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

Apple Tree Cafe – Corrales, New Mexico

The Sprawling Wagner Farms Complex in Corrales Includes The Apple Tree Cafe

Apple trees have had a bad rap ever since a conniving serpent (probably a lawyer or politician in disguise) in a verdant paradise beguiled Eve into taking a bite of the fruit of the “tree of the knowledge of good and evil.” Never mind that Genesis does not specifically mention an apple as having been the forbidden fruit, for some reason (perhaps collusion among grape growers), religious art has always depicted the apple as the one fruit God prohibited Adam and Eve from touching or eating “lest you die.” The apple tree’s nefarious reputation took another nasty hit when an orchard of apple trees hurled fruity missiles at Dorothy and her friends as they made their way to Oz. Dorothy was just trying to follow the edict “an apple a day keeps the doctor (or the wicked witch of the west) away.”

Today, temptation is still synonymous with the apple tree, particularly in Corrales where generations of New Mexicans converge every year to get their chile fix at Wagner Farms. Few can resist the alluring siren’s call of chiles being roasted, their tender flesh hissing and spitting as they blacken as their alluring aroma perfumes the air. Like Eve succumbing to the wiles of the serpent, many of us also can’t resist the lure of the Apple Tree Café adjacent to the farm store. It’s a temptation so strong, we walk briskly past bins showcasing crisp, fresh vegetables and fruits. We fidget and fuss if we have to stand in line to place our orders at the counter then we count the minutes until we’re summoned back to that counter to pick up our bounty of deliciousness.

Place Your Order Here

Long queues are not atypical at the Apple Tree where ardent aficionados line up for a New Mexican breakfast or lunch fix. In fact, the number of hungry diners queuing up at the cash-only counter is often longer than the number of items on the menu.  While the menu may be small, flavors and aromas emanating from the tiny kitchen are not.  Alas, you can sate your appetite at the Apple Tree Cafe only during chile roasting season, a seasonal event that (sometimes) ranges from as early as mid-July through mid-November depending on the harvest (though the breakfast burritos are available at the Corrales Growers Market on Sundays).  Breakfast–essentially two burritos and huevos rancheros–is available all day.  Savvy diners traverse highways and byways to have one of the Cafe’s behemoth breakfast burritos. 

That became evident in the summer of 2014 when the New Mexico Tourism Department invited New Mexicans to nominate and vote for their favorite purveyors of breakfast burritos.  Nearly 50,000 votes were cast for the 400 restaurants nominated for inclusion in the New Mexico True Breakfast Burrito Byway.   Katrinah’s East Mountain Grill in Edgewood garnered the most votes with 2,623 tallies. The Apple Tree Café placed second with 1,907 votes.  The fact that the restaurants earning the most votes were from small towns speaks volumes about New Mexico’s oft quirky voting preferences.

Beef Enchiladas Christmas Style

In her novelty hit popular music singer Rosemary Clooney invited listeners to “try an enchilada with da fish a bac a lab and then a…”   While the lyrics may confound listeners, New Mexicans love enchiladas and would probably try them with “da fish a bac a lab” if only we could figure out exactly what that means.  Generally we like our enchiladas made in the traditional way.  More often than not in Northern New Mexico, that means flat, not rolled.  At the Apple Tree Cafe, enchiladas are rolled, but you get three of them on a plate along with your choice of red or green chile (if for no other reason but to sample them both, ask for “Christmas”).  Available with either chicken or beef (shredded), the enchiladas go best with a fried egg over-easy on top and are served with beans and rice.  The beans are terrific, but the Spanish rice is about as boring as every other Spanish rice dish in New Mexico.  We enjoyed the green chile quite a bit more than we did the red though neither is especially piquant.

