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El Patron – Albuquerque, New Mexico

El Patron, a palatial New Mexican restaurant on Montgomery Blvd.

I was a strapping lad of fifteen when hired as a “box boy” at a country store in Peñasco. Now, being a box boy at a small village country store is to being a bagger at Smith’s or Albertson’s in Albuquerque what the red chile at Mary & Tito’s is to McCormick’s chili seasoning mix.  The former is so much more than the latter.  For one thing, my duties included bailing hay, rounding up cattle, stacking lumber, loading cement, operating a forklift and every once in a while actually bagging or boxing groceries.  The job kept me in great physical condition for football season. 

“Eloy,” my fellow “box boy” was a crusty curmudgeon sixty-some years old who didn’t always take direction well and expended more energy getting out of work than actually doing it.  Every morning when our boss, a lovely and gracious woman, gave us our marching orders, he would respond “si patrona” (“yes boss.”) after each order. On busy days those orders came with the rapid fire cadence of an auctioneer.  Eloy’s responded just as quickly, “si patrona, si patrona, si patrona.” Occasionally he sneaked in in a “si cabrona” (the literal term means female goat, but is more often used in a profane and insulting manner) amidst all the “si patronas.”  She either never noticed it or was too ladylike to acknowledge it.

Chips and Salsa

Even though we have a very egalitarian marriage and tend to complete household chores together, my Kim does maintain a “honey do” list of “manly” chores I’m better equipped to perform. Every once in a while when she recites the litany of chores my procrastination has allowed to stack up, I revert to Eloy-like responses.  As she rattles them off, my acknowledgement is “si patrona” peppered by an occasional and very affectionate “si cabrona” (she’s heard and loves the story).  It’s the response I utter when she kiddingly suggests dinner at the Olive Garden or any other restaurant of that ilk. 

When, however, she suggested we try a brand new restaurant named El Patron, the only fitting response was “si patrona.”  As a name for a Mexican restaurant “El Patron” is a very popular choice with dozens of non-affiliated, non-chain restaurants by that name throughout the United States.  The Albuquerque rendition is an independent restaurant as well, owned by Albuquerque impresarios Nick Kapnison and Jimmy Daskalos.  Launched April 5th, 2012, El Patron is located at 10551 Montgomery, N.E., an area increasingly populated by commodious restaurant edifices.  At 11,689 square feet, El Patron may be the largest.


If the names of owners Nick Kapnison and Jimmy Daskalos sound familiar, it’s because this dynamic duo has owned  a triumvirate of highly regarded restaurants in the Duke City.  Yanni’s Mediterranean has been proffering some of the city’s best Greek cuisine since 1995 while the eponymous Nick & Jimmy’s has earned a loyal following since launching in 2009.  The entrepreneurial duo has also had a hand in other enterprises throughout Albuquerque, not all of them restaurants. 

If the address (10551 Montgomery, N.E.) also sounds familiar, it’s because Duke City diners on Albuquerque’s Northeast Heights visited that location to get their Garduño’s fix for nearly two and a half decades. The sprawling structure and its parking lot encompass nearly two full acres.  Only El Pinto at 18,000 square feet eclipses El Patron for sheer size among the city’s New Mexican restaurants while Sadie’s Dining Room seating capacity of 375 is in the same ballpark.  As you approach El Patron from the downward sloping east, it looks like a cross between a rambling hacienda and a citadel.

Red Chile Ribs

Step into the restaurant and it looks even more expansive than it does from the outside, if that’s possible. Even the foyer is capacious. The bar itself is larger than many restaurants.  The main dining room is bathed in glorious New Mexico sunlight courtesy of strategically placed skylights.  Perched on a ledge overlooking the dining room is a mannequin-like mariachi trio.  Appropriately the music reverberating from the restaurant’s sound system is a “desfile de exitos,”  compilation of corridos, rancheras and cumbias from some of Mexico’s most illustrious artists: Vicente Fernandez, Antonio Aguilar, Jose Alfredo Jimenez, Lola Beltran and more.

Though the restaurant had been open scarcely more than a week when we first visited, service was generally first-rate, usually indicative of a very professional and seasoned wait staff and management.  Most, if not all, restaurants have start-up problems, but those problems can be mitigated by ownership which has seen and done it all.  El Patron operates as well as a finely tuned requinto.  The wait staff is courteous and on-the-spot with drink refills.  If anything, the wait staff was even better two years later when we visited for a second time. That’s usually a sign of a well-managed restaurant which wants guests to return.

