasted alone, they are bland.
I love this place some of the best food ever
Gil, since you haven’t posted in nearly two weeks I am worried. You mentioned reviewing take-out food during this period of “public health scare.” And yet, no reviews. Now, I’m speculating that you and your Kim have a second refrigerator in the garage filled with frozen food to last out this zeitgeist of panic buying at the grocery stores. I assume you will come out of hiding when your TP supply expires.
Hi Tom:
I hope folks everywhere will do what they can to support local restaurants with take-out and delivery and I’m looking forward to Gil’s reports. I live in in Western New York State where the restaurants are getting pretty creative. One local brewery gave away a free roll of TP with every takeout fish fry order yesterday. People loved it even though there was some speculation that perhaps the food initiated the requirement for the bonus gift.
A restaurateur specializing in Italian food and located in an area with a clientele based primarily on office workers and theater-goers found takeout orders few and far between so he launched a successful “fill the freezer” delivery service. Full meals at reasonable prices are prepared, frozen, and delivered free of charge. People are not only ordering for themselves but for friends, relatives, and elderly people needing help.
Hi back, Becky.
That’s so cool “roll of TP with every takeout order.” The “fill the freezer” delivery service is a cool (no pun intended) idea, too.
In my home town in Marin County there was a very well-respected chef at a highly-rated Italian restaurant who quit his job and opened a takeout operation of his signature dishes for takeout. He offered all the greats – Ossobuco, Ribollita, Bistecca alla Fiorentina, Risotto – ready to eat or freeze. He cooked all these dishes in, I swear, a 250 sq. ft. kitchen. No employees. Just him. I learned from him how well fat freezes. In fact, in some cases, one could argue certain dishes taste better reheated.
Great to hear about all of these creative ideas during this temporary modus vivendi. Stay virus-free but don’t starve doing it!
~ Speaking of Take-Out, I’m just about down to the bottom of my Bachelor Repertoire of home cooking: https://tinyurl.com/wxwo3t6 and might have to get some.
~ Unfortunately, had bad luck when my date picked up the Take-Out for when we were to meet to eat out in a park https://tinyurl.com/t56uaug
~ Say, did you ever notice that Take-out can refer to
Food,
Dating, and
Murder?
Tsk tsk, Roberto. Your date obviously never reads Gil’s Thrilling…
Worry not, my friend. As is often the case when one works at home, I’m spending more time on my laptop than is good for my wizened bones. We’ve actually only visited a handful of restaurants since the mandated shelter-in-place order, but I’ll try to get something done this weekend.
Like Pavlov’s dog I am Gil’s dog when ever he updates a post on Mary and Tito’s I automatically salivate at his photos.
My all-time favorite film writer/director is Preston Sturges. Between 1940 and 1946 Sturges wrote and directed eight films in five years. Such wacky screwball comedies as The Lady Eve, Sullivan’s Travels, and Christmas in July. I was reminded of Sturges’ Christmas in July when I searched my iPhotos for a photo of the last meal I had at Mary & Titos. It was a Christmas-style burrito time-stamped July, 2019.
The red chile at M&T’s is so good I am willing to be pilloried to a wooden framework erected on a post mounted in the middle of the Old Town gazebo if anyone can prove to me the existence of a better red chile anywhere in New Mexico.
“Marsha is indeed the daughter of Mary and Tito
hence the wonderful chile dishes served for years at Ron’s Camino Real.”
In the late 1970s and early 80s, a bunch of us UNM students were confident that we had found the most outstanding New Mexican food at Ron & Marsha’s Camino Real. I was especially lucky because I lived on the block and could walk out my door and into Camino Real. I must have had hundreds of meals there 🙂 The original layout and ambiance was quite nice, too. It was a converted house with an open floor plan and a nice fireplace. Afternoon light would beam into the room through stained-glass windows that depicted Southwest desert scenes, and the house artist, Mark Funk, always had some cool-funky art hanging on the walls. The place ran smoothly and the waitresses, kitchen staff, and owners were visible and friendly. Some years later they expanded the building and the seating , but not really in such a great way, as they created a bunch of chopped up rooms that were poorly lit. The small rooms resulted in small visual landscapes and less contact with the servers. They closed in 2003 🙁
I miss those days!! I too was a UMN student that lived to eat at Ron and Marshas.
Please let folks know, Mary & Tito’s closes weekdays at 5:45, not 6pm and 7:45, not 8pm that is all over the internet. Help folks avoid the disappointment of not getting Mary & Tito’s delicious food. They have tried numerous times to get the time change, to no avail. At least let your readers, in on the real operating times and help them to avoid the disappointment of being 5 minutes too late…
Thanks,
– Tom
Thank you, Tom. I normally don’t publish restaurant opening and closing times because they change so often, but Mary & Tito’s is such a very special restaurant. The ONLY disappointment surrounding Mary & Tito’s would be in getting there too late to enjoy the transformative New Mexican cuisine.
Interesting cross-play…to me anyway: Per a dining with G-Pa Date Night, took my G-Daughters to Cottonwood Garduno’s as the “new” broken water pipe deconstruction at Rte 66 and Rio Grande plus the ART shtick sounded too much hassle to get to the Monte Carlo just the other side of the river.
Had the Carne Adovada Chimi…maybe it’s to be otherwise, but OMG the sweetness in this version tonight was to die-for! Never got to the Green Chile on-the-side! Service was hospitable; margarita was fine; salsa tweeked one’s palate!