Any compilation of New Mexican food favorites has to include green chile stew, a staple at virtually every restaurant and home throughout the Land of Enchantment.  Odes and paeans have been written about the invigorating properties of green chile stew, an elixir which can assuage hunger and make partakers contented.  A bowl of green chile stew is a must at the Apple Tree Cafe.  More than most, it’s replete with chopped green chile, fresh tomatoes, bite-sized chunks of potatoes and cubed pork.  Though it lacks the incendiary heat many New Mexicans love (remember, here pain is a flavor), the green chile is redolent with green chile goodness.  The green chile stew is served with a thick locally made tortilla that puts to shame most of the waifishly thin factory-made tortillas served elsewhere.

Green Chile Stew

It’s almost endemic in New Mexico that all restaurants, cafes, restaurants, drive-ins, diners, dives, joints, roadside stands and bowling alleys with cooking capabilities serve up their version of our state’s sacrosanct green chile cheeseburger.  The Apple Tree Cafe’s version is a nice vehicle for Wagner Farm’s chopped green chile, alas a fairly tepid offering.  Constructed with fresh, naturally ripened tomatoes, chopped lettuce, mustard, American cheese and green chile between sesame seed buns, this burger would be greatly improved with hand-formed, never refrigerated beef.  With every bite you’re reminded of the telltale signs of frozen beef patties on what would otherwise be an excellent burger.

Several postprandial delights await though you’ll probably take them home for later consumption because of the Cafe’s generous portions.  Make one of them the blueberry-lemon cake, a brick-sized cake featuring two fruits with varying degrees of tanginess.  Spongy freshness and moistness are hallmarks of this terrific cake.  We weren’t quite as enamored of the apple turnover which wasn’t nearly as flaky or fruit-filled as similar offerings at local bakeries.  Other desserts include homemade apple pie, peach cobbler and ice cream as well as caramel apples as teasingly tempting as they can be.

Green Chile Cheeseburger

Temptations abound at the Apple Tree Cafe, but unless you’re dietetically depriving yourself of New Mexican food deliciousness, you need not ever feel guilty about succumbing to the allure of culinary favorites blessed by the incomparable flavors and aromas of chile.

Apple Tree Cafe
5000 Corrales Road
Corrales, New Mexico
(505) 270-7056
Facebook Page
LATEST VISIT: 5 September 2016
# OF VISITS: 2
RATING: 19
COST: $$
BEST BET: Beef Enchiladas, Green Chile Cheeseburger, Green Chile Stew, Watermelon Juice, Apple Turnover, Blueberry-Lemon Cake

Apple Tree Cafe Menu, Reviews, Photos, Location and Info - Zomato

Perea’s Tijuana Bar & Restaurant – Corrales, New Mexico

Perea's Tijuana Bar & Restaurant.

Perea’s Tijuana Bar & Restaurant in Corrales.

The curious appellation “Tijuana Bar” dates back to the 1920s when the 18th amendment to the Constitution established Prohibition in the United States during the period 1920 to 1933.  Because Prohibition forbade the sale of alcoholic beverages, many Americans got their alcohol illegally or they went to Mexico. Tijuana was a popular vacation and honeymoon destination and it happens to be where  Teofilo C. Perea, Sr. and his bride honeymooned in the 1920s.  The newlyweds visited a bar called the “Tijuana Bar” and decided then and there to use that name should they ever open a bar. Bureaucracy being what it is, once a license to dispense alcohol is issued, it’s very difficult to change the name on the license–hence Tijuana Bar.  It fits.

Housed in one of the oldest buildings in Corrales, a 200 year plus old structure constructed of “terrones” or thick slabs of earth rather than adobes, Perea’s Tijuana bar & Restaurant doesn’t subscribe to the notion that all food served in Corrales has to be of high-brow fru-fru variety. In fact, for outstanding home-cooked New Mexican food, Perea’s is one of a handful of restaurants vying for “best restaurant” in the Duke City area. In my humble opinion and that of Larry McGoldrick, the professor with the perspicacious palate, it is in rarefied company as one of the very best New Mexican restaurants not only in the Albuquerque area, but in the state.

John (at left) and T.C. Perea, the genial braintrust of Perea's Tijuana Bar & Restaurant.

