The Griggs family abuelita not only provided the inspiration and recipes for her son Edgar to start Griggs Restaurant in El Paso, but also for other family members to start La Posta in Mesilla, New Mexico, and El Pinto in Albuquerque. While the two New Mexico restaurants have purposely toned down the food to better reflect the expectations of "tourists," the El Paso restaurant has strived to stay true to the original recipes.

Dos Seņoritas has pledged to do the same, while at the same time offering some innovative dishes that are true to New Mexico cuisine. My sampling of dishes at Dos Seņoritas proved to be spicier, have better sauces, and more authentic than the original Griggs. For instance, the mild tomato based sauce was always one of my pet peeves at Griggs, but it is much improved at the new restaurant.

Similarly, the Red Enchiladas are much better and more like those found in Albuquerque or Santa Fe.

A Chicken Tostada I tried was excellent, but since I special ordered it I don't know if it will be offered on a regular basis.

The Chile Relleno has an excellent batter and is served without sauce if desired (New Mexico style) but sauce will be added on request. The relleno is pretty greasy and pretty good.

The main disappointment is the Green Enchilada--even though it has chunks of green chile, New Mexico style, it has little spiciness and is not a good represenation of the New Mexico style.

Also I have found inconsistent quality--I don't think the food overall is of such a caliber as to put it in my "five star" category. For instance, the Tortilla Soup was a big disappointment.