The next night, hit Mary & Tito’s to have the Combo with the ever famous Red. OMG, in contrast, this is indeed more of a manly-man red chile ….earthy,robust…you can literally taste it with your eyes in the deep…almost maroon like….coloring.
At any rate, shouldn’t there be some “gradient” or whatever re Red or shall we just be tickled PINK to enjoy our “secret variations” in NM?! Same goes for Green, e.g. hot, but without flavor; flavorful without much heat.
You want chicharone? Go to modelos. This place don’t know and neither does gil, what chichi’s are!
I’m sorry, but this is just begging for a reply…
Do you know chichis better than Gil because you ARE a boob?
Sorry, I couldn’t resist!
Alas RE “Not sure how I missed this comment until now” who wont put a regular name to themselves for whatever reason: Indeed, I agree with your analysis RE Ruben is who however, puts a name to their supposed ID.
Be all that it may, doesn’t anyone remember Chi Chi’s on San Mateo just north of Montgomery(?). Alas, I was married at the time and too timid to check it out as possibly being akin to some place like Twin Peaks or Hooters.
Beyond that and to the basic point RE Chi Chis, I will stand by my more mundane analysis that the Chicharrones within a Stuffed Sopaipilla at Casa de Benavidez is Primo!
Alas, I don’t put my name to posts because I don’t need my name out there cruising the information super highway. Let’s just say it would violate some previously agreed to rulings, er, I mean agreements… 🙂
Henceforth you can call me Captain Tuttle (let’s see what kind of tiny url comes from that reference) if you *really* need to have a name to the post…
And to answer your question (I think this was the gist of your comment), I believe Chi Chi’s was just a family chain Mexican restaurant. It wasn’t anything as nefarious as what the name implies. Having never been there, I can only guess that they wouldn’t have commercials of families enjoying themselves there if the waitresses were…shall we say…packing the heat…
Yo Capt. Tuttle: As you requested: http://tinyurl.com/j3m3yv8. The must’ve been a great episode!
Roberto,
In January, Ryan “Break the Chain” Scott and I had the great pleasure of breaking
bread with "Captain Tuttle" who's been one of the most prolific commenters on Gil's Thrilling...for years. The good Captain is not only highly intelligent and well spoken, he's got an asbestos-lined mouth. He downed several jerk and habañero chicken wings without even breaking a sweat or reaching for water. Captain Tuttle is a tremendous asset to the blog and a super nice guy. I hope we can convince him to join us for a future Friends of Gil dinner.Gil
RE & To Capt. Tuttle: I understand perfectly your choice of using a pseudonym in making a Comment. (I.e., while I’ve been lured into Twitter, I am resisting setting up a FaceBook account for your reasons!) Certainly…and even so long ago….. we know of others like Diedrich Knickerbocker, Alice Addertongue, John Sedges, Agatha Christie, etc. http://tinyurl.com/zgwuu34 who have/had concerns!
– Elsewise, per your using a variety of “names”, it was hard to tell if you were a regular or just a drop-in/never-to-return Folk, altho certainly I’m thinking Gil and we’all are welcoming!
Be all that as it may, nice to read Gil’s backfeed and, as such, as well as your long term familiarity with places Gil has chomped at, I would hope Gil might ask or that you might be prevailed upon to Honcho over the next FOG Gathering as it’s about that time! Say? 4/1/17 might be a fun date to target as we’ve never done that! But whatever is fine!
[As a FYI, complete, other aside!: Speaking of the health benefits of our New Mexican diets due to Green/Red Chile, I just stumbled upon this that might be of import to those herein who might be looking upon osteoporosis! Yo!, according to a study from the Center for Research and Advanced Studies in Mexico, tequila (aka Margaritas as a New Mexican FAV!) helps the body absorb calcium and magnesium, leading to stronger bones—making the agave-based spirit part of a healthy diet…kind of. Source http://tinyurl.com/zshx6vn%5D
“Chow!”
He might be a boob, but he’s most certainly a rube.
My hubbys adovada was pretty good according to.him
My tamale was the worst I’ve ever had
anywhere, ever
Did not finish
The okay thing was the guacamole.which anyone can make and my coke
The chips were my dinner
If that’s the best in town , the town has a problem
My wife and I lived across the street from Mary&Tit0’s for a little while. The recipe, especially for the carne adovada, changed after 2001. Sometimes it had “the taste”, othertimes not. We found out what the missing secret was, adding bay leaf to the marinade. That is not an expensive item. We stopped driving over 35 miles to eat there, seeing eventually it was not going to stop being disappointing.
I understand completely about your disappointment — but that was not what the author here, nor its historic fans, adored. It is too bad they cheaped out after the parents passed on.
I just realized I’ve never left a comment for Mary & Tito’s. I LOVE the red chile here. So much so, that I have never even tried the green. The chicharones are awesome as well.
I’m perfectly content getting a couple of sides of chicharones, a side of red chile, and a couple of tortillas! Of course the carne adovada is amazing as well.
Although, I have to admit, I have not gone in some time. It seems another visit is in order soon…
Saw Andrew Zimmern on Food Destinations Albuquerque tonight. I am not at all certain that he was even here for the show, He seemed to be shot in front of a green screen and magically transmitted to an Albuquerque background and seemed to know absolutely nothing about his subject. He wasn’t actually shot in any of the restaurants. We cut out for a traditional New Mexico Sushi Palace rather than sit through it to the bitter end. Examples:
1. He showed Mary & Tito’s and the Indian Pueblo Cultural Center in “Near North Albuquerque” rather than the “Near North Valley.”
