Craving New Mexican food in Phoenix that doesn’t shy away from serious heat?

Los Dos Molinos Uptown is the place to know. This uptown spot brings all the Hatch green-chile-heavy favorites that the Los Dos Molinos name is famous for. tacos, enchiladas, adovada, right to a more central Phoenix location. 

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The kitchen leans hard on green and red chile in almost every dish, so the spice level isn’t just a warning—it’s the real deal.

You can ask for it milder, but honestly, most folks show up for the full effect. Here’s what to expect at the uptown location, which dishes are worth your order, how the drinks and happy hour shake out, and the basics like hours, parking, and takeout.

There’s even a quick compare with the South Central original, in case you’re torn between the two.

Key Takeaways

The uptown restaurant keeps the family’s chile-forward New Mexican menu in a more convenient part of Phoenix.

Standout orders: green chile dishes, tacos, adovada, and margaritas at happy hour. Check hours and maybe make a reservation or call in takeout; seating fills up fast.

What To Expect From the Uptown Location

The Uptown spot serves the same Hatch-chile-driven New Mexican cooking the family built its name on in Phoenix. You’ll find a mix of indoor tables and outdoor seating. Get ready for bold heat, straightforward plates, and a menu rooted in decades of family recipes.

New Mexican Flavors and Signature Heat

Los Dos Molinos builds its menu around New Mexico chiles, not the milder Sonoran style you’ll find elsewhere in Phoenix.

The green chile really steals the show. You’ll see it in stuffed chile rellenos, smothered burritos, enchiladas, and the house green chile stew.

Red chile sauce is also in the mix, and you can often order plates “Christmas style” with both. A few things to keep in mind before ordering:

The heat is real. They don’t tone down dishes for first-timers. Ask your server.

They’ll tell you which plates pack the most punch. Order sides smartly. Beans, rice, and sopaipillas with honey help cool things down. Adovada (chile-marinated pork) and shrimp Veracruz are other favorites regulars come back for.

Dining Room and Patio Options

The Uptown dining room is casual and colorful, with painted walls and simple tables. It fills up quickly at lunch and on weekend nights.

Outdoor seating gives you a shaded option during the cooler months—basically October through April in Phoenix. A few practical notes:

What Details: Style: Walk-in friendly, casual dress

Best for Groups, lunch breaks, weekend dinners

Wait times: Longer on Friday and Saturday evenings

If you want a quieter table, show up early in the dinner hour. 

Check the latest details for the Uptown Phoenix restaurant before heading over.

The Los Dos Molinos Story and Eddie

Los Dos Molinos started with Victoria Chavez, who brought her family’s New Mexico recipes to Arizona. The first location opened in Springerville before the family expanded into Phoenix.

Her kids carried the business forward, and Eddie Chavez has become a familiar name at the family’s restaurants.

The Uptown location sticks to the same approach as the original South Phoenix spot: same chile sources, same recipes, and no softening of the heat.

That’s why longtime customers treat the name as shorthand for New Mexican food in the Valley.

Menu Highlights Worth Ordering

The kitchen centers most plates around New Mexico chile, slow-cooked pork, and handmade tortilla dishes. Expect heat that leans hotter than most Phoenix-area Mexican spots, but you’ll find a few milder options if you want flavor without the burn.

Red and Green Chile Specialties

Chile is the backbone here. The red sauce, made from dried New Mexico pods, brings a deep, earthy flavor. The green chile is roasted, chopped, and used in stews and sauces with a sharper, brighter kick. Order chile relleno if you want the signature dish. It’s a whole green chile stuffed with cheese, battered, fried, and covered in your choice of sauce. Ask for “Christmas style” and you’ll get both red and green on the same plate—a good way to compare. The heat is legit, so ask your server which items run hottest before you dive in.

