Los Dos Molinos

Name: Los Dos Molinos
Address: 8646 S Central Ave, Phoenix, AZ, 85042, US
Telephone: 602-243-9113

New Mexican

Call Directions

8646 S Central Ave, Phoenix, AZ 85042
602-243-9113
Report an issue with this listing

Carnitas: Pork braised and then fried in lard or its own fat over several hours until very tender, with the outside allowed to crisp. Carnitas shops are a fixture in Michoacán, notably Quiroga, and often offer several cuts: maciza is lean meat, cuerito the skin and buche the stomach. On this menu as: Carnitas.
Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk or banana leaf and steamed. Fillings vary enormously by region and can include meat in chile sauce, cheese, beans, vegetables and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are especially prominent at holidays such as Christmas. On this menu as: Green Corn Tamale.
Flautas & taquitos: Filled tortillas rolled tightly and fried until crisp, usually served with some combination of salsa, crema, cheese, lettuce or cabbage. The names flauta, taquito and taco dorado overlap considerably. In some restaurants, flautas are longer; some regions or restaurants distinguish them by tortilla type. Others use the terms almost interchangeably. The menu in front of you gets the final say. On this menu as: Los Dos Flautas.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchilada Dinner.
Pozole: A substantial soup or stew built around hominy: large kernels of nixtamalized corn. Pork and chicken are common. Pozole rojo gets its color and flavor from red chiles, verde from green ingredients that can include tomatillos, green chiles, herbs and seeds, while blanco leaves the broth comparatively plain. It is usually served with a generous collection of garnishes such as shredded cabbage or lettuce, radish, onion, oregano, lime and tostadas. Pozole is strongly associated with celebrations and holidays. On this menu as: Posole.
Sopapillas & buñuelos: Sopapillas are pieces of fried dough that puff as they cook. They are particularly associated with New Mexican and Southwestern cooking and are commonly served with honey. Buñuelos are fried pastries found throughout Latin America in many forms. Mexican buñuelos are often thin and crisp, dusted with sugar or served with piloncillo syrup, especially around Christmas and New Year. Fried ice cream, despite its frequent appearance on Mexican-American restaurant menus, belongs primarily to the restaurant traditions that developed in the United States rather than to a single traditional Mexican dessert lineage. On this menu as: Sopapilla.

How these dishes compare

Enchiladastypically $12.99 across 289 menus
Flautas & taquitostypically $11.55 across 207 menus
Carnitastypically $12.99 across 202 menus
Tamalestypically $8 across 147 menus
Pozoletypically $14 across 96 menus
Sopapillas & buñuelostypically $6.50 across 77 menus

Los Dos Molinos on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Los Dos Molinos

Menu

New Mexican Specialties

How these dishes compare

Los Dos Molinos on our other sites

More restaurants nearby