Carne Adovada with a fried egg on top; calabasitas and papitas on the side

The menu, though not a compendium of New Mexican and Mexican favorites, is quite extensive and it offers some relatively unique dishes.  It also includes a disclaimer about the chile not being for the faint of heart (or something to that effect).  The only menu item with cumin (about one part per million we were assured) is the Spanish rice.  Most of the entrees come with your choice of two sides: calabasitas, papitas, whole beans, refried beans, black beans, Spanish rice and more. 

Shortly after you’re seated, a basket of chips and a bowl of salsa are delivered to your table.  They’ll also be replenished faithfully because it’s a two-bowl minimum quality salsa.  The salsa isn’t especially piquant, but it has a fresh and lively flavor.  What bite it does have comes from jalapeños.  The chips are relatively thin, but crispy and not in dire need of desalinization as many restaurant chips seem to be.

Combination Plate: Carne Adovada, Chile Relleno, Enchilada, Tamale, Whole Beans

15 April 2012: Among the appetizers are red chile ribs, an item Casa de Benavidez popularized many years ago and which few New Mexican restaurants prepare well.  At El Patron, the chile ribs are fall-off-the-bone tender and slathered in a sauce that’s more barbecue sauce (sweet and somewhat sticky) than chile (only a hint and without much piquancy).  There are four ribs to an order and you’ll polish them off quickly, perhaps even gnaw at the bone to make sure you capture all the tender tendrils of the baby backs. 

6 June 2014: If there’s one savory dish that evokes images of beaches and summertime, it’s ceviche.  El Patron’s version is created from very fresh seafood, citrus juices which pack a lip-pursing punch and other ingredients which give it a surprisingly refreshing flavor profile.  White fish and shrimp shrimp are marinated with lemon-lime, tomato juice, tequila, jalapeño, avocado, diced tomatoes and a touch of cilantro all served in a  cocktail goblet.  Saltine crackers are provided, but the seafood goes best by itself or with chips.  El Patron’s ceviche is a bit more expensive than ceviche served in most Duke City New Mexican restaurants, but it’s also some of the best, most “summery” in town.

Blue Corn Enchiladas Christmas Style

15 April 2012: The carne adovada is similarly tender though the kitchen staff’s heavy-handedness with Mexican oregano renders the dish just a bit acerbic.  A fried egg on top mitigates the adovada’s acerbic qualities somewhat.  If your experiences are that many restaurants serve chintzy portions of carne adovada, you’ll be well pleased with the generous serving at El Patron.  Two side dishes which complement the adovada are the papitas and calabasitas.  The papitas are thinly sliced and heavily salted.  The calabasitas are perfectly prepared, neither too soft and chewy nor overly hard and crunchy.

15 April 2012: The menu offers several combination platters including perhaps the most comprehensive combo platter of any New Mexican restaurant in the Duke City.  Picture if you will, a cheese enchilada, a chile relleno, a tamale, a taco, carne adovada and two sides.  It’s a veritable family feast.  Several items are notable, especially the tamale which has a pronounced corn masa flavor and an abundance of tender tendrils of shredded pork.  The hard-shell taco (with your choice of shredded or ground beef) is also quite good, the beef far more prominent than lettuce and tomato.  As for the heat promised on the menu, neither the red or green chile delivers (unless you’re used to getting your salsa from New York City.)

Beef and Chicken Fajitas

6 July 2014:  One of the most colorful entrees on the menu is the blue corn enchiladas served Christmas style (red and green chile) with a fried egg on top and beans and Spanish rice on the side.  El Patron gives you the option of having your enchiladas served either stacked or flat (my preference).  Chicken or ground beef will cost you a bit extra.  Sweeter and more delicious than their yellow corn counterparts, the blue corn tortillas are a perfect canvas for cheese and ground beef topped with chile and a fried egg.  The ground beef is nicely seasoned and not overly salty.   The pinto beans are terrific as is the Spanish rice. Alas, a side of papitas yielded some of the saltiest cubed tubers imaginable. Our server replaced them without hesitation.

