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New Mexico Beef Jerky Company – Albuquerque, New Mexico

Green Chile Cheese Fries

The internet is replete with compilations abounding in truth and humor entitled “You know you’re from New Mexico when…”  Perhaps most resonating in factuality are the items which depict just how much New Mexicans value their culinary traditions.  For example, you know you’re from New Mexico when: your favorite breakfast meat is sliced fried bologna; you buy green chile by the bushel and red chile by the gallon; most restaurants you go to begin with ‘El’ or ‘Los'; you have an extra freezer just for green chile; you think Sadie’s was better when it was in a bowling alley; and you can order your Big Mac with green chile.

Even if you’ve lived in the Land of Enchantment for only a short time, several items on that short list will ring with veracity for you. If you’re a lifelong resident, however, the list may get your dander up a bit because, conspicuous by their absence, are sacrosanct New Mexican foods and culinary traditions we treasure. We would add to the list, you know you’re from New Mexico when: your trail mix consists of pinon and carne seca and instead of popcorn, your home movie nights consist of eating chicharrones in front of the television.

The comfy, cozy dining room

You also know you’re from New Mexico if you can drive down the street and pass several stores selling carne seca. New Mexicans have always had an affinity for carne seca whose literal translation is “dried beef” but for which a more accurate description would be “dehydrated beef.” Spanish conquistadores and settlers learned the process for making carne seca from indigenous peoples, quickly discerning the value of preserving and ease of transporting dehydrated meats as they set off on their conquests. When they settled down and raised cattle for their families, they retained their carne seca preparation traditions. Years of preparing it had taught them that beyond its practicality, carne seca is an addictively delicious meat treat.

Frank Chavez and his family have been provisioning New Mexicans with high-quality, delicious carne seca for three decades, proffering some thirteen flavors. The carne seca is hung and dried in a controlled environment until the desired texture is achieved. The thin strips of dehydrated beef are then marinated in such ingredients as Hatch red and green chile with no additives or preservatives. Any triskaidekaphobia you might have will dissipate when you feast your eyes and wrap your lips around any of the thirteen flavors: original (salt only), peppered (salt and pepper), green chile, red chile, tangy teriyaki, extra hot teriyaki, lemon peppered, old-fashioned, garlic, extra hot Habanero, hot chile con limon and Christmas (red and green chile).


Taco Burgers

27 November 2013: Texturally, the carne seca is absolutely perfect.  That means it snaps when you bite into it or break apart a piece.  It isn’t stringy in the least and is lean and super delicious.  The chile con limon is not to be missed.  Chile con limon is a very popular Mexican spice mix combining chile spices, salt, lemon and lime to impart an addictive piquant-tangy-citrusy flavor.  The heat is real.  So is the citrusy flavor.  Other early favorites include the extra hot teriyaki and the garlic, but that’s likely to change with future visits and more sampling.

Chavez, an Albuquerque native who grew up in the area around Central and Atrisco, realizes that New Mexican’s can’t live on carne seca alone. When he launched his second instantiation of the New Mexico Beef Jerky Company, he diversified its offerings by selling chicharrones, too…and if there’s anything New Mexicans love as much as carne seca, it’s chicharrones. We also love hot and spicy New Mexico Quality (the store brand) red chile chips so Chavez makes the very best, created with the same high standards as other products in the store.


Carne Adovada Burrito

Several months after launching his second store (1900 Fourth Street, N.W.), Chavez once again listened to his customers (a novel concept more restaurateurs should embrace) who were clamoring for more. He expanded the menu beyond carne seca, chicharonnes and red chile chips, restructuring the store to include several tables for eat-in dining. One of the first to visit after the menu expansion was Rudy Vigil, the Sandia savant who’s led me to some great restaurants. Rudy endorsed the burritos at the New Mexico Beef Jerky Company with the same enthusiasm he has for the University of New Mexico Lobos.

The limited menu befits the store’s diminutive digs.  Four breakfast burritos (served all day long), five lunch burritos, burgers (tortilla or bun) and taco burgers make up the standard menu, but savvy diners will quickly pick up on the fact that they can also order chicharrones in half or full-pound sizes.  Even better, they can indulge in a chicharrones plate which comes with two tortillas and four ounces of chile for a half-pound portion.  Order a full pound of chicharrones and you’ll double the number of tortillas and chile portion size if you order the full pound.  You’ll also double your enjoyment.