John (at left) and the late T.C. Perea, current and former owners of Perea’s Tijuana Bar & Restaurant.

The operative word here is “home-cooked” as in prepared the old-fashioned way by members of the Perea family, a prominent Corrales presence for generations.  T.C., the affable family patriarch who took over the restaurant operation in 1968 tended the bar until his untimely passing on June 20th, 2012.  His genial son John continues to oversee the restaurant operation while either his charming wife Stella or his lovely mom prepares the traditional favorites which have made Perea’s a hugely popular dining destination.  For most of my eighteen years at Intel, Perea’s was a refuge, a sanctuary, a home-away-from home.

Old-fashioned doesn’t just apply to traditional home-cooking.  It’s part and parcel of the wonderful service provided to each and every guest.  The Perea family is a genuinely warm and friendly bunch.  Until September, 2005, perspicacious granddaughter Carina, an aspiring lawyer, waited on us during our every visit and became our favorite member of a genuinely warm and friendly family that makes each visit feel like a return home.  Carina is now a mom with a degree who visits the restaurant as often as living in Bend, Oregon will allow.

The lovely and talented Mayling Garcia bringing a green chile cheeseburger to our table. We've got the best seat in the house, by the fireplace.

The lovely and talented Mayling Garcia bringing a green chile cheeseburger to our table. We’ve got the best seat in the house, by the fireplace.

Fortuitously, the vivacious Mayling Garcia just happened to be looking for a job shortly after Carina’s departure and has now become a restaurant fixture, serving Perea’s faithful for a dozen years before striking out into the “real world.”  Thankfully she’s back at Perea’s where she’s practically family.  Mayling is a rare beauty in many ways, becoming one of only thirteen people (out of six billion) in the world to play the airmonica, an instrument invented by Benjamin Franklin.  Mayling’s Web site includes a video clip from her appearance on “America’s Got Talent.” 

Serving lunch from 11AM to 2PM Monday through Saturday, this charming one-story adobe bar and restaurant features red chile that isn’t just red food coloring like in most restaurants; it’s ground from chile pods, flakes of which are visible on your entrees.  The chile has bite without being acerbic, taste and bite without being overwhelmingly piquant (but has on occasion, been known to be hot enough to cause hiccups).  Its chile is consistently among the very best chile in the Albuquerque area with the red chile usually being hotter than the green, and even when it’s not especially piquant, it’s always delicious.

Chips and salsa at Perea's

Chips and salsa at Perea’s

16 January 2016:  The menu doesn’t list a lot of appetizers.  That makes good sense considering the entire menu covers only one laminated page and lists probably no more than twenty items in total.  Among available appetizers are the de rigueur chips and salsa, nachos and a cheese quesadilla served with salsa.  The salsa is terrific though not a complimentary offering.  It’s thick and rich, punctuated with piquant jalapeños.  The chips aren’t made on the premises, but they’re good chips–round, low-in-salt and formidable enough to hold up against Gil-sized scoops of salsa.

16 January 2016:  That salsa is part and parcel of another appetizer, the cheese quesadillas.  In an age when every sandwich-like dish seems to incorporate as many ingredients as possible, this quesadilla is engorged with nothing but melted, molten Cheddar cheese.  Nothing else (though you can add chopped tomatoes and lettuce if you’d like)!  A gigantic tortilla with a pinto pony char is sliced into five triangular wedges, each stuffed with gooey cheese.  The salsa is a perfect foil, offering piquancy and freshness to an otherwise savory Frisbee-sied masterpiece.

Cheese Quesadillas with Salsa

Perea’s serves the best Frito Pie in New Mexico!  Period!  End of story!  A generous portion of beans, seasoned ground beef, that wondrous red chile and of course, Fritos corn chips is big enough for two to share, but might lead to a tableside tiff if one of you manages to abscond with a larger share of this delicious bounty.  You can also have your Frito Pie made with carne adovada for an even more wonderful taste sensation. How many restaurants do you know that offer Frito pie “Christmas style” (with both red and green chile)?  Perea’s does and it’s a terrific way to have your Frito pie.  You can also top your Frito pie with onions and (or) sour cream. 

