The skilled folks in the take-out kitchen know how to cook. Posole is a dish that's not as easily found in these parts as it ought to be. Enchiladas are a vital part of New Mexican cuisine, and the ones here will take you to the very end of the enchilada rainbow. If New Mexico had a state dish, it would be carne adovada, chunks of tender pork marinated in red chile. It's packed with meat and potatoes in a mild green-chile sauce, and I reached the bottom of the pint container all too quickly.
More familiar items get first-rate treatment, as well.
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