Chicharonnes Burrito with Green Chile

1 November 2013: Order the taco burgers as an appetizer to begin your experience in New Mexico Beef Jerky Company deliciousness. The taco burgers are simple in their construction: a hard-shell corn tortilla, a hamburger-style beef patty, lettuce and your choice of red or green chile (or both). More tacos should be made with hamburger patties. Texturally, hamburgers have an advantage in that they don’t fall off the taco shell. Hamburger patties are also superior in flavor to fried ground beef. The real kicker, literally and figuratively, is the green chile which bites back with a vengeance. It’s an excellent chile, some of the best in town.

1 November 2013: The carne adovada burrito is so good, it’s easy to imagine yourself having one for breakfast and one for lunch two or seven times a week.  The breakfast version is made with carne adovada, eggs, cheese and potatoes while the lunch version omits the eggs (though as previously noted, breakfast burritos are available all day long).  The carne adovada is outstanding with tender tendrils of porcine perfection marinated in a rich, piquant red chile made from chile pods.  Burritos are generously engorged, easily twice as thick as most hand-held burritos…and most of the filling is carne, not potatoes.  They’re easily affordable and will fill you up.  My adovada adoring friend Ruben calls them “unbelievably good,” a sentiment you’ll echo. Another friend Mike Muller believes these are the very best carne adovada burritos in town. Frankly, I can’t think of any better.

Green Chile Cheeseburger with New Mexico Quality Chips

Green Chile Cheeseburger with New Mexico Quality Red Chile Chips

1 November 2013: By most measures, the carne adovada burrito would be the best burrito at most restaurants’ burrito line-up, but it may not even be the best burrito at the New Mexico Beef Jerky Company. That honor probably belongs to the chicharrones burrito (with beans and chile), the only possible way in which chicharrones could be improved. The chicharrones are exemplars of crackling pork. They’re crispy, crunchy and redolent with porcine goodness. This burrito is tailor-made for green chile, an R-rated variety in that it may be unsuitable (too piquant) for some children, adults who don’t have an asbestos-lined mouth and Texans. This is chile the way New Mexicans have been preparing it for generations, not dumbed down for tourist tastes.

As a cautionary note, if you get there late in the day, say after 3:30, the New Mexico Beef Jerky Company may have run out of chicharrones.  Fresh batches are made daily and if you’re fortunate enough to arrive shortly after a fresh batch is ready, you’re in for a treat.  Few things are as wonderful as freshly made chicharrones hot enough to burn your tongue.  Before day’s end, the freshly ground beef from which burgers are constructed may also be gone.

Baloney, Cheese, Egg and Bean Burrito

Baloney, Cheese, Egg and Bean Burrito

27 November 2013: The ground beef for the burgers comes from the same beef used to create the old-fashioned carne seca. Each beef patty is hand-formed and prepared at about medium-well then topped with mustard and onions. Green chile (a must-have) and cheese are optional. As a green chile cheeseburger, the emphasis here is on chile as in plenty of piquancy. If you’ve ever lamented not being able to discern any chile on your green chile cheeseburger, this is a burger for you. The chile is not only piquant, it’s got a nice flavor. The beef patty exceeds the circumference of the bun and is thick, probably a good eight ounces of delicious, rich beef. Burgers are served with New Mexico Quality red chile chips. 

24 September 2014:  Baloney!  If you’ve ever wondered why the popular Italian sausage is synonymous with a term commonly associated with nonsense, bunkum or insincerity, you’re not alone.  It turns out the word “baloney” was first used in the 1930s as a reference to the disingenuousness of government bureaucracies.  The term was later applied to “Bologna” sausages because the sausage tasted nothing like the meat used to make them (a mixture of smoked, spiced meat from cows and pigs). 