The very best Frito pie in New Mexico!

The very best Frito pie in New Mexico!

16 January 2016: The carne adovada plate features tender pork bathed in Perea’s red chile and served with beans and posole, an unbeatable combination.  My Kim, an adovada devotee swears Perea’s version competes with the carne adovada at La Choza and at Mary & Tito’s for best in New Mexico honors.  It’s a tender, shredded pork redolent with red chile flavor–pure porcine perfection for the discerning New Mexico diner.  Perea’s tops it with shredded Cheddar and my Kim enjoys it most with a fried egg or two.

Another coveted “best” (though a case could certainly be made for the legendary El Modelo) are Perea’s tamales which also feature that oh-so-tender shredded pork and just enough corn masa to ameliorate, not dominate the taste.  This delicious entree is also available Christmas style (with red and green chile) and with or without onions.  Each tamale is roughly four inches long and about half as thick.  As with the carne adovada, the tamales aren’t as piquant as other entrees at Perea’s.  The marinated pork has some bite, but moreover, it has the smooth flavor that characterizes great tamales.

Carne Adovada with a fried egg

16 January 2016: The green chile cheeseburger is one of the top ten of its kind in New Mexico (ergo the universe)–even though it was somehow left off the New Mexico Green Chile Cheeseburger Trail.  It is roughly six inches in diameter and is always garnished with the freshest ingredients–mustard, lettuce, tomato and green chile.  It’s simplicity itself, but done exceptionally well.   One of its many fine qualities is just how moist the beef is; there’s obviously no spatula mashing with these patties.  Oh, and make sure you ask for a double-meat burger for twice the flavor.   This burger is accompanied by a bag of potato chips (no fries here).

Unique to this gem of a restaurant is an enchilada casserole–corn tortillas layered with chicken and green chile in a creamy sauce.  It is absolutely wonderful.  It’s the very first thing we had when we discovered Perea’s in 1996 and one of the entrees we order most often.  Enchilada casseroles are rarely found on menus in the Land of Enchantment’s wonderful New Mexican restaurants, but attend any high school graduation or funeral in Northern New Mexico and you’ll be served some of the best homemade enchilada casseroles you’ll ever have.  Perea’s is even better!

Green Chile Cheeseburger

Perea’s beef stew is a perfect remedy for a winter day doldrums (and is best consumed on the table nearest the restaurant’s wood-burning fireplace).  This is the type of stew that best defines comfort foods New Mexico style–with green chile.  Perea’s tortillas are thick and substantial, unlike the paper-thin aberrations offered at other restaurants.  The sopaipillas are puffy clouds of goodness just waiting for honey.  The salsa is fresh and lively (with a slightly sweet taste that complements the green chile), made with plump red tomatoes and the chips are served warm, my favorite combination. 

Many New Mexicans who hold fast to long-established traditions celebrate New Year’s eve with steaming bowls of posole, a hearty stew of pork, onion, garlic, chile and processed corn kernels.  Some (like me) feast on posole year-round.  Note: It’s a cardinal sin to say posole is synonymous with hominy.  While they’re both processed corns, hominy is unimaginative and soft while posole is earthy, robust and delicious.  At Perea’s posole is a seasonal offering available as a side with one of the plates.  It’s also available separately if you’re looking for lighter fare.  It’s some of the very best posole you’ll find anywhere.  You’ll agree it’s not just for Christmas eve.

Perea's tamales with beans and posole

Perea’s tamales with beans and posole

Perhaps because Americans are so used to foods which practically need desalinization, you will notice that Perea’s cuisine is somewhat under-salted.  To me, that’s a good thing because it allows salting to taste.  Too many New Mexican food restaurants salt their entrees in greater quantities than the blocks of salt given to cows. 

