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The Shop Breakfast & Lunch – Albuquerque, New Mexico

The Shop Breakfast and Lunch on Monte Vista

In the 60s and early 70s, movies and television programs would have you believe all spies were hard-drinking, fast-driving, woman-chasing playboys as good with their fists as they were with a gun. They were worldly, sophisticated and charming, but could just as easily use guile and deception to get the job done. Bob Ayers, who worked in intelligence for 30 years in the U.S. Army and Defense Intelligence Agency counters those stereotypes: “All of that stuff about James Bond, that’s Hollywood. You don’t want anyone standing out in the intelligence business. You want someone nondescript. The ideal spy is 5-foot-6 and kind of dumpy.”

That ideal—nondescript and dumpy—just wouldn’t work in the restaurant business…or would it? Restaurants, especially those which are generously bankrolled by corporate megaliths, tend to have a lot of cash, flash and panache to create the illusion of glamor and allure which brings in customers (and most of us are easily entertained). In addition to all the pristine veneer and effusive, over-the-top flamboyance money can buy, these restaurants tend to have catchy, memorable names which help in the establishment and proliferation of brand identity. They’re capacious, swanky, memorable and largely successful.

Interior of The Shop Breakfast and Lunch

Anyone who thinks this formulaic approach is the recipe for success would be at a loss to explain a restaurant like The Shop Breakfast and Lunch. It has none of the aforementioned characteristics of superficiality that seem to draw in the crowds. Even its name is so ambiguous that unless you know The Shop is a restaurant (the Breakfast and Lunch part is subtitled), you might dismiss it as yet another kitschy university area vintage clothing shop. While not “dumpy,” its ambiance is far from ostentatious. Maybe, that’s part of its charm. Perhaps that’s why The Shop has a faithful following that eschews the artifice and ambiance of the “shiny” restaurants to eat there instead.

Like The Shop itself, its patrons aren’t pretentious. Many of them are students at the University of New Mexico (UNM) which sprawls just across Buena Vista from the restaurant. They appreciate being able to fuel up on great food that isn’t going to break a student’s ramen-in-a-Styrofoam-box budget. You can bet the UNM voting demographic stuffed the Alibi’s ballots in 2014 when The Shop was named the Duke City’s “best new restaurant.”

Kentucky Hot Brown

Those of us who have only been students of life for a while also appreciate the great food…and to be honest, most of us don’t imbibe the “ambiance.” After all, a swanky milieu doesn’t improve the flavor of any food. The Shop’s furnishings are more utilitarian than they are comfortable, but you won’t be thinking about how much more comfortable you’d be in a plush, cozy chair as you’re indulging on an even cozier Kentucky Hot Brown.

Your eyes didn’t just deceive you. You did read “Kentucky Hot Brown,” perhaps the only thing more popular in the Bluegrass State than the University of Kentucky Wildcats basketball team. The Kentucky Hot Brown is to Kentucky what the green chile cheeseburger is to New Mexico. It’s a sacrosanct sandwich beloved throughout the state. Even if you haven’t been to Kentucky, you may have heard about it on the Food Network, Travel Channel, PBS or any number of nationally syndicated stations. At The Shop, it’s far from the only sandwich surprise on the menu.

QBano

Surprises start with the most important meal of the day.  The breakfast menu, served all day long (from 8AM through 3PM) offers hearty options, some of which you can’t find anywhere else in Albuquerque.  The duck hash, biscuits and chorizo gravy, shrimp and grits and of course, the Kentucky Hot Brown are just a few of them.  Lunch offerings are categorized into sandwiches (with your choice of house made chips or side salad), mac and cheese (three scrumptious options) and three creative salads (Kale Caesar anyone?) .