Baloney Sandwich

24 September 2014: There’s nothing insincere or nonsensical about the love of baloney, the sausage.  It’s long been a favorite among families in rural New Mexico, a realization some restaurants are only now starting to grasp.  New Mexicans love the log-sized baloney we slice ourselves so that it’s three or four times the height of the single-sliced baloney sold in supermarkets.  We like to grill or fry it over low heat so that it acquires a smoky char and we love our boloney on a tortilla.  That’s how Frank’s crew prepares it: two thick slices of grilled baloney, melted cheese, lettuce and an incendiary green chile that will bring sweat to your brow.  It’s the baloney sandwich of my youth recaptured and for my friends Bill and Phil, it’s a new way to appreciate the “Rodney Dangerfield” of meat products.  They’ve become hooked on the baloney sandwiches, much to the detriment of ordering anything else.

17 November 2014: Baloney–it’s not just for sandwiches anymore!  In fact, baloney is a versatile ingredient that improves almost every dish in which it’s used (and it’s pretty terrific on its own, too).  In addition to using it on the aforementioned baloney sandwich, the New Mexico Beef Jerky Company deploys baloney on its burritos, too.  Were it not for that sublime carne adovada, the baloney, egg and cheese burrito would be in contention for best burrito in town.  The only thing that can improve this winner is beans.

Chorizo Burrito

9 October 2014:  When I asked the genial server manning the counter whether or not the chorizo burrito included cumin, his answer validated my long-held assertion that cumin has no place in New Mexican food.  He told me: “we don’t use sobaco on anything here.”  Sobaco is Spanish for armpit, a description my friend Bill also uses to describe cumin.  The chorizo burrito (eggs, potatoes, cheese, chorizo in a flour tortilla) is the best I’ve had in memory, maybe the best ever.  The chorizo has a wonderfully piquant kick.  It’s not nearly as piquant as the XX-Hot chile of the day (a placard at the counter will tell you how hot the chile is ), but it’s got personality and deliciousness.

17 November 2014: Chile cheese fries aren’t a new idea.  Several New Mexican restaurants offer them though very few are notable.  At the New Mexico Beef Jerky Company, they’re so memorable you might wish they were available at every meal.  The French fries are reminiscent of the fries at the K&I Diner in that they’re soft and easy to pick up en masse with a fork.  The cheese is shredded, not gloppy.  The chile, of course, is fantastic!  The plate includes a garnish of chopped tomatoes and lettuce which go surprisingly well with the fries.

Green Chile Cheese Fries

3 December 2014: The New Mexico Beef Jerky Co. started its December (2014) in a new site about four blocks south of its inaugural Fourth Street location.  Now occupying the building where the late, lamented 4 Aces Grill got its start in 2011, Frank Chavez and his crew now have a venue in which they can better showcase the great service which has always accompanied the excellent New Mexican cuisine.  Now you can order either at the counter up front or you can take a seat and be waited upon. 

The new, larger space also allows for even more expansion of the menu.  With virtually every visit, there seems to be something new on the menu which means menu boredom can’t set in.  Cheese enchiladas are a  heretofore offering that won me over immediately.  That’s an easy feat considering how transformative the red and green chile are.  Beyond the chile, these enchiladas are prepared as well as enchiladas can be and they’re accompanied by outstanding refried beans and papitas along with a single tortilla.

Enchiladas with red and green chile and a fried egg (over easy)

New Mexico Beef Jerky Company may be Lilliputian compared to those impersonal mega restaurants, but when it comes to service, the big boys can learn a thing or two from Frank Chavez and his crew. By the time our taco burgers were delivered to our table during our inaugural visit, Frank had already secured our unending loyalty with a generous sample of chicharrones. For “dessert” he brought us chicharrones in red chile and samples of the beef jerky.  He had us at chicharrones.  We’ll be back again and again.