Stacked Enchiladas with Carne Adovada, Beans and Posole

Stacked Enchiladas with Carne Adovada, Beans and Posole

There’s no pretentiousness in the cordial, attentive service you receive at Perea’s.  The Perea family is down-to-earth and as friendly as can be.  Mayling is one of the very best waitresses in the state with no surcease to her talent or charm.  There’s nothing pretentious about the food either.  It’s just great New Mexican home cooking–the way it should be done!

Perea’s Tijuana Bar & Restaurant
4590 Corrales Road
Corrales, New Mexico
(505) 898-2442
Facebook Page
LATEST VISIT: 16 January 2016
# OF VISITS: 35
RATING: 23
COST: $$
BEST BET: Green Chile Cheeseburger, Frito Pie, Enchilada Casserole, Green Chile Stew, Beef Enchiladas

Perea's Tijuana Bar Menu, Reviews, Photos, Location and Info - Zomato

Las Ristras Restaurant – Corrales, New Mexico

Las Ristras Restaurant in 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.

The capacious Las Ristras Restaurant dining room

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 is 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?

Green Chile Meatloaf

Las Ristras is a rather capacious restaurant with good spacing between tables.  With upscale touches, it bears little resemblance to other New Mexican restaurants, but its soundtrack is true Northern New Mexico.  That means the Purple Haze (Felix and Milford Salazar), Sparx and other Norteño favorites.  My friend Larry McGoldrick, the professor with the perspicacious palate gives 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.” 

As always, Larry’s assessment is spot-on.  From the ambiance on down to the menu and service, this is not your stereotypical New Mexican restaurant (if there is such a thing).  The menu, for example, offers such heretofore unseen appetizers as cheese sticks with red chile marinara and an Indian enchilada.  Entrees include many New Mexican standards such as tamales, chiles rellenos, carne adovada and tacos, but you’ll also find “from the grill selections” such as a 14-ounce ribeye with green chile cream sauce, red chile ribs and green chile meatloaf.  Entrees in which ground beef is used are seasoned with cumin.

Chiles Rellenos with Papitas

The green chile meatloaf is deeply infused with plenty of pleasantly piquant green chile.  It’s also topped generously with a green chile sauce that runs over the sides.  Alas, it’s served on a sizzling cast iron plate (the type often used for fajitas) which has a desiccating effect on what might otherwise have been a moist and juicy meatloaf.  Grilled entrees are served with your choice of two sides: mashed potatoes, daily vegetable or wild rice.  In the spirit of hospitality, your server will bring you papitas instead of mashed potatoes if you so desire. Desire it! These papitas are killer. 

If more traditional New Mexican entrees are more your speed, both Larry and my Kim will vouch for the chiles rellenos.  Perhaps because of the lateness of the chile season, one of the two rellenos on the plate was a roasted red chile which has a wholly different flavor profile than roasted green.  Roasted red chile tends to be a bit sweeter with a more earthy depth of flavor.  The cheese with which the rellenos are stuffed seems to retain molten qualities longer than the cheese used on other rellenos (where the cheese become stringy).  in any case, these are very good rellenos with a crispy, flavorful crust sheathing the chiles.

Sopaipilla Delight with Mint Chocolate Chip Ice Cream

You won’t find your abuelita’s desserts on the menu, but you will find avant-garde versions of desserts you thought you knew.  Instead of the de rigueur New Mexico dessert offering of sopaipillas with honey, Las Ristras offers a “Sopaipilla Delight,” a flattened sopaipilla drizzled with honey and topped with your favorite flavor of ice cream (provided it’s vanilla, chocolate, strawberry, cookies and cream or mint-chocolate chip) and chocolate sauce.  There’s a lot going on with this dessert and it’s all good. 

More traditional is a bowl of ice cream (your favorite flavor) flanked by four biscochitos.  It’s a surprisingly good combination best eaten as a combination instead of serially.  The biscochitos are redolent with cinnamon and anise, as hospitable a pairing as you’ll find on any cookie.  They’re crisp. flaky and light with the memorable qualities for which the biscochito was named New Mexico’s official state cookie.

