Scenes from last night's dinner. If you ever get to Albuquerque, you must go to Sadie's. Of course, the perennial question is red or green (chile), to which last night I responded with both. In retrospect, the carne adovada pork rib had enough red chile in the meat to get that kick just right, so a bit more green sauce over the relleno might have worked. Not that I'm complaining.

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