Las Ristras Restaurant – Corrales, New Mexico

Las Ristras Restaurant: Comedor de Corrales

Based on interviews conducted with Hollywood luminaries who’ve starred in movies or television shows shot in New Mexico, you might think our state either doesn’t have a symbol of hospitality or that symbol is something as poorly representative of the Land of Enchantment as crack (Josh Brolin), tire stores (Jonathan Banks), shirtless drivers (Seth McFarlane), Walmart (Jessica Alba) or loudness (Tommy Lee Jones).   With all the tax breaks and enticements afforded film production companies, shouldn’t its most visible beneficiaries at least have something nice to say about New Mexico?

While New Mexico doesn’t have an official (as in legislatively decreed) symbol of hospitality, most of us recognize a ristra hanging on a doorway as an invitation to visitors, ergo a symbol of hospitality. It’s as much a symbol of hospitality as the pineapple is in Hawaii and the fleur de lis is in Louisiana. Moreover, the ristra has come to represent the state of New Mexico, maybe not quite as much as the Zia sun, but to a large extent. Now, if you want your texts to reflect New Mexico hospitality, download an app called “New Mexico Emojis” for your iPhone or iPad. Among the emojis you can add to your texts is one depicting a bright red ristra.

Chips and Salsa

In Spanish, “ristra” actually means string.  “Chile ristra” then translates into “a string of chiles.”   While the chile ristra has utilitarian roots (chiles being strung together by their stems and hung on walls to dry in the sun), it’s possible decorative ristras fashioned from ceramic, fabric, plastic, and plaster mold are almost as common as actual chile ristras.  Traditionalists appreciate the decorative qualities of the chile ristra, but ultimately will use them as they’ve been used for generations–for cooking and eating.

Because of the esteem with which the chile ristra is held throughout New Mexico, the expectations for a restaurant calling itself Las Ristras are high.  That name brings with it the promise of hospitality and good food showcasing chile.   Las Ristras opened its doors in August, 2015 at the site which scant weeks earlier was home to The Spot.  The restaurant was the brainchild of Corrales resident Ginger Hunter, a fourth generation Corralenia who in 2015 was awarded a Civic Recognition Award in recognition of “acts of compassion and kindness.”  Doesn’t that just bode of hospitality?

Baked Queso Fresco Topped with Chorizo

At its onset, the featured fare at Las Ristras was New Mexican cuisine—most of the “usual suspects” with a few creative touches added for good measure. Las Ristras made an impact on my friend Larry McGoldrick, the professor with the perspicacious palate who gave it the “McGoldrick stamp of approval: “What I like about Las Ristras is that it is not a clone of the many dozens of cookie-cutter NM restaurants. The food is homemade and I feel like I’m eating (and conversing) in Ginger’s kitchen. This is simple food lovingly prepared.” Alas, not everyone shared the same opinion with Yelp and Zomato critics casting dissenting opinions. 

By year’s end, ownership of Las Ristras had transitioned to Chef Jude Sanchez, a Corrales native (and Cibola graduate) who had returned home after cutting a wide swath across some of the best kitchens in Chicago and New York (including one which earned a Michelin star).  Sadly, Jude passed away on 5 March 2018.  We had the great pleasure of having spent just a little time with him, but came away very impressed with his effusive outlook and high aspirations for Las Ristras.  To that end, he’s expanded the restaurant’s menu from mostly New Mexican fare to one now showcasing chophouse favorites the likes of which he enjoyed during his time in Chicago.  Because Jude’s story is so interesting and inspiring, it’s retold at the tail end of this review.

Dinner Salad

You’ll certainly appreciate the multifarious menu, a surprisingly ambitious bill of fare that is actually several menus in one. There’s the Steak House Menu which is subtitled “Chef Inspired Dishes.” This is where carnivores of all persuasions will gravitate. Then there’s the New Mexican Favorites page which lives up to its name. The third menu, called “From the Grill” includes such inviting offerings as green chile meatloaf, fajitas and the Corrales Tortilla Burger. A breakfast menu includes both New Mexican and American wake-you-up items. Drive past Las Ristras and invariably you’ll see a slate board inviting you to try the latest du jour offering.

