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Perea’s New Mexican Restaurant – Albuquerque, New Mexico

Perea’s New Mexican Restaurant on Juan Tabo

Note:  In the twenty years or so in which Gil’s Thrilling (And Filling) Blog has worked hard to earn your trust, I’ve shared with you my impression of many different dishes.  One that hadn’t crossed my lips until rather recently is a rather foul-tasting, hard-to-swallow dish called crow, an odious carrion that no chef can transform into a palatable dish.  

Several years ago on my review of Perea’s New Mexican Restaurant, I whined with my usual rancor about the foul demon spice cumin on the restaurant’s red chile.   Suffering from severe nasal congestion at the time, my usually trustworthy olfactory palate thought it had discerned the repellent cumin.  It was a false read that led to a denouncement of Perea’s red chile.  For that I apologize to the Perea family and any readers who may have held off in ordering what is actually a very good, very pure red chile…– Gil

Chips and Salsa

Tourists visiting San Francisco who wish to partake of the city’s most “authentic” Chinese food might be in for a surprise if they select their dining destination based on the number of indigenous diners they can see from a restaurant’s windows. It’s widely reputed that in San Francisco such “window dressing” is at the least, a facade and at the worst, a bait and switch tactic.  Instead of authenticity, tourists might actually be in for a meal of Americanized Chinese food of which they’ll partake in an upstairs dining room not visible from the street and crowded with other tourists.

If the criteria for authenticity and quality includes the number of indigenous diners at an ethnic restaurant, Perea’s New Mexican Restaurant is one of the Duke City’s most authentic practitioners of New Mexican cuisine The signage “Perea’s Authentic New Mexican Restaurant” even tells you you’re in for authenticity, but the proof, as always, is in the eating, not just in the number of native New Mexicans seated at the restaurant.

A breakfast burrito stuffed with chorizo, potatoes and egg.

A breakfast burrito stuffed with chorizo, potatoes and egg.

Perea’s is one of Albuquerque’s most popular dining destinations regardless of genre.  Open seven days a week from 8AM through 2PM, it is usually crowded with repeat customers making up a significant portion of the restaurant’s guests.  How do you know they’re repeat customers?  The staff greets so many of them by name that you might think they’re family.  Over its 35 years of serving Albuquerque, Perea’s has moved numerous times.  It’s currently situated in a facade that previously housed a Long John Silvers restaurant.

There’s nothing especially remarkable about the restaurant’s interior design though you might never even pay attention to the artwork on the walls as you watch plates brimming with deliciousness being delivered to other tables and take in the aromas of sopaipillas in the fryer. There’s also something almost musical in the clanking of spoons as they stir coffee all day long and it’s certainly comforting to know you can get breakfast at any time of day.

A carne adovada platter.

A carne adovada platter.

Perea’s breakfast and lunch menu features American and New Mexican treasures, all of which are prepared very well.  Most diners seem to eschew burgers and sandwiches and focus their appetites on New Mexican comfort food favorites–essentially anything with red or green chile.  Both the red and green chile include ground beef (vegans are forewarned on the menu). Burritos are one such comfort food favorite.  Perea’s burritos start with the best foundation possible–thick homemade flour tortillas.  You can pretty much pick what you’d like those tortillas stuffed with and can’t go wrong whether it’s ham, bacon, sausage or chorizo.

21 April 2007: The chorizo at Perea’s is redolent with Mexican oregano and other olfactory-arousing spices.  Fold into your tortilla, chorizo, eggs and potatoes and you’ve got one of the best any time of day burritos in New Mexico, one which is made even better when served Christmas style (with both red and green chile). By the way, you can purchase either fresh or day-old tortillas at Perea’s, but good luck in trying to craft a burrito nearly as good.

Perea's pancakes are outstanding!

Perea’s pancakes are outstanding!

21 April 2007: The Carne adovada (cubes of pork that have been marinated and cooked in red chile) is another Perea’s specialty.  This carne adovada is laced with garlic and oregano with fork-tender tendrils of porcine perfection.   The carne adovada is one of the restaurant’s most popular dishes as Yelp contributors will attest (as will my adovada adoring Kim).

Perea’s has some outstanding green chile offerings including one of the two or three best chile rellenos in Albuquerque.  The relleno is creamy and cheesy, a combination we’ve found more often in the Las Cruces area than in the metropolitan area.  The green chile, by the way, was named Albuquerque’s very best by Alibi readers in the 2014 “Best of Burque” poll.