2. The chef at the The Church Street Cafe said he used cumin in his Red Chile so at Mary & Tito’s Zimmern announced that the Traditional Red Chile Peppers served there were made with cumin. Hunt him down and kill him Gil (your battle not mine).
3. He announced that Albuquerque was known as the “Land of Enchantment”, not New Mexico.
I wonder if all his other shows from around the world contain so much nonsense that I don’t spot.
Jim, I too noticed all the little things you mentioned. Normally I wouldn’t care so much, but when I go around telling people that M&T’s has the BEST red chile in the state of NM, I don’t want them thinking that cumin is what makes it the best :-)…
Yes, the green screen was very evident and distracting. As a norteno, #3 was a huge turn-off for me…
BTW, I’m curious what restaurant was the background for the green screen. Looked familiar but couldn’t place it…
Read your review…..went there today and it was as you described…….I had the carne adovada with red chile served in a sopapilla ……outstanding
My friend had the chile rellenos with green chile…super
Finished up with wedding cake and a take home order of red and green sauces and a quart of carne adovada …….will go back thanx
Happen to run across this and it seems fitting to share on this otherwise nebulous day of celebration…as promoted by beer distributors as half way between St. Paddy’s Day and the 4th of July???…this honor as being one of the Top 10 Mexican restaurants in the US: http://tinyurl.com/mhsl2aa Salud!
(Indeed, as I might expound elsewhere, when will these rating Folks come to know the difference?)
Nope. No booze at 11:30 in the morning. Not really a bad meal, just nothing spectacular. I have been hearing for years how sublime it is. Maybe an off day. We’ll try again.
The Child Groom and I went to Mary and Tito’s for lunch the other day. We were so excited to experience the legend. We LOVED the looks of the place–just dive-y enough to promise authenticity and reassuringly populated with a lovely selection of definite non-tourists. “Real deal” was written all over the joint. Sadly, the food did not deliver. I had ground beef enchilada with an egg and my husband got a combination plate. We both had the fabled red. I took a bite and waited to be beamed up to red chile nirvana. That never happened. I felt so terrible that I thought I should fake it. The chile was gluey, almost flavorless, and tepid both in temperature and kick. I feared for my tastebuds. I thought they had quit on me. Maybe they had gone menopausal and were lacking some key hormone. Our server was a bit glum. It was hard to get a smile out of her. The bathroom was rather scuzzy. We so wanted to add Mary and Tito’s to our list of iconic dining experiences. I’m going to stop writing and cry into my pillow. I sense the passing of an era.
Really? Had you both been drinking?
Never had a bad meal at M&T’s The red is sublime.
Another great meal at Mary & Tito’s on Monday with our humble Blogmeister Gil. The Monday special is the large combo plate that includes a taco, chile relleno, cheese enchilada, beans, and rice, all blanketed by their wonderful red chile. We also enjoyed a bowl of fresh crispy chicharones – bad for the body, but good for the soul. Sometimes you just have to feed the soul!
Now that my new job puts me within 7 minutes of Mary & Tito’s, I am in foodie heaven. (I used to have to travel nearly 1/2 hour each way.)
Happy eating, y’all
Gil,
Thanks for this enlightening and very useful (to me anyway) blog. While I do find the food at M&T to be good, I would not rate it as high as you do.With that said the issues I have with M&T don’t necessarily revolve around the food, but more the atmosphere and the approach to business. I can’t remember the first time I went to M&T, but do recall going there in the 70’s with my parents. M&T is stuck in that 70’s in terms of atmosphere and approach to business. Turn offs for me as to why I do’t frequent more often are when you order a soda the bring you a can with ice and charge for additional soda. I don’t like having to monitor my soda intake and it kind of lessens the experience for me. A fountain soda machine would end up saving M&T $$ and would probably save time and reduce efforts to manage cans. My other issue is that they have not (I dont think) remodeled ever and it is like stepping back in time. For me as I am sure it is with many of you part of the dining experience is to eat and relax in a friendly comfortable atmosphere. M&T in my opinion does not provide that. I liken it to shopping at Kmart. Thanks for the great blog
Thank you guys for all info on mole sauce!!
I am going to try out all restaurants you guys mentioned.
Thank you, thank you, thank you!!
Dear Mole Lover, Los Equipales has Pollo en Mole for $13.00 which they describe as
Chicken boiled in a Vegetables and Aromatic Spices Broth, Smothered with a Delicious Authentic Poblano Mole Sauce served With Rice and Frijoles de la Oll. I have never ordered it but I can’t imagine anything from this restaurant not being good. While there you might also try the Tostadas de Huitlacoche or some seafood which I will guarantee are great. Jo’s Place also has a mole burger which is also in the list of things I have never tried.
Esteemed Mole Lover
Aside from the great choices Jim listed, the 4 Aces Grill serves a chocolate pistachio mole that has received a lot of acclaim. You can also find great mole at Antojitos Lupe in Bernalillo. The Mole Puebla Burger at Jo’s Place, by the way, is excellent.
Gil
Does anyone know where I can eat a dish with mole sauce?
I had a great mole sauce at Tune-ups in Santa Fe, and I just could not forget how beautiful it was and have been looking for a place that serves a dish with mole sauce in Albuquerque.
Fabulous news. I’ll check out the magazine. I have the modest claim to fame that I was actually born in Hatch, so I’m a true chile! My grief over the demise of the Camino Real is replaced by joy–I can’t believe that I lived in ABQ for 10 years and didn’t know about T&M.