During the Roaring 20s, the executive chef at the Brown Hotel in Louisville, Kentucky invented a sandwich to help revelers to wind down and sober up.  Today that sandwich, the Kentucky Hot Brown may be more popular (at least in the Louisville area) than the Kentucky Derby.  To say it should be served with an angioplasty may be an understatement.  This is a caloric overachiever constructed from egg-battered pain de mie (a soft-crusted butter- and milk-rich loaf), thick cut ham, white Cheddar mornay sauce (a type of Bechamel), two eggs and bacon.  Because it’s so very rich and creamy, it’s not for everyone, but everyone should try it at least once or twenty times.

Breakfast Sandwich

Several years ago, former Albuquerque mayor Martin Chavez attempted a commercially-driven re-branding of the city.  Despite his efforts, the sobriquet “The Q” didn’t exactly catch on, not that anyone would believe The Shop’s QBano  is named for the mayor’s folly.   Obviously, the QBano is a Cuban sandwich, one of the very best in “The Q,”…er, the Duke City.  The canvas for this magnificent sandwich is a toasted bolillo roll stuffed and pressed with citrus-brined roasted local pork shoulder, sliced ham, yellow mustard, roasted garlic aioli, Gruyere cheese and housemade pickles.  Just perusing the ingredients will cue you in that there are many elements which make this sandwich so special.  My friend Bill raved about the garlic aioli while the pork shoulder won me over.  This is a sandwich that’s more delicious than the sum of its ingredients! 

In some cultures (Vietnamese, for example), sandwiches are a breakfast mainstay.  For some reason, however, Americans seem to dismiss the notion of much more than eggs and ham on their breakfast sandwich (Cafe Bella being an exception).  Perhaps acquiescing to American tastes, The Rush’s ubiquitously named Breakfast Sandwich does indeed include eggs and a type of ham (prosciutto) then it gets creative with  tomato, arugula, and basil aioli.  There isn’t enough prosciutto to suit the ham lover in most of us and veggie haters might not like the thick tomatoes or peppery arugula, but most will enjoy the sandwich in its entirety. 

While The Shop Breakfast and Lunch may be an ugly duckling compared to some of Albuquerque’s “shiny,” flashy restaurants, it’s a beautiful, graceful swan in the kitchen where some of the most creative and delicious dishes in the Nob Hill district are created.

The Shop Breakfast And Lunch
2933 Monte Vista Blvd, N.E.
Albuquerque, New Mexico
(505) 433-2795
Web Site
LATEST VISIT: 15 April 2015
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Qbano, Breakfast Sandwich, Kentucky Hot Brown, Housemade Potato Chips

The Shop Breakfast and Lunch on Urbanspoon

Bocadillos Slow Roasted: A Sandwich Shop – Albuquerque, New Mexico

Bocadillos01

Bocadillos on Indian School

School cafeteria meals have probably traumatized more youth than John Carpenter’s horror movies. Lunch menus read like fine-dining, promising nutritious, healthy and delicious cuisine. Instead, they deliver what could pass for TV dinner rejects. Reject is an apropos term here. Slop buckets are overfilled with the much feared and cursed vegetable medley (also known as succotash, emphasis on the “suck” part) and the next day with chicken a la king, featuring whatever is left over of the dreaded vegetable medley. It’s no wonder America’s youth seeks sustenance and refuge in the calorie-laden comfort of vended snacks.

Bocadillos, a locally owned and operated, full-service school lunch and catering company is working to change the image of the dreaded school cafeteria meal.  In 2012, Bocadillos prepared as many as 500 meals per day for three charter school clients.  In 2013, those numbers doubled to 1000 meals per day and six charter schools.  Bocadillos doesn’t do things in the tried and failed methods of the past.  The serve children wholesome, balanced meals to support their cognitive development and physical health. All students will likely recognize is that it tastes delicious!