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Tacos, Enchiladas, and Tamales

Tacos come with soft or crisp shells and simple fillings—beef, chicken, or shredded pork. The chile and meat do most of the talking. Enchiladas are served flat New Mexico style—stacked, not rolled—with sauce poured over and often a fried egg on top. Tamales are wrapped in corn husk with masa and a pork or chile filling. They sell out, so order early if you spot them. Quick comparison: Dish Best for Typical heat Tacos A lighter meal Mild to medium Enchiladas Sharing chile flavor Medium to hot Tamales Something filling Medium

Pork Favorites Including Carnitas

Carnitas is one of the most-requested items. The pork cooks slow until it’s tender, then gets crisped at the edges for both texture and moisture. You get tortillas, beans, and rice to build your own tacos at the table. A squeeze of lime and a spoonful of green chile cut the richness. Other pork plates include chile-braised versions with red or green sauce. If you’re avoiding intense heat, carnitas is the safer pick.

Vegetarian and Seafood Choices

No meat? No problem. Cheese enchiladas, bean burritos, and the cheese-stuffed chile relleno all work as full meals. Ask about the sauce, since some chile bases use meat stock. Seafood shows up in shrimp dishes cooked with garlic, butter, and chile. Shrimp with green chile is a regular order—sweet shellfish meets roasted pepper heat. Fish tacos pop up on some menus with cabbage and a light sauce. Sides like beans, rice, and grilled veggies round out either choice.

Drinks, Happy Hour, and Limited-Time Specials

The bar pours margaritas, tequila, and cold draft beer. The kitchen keeps sending out plates built around New Mexico green chile. Weekday happy hour and rotating specials give you a lower-cost way to try both.

Happy Hour Timing and Offers

Happy hour usually runs weekday afternoons, about 3 p.m. to 6 p.m. Times shift, so call or check social before you go. Discounts often apply at the bar and patio, but not always in the dining room—ask your server when you sit down. During happy hour, you’ll usually find: Reduced-price house margaritas (frozen or rocks) Draft beer specials (domestic and local) Bar snacks and small plates like chips with salsa or a few tacos Prices and items change. Treat any online list as a starting point, not a guarantee.

Margaritas, Tequila, and Draft Beer

The house margarita is what most people order first. It comes on the rocks or frozen, salted or plain, and you can size it up if you’re sharing a pitcher. If you want something with more flavor, ask for top-shelf tequila. Blanco keeps things bright and citrusy, while reposado adds a soft oak note that pairs well with grilled meat. The bar keeps a short list of Mexican beers and a few draft handles. Honestly, a cold draft beer cuts the heat from green chile better than water does. Tip: Order your margarita with your food. The sugar and lime give your palate a break between bites of chile.

Seasonal Dishes and Taco Tuesday

Taco Tuesday means discounted tacos, usually with a drink deal. Fillings rotate, but carne asada, chicken, and shredded beef show up most weeks. Green chile is the seasonal item to watch. When the Hatch harvest rolls in late summer, kitchens roast fresh chile and build specials around it. Look for these limited-run plates: Special When It Appears Fresh green chile dishes Late August through fall Chile relleno variations Harvest season Holiday-themed plates December Specials sell out. Arrive early on a Tuesday or during chile season for your best shot at the full menu.

Hours, Address, and Reservations

Los Dos Molinos Uptown sits at 1044 E Camelback Rd in Phoenix. They serve lunch and dinner most days and take reservations for bigger groups. Knowing when to show up and where to park makes things easier.

Location and Weekly Hours

Find them at 1044 E Camelback Rd, Phoenix, AZ 85014. That’s near Camelback Road and 11th Street, in Uptown between Central Avenue and 16th Street. Hours can shift, but here’s the usual pattern: Day Typical Service Tuesday–Friday Lunch and dinner Saturday Dinner Sunday–Monday Often closed Lots of Phoenix restaurants close Sundays and Mondays. Los Dos Molinos usually follows that schedule. Call before heading over, especially around holidays or in the slower summer months. A quick phone check can save you a wasted trip.

Reservations for Larger Parties

Small groups (two to four) can usually walk in and wait for a table. Peak times are Friday and Saturday nights and the lunch rush around noon on weekdays. If your group has six or more people, call ahead. Bigger parties need tables pushed together, and that takes a little planning. When you call, mention a few things: Your exact head count If you need a high chair or booster seat Any birthday or celebration plans Guests who want milder food That last one matters here. The green and red chile at Los Dos Molinos is famously hot, and servers will steer heat-sensitive guests toward gentler dishes.