Thanks so much, Gill. You are a gem!
We are native New Mexicans (temporarily misplaced in Pennsylvania) who lived in ABQ for 10 years, and were big time fans of Ron’s Camino Real on Yale (at one time Ron and Marsha’s but now closed). Someone told us that Tito and Mary were Marsha’s parents, and the originator of the Camino Real recipes. Our very favorite dish at Ron’s was green chile enchiladas with carne adovada (blue or yellow corn tortillas). The green was not a creamy sauce, but essentially just chopped green in a broth, and the carne was to die for. I’m wondering if T&M’s is really the culinary predecessor of Ron’s, and if this dish is on the menu. We are headed there in September (chile season!!!) and I can’t wait to check out T&M’s—can you tell me if my taste buds will be satisfied of their long sad absence from my favorite meal in the entire world??
Hello Deb
The combination of red chile marinated carne adovada topped with green chile is a wonderful marriage of two different, but very complementary chile flavors. No one does it better than Mary & Tito’s. Marsha is indeed the daughter of Mary and Tito hence the wonderful chile dishes served for years at Ron’s Camino Real.
If you subscribe to New Mexico Magazine, you might enjoy the September, 2011 issue which includes an “Ode to the Chile Pepper,” an article I wrote which features the Hatch, New Mexico chile farm which supplies Mary & Tito’s with its incomparable red chile.
Gil
Boomer and Bruce, I will second your comments on that Wedding Cake! It was a treat after eating a wonderful meal a few weeks back for my initial rite of summer. Also, the Red was awesome and I too must return. This is quite a treasure found her in ABQ and I should bring Senorena Plata there soon…Thanks Guys, but save me some cake!!
I must agree with “Boomer”.
As good as the Carne Adovada is, as good as the Chile Relleno is, as good as the entrees are so is the Mexican Wedding cake for dessert.
Even my wife who has a decidedly take-it-or-leave-it attitude when it comes to desserts
loves the MWC.
Last week was my first visit to Mary & Tito’s. I have heard from Gil in the past that I must give it a try and I was not disappointed. There are quite a few posts on this restaurant, and I would agree with most. I loved the red chilie (Thank you Gil for the recommendation) on my combo plate. After looking at the pictures Gil posted, and other comments, I think I would try the burrito or stuffed sopapilla next time. There will be a next time, and not only for the entrée, but I was the lucky recipient of a dessert (Mexican Wedding Cake). I don’t think I can rave enough about this dessert. I am typically more of a chocolate lover, but the Mexican Wedding cake dessert was heavenly. I can only describe it as a cross between carrot cake and pineapple upside down cake combined. It was moist, with wonderful flavor, and made me want to order more. I think I know what cake I will be ordering for my birthday this year!
Save room for Dessert!
Paul, AKA-Boomer
Love the photo at the top of your blog, Gil.
I think that reading your review (and seeing those delicious photos!) of Mary and Tito’s puts it at the top of my ‘places to visit’ list the next time I’m in NM! YUM!
The red chile carne adovada is impossibly wonderful. I wish they were closer north. I ate there when I brought my sister in to visit from Texas last month. She was astounded and looked like she was going to pick up the plate and lick it. I had the empanada. The red chile is so smooth and delicious, and it’s one of the few chile dishes that doesn’t give me heartburn. I’m convinced that I did something wrong in a previous life to develop heartburn. Any way, Mary and Tito’s is a blessing to New Mexico.
Yayyy! A very favorite place of mine; been going there for years. Thank you for featuring it. (And for the record, the red chile is awesome!!!)
Gil, I have a dream. And that dream is to sit at Mary and Tito’s, across the table from you.
Finally made it to Mary & Tito’s; had heard so mucn about it as it is deemed to be a landmark of Albquerque, NM. Came on a Monday and had the Monday special which was excellent. It included a beef taco, enchilada, chile rellano, rice and beans. I was told I had to have the Red Chile and it was an excellent choice; the red was so rich in taste and in color, it really was good. For me, the chile wasnt hot and that is good but you could tell they made it from scratch and it included ground beef which made me happy (Red Chile w/Beef on Everything). I was asked to compare to comarable places in New Mexico but all I have to say is this is one tasty authentic mexican restaurant and was delicious. I wish they served Sopapillia’s, I still equate Mexican food in NM with it. They served tortillas which were ok but sure miss my Sopa. Sensei said I must have the wedding cake, I did, and it was awesome, very rich and very home made. Sitting now in my office thinking back to the aroma of red chile is a wonderful thought (even though very full). I look forward to returning here and having the burrito which I hear is a must.
First off, I love this place!!!!!! Been going there for quite a while. It’s just fantastic, marvelous. That glorious velvet red chile is what all hispanic restaurants should be. I’ve lived my entire life in any given (Mexican) border state.
Their refrieds are phenomenal; I could take a bath in them. Creamy, beany, lardy. The gold standard of refrieds. No place in TJ, Chula, Tucson, AP, Espanola, Mesilla or Laredo does beans better.
Their red chile is truly, fantastically RED!! It wasn’t until I found Mary & Tito’s that I realized red chile actually could be red. Everywhere else, EVERYWHERE, is an orangey-brown. The red chile also isn’t greasy. For real. Go forth my foodies and really look at that slight layer of oil that covers most red chile sauces. Not here.
