Why Doubling Down on the Chile Is the Way to Go

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New Mexico’s red and green chile sauces are so good, why not opt for both at once? This recipe for stacked enchiladas calls for saucing ‘Christmas-style’—half red, half green and totally delicious

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.

On a recent trip, my husband and I stumbled into Mary and Tito’s for breakfast. We ordered stacked enchiladas filled with cheese and onions, topped with a fried egg and...

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