Parking and Arrival Tips

There's a parking lot on site, but it fills up fast at dinner. Camelback Road gets busy, so if you show up between 6 and 8 p.m., expect a short wait. Street parking on the nearby side streets works too. Just double-check the signs—some blocks near Uptown have time limits or permit rules that can trip you up. The Valley Metro light rail stops at Central Avenue and Camelback, about a half-mile walk west. That’s a good option if you’re not in the mood to deal with traffic. Try arriving about 15 minutes before your reservation. That way, you can park and check in without feeling rushed.

Ordering, Delivery, and Practical Planning

You’ve got three main ways to get your food: dine in, pick up takeout, or order through a delivery app. Each comes with its own quirks, wait times, and little details that can make a difference.

Dine-In Versus Takeout

Sitting down in the dining room means you get the full menu, including stuff that just doesn’t travel well. Green chile plates, chile rellenos, anything with gooey cheese—all best eaten right away. Takeout can save you on busy nights when the wait for a table feels endless. Call your order in ahead of time instead of walking in and hoping for the best. For takeout, keep a couple things in mind: Ask for sauces on the side. It helps rice, beans, and tortillas hold up better. Confirm your heat level. The kitchen doesn’t mess around with spice, so be clear if you want it milder. Check your bag before leaving. Missing tortillas or salsa are a pain to fix once you’re home.

Frequently Asked Questions

Los Dos Molinos Uptown serves New Mexican food in central Phoenix. Most questions are about hours, address, menu, ordering, and, of course, the heat level. Here are the basics.

What are the hours of operation?

Uptown is usually open Tuesday through Saturday for lunch and dinner, closed on Sundays and Mondays. Lunch starts around 11 a.m., and the kitchen wraps up around 9 p.m. Sometimes hours shift on holidays or during slow summer months. It’s always a good idea to call ahead, especially if you’re planning a late dinner.

Where is the Uptown location located?

Uptown sits on North Central Avenue, north of downtown Phoenix, close to the Camelback and Indian School corridors. It’s near the Valley Metro light rail, so you don’t need a car to get there. The address puts it in a busy stretch with offices, apartments, and other restaurants. There’s parking on site, but it fills up fast during peak hours.

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What items are on the menu?

The menu is all about New Mexican cooking—red and green chile sauces made with New Mexico chiles, not the milder Sonoran style you’ll find elsewhere in Phoenix. Some favorites: Adovada — pork slow-cooked in red chile, served as a plate or inside burros and enchiladas Enchiladas — stacked or rolled, with red or green chile Chiles rellenos — roasted green chiles stuffed with cheese Green chile burros — usually topped with more chile and cheese Salsa and chips — served at the start, and they don't hold back on the heat Tacos and combo plates — with beans and rice on the side Margaritas and Mexican beer are on the drink list. Both go great with the spicy stuff.

Does the restaurant offer takeout, delivery or catering?

Takeout’s available, and you can call ahead. Chile-heavy dishes actually travel pretty well, so plates and burros survive the drive home. Delivery usually goes through third-party apps. For catering or big group orders, call the restaurant directly—availability depends on the date and how many people you’ve got.

How does the Uptown location differ from the original South Mountain restaurant?

The original opened in South Phoenix in a 1930s adobe house that once belonged to actor Tom Mix. It’s got thick walls, a courtyard, and a long history Uptown just can’t match. Uptown is smaller and in a modern building on Central Avenue. It draws a lunch crowd from nearby offices and is easier to reach for folks in central Phoenix. The recipes? They’re the same at both. The real differences come down to the building, the neighborhood, and the crowd.

Is the food very spicy, and are there mild options available?

Yep, the food here packs some real heat. Los Dos Molinos has built its name on fiery New Mexico chile, and honestly, the salsa alone surprises a lot of first-timers. But you’ve got options. Just ask your server about milder dishes, or you can request the chile sauce on the side. Some items—like tacos, quesadillas, or just beans and rice—tend to be gentler on the spice scale. If you’re worried, stick with those. Sopaipillas with honey can help cool things down at the end. Water doesn’t really help as much as something dairy or starchy, so maybe think twice before you order the hottest thing on the menu.