Los Dos Molinos in Mesa – A Story About Intense Heat and Flavors!
Background
As we are exploring our new surroundings, we continually ask people, which restaurants would you recommend for Mexican, Steak houses, Chinese and Sashimi. A bit eclectic but those are foods that we enjoy. At a recent wine gathering met a great couple and Will mentioned for Mexican food, Los Dos Molinos was the ticket. There are three locations in the Phoenix area, so we ventured off to the Mesa facility.
The Restaurant
The restaurant is a family affair started over thirty years ago in a small town in Arizona, they were trying to come up with a name. In their house were two old chili grinders, one belonging to Eddie’s Great Grandmother and one by her Grandmother. The Molinos (grinders) were used in St Johns in New Mexico. Thus the “two grinders” name was hatched.
Photo ©Michael Kelly
We were told that the Mexican food was prepared in “New Mexico” style. While having food from all over the world, never heard of “New Mexico” style but since we both like spicy food, decided to give it a try. When you think of “hot or spicy” this is on another completely level. First the salsa is not a tomato-based concoction with a few spices thrown in, rather ground chilis and volatile spices that could easily ignite. It was extremely tasty with layers of flavors, but dipping into the two sauces requires some restraint.
Photo ©Michael Kelly
Thank goodness we ordered their medium “Kick Ass Margarita” that was about the size of a normal water pitcher! I can’t imagine their next larger size unless it comes with helpers to raise the glass! The picture doesn’t really do it justice, but when it came to the table, thought we had made a mistake ordering such a large drink. With the heat of the two salsas, the Margarita was a welcome refreshment.
Next up was the task of ordering a meal in the “New Mexico” style that are infused, cooked with and topped with Hatch chili peppers on just about every dish. My wife tried the salad seemingly to be “safe and sane” (like the fireworks). That was a misconception with the meat choice being carne adovada with a scrumptious mix of heat and flavor.
Photo ©Michael Kelly
As a standard when trying Mexican food at a new restaurant, I like to order my tried-and-true chicken enchilada and chili relleno. With just one bite into the delicious and tasty chicken enchilada, I was sucking down the Margarita as a lifeline. Two more bites and I was requesting more napkins to handle the sweat on my forehead and face. Extremely savory with no ordinary spices. It was like being conflicted wanting another taste and yet scared of the consequences of being incinerated at the table. Finished both the enchilada and chili relleno and was stuffed beyond belief.
As it turns out New Mexican cuisine is a regional award-winning standard using bold red and green Hatch chilis. Los Dos Molinos uses them abundantly in their signature dishes of “Mexican food”. Studying the menu and asking questions about the dishes is strongly recommended when the staff comes around.
Photo ©Michael Kelly
The manager Cristina Mills saw us melting away at the table and kindly brought us complimentary Sopaipillas. They are puffy deep-fried pastries served as dessert drizzled with honey.
Photo ©Michael Kelly
Just as we were finishing dinner, Cristina’s husband Ron poured a shot of their specially formulated tequila. While the distillery produces commercially available tequila, the owners have them formulate a special tequila. It starts out as the normal commercial one but is aged in French and Hungarian barrels for a smooth and delightful sipping tequila. We left buying a bottle for a Memorial Day BBQ we are attending to share.
While perhaps embellishing the intensity and heat of the cuisine, this is not your ordinary run of the mill Mexican cantina. Unique spicy dishes and immense Margaritas are their trademark. We can’t wait for a return visit!
For wine pairing thinking a Sauvignon Blanc or Riesling might be the tickets. Other suggestions?
Slainte,
Michael Kelly