4 November 2017: Five appetizers and three “in the bowl” starters (posole, green chile stew and chile with beans) may not seem like many, but you’ll be hard-pressed to make a decision as to which to order. Luckily while you’re perusing the menus, a bowl of fresh salsa and chips is ferried over to your table. It may inspire you (as it did us) to order a Mexican inspired starter–the baked queso fresco topped with chorizo. Described as “a fresh slice of queso fresco baked and topped with sauteed chorizo served with chimi chips,” it’s presented beautifully. More importantly it’s flavored beautifully. The chorizo has a pleasant piquancy that permeates the entire dish with the queso fresco slice serving as a nice foil, maybe even palate-cleanser. Since my Kim found the chorizo a bit too piquant for her Chicago palate, it was only fair that I let her have both slices of the melted queso. We suspect that what the menu described as “chimi chips” may have been the three sopes-like fried dough circles on which everything else is piled. In any case, it was the canvas on which a masterpiece was created.

Half Rack Green Chile Rubbed Ribs

4 November 2017: Ever since a rib was taken from Adam’s body and fashioned into the first woman, both men and women (exempting vegetarians and vegans, of course) have craved ribs. Whether spare ribs, baby backs, rib tips or St. Louis cut ribs, they’re beloved by many, but don’t always offer many surprises. Chef Sanchez’s half rack of green chile rubbed ribs (fire-roasted baby back ribs with a Corrales green chile rub and sweet jalapeño sauce) surprised us. Most surprising is just how balanced and complementary the Corrales green chile and jalapeño sauce were. If you ever thought “never the twain shall meet,” you’ll be won over by just how much flavor can be extricated from that combination. The ribs themselves aren’t quite fall-off-the-bone tender, but then the best ribs aren’t. They have a little bit of give, indicative that they’re not overdone as those fall-off-the-bone ribs tend to be. These are competition worthy ribs which would fare well at Rio Rancho’s Pork & Brew.

4 November 2017: For my Chicago born-and-bred Kim, meat and potatoes have been a lifelong dietary staple, so you just have to know that she spent most of her time perusing the Steak House Menu. Not that she got very far even on that page. Mostly she contemplated at length the very first item on the menu, a beefy behemoth called “The Bad Boy.” Picture a sixteen to eighteen ounce bone-in ribeye, it’s described on the men as the “James Dean of the menu,” “so good, it’s bad.” That’s bad in a good way. At medium rare, this beauteous slab of beef has picturesque grill marks that preface flowing juices and a rich, beefy flavor with nice marbling throughout and after all, fat is where a lot of the distinctive flavor of beef comes from. In some places, ribeye is sold as “beauty steak.” The two-inch-thick Bad Boy certainly fits the bill. Steak House menu items are served with a terrific dinner salad drizzled with a creamy avocado ranch dressing. You also have your choice of sides: smoked Gouda green chile potatoes, pancetta vegetables or cilantro lime rice. Go for the former.

The “Bad Boy”

20 May 2018: During our first visit to Las Ristras two months after Chef Sanchez’s untimely passing, we expected a pall of gloom. Instead, our server related that the staff celebrates his life. His recipes are still prepared and his customer orientation values are still practiced. There’s no better way to honor a very well respected and liked chef who left us too soon. Service was terrific with our Dude being the talk of the restaurant. Several servers came out to the patio to meet our debonair dachshund. Our beverages were quick to be replenished and we were well accommodated with a couple substitutions (Gouda green chile potatoes instead of garlic mashed potatoes, fruit instead of papas).  His staff would have made Chef Sanchez proud.