I have one minor complaint. I usually go here on Mondays for their combo plate special. The relleno is crispy, the rice perfect and those beans, Oy! It’s just that cheese enchilada……. The red chile is outstanding but the cheese is never melted inside that enchilada. A minor fault to which 30 seconds in a microwave would make it a gooey treat.
I’ll still return again and again. Service is good and consistent, especially with refills on tea and water. But plu-eeeeeeeeeze!!! Get that cheese melted. It really makes a huge difference.
One more thing I wish they’d change:
They serve store-bought flour tortillas with the meal instead of homemade like Duran’s.
No question the red chile is great. Two picky complaints:
1.) No beer
2.) What is the point of Spanish rice? Ditch those and serve potatoes.
Other than that, Mary e Tito’s is the best and so glad it’s still there.
I’ll admit it. When I’m in the mood for New Mexican food, I tend to go for the green chile. No “Christmas” for me, thank you very much. But on the rare occasion when I get a hankering for red, Mary & Tito’s is where I go. I don’t think there’s anywhere in town that does it better. Hope they stay in business for very long time to come.
I recently lived in Tucson, AZ for 2 years and in my best dreams about NM I frequently went to this restaurant.
Now that I am back I can’t wait to spend my money at this amazing little restaurant where I always feel at home and get the best of NM food.
Hi Gil, I know plan my trips by your website : )
I have been eagerly awaiting my first trip to M&T for many months now. They were closed last time I was in ABQ, so we finally made it this weekend. I ordered red enchiladas, and the chile was tasty and a little hotter than I perfer. I don’t know if I would say the best but we do have a lot of choices in New Mexico and quality and taste can vary night to night. While they were spicy hot, they were not even warm all the way through : ( And they were had no natillas that night – so so sad, I was!
My husband order a combo and is always so sweet to share bites with me. OMG!!! that is the best darn relleno I have ever ever ever had!!! I will go back and order just rellenos – like a dozen of them! and maybe they will have natillas next time too.
Tuesday, I’m on my way to New Mexico for an all chicks’ family reunion and our first stop in Albuquerque will be Mary & Tito’s based on your recommendation.
We’ll be staying in Santa Fe and one night in Taos but will treck down the Rio Grande Valley to Belen, the town of my birth then through Sabinal (our family stronghold on my mother’s side) then to San Antonio in Socorro County where my Great-grandfather Juan de Jesus Avila was born. We will be comparing the green chile cheeseburgers at The Buckhorn and The Owl Cafe to see which rates higher since these two iconic retaurants/taverns are supposed to have the best ones in the state. Of course, we’ll have to wash it town with a Santa Fe beer.
I’ve not been impressed with the “supposed” tradional New Mexico cooking I’ve had in Santa Fe. Perhaps too much influence from people who don’t have roots in New Mexico.
Cutting green chile with a knife instead of wearing gloves and squishing it though one’s fingers or adding cumin or oregano to red chile is a mortal sin. Shame on those who do these and call it tradtional New Mexico cooking.
What do you think, Gil?
Oh, and we all plan to take home 30 lbs. of fresh green chile back to Oregon, Utah, California and Texas so we can further enjoy this fabulous food from the Land of Enchantment.
No one does it better then “old school New Mexico cooks”
We’ve done our family genealogy and traced all sides back to Santa Fe in the 1500’s and even further back to 1480, España. What do you think of that?
“Boo!” to cumin and oregano in red chile. Why would anyone want to adulterate the flavor of this food of the gods???
Suzanne Castillo Devlin in Oregon
Went to M+T last night. Had to stop myself from licking the plate. Carne Adovada simply delicious. The wait staff is just fine. Don’t understand the criticism. Maybe we are just nice people. Then again we go regularly.
Love Mary & Titos! Great review and photos. My favorite is the adovada too….I do love the red chile (but have other personal favs “mannnies” and “san marcos cafe”), and the major perk of M & T’s is that I live just a few block away! My husby and I like to sit at the counter and soak in the chile.
Nuff said.
http://www.facebook.com/photo.php?pid=31286994&op=1&o=all&view=all&subj=285797620198&aid=-1&oid=285797620198&id=1410399095
We just returned to SoCal from our annual Spring trip to New Mexico…and once again we dined at Mary and Tito’s three times in six days…I still believe it is the best New Mexican in the world. The carne adovada was ethereal…as were the chile relleno and the stacked enchiladas. Why there is not a line out the door to dine here escapes me. We talked to Mary and Antoinette…and Antoinette’s son about the James Beard award…they are all very excited about going to New York…but, as always, remain very humble.
As always, we ordered six quarts of the carne adovada and a couple of quarts of red chile sauce frozen…we picked them up and with the help of a little dry ice, my freezer here in Los Angeles is well stocked until our next trip to New Mexico!…it will not be long!
I will certainly try Mary and Tito’s next time I’m in ABQ. Wish I had seen this before yesterday when I drove south and home from Santa Fe. I must make one correction in this review, Gil. La Posta is in La Mesilla, not Mesilla Park. I don’t want your viewers to get lost trying to find a famous tourist stop.
By the way, I love your website and visit it frequently just to see where you have been recently!
Come try Andele’s green chile enchilada next time you’re in Las Cruces, if you haven’t already. Different but, oh, so good!
Congratulations to Mary, her family, and employees on winning the coveted James Beard Foundation award! I predict a visit from Guy Fieri in the future…. then more business than you can shake a stick at!
Well Deserved!!!