New Mexico Beef Jerky Company
1527 4th Street, N.W
Albuquerque, New Mexico
(505) 242-6121
Web Site
LATEST VISIT: 3 December 2014
1st VISIT: 1 November 2013
COST: $ – $$
BEST BET: Chicharrones, Chicharrones Burrito, Carne Adovada Burrito, Taco Burger, Beef Jerky, Green Chile Cheeseburger, New Mexico Quality Red Chile Chips, Baloney Sandwich, Chorizo Burrito, Chile Cheese Fries, Enchiladas

New Mexico Beef Jerky Company on Urbanspoon

Mac’s La Sierra – Albuquerque, New Mexico

Mac’s La Sierra Coffee Shop on Route 66

But the Lights of Albuquerque, will soon be shining bright,
Like a diamond in the desert, like a beacon in the night.
And I wonder if she’ll take me back, will she understand?
Will the Lights of Albuquerque, shine for me again?
Jim Glaser: The Lights of Albuquerque

Imagine yourself a weary traveler motoring along a two-lane blacktop half an hour west of Albuquerque.  Moments ago, having espied a preternatural palette of colors on your mirror, you stopped to gaze in awe and wonder at the breathtaking sunset spraying the sky with vibrant reds, oranges, yellows and purples.  Rejuvenated by the slow descent of the sun giving way to an ebony canopy speckled with twinkling stars, you resume your climb of Nine Mile Hill.  At its summit, you’re rewarded with one of the most inspiring sights in the west as the lights of Albuquerque come into view.  It’s a sight Elvis Presley enjoyed often during his travels across the country in his pink Cadillac. 

The year is 1952.  The closer you get to Albuquerque, the more prominent the neon-spangled lights become.  Vibrant neon signage cuts a luminous swath through the city, beckoning motorists with unique roadside architecture and welcoming motor lodges.  You’ll take in the sights tomorrow.  Now you’re parched and hungry.  Fortunately there are a number of promising restaurants on Albuquerque’s sprawling western expanse and you don’t have to leave the Mother Road to find them.  Just beyond the Western View Diner at which you’ve previously dined, you catch sight of a nascent newcomer with an interesting name and a fatted cow over its signage.  Mac’s La Sierra Coffee Shop it is.

Chips and Salsa at Mac’s La Sierra

Fast forward sixty-two years.  Motorists rarely take the exit from I-40 that traverses the length and breadth of Route 66 through the Duke City.  A visit to Mac’s La Sierra Coffee Shop would be a great reason to do so.  Now a venerable elder statesman among Albuquerque’s restaurants, Mac’s is one of the city’s oldest continuously operating eateries.  The reason for its success?  Award-winning author Sharon Niederman contends that “no friendlier place exists along the entire road.”  Friendliness and good food go a long way in Albuquerque. 

Mac’s La Sierra no longer has the pristine look and feel that pulled in so many motorists during the waning days of Route 66.  Peruse the parking lot and you’ll quickly notice that virtually every vehicle in the sprawling parking lot is festooned with license plates from the Land of Enchantment.  Finding an empty parking spot is a challenge.  That’s always a great sign.   An external sign will whet your appetite with the promise of “Steaks, Mexican Food, Breakfast All Day.”

Super Mac’s Combo: Three steak fingers, three taquitos, three chicken fingers,  French fries and guacamole

If the “seat yourself” sign is posted, you may have to visit every one of the restaurant’s three dining rooms (one of which is adorned with framed paintings of bullfighters) to find a vacant table.  Seating is in personal space proximity.  Mac’s La Sierra seems as popular with blue- and white-collar workers as it is with families and celebrities (including Steven Michael Quezada), many of whom are regulars who need not peruse the menu to know what they want.  Breakfast Specials, including two south of four dollars, include short steak fingers and eggs.  Steak fingers, a long-time specialty of the house, are deep-fried and coated ground beef shaped like a “finger.” 

The menu is a veritable compendium of New Mexico coffee shop and diner favorites.  That means a good mix of New Mexican specialties as well as American favorites.  The breakfast specials are available from 6AM through 11AM, but you can have anything else all day long.  That includes a 12-ounce New York cut.  It’s a menu first-timers will want to study though a casual glance toward adjacent tables may be even more effective.  Green chile adorned burritos, tamale plates and enchiladas are obvious favorites.

Special Mexican Plate

6 November 2014: You won’t be seated long before an attentive and friendly server visits your table.  If, like me, your approach to New Mexican food is to precede your entree with an order of chips and salsa figuring you’ll be done with them before your entree arrives, Mac’s La Sierra will surprise you.  You won’t be too far into your chips and salsa before your entree arrives–and it’s piping hot, too.  Alas, the chips and salsa are too good to be rushed.  The rich, red salsa has a bite.  It’s a salsa to be enjoyed and respected.  The chips are light, crisp and not overly salty.