On a leisurely Sunday, we decided to enjoy our appetizer—emanating from the “From The Garden” section of the menu—before ordering our entrees. It’s not very often we enjoy an appetizer so much it changes our thinking about what entrees to have. La Ristra’s fajita salad did precisely that. Described on the menu as “all the great taste of traditional fajitas in a new, fresh, crisp way,” this salad is constructed with bell peppers, onions, cheese, sour cream, corn tortilla strips and your choice of beef or chicken all topped with house avocado ranch dressing. The only thing missing is flour tortillas. My Kim loved this salad so much, she ordered…(wait for it)…fajitas as her entrée.

Fajita Salad

20 May 2018:  The fajitas, available with your choice of beef, chicken or shrimp are much more conventional though presented with less flair than at some New Mexican restaurants. That is, they didn’t arrive at our table on a sizzling hot iron skillet with aromatic steam trailing behind. Otherwise, every expected element is there. The marinated grilled beef is more tender than most skirt steak and who can complain about that. A tangle of sweet, caramelized onions and a finely chopped pico de gallo along with the requisite cheese and sour cream were all in good proportion to the beef.  The flour tortillas were thick orbs of pinto pony charred deliciousness.  We filled them to capacity as we enjoyed every bite of Kim’s fajitas.

20 May 2018: Wild game–elk, quail, wild boar and Chilean trout –is featured on the Chef’s Seasonal menu for Spring, 2018.  Tempting as these are, the ten-ounce, bone-in chile-honey glazed pork ribeye beckoned loudest.  When the menu describes its pork ribeye as “bone-in” it just might be two bones as was the case with the one delivered to our table.  Prepared with nary a hint of pink, the pork ribeye is porcine perfection.  The chile-honey glaze has the sweetness of honey with the piquancy of chile in balanced proportion to each other.  The ribeye is tender and absolutely delicious.  Instead of the “sauteed seasonal vegetables” being code for the seemingly de rigueur vegetable medley of peas and carrots, the accompanying vegetables were sauteed onions, asparagus and mushrooms.  Now these are vegetables I can eat all the time.

Fajitas

4 NOVEMBER 2017: OUR VISIT WITH CHEF JUDE SANCHEZ: To say Chef Sanchez came a long way is an understatement. Unlike many chef luminaries who aspire from a very young age to pursue the culinary arts, he had no such designs. Fate—and a famous New Mexico chef—intervened. After committing a teenage indiscretion, Chef Sanchez found himself in front of a judge about to impose a sentence of community service. Chef Jim White, then at the helm of Corrales institution La Casa Vieja, convinced the judge to let the young rapscallion perform his community service at his restaurant. The rest, as the proverbial “they,” say is history.

Initially, Chef Sanchez was assigned to what the military terms as “kitchen police,” or “KP,” a punishment calling for washing and drying mountains of soiled dishes. When the repentant teen proved himself adept at following instructions and performing quality work, Chef White taught him how to cut and peel vegetables, the next tasking to which he was assigned. Laboring in the fast-paced kitchen environment went from judicially imposed community service to a career path Chef Sanchez wanted very much to pursue. After his stint at La Casa Vieja, he made it his life’s quest to learn as much as he could about the vast diversity of culinary arenas, hence his sojourn to Chicago and New York.

Chile-Honey Glazed Pork Ribeye

The domain of some chefs is solely the kitchen where they toil in relative anonymity and rarely mingle with the dining public. Other chefs glad-hand diners and let others actually prepare meals for their guests. Not so with Chef Sanchez who not only made it a point to check up on his guests, he prepared meals. When we met him, he was toting heavy boxes of locally grown produce for use at Las Ristras, but the prospect of spending time with our debonair dachshund Dude lured him toward our table under a porch at the back of the restaurant. Chef Sanchez was an outgoing gentleman with an easy smile and ebullient passion for his restaurant. He loved his  pit bull terrier like many of us love our children.  How can you not appreciate a chef like that?  Godspeed Jude!

