What's going on, Albuquerque?

Nomination for HOTTEST entrees in Albuquerque?

Howdy!

I'm gathering a list of the hottest/spiciest/GI-clearingest dishes in town. Cuisine is no matter. What's your pick?

Here's to get you started:

Camarones a la Diabla @ El Norteno

Anything at Thai Tip when you say "Thai Hot +1" (or more!)

Bowl of Green at El Pinto

Is there anything New Mexican in town that could rival Horseman's Haven?

Tags: chile, food, hottest, restaurant, scoville, spicy

Replies to This Discussion

Permalink Reply by Phil_0 on October 14, 2011 at 10:39am

Thai Tip's drunken noodles can definitely be (inedibly) incandescent, but Thai Cuisine II can ratchet up the heat as well. The "hot" curries at Rasoi can get quite warm if you convince your server you're serious. As far as NM food goes, I don't think ABQ has anything that quite approaches Horseman's Haven Level 1, let along Level 2.

Permalink Reply by Andrea Lin on October 15, 2011 at 12:28pm

Thanks! I think there's gotta be a place in ABQ at the "level 1" standard. Level 2 - not so much.

Permalink Reply by Phil_0 on October 15, 2011 at 10:11pm

There must be some hot green around...I feel like I've even eaten it, but the place escapes me.

Permalink Reply by Aly Sanchez on October 20, 2011 at 5:46pm

You need to impress the desire for "HOT" on your server, but I've had some eye-watering yumminess ordering Original (peel and eat shrimp) with Cajun sauce at Ragin' Shrimp. Now, if they could just consistently salt the sauce...

Permalink Reply by Phunque1 on October 20, 2011 at 9:15pm

Dre,

Thai Cuisine I on Coors is the location of the hottest (on a Scoville Scale) dish in Albuquerque I have ever come up against.

I made the mistake of ordering from what I can recall was the Pad Cha (spicey) and requested the Thai hot version.

There were so many green Thai peppers in the dish I could not eat it!

Lesson learned when the cook smiles after you order Thai hot you better get ready.

Proceed with much caution if they still make the dish the same way.

Permalink Reply by Ron Da Bomb on October 20, 2011 at 10:40pm

Love this discussion. Can't really contribute, though, as I like hot, but not pain as a flavor! It probably doesn't count anymore, since most New Mexican restaurants no longer serve very hot chile, but the carne adovada at Sadies used to be unbearably hot. Especially after munching on the salsa. Haven't been to Sadies in a long while, so can't say if that's true anymore...

Permalink Reply by Benny the Icepick on October 21, 2011 at 8:10am

I may be mistaken, but last time I was at India Kitchen (Montgomery/Louisiana) I thought I saw a jar of pickled Bhut Jolokia peppers for sale. At least, that's what was handwritten on the masking tape on the jar. That way you could punish yourself in the safety of your own home. Just be sure to have the fire department on speed dial, and a few gallons of ice cream handy.

Permalink Reply by Phil_0 on October 21, 2011 at 1:03pm

i seem to recall that the bhut jolokia chile was developed as much as an animal repellent - they smeared it on gates - as it was as a food ingredient. Caveat emptor!

Permalink Reply by Phil_0 on October 29, 2011 at 1:58pm

The red chile at Cecilia's has gotten quite warm - it's still complex and flavorful, but man is it hot!

Permalink Reply by Andrea Lin on November 2, 2011 at 3:41pm

Oooh, good to know. I haven't been there in awhile. Thanks!

Permalink Reply by Andrea Lin on January 3, 2012 at 11:03am

Cecilia's is WICKED hot. Really, seriously, gastrointestinal distress hot. But I like that.

Permalink Reply by Phil_0 on January 3, 2012 at 1:17pm

Yeah - checked out the carne adovada again last week. It's hurty! Cecilia said the green is equally firey, and claimed to have versions for personal use only that were even hotter. Nice to see somebody local giving the Horseman's Haven a run for their money.