I’ve been going to Mary & Tito’s since it opened. I must have been 17 years old. My grandfather introduced me to Mary & Tito’s. It is truly one of the best New Mexican restaurants anywhere. I lived in California for 15 years and when I’d come home, Mary & Tito’s was the first place I would go to for my chili fix.
Congratulations to Mary on receiving the James Beard award. It’s been long overdue.
I’ll admit it, I’m not a fan of New Mexican food. (I prefer Mexican) But OMG the stuffed sopapilla with a side of red chile at Mary and Titos!!! Soooooo good! One of my favorite things to eat in Burque =)
Three years ago I found out about Mary & Tito’s through this website. I was new to New Mexican food and searched around for quality, authentic places to try. Most of those places are reviewed on this website. So far, I’ve tried fourteen restaurants in the “New Mexican” cuisine category. Mary & Tito’s is the place I frequent the most. I often crave their red chile for days until I give in and eat there. My first meal was the Two Taco Plate Thursday special. The beans were savory and unlike anything I’ve ever had. For someone who never liked beans, Mary & Tito’s changed me. I remember the rice tasting light and fresh. The tacos with red chile was equally as savory as the beans. Although I have no family in New Mexico, my first impression was feeling like I was eating a piping hot homemade meal at my New Mexican grandma’s house. I awaited a second visit after telling everyone I knew about this place. Rereading Gil’s review, I went for the Carne Adovada Enchilada with red. Frankly, the only “words” I have are OMG. The best New Mexican meal I’ve ever had. It quickly became my new comfort food as my spirits were uplifted for the rest of the day. Lately, I’ve been ordering the Carne Adovada Chimichanga Wednesday special. Anything with Carne Adovada and red is satisfying to me.
After 20 something visits, the Carne Adovada and beans are still as satisfying as the first time I tasted it. Maybe it’s just me, but something seems to be different about the rice, which I usually order meals without rice now. Instead, they give me double beans. During the first few visits, Mary and Antoinette were always there whenever I had lunch. Mary is always warm and friendly, which adds to the feel-good atmosphere to go along with my new comfort food. The past year or two seems different when Mary or Antoinette is not there. I agree that the service is indifferent and rather stand offish, in which I get a weird vibe and started ordering take out instead. The warm welcoming feel has been missing during recent visits lately, but that does not keep me away from great food.
Visited this place for the first time this evening. I’m not sure why I hadn’t been years ago, but better late than ever. Some of the best red chile I’ve ever had! Mary made the rounds and was very friendly and welcoming, but the service was so-so (another writer referred to it as “indifferent,” and I think that’s an accurate description). Still, I’ll definitely be back. Excellent carne adovada and chicharones. Gil, you always lead me to great food; thanks so much!
When paying the bill after my fifth visit here last Friday evening, Jane and I noticed a letter taped to the cash register. The letter was from the James Beard Foundation congratulating Mary Gonzales and Antoinette Knight on being selected as one of the five recipients of the prestigious James Beard Foundation’s America’s Classics awards. This is a huge honor. The awards will be announced in New Orleans on March 22, 2010, and the presentations, with videos and more, will be made during a festive gala at the Avery Fisher Hall of the Lincoln Center in New York on May 3.
We spoke with Antoinette for some time after our meal, and to say that she and Mary (her mother) are excited would be an understatement. Mary has never been to New York, and Antoinette is anxious to show her around. We are excited for them, and offer our heartiest congratulations.
Our meal for this visit was, as usual, superb. Carne enchiladas, flat, with Red and a fried egg on top was the best version of a classic New Mexican dish that I have had. Perfectly prepared. Jane’s Chile Rellenos were fine as well, and she had them with Red on top. She now agrees with me (and many other reviewers) that their Red is legendary.
A year ago, Gil told me that this place is great. Now I keep telling anybody that will listen to me (I stop strangers on the street) that Mary and Tito’s is the best New Mexican Restaurant in New Mexico (and therefore, this universe and all parallel universes).
And now, the James Beard Foundation validates my opinion.
How could I have lived in NM for 17 years and never heard of this place before? Lordy, I need to get out more. As always, thank you for this marvelous blog.
Mary and Tito’s Facebook page.
http://www.facebook.com/pages/Albuquerque/Mary-Titos/285797620198?ref=mf
Mary & Tito’s wins the 2010 “American Classics” award from the James Beard Foundation! Mary & Antoinette will travel to New York for the awards ceremony at Lincoln Center…Congratulations!
Not on the James Beard Foundation website yet since it’s for 2010.
We ate there on Saturday. I wanted to eat something I have never eaten. It was the Carne Adovada enchilada dinner. All I can say is WOW!
Can’t understand the other people’s negative comments.
I always get double beans no rice because I like beans. We always have very good service, too. The red chile EXCELLENT and so is the green.
I had never eaten at Mary and Tito’s (in fact I had never heard of it) until this recent review but the Child Bride and I dashed down. For many years after I moved here from Dallas 34 years ago I said that I could eat “Mexican” (New Mexican) food three times a day because I loved it so much. This was even though I (pure blasphemy) regarded it and Tex-Mex as minor variations of the same thing. New Mexican was just less dry and more interesting. Of course back in these ancient times the only decent restaurants in town were “Mexican.” Hobo Joe’s, Denny’s, Lotabuger and a few awful Italian places just didn’t cut it. Eventually, in the late ’90’s I tired of it and there were many other really good restaurants in town. I now ate “Mexican” food every few months and liked it but not as much as I had formerly. Thus simply as a matter of taste I would be expected to rate Mary and Tito’s lower than you would.