Ristras is part New Mexican, part steak house and a one-hundred percent destination restaurant.

Los Ristras Restaurant
4940 Corrales Road, N.E., Suite 400
Corrales, New Mexico
(505) 433-4192
Web Site | Facebook Page
LATEST VISIT: 20 May 2018
1st VISIT: 4 November 2017
# OF VISITS: 2
RATING: 22
COST: $$
BEST BET: Chips and Salsa, The Bad Boy, Green Chile Rubbed Ribs, Fajita Salad, Fajitas, Baked Queso Fresco, Dinner Salad, Chips and Salsa

Las Ristras Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Village Pizza – Corrales, New Mexico

Village Pizza in Corrales

Research has proven that taste buds are dulled by high altitude and cabin pressure, so as an aircraft climbs, our sense of taste diminishes by as much as 30 percent. That explains why many passengers praise airline food on flights in which meals are actually served.  It’s probably not that the food is good; it’s more likely that their sense of taste is diminished.  Alas, it’s not solely high altitude and cabin pressure which can diminish the sense of taste.  On this blog I’ve catalogued some of those factors: the use of spices (i.e., cumin) that mask the purity, earthiness and richness of red chile; the use of inferior ingredients that can’t mask the lack of quality; the impairing effects of alcohol on the senses of smell and taste; improper preparation time and so forth.  One factor I have not touched upon is “too much of a good thing.”

At Village Pizza, the pizza buffet is so inviting, so tempting, so alluring that you’re bound to consume more than you should.  In all its glory and splendor, the pizza buffet is as enticing as the sirens of Greek mythology who lured nearby sailors with their enchanting music and voices.   Willpower will wane.  Diet be damned.  Resistance is futile!  You can’t help but make repeat visits to this paragon of pizza perfection with occasional and frequent detours to the salad bar or to the tureen of green chile chicken stew, a magical elixir. The Village Pizza is a bit of a paradox–luring patrons with so much (maybe too much) of a good thing while daily demonstrating that willpower is not enough.

The sprawling dog-friendly patio

18 July 2009:  If you’ve ever lamented the dearth of ingredients (particularly meats) on restaurant pizza, you’re overdue for a visit to Village Pizza, the antithesis of the “where’s the ingredients” pizzas throughout the Duke City area.  It would be easier to locate Forrest Fenn’s fabled treasure than to locate more than a handful of pepperonis on many pizzas.  At the opposite extreme of these chintzy, cheap pies is the Village combo , described on the menu as “a real combo piled with smoked ham, pepperoni, mushrooms, black olives, hot or mild green chile, bell peppers, red onions, ground beef and hot or mild sausage,” the emphasis should be on “piled.”

When we first undertook the monumental task of finishing the Village Combo, our initial impressions were that moderation might be in order.  It’s the first time my Kim and I were ever intimidated by a pizza.  The ingredients on this baked behemoth were stacked so high we didn’t know whether to eat them, make a salad out of them or organize an expedition to climb them.  Perhaps only Joey Chestnut, the renowned greatest eater in history could have polished off this prodigious pie in one sitting.  Over time, we’ve come to appreciate that the Village Pizza strives to provide its loyal guests not only with great food and portions, but with great value.

The pizza buffet is a very popular draw

Geographically, the Village Pizza lies pretty close to the heart of the village, but villagers might argue that it actually is the heart of the village.  It’s where families congregate to share food, fun and fellowship.  Village Pizza has probably hosted more anniversaries and parties than any other venue in the village.  Cognizant of its location and of environmental concerns, Village Pizza gives discounts to diners who ride their bike or horse to eat at this converted home.  Exterior signage reads “Human Only Patio?  No!  Bring Your Lovable Canine Pal.”  That’s what we do and our debonair dachshund The Dude (he abides) couldn’t be happier.