Biscochitos with vanilla ice cream

Perhaps if the over-indulged ingenues who make great sport of besmirching the Land of Enchantment visited Las Ristras in Corrales and experienced true New Mexico hospitality, they’d think twice about bad-mouthing our state.  You can’t bad-mouth something when your mouth is so full of good things.

Los Ristras Restaurant
4940 Corrales Road, N.E., Suite 400
Corrales, New Mexico
(505) 433-4192
Web Site
LATEST VISIT: 19 September 2015
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Green Chile Meatloaf, Chiles Rellenos, Sopaipilla Delight, Biscochitos with Ice Cream

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

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
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Breakfast Burrito, Fried Green Beans,Cinnamon Roll

Katrinah's East Mountain Grill on Urbanspoon

The Spot Cafe – Corrales, New Mexico (CLOSED)

The Spot Cafe in Corrales, New Mexico

Big Bang Theory wunderkind Sheldon Cooper has a spot he describes as the “singular location in space around which revolves my entire universe.”  That spot is the left side of his couch, a location he has placed “in a state of eternal dibs.”  In scientific terms, Sheldon relates his spot as “a single point of consistency in an ever-changing world.”  His attachment to that one spot borders on obsession, but he’s not the only television character that possessive of his spot.

In television comedies, characters have always had their favorite spots and show little tolerance for anybody who tries to sit in them.  Cheers barflies Norm Peterson and Cliff Claivin had their favorite bar stools.  Jerry Seinfeld, George Costanza and Cosmo Kramer always sat at their favorite table at Monk’s Diner.  Heaven help anyone who sat on Archie Bunker’s favorite chair, the most famous and only one of the aforementioned spots on display at the Smithsonian Museum of American History in Washington, D.C.

Interior of the Spot Cafe

Television personalities are often based on and mimic real life characters.  As such, it will be interesting to see what Corrales resident will develop an attachment to a favorite spot at its newest eatery (as of May, 2014), fittingly named The Spot.  That’s an appropriate appellation for a cafe which promises to be a very popular gathering spot in the heart of the village.  The Spot opened its doors in May, 2014 and is open for breakfast and lunch every day but Tuesday from 7AM until 3PM. 

The Spot occupies the spot previously held by the Oasis Cafe within the Village Plaza, an 11,000 square-foot complex just north of the Corrales fire station.  At the help are Aaron and Deb Worrell, veteran restaurateurs with more than two decades in the industry.  In addition to The Spot, the couple own and operate two Aaron’s Sandwich Time restaurants in the Duke City.  It goes without saying, therefore, that sandwiches are part and parcel of the cafe’s menu.

Milk Shakes made from Blue Bell Ice Cream

Interestingly, the cafe’s ambiance bespeaks fine dining with linen tablecloths, cloth napkins and table service but the menu is more akin to an over-the-counter operation with an emphasis on contemporary comfort food at great prices. It’s an inviting menu both during breakfast and lunch.  Start the morning off with build-your-own omelets, panini-stuffed French toast, breakfast sandwiches and a nice line-up of breakfast burritos.  Sandwiches and burgers highlight the lunch menu, but no ordinary burgers are these.  A one-half pound Angus beef burger is available with your choice of toppings and is prepared to your exacting specifications.

Reason enough to visit The Spot are the housemade milk shakes made from Blue Bell ice cream, arguably the best ice cream in America.  When we moved from Mississippi to Albuquerque, Blue Bell ice cream was what we missed most–even more than blackened redfish and oysters.  The Spot’s milk shakes remind us why.  The Dutch Chocolate milk shake is rich and creamy with an adult dark chocolate flavor and a decadent fudge swirl.  The Spot offers a number of different Blue Bell flavors, all on display in a freezer.  You’ll want to try them all.