I had the enchilada plate , red & my Bride had the Carne Adovada Chimichanga, mainly because I couldn’t find Carne Adovada on the menu. Her Carne Adovada was the best I had ever tasted. My enchiladas were ok. The red chile was not the best I had ever tasted but pretty good. In most restaurant I really hate the Spanish rice as it reminds me of Minute Rice with red flecks and coloring. Here the rice looked like the Spanish rice I make but it was tough and chewy as when I screw up by undercooking.
I did not really dislike the restaurant but I would not again drive all the way down to 4th Street to eat it.
Based on the preceeding glowing reviews, I have to wonder if we are talking about the same Mary and Tito’s. The first time we went there, the service was indifferent, my enchilada side turned out to be a cold tortilla rolled around cold cheese. When I asked about the possibility of getting it heated, I was told that a lot of their customers liked it that way. After a couple of people mentioned it to us again, we tried once more. This time the food was hot, the red chile was quite good, not excellent, and the service was still indifferent. It sounds like it may have been great once, but I would certainly not say it was great now. There are too many really good Mexican restaurants in this town to put up with a mediocre restaurant coasting on it’s past laurels. If you read the list of awards on the menu, they are almost all very old. It’s time for them to get back on track.
sirs
As a long-time albuquerque nm resident and NM native, I can attest that Mary and Tito’s is a long-time albuquerque restaurant. I remember past days when it could be considered among the best.
Lately I have notice that the old “Mary and Tito’s” is not the Mary and Tito’s in existence today.
Whatever the difference iti s not the same. Whether the chile is now more procssed or the inputs have just changed through time is unknown; but I know for sure that some processes have definetly changed over the years.
Nowadays, although the pics above are quite stunning, I don’t believe they are truly reflective of all dining experiences at the restaurant.
Try Mary and Tito’s and like many others, you may like it. If you like it, go back – again, again and again. Others may not have the same experience, and, like myself, have moved on, and try Mary and Tito’s only occasionally.
26, huh?
I agree.
Quite the endorsement by travelpath. I’ve got to get down to M&T for some adovada and maybe some chicharrones as well – that pic has my mouth watering. Thanks for the review and pics, Gil.
Just got another hole punched in my frequent eater card….. another great post, thanks!
I came to the conclusion that it was the best New Mexican in New Mexico a couple of years ago…one taste of their carne adovada and their red chile sold me! As residents of SoCal, we must stock up on the frozen product to tide us over between trips. This year we ran out of our Mary and Tito’s frozen stock last month…it necessitated a quick trip last weekend (cheap air fares helped) to bring home six quarts of the red and six quarts of carne adovada. We arrived in ABQ at 10:30a, took a cab to Mary and Titos for a wonderful lunch…packed the pre-ordered stash in dry ice and went back to ABQ for a 4p flight…$75 airfare that was well worth it!!
When I first moved to Albuquerque a couple of years ago, it took me a little while to discover Mary & Titos. I’m not sure how I lived without it — my favorite restaurant anywhere. Consistently excellent meatless chile options, and a simple menu where instead of offering a lot of flash, they just do what they do very well.
Absoutely delicious. The red chile is absolutely delicious. Pure, fresh, unadulterated, piquant and flavorful. The heat not only caused a few beads of sweat on my brow, but seemed to open up the pores in my tongue (if my tongue has pores) so that the exquisite chile flavor came fully through. I had beef enchiladas and asked for lots of “red” and got lots of “red.” It nearly covered the rice and beans as well as the (flat) enchiladas, which was exactly what I wanted.
We came here after reading your review. I love good red chile. This equals The Shed’s in Santa Fe, which in my opinion is the best I have tasted in NM (and as you say, ergo … in the universe!). Thanks for turning me on to Mary’s and Tito’s.
We are regulars at Padilla’s, which is near my mother’s house. Got in a rut I guess, though Padilla’s is a pretty good rut to get in.
My 93 year old mother had the combination plate with green chile, which she loved. The tamales, she thought were especially fine. My wife got a beef burrito with green (she seldom orders red), and was somewhat disappointed. It did not look anything like the picture on your web site. There were some cut-up roasted green chiles on the burrito, but zero liquid. It was very dry. And there was no cheese, either, which was somewhat disappointing to her. She also did not find much flavor in the meat. I may need to work some to convince her to come back.
Que Lastima! (I have no idea where the upside down exclamation point is.)
Still, I—or we—will return!
Hi Gil!
I thought of you this week when I got my 40 lbs. of green chile my cousin, Lorraine, in Los Lunas sent me from Sichler Farms and thought I’d drop you a note. In the last week, I’ve roasted and frozen most of the chile like a chipmunk storing acorns for the winter….then….then….had green chile on my fried eggs, made and ate a crock pot of green chile stew, had a cheeseburger with green chile and for lunch today, I had a warm torilla with green chile and crisp chicharones.
By the way, I use white potatoes in my green chile. I only use Yukon gGold or Russetts if I can’t fined the whites, AKA. New Potatoes or White Rose.
I didn’t go to New Mexico this year but next year, I’m dragging my Boston born husband home to do the chile tour. He loves even hotter chile then me. Mary and Tito’s will be the first restaurant we’ll try.
All is well in Oregon but am looking forward to visiting next year.
Suzanne
Great New Mexican food! The service is always competent and fast. Lots or great items on the menu, but I especially love the Carne Adovado. I am usually there for the Carne Adovado Chimichanga special on Wednesdays.