The restaurant has two large dining rooms as well as a capacious outdoor patio.  During buffet hours, all three can be quite crowded and at times rather “festive.”  Towering assiduous trees provide sun-shielding shade, but our favorite spot is beneath the covered portal where our backdrop is the preternatural photography of Kim Jew, a Corrales resident widely regarded as one of the Land of Enchantment’s most talented photographers.  Just as the Land of Enchantment provides the most beautiful subject matter for Jew’s photographs, the Village Pizza’s dough is the canvas upon which beautiful ingredients are heaped.

The Village Pizza, A Pie So Large It May Take a Village to Finish

In Corrales it may be said that if it takes a village to bake a great pizza, that village is the Village Pizza and if pizza dough is the canvass on which great pizza is made, Village Pizza creates the canvass on which masterpiece pizzas are made.  The dough–conventional or whole wheat–is made on the premises.  Thin, regular or “thick” varieties shaped into 12″, 14″ and 16″ sizes (three sizes, three thicknesses) are available for appetites of varying capacities.  Each pizza is hand-tossed and baked in slate ovens.  Fresh ingredients and real cheese are a standard as is the generosity of ingredients.  An array of exotic ingredients such as eggplant, artichoke hearts, feta and roasted pine nuts are available for pizza aficionados who don’t want a conventional pizza.  Village Pizza even offers a “take and bake” option so you can bake the pie at home.

The homemade sauce is very good, obviously made from rich tomatoes at the peak of freshness.  It is seasoned very well with basil, garlic and other complementary ingredients.  If you prefer pizza sans tomato sauce, the restaurant can accommodate you there, too.  In addition to the original red sauce, you can have a wonderful bianco (garlic and ricotta) sauce or pesto if you please.  There’s even a “gourmet” sauce option where you can choose two from the sauce triumvirate of tomato, bianco or pesto.

Two Slices from the Pizza Buffet

An all-you-can-eat buffet is available every day from 11AM – 2PM and Monday and Tuesday nights from 5PM until closing.  The buffet, which includes pizza, soup, salad and breadsticks, is one of the biggest draws to this Corrales institution.  Whether you order off the menu or opt for the buffet, your portions will be profligate.  Village Pizza is not a restaurant you visit if when you want a small meal.  Though we often eschew buffets, this is one we enjoy–even when having to share a dining room with a passel of party-goers. 

Several types of pizza are available on a large silver table spotlighted by heating lamps.  You needn’t worry about the pizza growing stale or cold because it doesn’t spend much time on the table.  A procession of hungry diners forms quickly after the pizza is replenished.  The buffet features many of the most popular pizzas–pies adorned with green chile, pepperoni, cheese and more.  The Hawaiian-style pizza (pineapple, Canadian bacon) is quite good, showcasing the contrast of tangy-sweet pineapple and salty-savory Canadian bacon.  Alas, the green chile would barely register on the Scoville scale.  It’s got virtually no heat and that’s a mortal sin in New Mexico.

Green Chile Stew from the Buffet

The salad bar allows you to indulge your creativity with a melange of fresh ingredients.  The foundation for your salad starts with either a conventional iceberg lettuce or spinach base.  Trays of ingredients include discs of pepperoni, sliced mushrooms, sliced black olives, chopped green peppers, flower seeds and some of the largest, most juicy pepperoncini (which packs more punch than the chile) in the area.  Salad dressings include all the usual suspects and a raspberry vinaigrette we enjoyed for dipping the bread sticks. 

Soup of the day is a celebrated event when the featured fare is green chile chicken stew.  A large crock of piping hot green chile chicken stew has its own place separate from the buffet as well as its own legion of admirers who queue up to ladle it onto their bowls.  This is a good green chile stew even though we were hard-pressed to glean any piquancy or smokiness.  What is discernible, however, is finely cut chicken and a thick broth.  We love that this stew is served hot, a much welcome respite from the chill of winter.