6 July 2014: El Patron lets you have fajitas your way, offering your choice of chicken, beef, shrimp or a combination of any two.  You can also request veggie fajitas.  Heck, the grilled onions are so sweet, juicy and delicious, we might be tempted to order grilled onion fajitas next time.  The grilled meats and shrimp are marinated in El Patron’s “special sauce” then are grilled with onions and bell peppers and served with pinto beans, Spanish rice, pico de gallo, guacamole, sour cream and flour tortillas.  The chicken and beef are tender, nicely seasoned and delicious, but it’s those sweet onions that really stand out.

Blueberry Bread Pudding and Natillas

Sopaipillas are served with the honey flavored syrup most restaurants offer, but your server will accommodate your request for real honey if you ask.  It makes a difference.  The sopaipillas aren’t pillowy puffy, but they’re thick and billow with wisps of steam when you cut into them to deposit the sweet honey.  The dessert menu also includes a number of postprandial treats made in-house. 

6 July 2014: The blueberry bread pudding is a dense brick of sweet, moist and near cloying goodness served steaming hot.  If just a pinch of salt is added to this bread pudding to offset the sweetness, it’s not easily discernible.  This is one sweet bread pudding, emphasis on sweet.  The natillas, a cinnamon-rich custard dish, are also sweet, but a generous dusting of cinnamon provides an excellent foil.

There will be critics and detractors who will denounce El Patron as a parody of its predecessor (El Bruno, which replaced the Garduño’s on Fourth Street faces the same criticisms), but mostly there will be contented guests who will return for generous portions of good food served in an inviting milieu by friendly attendants.

El Patron Restaurant & Cantina
10551 Montgomery Blvd, N.E.
Albuquerque, New Mexico
(505) 275-0223
Web Site
LATEST VISIT: 6 July 2014
1st VISIT: 15 April 2012
# of VISITS: 2
COST: $$
BEST BET: Combination Plate, Carne Adovada, Red Chile Ribs, Sopaipillas with honey, Salsa and Chips, Ceviche, Blue Corn Enchiladas, Fajitas, Blueberry Bread Pudding, Natillas

El Patron on Urbanspoon

Lollie’s New Mexican Food – Albuquerque, New Mexico

Lollie’s New Mexican Food on Isleta

In the frontier wilderness of New Mexico–long before the advent of culinary schools and home economics classes–a cook’s credentials weren’t bestowed by some accredited institution of higher learning.   Instruction in the culinary arts was most often imparted lovingly by mothers.  Recipes were passed on from one generation to another, using ingredients often grown in the family farm and livestock raised locally.  “Credentials” were earned by reputation and the word of mouth of satisfied diners (most often family members, neighbors and visitors).  A good cook was known about far and wide.

Lollie Padilla can relate to the New Mexican culinary traditions of yore, having worked next to her mother (to whom the restaurant is dedicated) in learning to cook homemade, wholesome New Mexican dishes at a very young age.  On April 3rd, 2013, Lollie launched the eponymous Lollie’s New Mexican Food restaurant in the Barelas-South Valley area in which she was raised as were generations of her family.  Two things are immediately obvious: Lollie was a very good student and her mother was a very good cook.

Chips and salsa

Don’t let the restaurant’s motto “Proudly Serving The Southwest” confuse you. There are no pretenses to food being influenced by a mixed bag of Spanish, Mexican Native American, French and California genres as “Southwest cuisine” is defined in some upscale Santa Fe restaurants. Lollie’s serves New Mexican food the way it’s been served for generations. The “Southwest” portion of the motto refers to Albuquerque’s southwest quadrant where the restaurant is located. It’s off the well-beaten (and eaten) path just a few blocks north of popularly anointed restaurants on Route 66.

If you’re driving south on Isleta, you might miss Lollie’s which, despite a street-facing storefront, is a bit obfuscated from view. Just remember it’s directly across the street from Dairy Queen about half a mile from where Avenida Cesar Chavez turns southward to Isleta and you’ll get there. The nearly almost always full parking lot evinces that a lot of hungry diners have found it. Lollie’s is open only for breakfast (starting at 8AM sharp) and lunch seven days a week. On weekdays it closes at 2PM and on weekends at 3PM.

Guacamole and salsa

Lollie is a peripatetic presence at her colorful restaurant, meeting and greeting regulars and those who will become regulars (it should take only one visit). She’s a very engaging and friendly person with a broad, warm smile after every compliment she receives–and she receives many. During our inaugural visit we were so touched by the authenticity and homey familiarity of her cooking that we thanked her for keeping it real. For Lollie, keeping it real means chile with piquancy and absolutely no cumin. It’s the way her mother taught her.

