The spiciest and biggest New Mexican restaurant in America, El Pinto is all about the chili. Based in Albuquerque, El Pinto’s massive kitchen can feed up to three thousand people a night. Originally opened in 1962, “Chile Twins” John and Jim Thomas took over the family business in 1990 and have spent decades perfecting their family restaurant to create chili-infused dishes that continue to draw millions in from across the country. Extremely busy every Saturday night, El Pinto is also hosting a pig roast with a 150lb seasoned pig cooked to perfection in their Native-American clay oven. But with hundreds of additional customers coming in just to taste a perfectly-roasted pig, the pressure is on! Although El Pinto starts out each night with three tons of food, the team struggles to keep up with the volume of orders without running out. When they do fall short on fresh green chili sauce, Jim roasts more in their fire-roasted chili tumbler.