Thank you so much for introducing us to this wonderful food! Wow, just plain wow. I love places like this, simple, clean, dedicated to the food not atmosphere. We had the fabulous chicharrones and then a burrito and a turnover, both smothered in their mouth-watering red. Yummm
A chile relleno made correctly should be enclosed in a fluffy egg white/egg yolk coating. To make the batter, the eggs are seperated and the whites whipped until stiff. Then the yolks are folded in lightly and carefully so the batter remains fluffy. After the cheese stuffed chile is dusted with flour, the relleno is then dipped in the batter then fried. The end result should be a fluffy relleno with a slightly crisp exterior. Some restuurants just beat the eggs together and dip the cheese stuffed chile into what is essentially, a scrambled egg mixture…….then fried. This is done because it’s much, much easier and quicker to do for restaurants…….. but it’s not the correct way to do it. Also, don’t forget to add salt to the batter. Still, my favorite chile relleno is the original sweet New Mexio meat chile rellenos made with a pork and a beef roast and ground after being roasted. Green chile, sugar, cinnamon, salt and raisins are added and the misture is then made into patties which are then dusted with flour then dipped in the light egg white/yolk batter as described above….. then fried. A light syrup made of sugar is then poured over the rellenos. If you’re familiar with this chile relleno, you’re family probably goes back a few centuries and came from Spain as mine did. I was born in Belen but moved when I was five but I grew up eating real New Mexico style cooking rather then eating what is mostly now, simply Mexican cooking. Delicious but not real New Mexico cuisine. I’ve yet to see “coles con carne seca” (cabbage and onions sauted with pounded beef jerky) on any menu where I’ve eaten in New Mexico although I do see calabacitas, Natillas, sopapipillas, tortillas, carne adovada (my mother used to often call this carne enchilada but it’s the same thing), etc. and other traditional dishes but not the old sytle rellenos, biscochitos, pasetlitos, empanadas (mostly sweet meat, pumpkin, apricot, apple, peach), coles con carne seca and a few other dishes that were served in most Spanish/American homes. My mother made sopaipillas or tortillas every single day even after we moved to So. Calif. I now live in Oregon but love to return to my place of birth and the culture that I most relate to. I love my New Mexico roots. Truthfully, most of the food we associate with New Mexico is probably a mixture of Spanish, Indian and Anglo with the emphasis on Spain because that’s where my family migrated from way back. I have my great-grandmother’s rolling pen for toritillas that she got as a wedding gift in around 1860. It’s my most prized possession.
First visit tonight. Carne adovada red-smothered stuffed sopaipillas—perfect. Best I’ve ever had.
-Larry-
They don’t use enough cumin! 😉
I got hungry tonight when I read your review, Gil. Nice job. Yes, this is your friend Ruben, the friend you referenced in your article. What can i say? The red chile at M&T is incredible. M&T and Duran’s Pharmacy make the best red chile of any place we’ve visited. Their adovadas are outstanding. Right now it’s a dead heat for best adovada between the two, although the Rancho de Chimayo adovada is also quite good.
Sorry to read about Christina’s sub-par experience. I’ve always stuck to the carne adovada, so I can’t comment on the chile relleno. Sadies is one of my favorite restaurants – I love their green chile enchiladas. It’s the best I’ve had anywhere. But their red chile just doesn’t stand up to M&T or Duran’s. Every restaurant has their specialties. I’m sure Christina has a strong, valid case for her pick.
We’ll have to try that restaurant over in Bernalillo sometime in the next couple of weeks, Gil. And I still have to try Sabrosos over on San Mateo. I’ll try to get there this weekend. I’ll send you a quick review after I visit. Talk to you soon.
My FAVORITE! Pure perfection. Enough said.
I’ve eaten there with a friend I’ve know for 30+ years and she treated me there this summer, the Green chile is very good!! I’ve been more then a few times and treated myself.
My husband and I love both Mexican & New Mexican food. My husband grew up close to the border, and his family has grown chile on their farm. He also spent some time testing chile at an NMSU lab. Based upon your review and rating, as well as your readers’ comments, our expectations were really high when we visited Mary & Tito’s on a recent Saturday night. When we arrived, the restaurant was empty, which in many cases is not a good sign. The staff (the family who owns the restaurant, I believe) were friendly, and the prices were extremely reasonable. My husband ordered tacos and a chile relleno, topped with green chile. I usually favor green chile, too, but I figured I had to try M&T’s red chile atop a combination plate. I agree that M&T’s red chile is excellent (definitely visit M&T’s if you’re a fan of red chile!), but I can’t say that I was very impressed with anything else. The batter on the chile relleno, for example, was thick and therefore ended up fluffy rather than crispy. I think Sadie’s New Mexican food beats M&T’s by a long shot.
I couldn’t agree more. I clearly remember the first time I had the carne adovado chimichanga. It was one of the best, and most affordable food moments of my life.
Hands down my favorite New Mexican food in Albuquerque, maybe anywhere, and you can’t beat the atmosphere.
My wife and I are there at least once a week, I can’t stay away from the stuffed sopapillas, and the red chile could teach a lot of bigger restaurants a thing or two.
It’s Tuesday and we ate at M+T’s for the umteenth time. We died again and went to heaven for the umteenth time.
Chile Rellenos were spectacular!!! Tonight red hotter than green.
Muy Delicioso!!!!! The best in NM.
martin, cari and nick