Stuffed Sopaipilla with Green Chile and Whole Beans

There are a couple of additions every diner should request.  One is the restaurant’s incomparable refried beans which have that cooked with lard taste that seems to set apart the very best refried beans. The other is a bowl of the green chile, which is fabulous.  It is more piquant than the chile served at three quarters of the New Mexican restaurants in Albuquerque, but not overly piquant to real chile fanatics.

2 March 2008: Hungry diners may want to try their hand at the large combination plate: a taco, chile relleno, enchilada and burrito along with beans and rice.  It is a prodigious platter replete with New Mexico treasures. Unlike other New Mexican restaurants, Perea’s gives you tremendous latitude in crafting this combo plate to your exacting specifications.  That means beef, chicken or carne adovada on your burrito, enchilada and taco–your choice.  For me, it will no longer be “Christmas style” on this combo platter.  It’s green all the way!

A large combination plate

A large combination plate

Perea’s salsa is somewhat thin, not so much that it all runs off the chip, but enough that some spillage is inevitable.  It’s got a very pleasant piquancy and the chips are lightly salted.  Even better, the chips are thick enough for Gil-sized portions of salsa in each scoop.  This is the type of salsa and chip combination of which you’ll want a second portion.

21 April 2007:  Inexplicably, Albuquerque diners which serve the best breakfast burritos (Milton’s and Murphy’s Mule Barn come to mind) also serve some of the very best pancakes in the city.  That holds true as well for Perea’s where a “short stack” is a must. The batter for these golden orbs includes a bit of cinnamon as well as vanilla.  The taste of both coalesce to form some of the very best pancakes in town.  They would be even better if served with hot syrup instead of syrup from a squeeze jar.


Perea’s New Mexican Restaurant is indeed a genuine treasure serving authentic New Mexican cuisine.

Perea’s New Mexican Restaurant
9901 Central Avenue, N.E.
Albuquerque, New Mexico
(505) 232-9442
Facebook Page

LATEST VISIT: 8 June 2015
COST: $$
BEST BET: Salsa & Chips, Pancakes, Chile Relleno, Stuffed Sopaipilla, Sopaipilla

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La Choza Restaurant – Santa Fe, New Mexico

La Choza, one of Santa Fe’s (and the state’s) very best New Mexican restaurants

I have tried to express the terrible passions of humanity by means of red and green.”
~ Vincent Van Gogh

Using bold and furious brushstrokes and striking colors, Van Gogh created a painting intended to depict humanity at its lowest point.  Calling it “Night Cafe” he described it as “…one of the ugliest I have ever done, a collection of clashing colors in the dreariest atmosphere.”  To New Mexicans, the notion of red and green being ugly, dreary and clashing in any way is a heretical concept.  For denizens of the Land of Enchantment, red and green are absolutely stunning especially when plated together over blue corn enchiladas, roasted green chiles stuffed with Monterey Jack cheese or sopaipillas engorged with beans and ground beef.  Red and green chile are why New Mexicans celebrate “Christmas” every day of the year.

Unlike the dreary and ugly cafe of Van Gogh’s painting, New Mexico’s restaurants tend to be spectacular, especially  when their ambiance is perfumed by the wondrous wafting of chile simmering over a stove.  This rapturous redolence is the essence of enchantment, a veritable aphrodisiac to chile lovers everywhere.  Very few restaurants prepare red and green chile as well as Santa Fe’s La Choza, an inviting domicile of deliciousness near the intersection of St. Francis Drive and Cerrillos Road, the city’s two most well-traveled thoroughfares.

One of the colorful dining rooms at La Choza

La Choza is housed in the adobe edifice that was the home and bunkhouse for the Mercer Ranch, a turn-of-the-century (19th) home. Translated from Spanish, La Choza means “the shed” and that’s not a coincidence since it is the sister restaurant of The Shed, one of Santa Fe’s most popular and highly regarded dining establishments of any genre. Similar to its elder sibling, La Choza celebrates New Mexico’s culinary heritage with some of the very best homestyle cooking you’ll find anywhere in the state. It has specialized in the cuisine of northern New Mexico since 1984.