Urban Street Art Festoons Bocadillos West-Side Entrance

Urban Street Art Festoons Bocadillos West-Side Entrance

Launched in 2010, Bocadillos is the brainchild of owner and chef Marie Yniguez, a creative, high-energy dynamo who apparently can’t sit still.  While many people would wind down during the summer lull between one school year and the next, Marie and co-owner Karla Arvizu instead launched a small grab-and-go operation which operates out of  Bocadillos commissary at 1609 Indian School, N.W.  Dubbed Slow Roasted: A Sandwich Shop, it will have the geriatrically advanced among us wonder just how good Bocadillos school lunches must be (not that we’d ever want to return to school to find out). 

Bocadillos is a Spanish term which translates to sandwiches while slow-roasted speaks for itself.  The meats from which Slow Roasted sandwiches are constructed are indeed slow-roasted which makes them tender, moist and delicious.  The menu currently showcases only five sandwiches, including the “Salad Shooter,” a vegetarian sandwich featuring grilled portabello mushrooms, roasted bell peppers and roasted tomatoes.  Each sandwich comes with your choice of four sides: chipotle potato salad, macaroni salad or a small side salad with your choice of house dressing.  In cold weather, soups are an optional side.  Here’s to more cold weather!

The diminutive, but homey dining room at Bocadillos

The diminutive, but homey dining room at Bocadillos

The bad news for folks whose dining opportunities are limited to weekends is that Bocadillos Slow Roasted is open only for lunch and only Monday through Friday from 11AM to 2:30PM.  There is good news for the rest of us, however.  Guests who in previous visits had  to eat in their cars or take their meals to go is that Bocadillos now offers seating.  It’s only seven two-seat tables, but you’ll want to stay and take in the interaction and energy between Marie and her staff.  It’s obvious they enjoy what they’re doing. 

The ambiance includes a vintage Texaco gas pump, atop of which sits a bucket of fry batter from Los Pollos Hermanos, the fictional Mexican chicken restaurant on Breaking Bad.  It’s a prop Chef Marie acquired from a friend.  Los Pollos Hermanos television commercial touted “The finest ingredients…brought together with love and care, then slow cooked to perfection.”  Among the fry batter’s ingredients listed on the prop bucket are chicken semen along with the usual chemical additives to which the American palate is subjected.  I’d much rather have a Bocadillos sandwich.

Souvenir from Breaking Bad television show

Souvenir from Breaking Bad television show

One word of caution about finding Bocadillos–all you have to watch for is the Blakes Lotaburger.  Bocadillos is to the immediate east of the popular burger restaurant.  Go past Bocadillos and you just might end up on Menaul or 12th Street courtesy of a round-about that seems to confuse some drivers (or at least me) looking for Bocadillos.  It doesn’t help that Bocadillos doesn’t resemble a restaurant in the least.  It could easily be mistaken for an industrial complex.

Unmistakable, however, are the intoxicating aromas wafting from the kitchens.  By the time you place your order, you might be drooling as those aromas envelop you like an olfactory-arousing cocoon.  The challenge of deciding what to eat is no less daunting because the menu is limited.  You’ll be hard-pressed to decide what to have.  Make sure you take a friend or loved one when you visit so you can share half a sandwich a piece.  Either that or order two sandwiches.

Bocadillos03

Duke City Ruben

29 July 2013: The chef’s choice…the sandwich of which Marie is most proud is the Duke City Ruben.  Quite simply, it may be the very best Reuben sandwich in Albuquerque.  It’s the embodiment of the slow roasting process, taking no less than twelve hours to achieve its tender texture and moistness throughout as well as a sweet caramelization on the surface of each tendril of the corned beef.  The housemade sauerkraut doesn’t have the lip-pursing qualities of some sauerkraut.  It’s made with a red cabbage tinged with the distinctive flavor of caraway seeds.  The Thousand Island dressing, also made on the premises, is terrific, too. 