Calzone at Village Pizza in Corrales

Calzone at Village Pizza in Corrales

As someone for whom Spanish was the first and only language I knew until starting school, the word “calzone” has always amused me.  In Spanish and in Italian, a calzone is a trouser, so the first time I saw “calzone” on the menu of an Italian restaurant, confusion and humor abounded.  After having consumed one, it could have been called ropa interior (underwear in Spanish) and it wouldn’t have mattered.  This wondrous Italian turnover crafted from pizza dough baked golden brown and stuffed with rich Ricotta absolutely captivated me.

Village Pizza’s rendition, the Corrales Calzone, is much like those calzones with which I fell in love in Massachusetts.  It’s made from hand-formed dough whose outer borders are formed into bread knots you can tear off and dip into the accompanying red sauce.  The golden brown bread is heavenly, very much reminiscent of bread right out of the oven.  The calzone is about the size of a flattened football so there’s plenty of room in which to stuff it with mozzarella and Ricotta cheeses.  It’s brushed with pesto after it’s baked.  As with the pizza, you can have your calzone with additional ingredients.  Spicy sausage is a good choice here.

Tequila Lime Chicken Wings with Pico de Gallo and Sour Cream

Tequila Lime Chicken Wings with Pico de Gallo and Sour Cream

The menu features four appetizers: breadsticks, nachos (yes, nachos), chicken wings and a veggie plate.  The chicken wings are available in two varieties, a tangy honey barbecue sauce and tequila lime.  The tequila lime chicken wings are served with blue and yellow corn chips, sour cream and pico de gallo.  Unlike what most fried foul fanatics fantasize about, these are not deep-fried and therefore, don’t have a crispy texture.   The skin has a bit of an unappetizing “elastic” feel as you bite into it.  Discard the skin and you’ll find the tequila lime flavors do penetrate into the delicious, albeit chintzy chicken meat. 

There aren’t many dessert options on the menu, but it’s unlikely unless their to-go boxes are full, many diners will have room left over for dessert.   One option is a parfait-like dessert, a frothy chocolate mousse topped with whipped cream, piñon and two cherries.  It’s available in three sizes up to 16-ounces which means it’s big enough to share.

A chocolate mousse parfait at Village Pizza

A chocolate mousse parfait at Village Pizza

In January, 2014, Village Pizza branched out to the southwest corner of Griegos and Rio Grande which served for years as the home of Geezamboni, a popular barbecue restaurant.

Village Pizza
4266 Corrales Road
Corrales, New Mexico
(505) 898-0045
Web Site | Facebook Page

LATEST VISIT: 30 July 2017
# OF VISITS: 7
RATING: 19
COST: $$
BEST BET: Tequila Lime Wings, Village Combo Pizza, Chocolate Mousse Parfait, Salad Bar, Green Chile Chicken Stew

Village Pizza Menu, Reviews, Photos, Location and Info - Zomato

Corrales Bistro Brewery – Corrales, New Mexico

The Corrales Bistro

What is it about French words that make them sound haughty and pompous to some people and elegant and refined to others? Think I’m kidding? In Massachusetts, I knew a guy who for two years sported the nickname “Le Cochon” like a badge of honor  before someone had the heart to tell him it meant “the pig.” He had thought that sobriquet was a testament to his prowess with the ladies (on second thought, maybe it was).

Still questioning my observations on French words? Take an informal poll of men (women are smarter) in the office and ask them what the word “bistro” means. I did and most respondents gave me some variation of “snobbish, hoity-toity, fancy, upscale” restaurant. In truth, a bistro is a small restaurant which typically features simple fare and sometimes provides entertainment. So, if you’re looking for a fancy, upscale French brewery when you see the name “Corrales Bistro” you’ll be in for a disappointment. If, however, you’re looking for terrific sandwiches, burgers and New Mexican food you’ll be pleasantly surprised.