11 November 2014:  If you’re into threesomes, the Super Mac’s Combo is your hook-up.  Available as an entree or a generously sized appetizer, this prodigious platter includes three steak fingers, three taquitos, three chicken fingers, French fries and guacamole.  The steak fingers, a long-time restaurant staple, are lightly battered and well-seasoned.  The guacamole is so much more than mashed avocados.  it’s actually got a discernible though not overpowering heat.  Only the taquitos missed the mark, the meat inside the rolled taco shell being more than a bit overdone.

Tamale Plate

6 November 2014: Every first-time visitor should order the Special Mexican Plate, a cheese enchilada, taco, beans and rice all covered with your choice of red or green chile (or both) with sopaipillas on the side.  “Mexican” plate is a misnomer because this combination plate is New Mexican through and through.  The tamale is the most special item on this special plate.  It’s engorged with tender tendrils of red chile marinated pork enrobed in a sweet corn masa.  The hard-shelled taco is stuffed with ground beef and shredded cheese (none of the oft-annoying preponderance of lettuce and tomatoes).  You’re free to add the contents of a plastic squeeze bottle of salsa.  The enchilada and beans are top shelf quality, too.  Both the red and green chile have a nice bite and endorphin-enhanced addictive properties.  Everything is served steaming hot the way it should be. 

11 November 2014: There aren’t many restaurants whose menus include fried chicken so my Kim tends to order it whenever she finds it.   At Mac’s La Sierra there’s a 25-minute wait time for the chicken to be prepared.  It’s served with coleslaw, your choice of soup or salad and your choice of potato (baked, mashed or French fries).  Alas, the fried chicken delivered to our table was overly breaded and a bit rubbery (a sign it’s been overcooked).  While that may have been an anomaly, we probably won’t order it again considering the New Mexican food has been consistently good.

Fried Chicken

11 November 2014: Consider it heretical if you will, but it’s entirely possible to have too much red chile on an entree.  That’s the case with the tamale plate, three meaty tamales covered with your choice of red or green chile.  Here “covered” means practically deluged and overrun with chile.  While the chile is good and has a pleasant piquancy, it overwhelms the tamales, which despite being marinated in chile have a rather delicate flavor profile.  You’ll find yourself shoveling the chile onto the beans and rice so you can enjoy the tamales light on chile the way they should be.

6 November 2014:  The sopaipillas are light and puffy with airy pockets perfect for depositing honey. Alas, they’re served with squeeze bottles of “sopaipilla syrup” (which some taste bud deprived genius–probably from the government–figured would fool diners) instead of real honey.  If you do ask for honey, your server will gladly bring a number of small packets of honey, the type of which are annoyingly challenging to open.  Despite the challenge for ham-fingered diners like me, honey is still the only way to go.


Mac’s La Sierra is one of those rare restaurants which transcends time thanks to a time-proven formula of great food, great service and great value…just the way it was during the era of Route 66.

Mac’s La Sierra Coffee Shop
6217 Central Avenue, S.W.
Albuquerque, New Mexico
(505) 836-1212
Web Site
LATEST VISIT: 11 November 2014
1st VISIT: 6 November 2014
COST: $$
BEST BET: Special Mexican Plate, Salsa and Chips, Sopaipillas, Super Mac Combo, Tamale Plate

Mac's La Sierra on Urbanspoon

Katrinah’s East Mountain Grill – Edgewood, New Mexico

Katrinah’s East Mountain Grill in Edgewood

It’s interesting that the New Mexico State Constitution bars “idiots” and “insane persons” from voting, but quips about votes being cast by dead people, family pets and farm animals have been pervasive over the years in some counties and municipalities.  In some of the same counties and municipalities, the saying “vote early and vote often” has seemed more a way of life than an aphorism.  Not all citizens of the Land of Enchantment exercise their right to vote, but some, it seems, exercise it vigorously…and often. 