As with its sibling, you may have to wait a while to be escorted to a free table. Patio dining in the summer and dining by the aromatic fire of a wood-burning stove in the winter make it an every season favorite. Also like The Shed, La Choza has enjoyed the national television spotlight. In May, 2014, the Travel Channel’s “Chow Masters” program aired an episode entitled “Santa Fe Burritos” in which three purveyors of bounteous burritos were pitted in a piquant melee: La Choza and Dr. Field Goods Kitchen in Santa Fe and Hurricane’s Cafe in Albuquerque. Judging was based on creativity and flavor. The ten thousand dollar burrito winner was Dr. Field Goods who wowed the judges with a smoked goat chimichanga in mole. Many locals would argue that La Choza’s offering, its famous chile relleno burrito, should at least have garnered a tie.

Chips and Salsa

Undoubtedly by design, La Choza has much to look at while you wait for your order to be filled though it’s hard to pry your eyes off the menu where temptation awaits.  The ambiance isn’t what might be characterized as stereotypical New Mexican. In fact, you’d have to call it a “fusion” of cultures, mostly Latino though my Swedish bride swears some of the decorative flower paintings came from her ancestral homeland. You might also see what may well be Peruvian and Mexican influenced artwork and swaths of fabric hanging from the ceiling that look as if they came right out of Saudi Arabia. It’s an interesting montage.

There’s no mistaking the menu for anything but New Mexican cuisine though some items are non-traditional (such as green chile clam chowder and fresh mushroom soup). Portions are generous, but no so large that you can’t have salsa and chips and a dessert, too. La Choza’s menu is close to identical to The Shed’s, even following a long-time Shed tradition of serving a thick slice of French bread with entrees (you can opt for a sopaipilla or tortilla instead). Most entrees also include beans and (or) posole, both of which are cooked with pork unless otherwise requested.

Stuffed sopaipillas with some of the best red chile in New Mexico

Stuffed sopaipillas with some of the best red chile in New Mexico

The salsa and chips are outstanding. The salsa features lush red tomatoes redolent with pungent green chile and a liberal application of cilantro. It has a slightly sweet aftertaste. You’ll run out of salsa before you run out of the warm blue and yellow corn tortilla chips.  The chips are relatively thin, but are unfailingly crisp, low in salt and are formidable enough to scoop up Gil-sized portions of salsa.

The red chile at the Santa Fe restaurants is brick red and deeply earthy with a slightly sweet taste you remember long after your meal–so good you might never order the restaurant’s green chile (which would be a mistake because the green chile is outstanding in its own right). Still, the red chile is the quintessential New Mexico chile–the result of the ownership purchasing the entire chile bounty of two Hatch, New Mexico chile fields. Red chile is ground every day in the restaurant’s mills to prevent oxidization and ensure freshness.

Combination Plate with Carne Adovada, Soft Taco and Chicken Taquito

Served atop stuffed sopaipillas, generous coverage of red chile overflows onto the Spanish rice and refried beans and for that you’ll be grateful. Honestly, only at Mary & Tito’s will you find a chile anywhere quite as wonderful. The stuffed sopaipilla is engorged with pinto beans and your choice of spicy ground beef or chicken, both of which are terrific. The refried beans are among the very best you’ll find anywhere in New Mexico, so good they’ll convert you even if you disdain beans.

25 May 2015: The carne adovada burrito is fork tender with a profundity of earthiness permeating each wonderful shard of each tender tendril of porcine perfection bathed in red chile. Red cubes are marinated in La Choza’s unique blend of red chile pods and seasoned with just a tad of garlic and oregano.   If you’d prefer to have your adovada sans burrito, the carne adovada plate is your hook-up.  My Kim rates La Choza’s carne adovada alongside her favorites at Mary & Tito’s and Perea’s Tijuana Bar & Restaurant

Blue Corn Enchilada Plate (Red and Green)

25 May 2015: In 2007, Science Daily revealed that blue corn tortillas are healthier than their white counterparts, especially for dieters and diabetics.  Scientists discovered that blue corn tortillas had less starch and a lower glycemic index than white tortillas.  New Mexicans probably don’t think about this as they’re enjoying the sweeter, nuttier flavor of beautiful blue tortillas, especially when those tortillas serve as a canvas for enchiladas topped by red and green chile and an egg fried over easy.  As with all entrees at La Choza, the blue corn enchiladas are served hot, almost steaming.  It’s a nice touch.

El Choza’s pinto beans are slow-simmered and served just-off-the-stove warm. It’s no wonder they’re the most traditional New Mexican comfort dish and one of New Mexico’s two official state vegetables. White corn posole with shards of pork (unless you request vegetarian) is just as wonderful.  In fact, very few New Mexican restaurants serve posole quite as good.