29 July 2013: One of the consequences of splitting a sandwich with a friend is that one of you will have to share half of a superior sandwich.  That was the case with the Ruben I split with my friend Paul Lilly.  Rarely will you consider the sandwich he ordered (a Philly cheesesteak sandwich) a “Miss Congeniality” of sandwiches, but Bocadillos’ Ruben is just that much better than just about any other sandwich.  Place it on a line-up of the Duke City’s best sandwiches and it might rise to the top. It’s on my list.

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5-0-Philly

That “Miss Congeniality,” the 5-0-Philly is pretty terrific in its own right.  Constructed with slow-roasted beef, Swiss cheese, New Mexico green chile, green and red bell peppers, mushrooms and onions, it’s a coalescence of ingredients and flavors that will delight you.  There is so much going on, however, that the green chile doesn’t express itself quite as much as this New Mexico native would have liked.  What does stand out is the slow roasted beef, as tender, moist and delicious as possible. 

29 January 2014: One-track minded men with their minds in the gutter might do a double-take when they see T n A on the sandwich menu.  T n A in this case stands for “turkey and avocado,” but this sandwich is so much more.  In fact, just about every other turkey sandwich in town is a true turkey compared to this one.  The T n A’s listed ingredients are slow-roasted turkey, avocado, green chile apple chutney, lettuce, tomato and Muenster cheese, but this sandwich isn’t about ingredients.  It’s about the process of putting it together. 

T n A: Slow Roasted Turkey, Avocado, Green Chile Apple Chutney, Lettuce, Tomato and Muenster Cheese

T n A Sandwich and Smoked Sweet Potato-Chipotle Soup

The process starts with real turkey, not a ubiquitous Boar’s Head offering.  First, a dry rub of relatively simple ingredients (crushed peppers, garlic, salt, etc.) is lovingly applied followed by a smear of a housemade honey mustard.  The turkey then goes into the oven for twelve hours at low temperature (250 degrees).  When extricated, the turkey pulls apart easily.  At this point, almost every restaurant would serve, but not so at Bocadillos which nestles a generous amount of this amazing turkey between a hoagie bun, tops it with a magically reduced  green chile-apple chutney, heirloom tomatoes and ripe avocados.  It’s eight-ounces of absolute deliciousness, turkey being all it can be.  The green-chile apple chutney is sweet and tangy but has a bit of fire which will sneak up on you. 

17 February 2015: Not that very long ago you could use the adjective “unique” to describe any non-standard preparation of the ubiquitous Cubano sandwich, but nowadays it seems every sandwich shop has its own unique take on this popular sandwich.  In time, only Cubanos prepared in time-honored, traditional ways will be unique.  That said, Bocadillos take on the Cubano is vastly different (unique) from any other I’ve had.  First, it’s made on a sub roll and not on a pressed panini.   Secondly, the slow-roasted pork is accompanied by bacon instead of ham (like substituting a BMW for a Ford Pinto).  Thirdly, it’s made with homemade sweet pickles, not the dill variety.  It’s also made with Muenster cheese and sweet chile sauce.  Aside from the tender tendrils of pork and smoky ham, the star of this sandwich is the pickles which seem hardly more than freshly canned, crispy cucumbers with a sweet pickling sauce that elevate them to a sublime level.

Cubano

As a young student, I disliked cold weather intensely because it meant summer vacation was over and school was back in session.  As a more seasoned citizen, I’m looking forward to cold weather because it  means Bocadillos is serving soup.  Having served for six years as a judge at the Roadrunner Food Bank’s SouperBowl fund-raising event, I’m well acquainted with Bocadillos soup. 

In 2013, Bocadillos earned the Critics Choice Award for its Southwest chicken corn chowder.  In the 2014 soup soiree, Bocadillos green chile chicken corn chowder  earned third place in the Peoples’ Choice category.  In the 2015 SouperBowl, Bocadillos earned third place for its New Mexico Clam Chowder.  Better than both of these is a smoked sweet potato-chipotle soup reminiscent of the phenomenal soups prepared in Santa Fe’s Jambo.  It’s one of the very best soups this veteran soup judge has enjoyed.