Perhaps realizing the enthusiasm some New Mexicans have for the right to vote, the New Mexico Tourism Department allowed them to cast their vote daily for their favorite breakfast burrito in the statewide Breakfast Burrito Byway contest and tourism initiative.  Voters cast some 46,766 votes for their favorites among 400 nominated restaurants.  The top fifty vote-getters became “founding members” of the inaugural Byway. Katrinah’s East Mountain Grill in Edgewood garnered the most votes, tallying 2,623 votes (not quite one vote per resident in the community of 3,379 souls). 

The front dining room at Katrinah’s

In a “get the vote out” campaign utilizing Facebook, whiteboards and the ever-effective personal touch, Katrinah’s proved that in New Mexico the popular vote still counts (often more than once) and small communities do have a voice.  In the case of Katrinah’s, it’s a very active and powerful voice that drowned out the behemoth burrito-making bullies on the block in Albuquerque and Santa Fe.  It’s a voice that garnered more support than breakfast burrito assembling megaliths such as Lotaburger, Twisters and The Flying Star.  

Quite unlike many other election results in New Mexico which generally end up with voter dissatisfaction or antipathy, the result of the Breakfast Burrito Byway voting was viewed by many with curiosity and a sense of adventure.  How far away is Edgewood?  How do we get there?  New Mexicans may not always be willing to drive ten blocks to cast a vote, but we’ll drive tremendous distances for a great breakfast burrito just as we would for a great green chile cheeseburger.

Fried Green Beans With Green Chile Ranch Dressing

Since it was announced that Katrinah’s breakfast burrito reigns supreme in the Land of Enchantment, visits to the small strip-mall eatery have increased significantly.  Initially Katrinah’s was “slammed” with out-of-town and even out-of-state diners and while the hullabaloo has slowed just a bit, first-timers area an almost daily occurrence.  Shame on New Mexicans who believe they’re in Texas the second they cross the Sandias going east; they can get to Katrinah’s in under half an hour from the Big I.   It’s well worth the drive!

Even if you weren’t visiting Katrinah’s for the breakfast burrito, the menu has a number of intriguing offerings which will warrant return visits.  The “Thunder Burger” (triple battered deep fried 1/2 lb burger with green chile and Cheddar), for example, sounds too good not to return, arteries be damned.   The fried green beans with your choice of housemade dressing are worth a return trip on their own, especially if you opt for the green chile ranch dressing.  These fried green beans will make a convert out of anyone who thinks they don’t like green beans.  They’re lightly battered, crispy and have the snap of freshness when you bite into them.

Katrinah’s famous breakfast burrito with green chile, green chile sausage and pinto beans

The breakfast burrito is a beauteous behemoth, bulging at its seams with fluffy eggs and cubed potatoes then topped with shredded yellow and white Cheddar cheeses and your choice of red or green chile (or even Texas “chili” if you’re so inclined).  Cumin is used in the preparation of both the red chile and the Texas chili.  The green chile is delicious and since you can’t have enough of a good thing, ask for your burrito to include the housemade green chile sausage, too.  The burrito is served with pinto beans, the other official New Mexico state vegetable.  This is an excellent breakfast burrito, large enough for two to share, but so good you won’t want to.

Breakfast is served until 2PM.  The rest of the menu is available all day long.  If you have vegetarian, gluten-free or other dietary concerns, your server will be happy to give you suggestions.  A fully-stocked coffee bar features Starbucks coffee or espresso.  Desserts include fountain-style shakes and malts, baked goods and ice cream treats.  The cinnamon rolls are so generously iced that it surprised me when my convivial server offered to slather it with melted butter.  That would have been a bit too rich and cloying for my tastes.

Cinnamon Roll

What’s surprising about Katrinah’s East Mountain Grill is not that it garnered more votes than any other purveyor of excellent breakfast burritos in New Mexico.  What’s surprising is that if it hadn’t been for New Mexico voters, many of us might never have heard of Katrinah’s.

Katrinah’s East Mountain Grill
150 Highway 344
Edgewood, New Mexico
(505) 281-9111
Web Site
LATEST VISIT: 29 October 2014
COST: $$
BEST BET: Breakfast Burrito, Fried Green Beans,Cinnamon Roll

Katrinah's East Mountain Grill on Urbanspoon