The restaurant is comprised of three distinct dining rooms.  The front room includes a view not only of the cashier’s station, but of the counter at which servers pick up orders to be delivered to lucky guests.  Seating is more functional than it is attractive.  The wait staff is cheerful and attentive, working as a cohesive unit to make sure your beverages are replenished and everything is to your satisfaction. The servers rank up there with Joe Guzzardi’s team at Joe’s Pasta House in Rio Rancho in terms of friendliness and professionalism.

Beef and Bean Tostada

You won’t be seated long before a basket of chips and ramekin of salsa are delivered to your table.  The first order is complementary.  You’ll have to pay a pittance for the second order.  Trust me, you’ll ask for a second helping.  My friend Bill “Foodie Star” Resnik was thoroughly besotted by the salsa, a pleasantly piquant blend in which red chile is discernible (surprisingly not many New Mexican restaurants use red chile on their salsa).  It’s fresh and piquant, the type of salsa which pairs very well with hot coffee which accentuates its piquancy oh so well.

The qualities most in evidence in Lollie’s guacamole salad are freshness and flavor.  Mashed from fresh avocados at their prime of ripeness, the rich, meaty avocados are the most prevalent flavor component.  Alas, if you’re wary of guacamole being succeeded by “salad,” you probably won’t like all the lettuce on the plate.  Purists don’t want lettuce getting in the way of their guacamole.  This is a very good guacamole which should be liberated from its lettuce bed.

Ground Beef Taco with Salsa

The menu includes daily specials for every day but Monday (and if ever a day needed something special, it’s Monday).  It’s a comprehensive menu offering all New Mexican food favorites as well as burgers.  “Southwest Lunches” are served with beans and papas and your choice of red or green chile as well as tortillas.  Ask your server for a recommendation and chicharrones will invariably be mentioned (for good reason). 

Appetizers include quesadillas, chile con queso, chile cheese fries with your choice of red or green chile, Rio Grande nachos, the aforementioned guacamole salad and a side of chicharrones with red or green chile.  Another good bet from the a la carte menu are the tostadas (including one topped with carne adovada).  A simple beef and bean tostada is everything New Mexicans love about this very simple–and very delicious–snack or starter. The fried tortilla shell is too delicate and the toppings too generous for you to pick everything up intact, but a fork will do just fine. Immediately obvious is the fact that the ground beef hasn’t been refried, a nefarious practice in which almost every other New Mexican restaurant engages. Fresh ground beef, shredded cheese, lettuce and chopped tomatoes in good proportion topped with salsa–for what more can you ask.

Carne Adovada with two fried eggs

If you prefer your crispy corn tortillas to remain intact, you can order the taco plate (three tacos), a single taco from the a la carte menu or a combination plate.  Some may say a taco is basically a tostada folded like a sandwich, but it’s so much more than that.  A taco is hand-held comfort, the perfect snack whether mobile or stationary.  As with the tostada, the ground beef is freshly prepared and lightly seasoned.  Despite being deep-fried, it’s not greasy at all.   Apply Lollie’s salsa liberally for best results.

Saturday’s special is a carne adovada breakfast–two fried eggs, carne adovada and a tortilla.  You’ll never again crave Captain Crunch or other breakfast cereals of that ilk.  Carne adovada is the perfect morning wake-up food.  Unlike some New Mexican dishes which might shock you awake with piquancy, carne adovada wakes you up with the loving caress of porcine perfection, tender tendrils of cubed pork marinated in a rich, delicious red chile.  This is a chile my adovada-adoring friend Ruben Hendrickson needs to try.  Good as it is, there isn’t as much of it as you’ll want…not enough of a good thing.

Stuffed Sopaipillas with Red and Green Chile (Refried Beans and Papitas on the side)

When Spanish conquistadors risked life and limb in pursuit of gold, had they known about chicharrones they would have stopped there.   Chicharrones, small, fatty cubes of deep-fried pork, are a New Mexico treasure worth their weight in gold.  New Mexicans in quest of wonderful chicharrones need not go further than Lollie’s where these crispy pork cube are available on burritos and sopaipillas.  A chicharron stuffed sopaipilla is an excellent way to sample them.  “Stuffed” should be prefaced with “generously” because you’ll find plenty of golden-brownish porcine nuggets within each sopaipilla.  The stuffed sopaipilla plate includes two sopaipillas, the perfect vehicles for both red and green chile.  Lollie’s chile has a pleasant piquancy with the green having more bite than the red.  Both are delicious.  Refried beans and cubed papitas are also excellent.