Beans and Posole

La Choza’s dessert menu–and you’ve got to order dessert even after you consume sopaipillas with real honey–doesn’t include some favorites from The Shed. Absent from the menu is the lemon soufflé which Food Network celebrity Rachael Ray called “divine and delicate.” Rather than bemoaning what is left off the dessert menu, celebrate the wonderful options remaining–such as homemade French apple pie topped with a profusion of chopped walnuts, cheesecake (a creamy filling on Zwieback crust with a sour cream vanilla topping), hot fudge sundae (yum, dark chocolate on rich vanilla ice cream), red raspberry sundae (fresh frozen raspberries on rich vanilla ice cream) and perhaps the best of all, the Mocha Cake.

The Mocha Cake is something special. It’s a blend of coffee and dark chocolate mousse frozen cake topped with fresh whipped cream. It’s only semi-sweet and not quite big enough to share, but it is absolutely luscious, easily among the very best desserts in Santa Fe.  Alas, it’s so good, I’ve ordered it every single visit to La Choza and to The Shed so my experience with some of the other desserts is solely hearsay.

Mocha Cake

While perhaps not as celebrated as The Shed (which is situated in the touristy downtown area), La Choza is equal to, if not better than its sibling. It’s wholly unpretentious and caters more to locals. Best of all, it’s on the right side of the tracks no matter what side it’s on.

La Choza Restaurant
905 Alarid Street
Santa Fe, New Mexico
(505) 982-0909
Web Site
LATEST VISIT: 25 May 2015
COST: $$
BEST BET: Salsa & Chips, Enchilada Plate, Stuffed Sopaipilla, Carne Adovada Burrito, Mocha Cake

La Choza Restaurant on Urbanspoon

Chris’ Cafe – Santa Fe, New Mexico

Chris’ Cafe on Cerrillos Road in Santa Fe

“Food, in the end, in our own tradition, is something holy.
It’s not about nutrients and calories. It’s about sharing.
It’s about honesty. It’s about identity.
~Louise Fresco (Scientist and Writer)

Santa Fe and its denizens are an accepting lot, open to new ideas and different ways of doing things. When such pioneers as Mark Miller at the Coyote Café and Ming Tsai at Santacafe began fusing other culinary styles, techniques and ingredients with the traditional foods of New Mexico, tradition didn’t go out the window. It helped birth a new genre—an evolutionary fusion that coalesced existing and diverse food cultures and invited experimentation with exotic and beguiling spices, sauces, fruits and produce as well as preparation techniques. More importantly to local tastes, New Southwestern cuisine introduced different chiles with their own invigorating personalities and varying degrees of piquancy.

New Southwestern cuisine isn’t for everybody. There are many New Mexicans who stubbornly resist any evolution of, or alteration to, the traditional foods with which they grew up. They express the sentiment that you shouldn’t mess with perfection and that New Mexican cuisine, especially our sacrosanct red and green chile, is absolutely perfect as it is. Fortunately, Santa Fe is blessed with a significant number of restaurants that continue to prepare and serve New Mexican cuisine in the traditional manner. One of the very best of this genre is Chris’ Cafe which opened its doors in 2012.

The homey interior of Chris’ Cafe

Scrawled on the window of Chris’ Café is the statement “Traditional Northern New Mexico breakfast and lunch.” As if to emphasize that point, those words are superimposed over the Zia sun symbol representing the state flag of the Land of Enchantment. This isn’t owner Chris Valdez’s way of declaring war on the avant-garde movement deeply ingrained in Santa Fe’s culinary culture. It’s his way of honoring the sacrosanct traditions with which he was raised–deep-rooted traditions which go back generations. These are the traditions which counterbalance the nouveau trends which spawned the hybrid genre of Southwest cuisine.  In Santa Fe, there’s enough room for both.

If the name Chris Valdez sounds familiar, you likely ran into him at the Tecolote Café where he served as general manager for several years…and if you never visited the Tecolote Café, you probably saw him on the Food Network’s Diners, Drive-Ins and Dives (DDD) program. In December, 2007, Guy Fieri and the Triple D crew spent 23 hours over a two-day period at the restaurant. Chris was the consummate host, teaching Fieri how to prepare red and green chile Tecolote style and getting Fieri hooked on the restaurant’s addictive blue corn atole pancakes.

Owner Chris Valdez and his daughter Marissa

After leaving the Tecolote Café, Chris toyed with the idea of launching a hamburger restaurant and even found a perfect spot for his concept, but non-compete agreement (#$%*&! Burger King) in the area prevented him from opening. Months later while driving on Cerrillos, he chanced upon a recently closed restaurant space that had housed several failed restaurant efforts. Chris was confident he could prepare and serve the high quality food which would make the restaurant a success.