Dog Friendly Patio

The Corrales Bistro Brewery (“The Bistro” for short) opened shortly after New Years Day on 2007 at the former site of Essencia, a wonderful fine-dining establishment which closed in 2006. It’s the brainchild of entrepreneurial Fritz Allen, proprietor of another business, Hanselmann Pottery in the same commercial center as his brewery. If you’ve driven past the bistro, you may have noticed its new signage which no longer includes the term “Brewery.” The term has been a bit of a misnomer—at least in terms of volume–for a while. Until 2013, Corrales did not have a village sewage system and all wastewater was dispatched into septic systems. That limitation made it a challenge to brew beer in the volumes other metropolitan area breweries do.

Before he launched his bistro-brewery, Fritz had to request a change in Corrales zoning laws to clear the path for his undertaking. An amendment to a village commercial zoning ordinance allowed him to brew no more than 5,000 barrels of beer a year. While the Bistro has a small selection of its own beers, its focus has also been on serving beer from great breweries across the Land of Enchantment. Habitues of the Bistro who appreciate New Mexico brewed beers are well advised to join the “Mug Club” where a membership fee entitles them to enjoy a 22-ounce mug of fine ale for a pittance.

Outstanding Salsa and Chips

One factor which distinguishes The Bistro from other taproom-restaurants is its sense of community. The Bistro is akin to the “Cheers” of Corrales. Everyone knows your name here. To a large extent, my friend Larry McGoldrick, the professor with the perspicacious palate, credits his decision to move to Corrales on the neighborliness of The Bistro and the “Corralenos” who frequent it. During a visit in July, 2017, we watched as Fritz greeted most of his guests by first name and often with a hearty embrace. The Bistro truly is a hometown hang-out—even if you’re not from Corrales.

Our favorite dining area at The Bistro is an expansive dog-friendly patio. Seasonally-permitting, it’s a terrific venue for enjoying the salubrious Corrales air, punctuated only by the aromas wafting from the kitchen. The Bistro is open seven days a week for breakfast, lunch and dinner. In keeping with its sense of community and local pride, The Bistro has become quite the platform for local musicians to showcase their talents. Almost every day of the year, talented musicians entertain patrons with such popular musical stylings as jazz, Celtic, bluegrass and folk.

The New Mexico Tortilla Burger

Tortilla burger

Just as The Bistro’s menu—a fusion of cultures and ideas–can’t be pigeonholed into one category, The Bistro has two mission statement-defining mottos: “if you are not crossing a cultural boundary, you can try harder” and “make yourself at home.” The Bistro does indeed showcase a multi-cultural menu and you certainly will feel right at home. Breakfast is primarily New Mexican entrees—all the dishes we know intimately and love greatly. For lunch and dinner, featured fare includes a nice selection of salads, sandwiches, wraps and specialty burgers, some of which may make you wish your home was in closer proximity.

Regardless of what you order, you’ll want to start your meal with The Bistro’s fabulous chips and salsa (some of the very best in the state). The salsa is made with an autumn-blend chile flecked with roasted red (more like orange) chile. Roasted red chile has a sweeter flavor than roasted green chile, a sweetness we mistakenly attributed to finely diced carrots. The melding of piquancy and sweetness is a pleasant surprise. Another is the generous portion of this terrific starter. Blue- and yellow-corn chips are thick enough to support the weight of any Gil-sized scoop of salsa.

Corrales Blue Quesadilla

Fire-roasted salsa and sour cream come standard with the Corrales Blue Quesadilla appetizer. This is one of the very best quesadillas in the metropolitan area, easily on par with the quesadilla at The Range. What makes this quesadilla special is that it’s crafted with two complementary cheeses, an ultra-sharp bleu (not blue) cheese and a mild Cheddar. It also includes New Mexico green chile, tomato, onion and Mexican herbs all grilled on flour tortillas. This quesadilla is roughly the size of half a pizza and could easily be served as an entrée.