The menu includes two combination plates.  Both include a ground beef taco and a cheese enchilada, but one comes with a chile relleno and the other with a homemade tamale.  The tamale, one of the very few things not made on the premises, is not to be missed.  Lollie’s tamale maker should be knighted for creating one of the very best tamales in Albuquerque.  The proportion of corn masa to pork is absolutely perfect with the flavor of each complementing the other very well.  The cheese enchilada is excellent.  Being a combination plate, you should combine both red and green chile with this terrific plate.

Combination Plate

Lollie’s embodies the heart and soul of Albuquerque’s South Valley, showcasing the type of New Mexican cooking generations of mothers have passed on to their children.  Every neighborhood should be so lucky as to have such a homey, tradition-oriented restaurant in its midst.

Lollie’s New Mexican Kitchen
424 Isleta Blvd, S.W.
Albuquerque, New Mexico
(505) 452-9096
Facebook Page
LATEST VISIT: 3 June 2014
1st VISIT: 31 May 2014
COST: $$
BEST BET: Stuffed Sopaipilla, Carne Adovada, Beef Taco, Beef and Bean Tostado

Lollies New Mexican Food on Urbanspoon

Leroy’s New Mexican Restaurant – Albuquerque, New Mexico

Leroy's New Mexican Restaurant

Leroy’s New Mexican Restaurant

As with any city of comparable size, many of Albuquerque’s most popular dining destinations are clustered in neighborhoods bustling with commerce and activity. You could say there’s a well-beaten–and well-eaten–path to these neighborhoods. Chain addicted diners know they can find their favorite Madison Avenue sanctified corporate megaliths on the frontage roads flanking I25 as well as in the Coors Bypass area.

For a more vibrant and roguishly in-vogue dining experience, Duke City residents head for Nob Hill where swanky upscale restaurants and venerable cafes co-exist harmoniously on America’s Mother Road. Downtown Albuquerque purports to be the “economic, social and cultural center of New Mexico.” With more than 70 restaurants and cafes and a night life as hot as Hatch green chile, it has become a popular destination for more than dining.  For culinary diversity, it’s hard to beat the University of New Mexico area in which restaurants with a broad socioeconomic appeal are congregated. Aside from academic enrichment, this area is nurturing a refreshing open-mindedness toward the cuisines of the world.

Salsa and Chips

Strewn throughout the Duke City’s vast expanses are also pockets of edible excellence–restaurants of all types which don’t necessarily fit the neighborhood template of “x” number of restaurants clustered together. These isolated islands of deliciousness are often the most true dining destinations because they are intended dining destinations. Diners intend specifically to dine at these restaurants, not at a restaurant in a particular Duke City neighborhood.

Albuquerque also has more than its share of restaurants which are frequented almost exclusively by residents of the neighborhood. These are often the hidden gems ignored by or unknown to the teeming masses. One such hidden neighborhood gem is Leroy’s New Mexican Restaurant on Old Coors. I must confess to not ever having heard of this off-the-beaten-path treasure until alerted to it by Aza Chavez, a faithful reader of my Web site.  Aza e-mailed me in May, 2008 with the exciting news that she had found “possibly the best little New Mexican restaurant in Albuquerque” whose chile is “by far the best around,” the salsa is “perfectly seasoned with the right amount of kick” and the sopaipillas are like “little pillows of heaven.” Who can pass up an invitation like that?

Enchilada plate

Enchilada plate

The Old Coors area remains a haven for the independent entrepreneur–carnicerias and llanterias abound. Leroy’s New Mexican Restaurant is situated on the west side of Old Coors with solely one sign to alert you to its presence. Save for an Open/Closed sign, the restaurant’s windows give no indication that this is a restaurant. In fact, it could easily pass for a private residence.

Leroy’s has been open since 1982 and is still going strong as it approaches its fourth decade. When Leroy Jaramillo laments that he’s having to pass on his increased costs to his faithful customers, you get the feeling that it’s really hurting him to have to do so. Leroy, an avuncular gentleman bids you a warm welcome to his restaurant and treats his customers like friends and neighbors. Make that comadres and compadres, an even more friendly term of endearment.  You’re not likely to see too many white-collar types at Leroy’s.  This is a working person’s restaurant where topics of conversation tend to center around cars, guns and family.

