Known for its party-like atmosphere and very hot salsas, Los Dos Molinos doesn’t know how to make it mild. So says owner/chef Victoria Chavez, the 70-something wizard behind the curtain who still wakes up at 2 am to begin her workday. Patrons can clearly stand the heat she’s bringing, however, as this Springerville, Ariz., original has grown from its Navajo County roots to a small chain, including a New York City location. Giant portions of incendiary New Mexican cuisine are served with copious glasses of water, but be warned: Any entrée containing the word "chili" will require an entire pitcher. Recommendations include red chili-smothered adobada ribs or shrimp Veracruz (prawns and chili over rice). Voted Best Southwestern Restaurant in the 2007 The Arizona Republic critics poll. Full bar. Serving lunch and dinner Tue–Sat. Closed Sun–Mon.