The Specialty Burger section of the menu includes an impressive array of creative burgers all starting off with a half-pound of beef (or you can substitute a grilled chicken breast). Basic toppings are lettuce, tomato and onion. Your creativity will dictate what else goes on. For a New Mexico inspired departure from the traditional burger on the bun concept, try the New Mexico Tortilla Burger, a half-pound of beef wrapped in a tortilla with chopped lettuce, chile con queso and fire-roasted salsa. It’s an outstanding burger grilled to your exacting specifications. At medium done its pinkish insides are dripping with flavor. All burgers are served with a salad or The Bistro’s special blend of sweet and white potato fries.

The black and bleu

Black and bleu burger

There are ten sandwiches on the menu, some of which would challenge a competitive eater to finish. Take for example, the Ruben, a grilled triple-decker sandwich skyscraper high with corned beef, turkey, Swiss cheese, mild sauerkraut on lightly grilled rustic rye bread. Russian dressing may be in there somewhere, too, but it’s lightly applied to give the meat the opportunity to shine. Shine it does. This is one of the best Ruben sandwiches in the Duke City area. A propeller-headed mathematician friend of mine with a penchant for French words said it was “an ordre de magnitude” better than others he’s had in town.

Faithful readers of this blog have probably been subjected ad-nauseam to reading about my passion for pastrami, a passion shared only by Meg Ryan in the movie “When Harry Met Sally” when she gave Katz Deli diners an impassioned appreciation for this mildly smoked paragon of deliciousness. Alas, with few exceptions (foremost among them California Pastrami and Toro Burger) pastrami in the Albuquerque area tends to evoke one reaction–disappointment. Still my pursuit for pastrami perfection goes on.

Robust Ruben with Mixed fries

At The Bistro, pastrami is showcased in a uniquely named sandwich called El Pancho Greenblatt (pastrami, green chile and Cheddar cheese in a tortilla. My last experience with this sandwich is over a decade ago, but the Alibi’s Hosho McCreesh enjoyed one recently and had this to say about it: “The grilled tortilla wraps in all the hot, salty goodness of the pastrami and the luscious melted cheddar, and again the green chile brings the spicy heat that’s hard to beat. It’s a got a great name, a simple, straight-forward style, and comes with fries or a side salad. And while I’d love a dollop of a grainy, stone-ground mustard on the side, I’d certainly have this one again however they’d give it to me.” 

My friend Bill Resnik will tell you The Bistro’s sandwiches are made the way you might make a sandwich for yourself. You wouldn’t scrimp on ingredients and neither does The Bistro. You wouldn’t haphazardly toss tomatoes and lettuce on your sandwich; you’d position them carefully so they complement your sandwich. That’s the way The Bistro makes them. These are excellent sandwiches! Moreover, one waitress told us everything on the menu is made with an extra ingredient–love. How can you possibly go wrong?

El Pancho Greenblatt

Two other noteworthy items: (1) the thin-cut French Fries, available in traditional white or sweet potatoes, are salted just right. These fries straddle the fine line between being flaccid and droopy and being taut and firm. These are not the pale, golden and cardboard stiff super-salted fries served at chains. (2) at four to an order, the pancakes are a great breakfast option. They’re griddled to a golden color and with warm syrup will bring a smile to your face. The pancakes are served with four strips of bacon.

Pancakes

Okay, if you’re still inclined to believe French words show refinement and class, I’ve got one that describes the sandwiches at the Corrales Bistro Brewery–magnifique!

Corrales Bistro
4908 Corrales Road
Corrales, New Mexico
(505) 897-1036
Web Site   | Facebook Page

LATEST VISIT: 9 July 2017
# OF VISITS: 5
RATING: 19
COST: $$
BEST BET: Salsa and Chips, Ruben Sandwich, New Mexico Tortilla Burger, Corrales Blue Quesadilla, Pancakes,

Corrales Bistro Brewery Menu, Reviews, Photos, Location and Info - Zomato

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