Carne adovada plate

Carne adovada plate

His restaurant is relatively stark save for the front dining room in which hang several signed photographs of local ultimate fighters and boxers including the pride of the Duke City, Hollywood Holly Holm. An endorsement from Holly carries a lot of weight with me. The menu is replete with New Mexican favorites. You won’t find fajitas (Texan) or chimichangas (Arizonan) on this menu, but you will find an a nice selection of burritos, enchiladas, stuffed sopaipillas and carne adovada. 

As at most New Mexican restaurants, the salsa is the most piquant item at Leroy’s.  It’s a rich red salsa as good as you’ll find in Albuquerque and it’s plenty piquant.  Don’t dare reach for water, however.  Trust me on this–the salsa should be paired with Leroy’s steaming hot coffee (and that doesn’t mean adding a spoonful of salsa into the coffee or vice-versa).  Coffee accentuates the piquancy of chile while the chile seems to gain heat.  The chips are low in salt and crispy.

Breakfast Burrito with Red and Green Chile

13 June 2008: Enchiladas are normally served stacked three high, but you can also talk the accommodating wait staff into serving you a combination enchilada plate with one of each carne adovada, beef and cheese stuffed enchiladas, served rolled. Ask for “Christmas style” so you can sample both the red and green chile. The red chile is a deeply rich red.  Ask Leroy where the chile comes from and he’ll tell you “Nelson’s” as in Nelson’s Meats, a neighborhood treasure about a mile away.  The chile is pleasing to the eye and to the palate with a tongue-tingling piquancy that will bring a glisten to your brow. This is red chile the way it’s been made in New Mexico for generations. There is nary a hint of cumin on this chile, a fact I appreciate greatly.

13 June 2008: The carne adovada is very nice–tender tendrils of shredded pork marinated in crimson chile made from pods. Like chile made from pods at many New Mexican restaurants, you’ll find an errant seed or a sliver of peel, but it’s still a wonderful chile…and that pork is as tender as a delicious kiss on your lips.   The only thing wrong with this carne adovada is that there isn’t enough of it.  

The McLeroy

Lunch plates are offered with your choice of two from among beans, rice and papitas. The beans are topped with shredded Cheddar cheese and are somewhat soupy, but in a good way. The papitas are terrific–sliced potatoes with just the right amount of saltiness for flavor. They’re like really good French fries only served in cubed halves.  Plates also include two sopaipillas. I can’t do any better than Aza’s description of “little pillows of heaven.” Open them up and little wisps of fragrant steam escape to tantalize your nostrils as they beckon for honey. 

27 May 2014: Breakfast at Leroy’s is an excellent way to start the day.  The behemoth breakfast burrito will clear away any latent cobwebs with a generous endorphin boost courtesy of a superb chile.  The green chile is the color of bean juice, but there’s no mistaking the inimitable flavor which bites back.  Flecked with ground beef, it’s a magnificent green chile even if it’s not completely green.  The breakfast burrito is engorged with those fantastic papitas and topped with shredded Cheddar cheese along with both red and green chile (you’ve got to go Christmas) so good it may bring tears to your eyes.  Leroy’s puts to shame the seventy-five percent or so of the New Mexican restaurants in the Duke City which dumb down their chile, but Leroy’s isn’t solely about heat.  This is a delicious chile and if you ask for it “smothered,” it’ll cover your plate generously.



27 May 2014: Who can resist a breakfast sandwich called the McLeroy?  The McLeroy is basically a fried egg sandwiched between thick slices of jalapeño sausage and toasted white bread.  For good measure, it’s served with your choice of red or green chile (go for the green).  By itself the sandwich is quite good.  Dip it into the green chile and it’s akin to a religious epiphany.  Seriously, the green chile is sabroso y piquante.

Leroy’s is open only for breakfast and lunch, closing at 2:30PM. It may not be in one of the anointed, restaurant-rich neighborhoods, but it’s worth a visit from your neighborhood.

Leroy’s New Mexican Restaurant
1209 Old Coors Drive, S.W.
Albuquerque, New Mexico
(505) 764-0135
Facebook Page
LATEST VISIT: 27 May 2014
1st VISIT: 13 June 2008
COST: $$
BEST BET: Enchiladas, Carne Adovada, Sopaipillas, The McLeroy, Breakfast Burrito, Salsa and Chips

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