Green Chile Steak Melt with Sweet Potato Fries

10 May 2014: Over the years, my friends and I have, like Indiana Jones in pursuit of historical treasure, trekked throughout the city in pursuit of the best green chile Philly.  Only a handful (the very best being from Itsa Italian Ice) meet our exceedingly high standards.  The Spot’s green chile steak melt ranks right up there with them.  It’s a sandwich Philadelphia would be proud to call its own.   This gem of a sandwich is constructed from very high quality ingredients: tri-tip steak, a full-flavored, low fat content cut of steak; red, green and yellow peppers; caramelized onions and plenty of New Mexico green chile on your choice of bun (including one impregnated with green chile).

10 May 2014: Half-pound Angus burgers, with your choice of toppings, are sure to please the most discerning of burgerphiles.  The list of toppings options truly allows you to have it your way.  My way was with green chile, bacon and cheese along with the standard toppings of lettuce and tomato.  Not surprisingly, the Angus beef patty is very flavorful courtesy of nicely marbled beef prepared at a juicy medium.  Served on a green chile bun, this burger warrants further exploration with different toppings.  It’s a good one.

“Kobe” Burger with Baked Beans

10 May 2014: Sandwiches and burgers are available with a number of sides including sweet potato fries and baked beans.  The baked beans are terrific, so good I wiped them out before even trying the burger.  Unlike far too many baked beans, these are not candy cloying, but have a depth of flavors that’s very enjoyable and which might transport you to memories of barbecues.  The sweet potato fries are also quite good.

13 July 2014: When my friend Larry McGoldrick, the professor with the perspicacious palate, declared The Spot’s biscuits and gravy “the best I have ever had.  Anyplace.  Perfection,” it created a dilemma for me.  Biscuits and gravy border on traumatizing, the result of having been subjected in Air Force cafeterias to absolutely horrible renditions of this popular Southern breakfast staple.   On the other hand, when Larry is as passionate about a dish as he is The Spot’s biscuits and gravy, you’re well advised to try it…and soon.

Biscuits and Gravy–quite possibly the best in New Mexico (if not the universe)

13 July 2014: Biscuits and gravy combine various textures and flavors into each bite, making it a deliciously diverse, palate pleasing breakfast entree. Crumbled sausage links enliven the flavor of a tasty milk, flour and butter-based gravy served over three split biscuits topped with two eggs made the way you want them. The fluffy, steamy interior of the split biscuits coupled with the sturdy biscuit exterior are a perfect repository for the smooth, delicious body of the sausage gravy.  The eggs (Larry likes them over-easy) blanket the biscuits and provide runny yoke deliciousness.  This dish is served on a “too hot to handle” skillet.

13 July 2014: While the standard breakfast menu includes waffles, there’s just something special about the combination of chicken and waffles.  It’s a combination which has become increasingly popular in the Food Network age.  Several Duke City restaurants serve fairly standard versions.  The Spot stands out for its unique take on this Belgian culinary specialty.  To truly appreciate this entree, available with or without bones, ask for the honey-BBQ glaze instead of the standard waffle syrup.  The honey-BBQ glaze is reminiscent of sauces used on Asian dishes–not the sweet and sour type of sauce, but the sauces which impart proportionate measures of sweet, savory and tart flavors.  It’s probably not everybody’s cup of sauce, but adventurous types will enjoy it. The chicken itself is perfectly fried with a golden crust.

Chicken and Waffles

In time, The Spot Cafe promises an even more inviting menu, one replete with comfort food favorites diners will appreciate. This is a restaurant which just might become your spot.

The Spot Cafe
4940 Corrales Road
Corrales, New Mexico
LATEST VISIT:  13 July 2014
1st VISIT: 10 May 2014
# OF VISITS: 2
RATING: 20
COST: $ – $$
BEST BET: Wagyu Burger, Baked Beans, Chile Melt, Sweet Potato Fries, Milk Shakes, Chicken and Waffles, Biscuits and Gravy

The Spot Cafe on Urbanspoon

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