Best fiery food (2008)
While chefs like Bobby Flay were merely dawdling in the Southwestern food canon, Los Dos Molinos (the only East Coast branch of a Phoenix chain) took its Hatch green chiles seriously, reproducing the Sonoran desert cuisine of Arizona, New Mexico, and northwestern Mexico with fidelity. The result is hot-as-hell bar food that will make you grateful you're clutching that ice-cold beer. Thrill to the spiciness of the green chili enchiladas decorated with a fried egg, or Victoria's chicken chili plate, doused with chile-laced red sauce. Just snacking? The machaca pizza is a good bet, dotted with the sun-dried beef.