It's only acceptable to sweat in public when eating a spicy dish, playing sports, or being proposed to on live television. Feel the heat with this Groupon.
$15 for $30 Worth of New Mexican Food and Drinks Sunday–Thursday
Chefs incorporate signature salsas and flame-roasted green-chili sauce into many of the menu’s freshly prepared dishes. Try a plate of nachos ($11.49) that the Wall Street Journal has called some of the best in the country, then dive into entrees such as a half rack of red-chili ribs ($19.49) or two sopapillas stuffed with chili, pinto beans, and a choice of meat ($15.49). Pair each course with a margarita featuring one of the tequila bar’s 137 varieties.
You don't earn the title "The Salsa Twins" for nothing. Brothers Jim and John Thomas take their salsas very seriously, as they are essentially a family heirloom, made using recipes handed down by their grandmother. The twins' parents first opened El Pinto as a seven-seat restaurant in 1962. The name's translation ("the spot") has become more and more appropriate over the course of the now world-renowned eatery's 50-year history. Jim and John took over the business in the early 1990s, expanding it into a 12-acre destination restaurant that seats more than 1,200 locals and visiting celebrities, presidents, and wedding guests in five patios, three indoor dining rooms, and a cantina.
But they wouldn't have experienced such profound success—and earned their nickname—were it not for their signature salsas. When customers began requesting that they bottle the mouthwatering condiments more than 10 years ago, Jim and John started a cook-and-bottle night shift at the restaurant. The popularity of their products has grown faster than a cactus in Martha Stewart’s sandbox; you can find them at leading retailers across the country, and you may have seen Lester Holt enjoying them on Today. The twins use flame-roasted and hand-peeled green chilies from New Mexico in all their products, which they manufacture onsite. Their 8,000-square-foot production facility was featured on an episode of History's Food Tech show.
And green chilies aren't the only ingredients the twins are picky about. Somewhere in a supply warehouse between California and New Mexico, thousands of avocados are slowly ripening in three temperature-controlled zones, destined for the restaurant's famous guacamole. El Pinto mixes fresh onion, housemade salsa, and the kind of creamy hass avocados you can only find in California to make guacamole voted Best of the City in 2010 by readers of Albuquerque The Magazine. You'll also taste the verdant mixture atop El Pinto’s nachos, which the Wall Street Journal has called some of the best in America. The restaurant's combination of Old-World hospitality and authentic ingredients has also earned it numerous awards from the Weekly Alibi, which named it one of the best New Mexican restaurants in Albuquerque in 2012, with some of the area's best sopapillas and margaritas.