I order my stacked enchiladas Christmas-style and with the fried egg. For the meat I choose pork, which is smoked over pecanwood, another hallmark of New Mexican cuisine. It's a colorful dish: The egg yolk quivering atop the enchiladas is a shade that's closer to orange than yellow, and both the red and green chile sauces, each poured over one half of the enchiladas, are vibrant. Click here to continue reading Ian Froeb's review of Adobe Reds. Photos by Jennifer Silverberg.
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