They come for something transcendent, something worth crossing state lines for: red chile that could make a grown person weep with joy. This distinction is important—New Mexican food has its own culinary traditions, centered around the state’s famous chile peppers. Here, chile isn’t just a condiment; it’s the star of the show, the foundation upon which everything else is built. What’s particularly remarkable about Mary & Tito’s is that despite its James Beard Award and national recognition, it remains steadfastly affordable. But if you want to understand what makes New Mexican food distinct from Mexican or Tex-Mex—if you want to experience the soul of the local cuisine—this is where you need to go.