Although his challenge was exacerbated by the fact that the restaurant space is obfuscated from the heavily trafficked Cerrillos by the huge yellow fleet of a Penske truck rental company, Chris had culled such a loyal following from his tenure at the Tecolote, that in short order, his new restaurant started to gain a following.  Today, the throngs that visit Chris’ Cafe are a combination of regulars and guests from some of the nearby hotels and motels.

Chips and Salsa

To know Chris even a little bit is to know a man consumed by the need to please.  He takes to heart any negative reviews posted on Yelp, Urbanspoon or TripAdvisor with the attitude that all feedback is a gift.  To him, it’s also an opportunity to continually improve and not rest on the laurels bestowed by most respondents to feedback providers.  Take a gander at the three aforementioned restaurant review sites and you’ll see that most of his guests are more than satisfied with all aspects of their experience at Chris’ Cafe.  You can’t please everyone, but that doesn’t stop Chris from trying.

Chris’s customer orientation is mirrored by his staff, many of whom come from the ranks of family and friends.  His lovely and gracious daughter Marissa inherited her dad’s ambassadorial qualities.  She flits from table to table, ensuring coffee is replenished, providing recommendations when asked and generally making sure all guest needs are attended to.  If Chris isn’t out and about ensuring the larders are replete with fresh, healthy ingredients, he’s glad-handing with his guests, many of whom he knows by name. In many ways, it’s like dining at home.

Pork Chop Adovada

Forgive the cliche, but perhaps the only thing warmer than the service is the coffee, a medium-roast blend from Guatemala. It’s a coffee with assertiveness and personality. That makes it a perfect pairing for the salsa, a salsa which bites back and whose own heat is exaggerated by the hot coffee.  Coupled with yellow, red and blue chips, the salsa is addictive and is easily the most piquant item we enjoyed during our inaugural visit.  The chips aren’t especially thick, but they’re formidable enough for Gil-sized portions of salsa. 

Generally when we think of carne adovada, our mouths water as we contemplate cubed pork marinated in red chile caribe then slow-cooked in the oven, stove top or in a crock-pot for several hours until so tender that tendrils break away easily.  Chris’ Cafe demonstrates the versatility of carne adovada by marinating pork chops in that paragon of deliciousness then grilling those chops.  Served one or two per order (you’ll regret it if you don’t order two), the pork chop adovada plate shows the versatility of carne adovada while enhancing pork chops.  The plate is served with two eggs, a flour tortilla and home fries.

The Randolph

If early morning finds you famished, let The Randolph quell your appetite.  The Randolph is the largest plate on the menu which aptly describes it as “a mountain of potatoes, Frito’s corn chips, beans, chile and cheese topped with two eggs.  As if that’s not enough, it’s available with your choice of carne adovada, ground beef or chicken.  As you scale the potato mountain, you’ll be grateful these terrific tubers are cubed home fries and not out-of-the-bag hash browns.  The home fries are topped with what is essentially a Frito pie and two eggs served the way you want them.  Blanket the mountain with both red and green chile, equal in piquancy and one just about as delicious as the other.  This is one of the best breakfast entrees in New Mexico and this statement would be true even if you scratched the word “breakfast.”

Sweet eats–hot cakes, French toast and cinnamon French toast–are also available on the breakfast menu.  A single hot cake is roughly the size of an unidentified craft seen hovering around the Roswell area in 1947.  Slather on some butter, douse it in hot syrup and you’re ready to share it with one or five best friends (did I mention it’s rather large?).  One thing you won’t find on the menu are the blue corn atole pancakes made famous at the Tecolote Cafe.  It’s pretty clear Chris’ Cafe isn’t a reincarnation of the Tecolote.  It’s better!

One giant pancake

It’s pretty much a given that those among us who prefer traditional to avant-garde will love Chris’ Cafe, but in truth, it’s a restaurant everyone who appreciates great food and terrific service will love. Chris’ Cafe is a paragon of deliciousness in a small strip mall.

Chris’ Cafe
3568 Cerrillos Road
Santa Fe, New Mexico
(505) 424-3566
Facebook Page
LATEST VISIT: 17 May 2015
COST: $ – $$
BEST BET: The Randolph, Pancakes, Salsa and Chips, Pork Chop Adovada

Chris' Cafe on Urbanspoon