A bit of New Mexico in Colorado, Little Anita's is run by an Albuquerque family with a 30-year history in the restaurant business. The red and green chiles are multi-layered and flavorful, and the food features plenty of Southwestern touches, such as blue corn in the enchiladas and a roster of stuffed sopaipillas. The carne adovada is the house signature.
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What color is green chile supposed to be? In the average Mexican restaurant in Denver, the answer would seem to be reddish or orange, maybe even an orange-greenish hue tending toward gray. Some bowls of green chile contain enough ja...
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