Albuquerque Journal (Albuquerque, NM)

Padilla's picks substance over style.(Dining)

Byline: Charlotte Balcomb Lane OF THE JOURNAL

Popular restaurant specializes in homestyle

At Padilla's Mexican Kitchen, the carne adovada will melt in your mouth. The little tender bites of pork are lean, but not dry, and are thickly cloaked in delicious red chile made from dried Hatch pods. The flavor is superb and every bite tastes better than the last, whether sopped up with toothsome pinto beans or eaten plain.

The only thing bad about the carne adovada is that it's available just three days a week: Mondays, Tuesdays and Wednesdays. If you happen to have a carne craving on a Thursday, you're out of luck.

However, carnitas are the Thursday consolation prize, and they're only served on Thursdays. …

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