Guy Fieri visited Bocadillos in September, 2013

Guy Fieri visited Bocadillos in September, 2013

It’s highly likely Bocadillos will likely earn quite a few “best of” and “peoples’ choice” awards over the years.  Within months after launching its grab-and-go operation, no less than Food Network glitterati Guy Fieri and the Diners, Drive-Ins and Dives crew came calling. Fieri’s September, 2013 visit caused quite a stir and when the episode showcasing Bocadillos aired on Monday, October 28, 2013, viewers all over the country found out about the small unconventional restaurant which serves one of the world’s best Ruben sandwiches.  Even more remarkable is that the best Ruben in Albuquerque may not even be the best sandwich on the Bocadillos menu.

Bocadillos Slow Roasted: A Sandwich Shop
1609 Indian School Road, N.W.
Albuquerque, New Mexico
(505) 503-0403
Web Site
LATEST VISIT: 17 February 2015
1st VISIT: 29 July 2013
# OF VISITS: 3
RATING: 23
COST: $ – $$
BEST BET: Duke City Ruben, 5-0-Philly, T n A, Macaroni Salad, Roasted Sweet Potato Chipotle Soup, Green Chile Chicken Corn Chowder, Cubano

Bocadillos on Urbanspoon

Banh Mi Coda – Albuquerque, New Mexico

Banh Mi Coda, home of fabulous Vietnamese sandwiches

My former boss at Intel prides himself on consistently working “half days.” If you’re thinking you’d like a job where you work only four hours a day, you’ve misinterpreted his definition of “half days.” To him, half days is a literal term meaning twelve hours a day.  When most of us are done for after only nine or ten hours, he’s starting what he calls his “second shift.”  Very few of us have the stamina, initiative and especially the passion for what we do to work “half days.”

I know restaurateurs for whom half days (or longer) are standard six or seven days a week.  Because they spend so much time in their restaurants tending to the care and feeding of others, they tend not to eat there–when they make time to eat.  On their rare days off or when they’re able to make time for a quick escape, they like to visit their fellow restaurateurs, not necessarily to check up on the competition, but to be pampered and fed well.

The interior of Banh Mi Coda

Some restaurateurs would make great restaurant critics though they do tend to be overly “honest” when describing direct competitors, restaurants which serve the same type of cuisine they do.  On the other hand, if you’d like to know where to find cuisine that meets exceedingly high standards, ask your favorite restaurateurs where they like to dine, particularly with family.  If they’re effusive  about a restaurant, you should make it a point to visit soon.  It’s a good bet you’ll like it too. 

Nicole Villareal, the vivacious owner of Nicky V’s Neighborhood Pizzeria is a huge fan of the San Pedro Middle East Restaurant, quite possibly the very best purveyor of Middle Eastern delicacies in New Mexico.  In another example of a restaurateur with a great restaurant unabashed with praise for another great restaurant,  Torinos @ Home‘s dynamic Daniela Bouneau is positively agog over Budai Gourmet Chinese.

Coda Combo (Jambon, Headham, Vietnamese Ham, BBQ Pork, Pate)

Though she’d probably prefer most of my restaurant meals and words of praise be reserved for Torinos @ Home, Daniela emailed me a few weeks ago with a rousing endorsement for a restaurant she and husband Maxime discovered during a foray to the International District.  She admitted “Max and I were like kids last Saturday.  Oh my, so fresh and so good and very affordable, too.”  She then proceeded to recommend several dishes which struck her fancy.  Daniela has never led me astray, either at her fabulous restaurant or at one she’s recommended to me.

The restaurant which excited her so much is Banh Mi Coda, a Vietnamese bakery which specializes in banh mi, the sandwich fusion which melds the freshness of Asian ingredients and the culinary ingenuity of the French.  Banh Mi Coda is situated next door to Cafe Trang, separated only by a sprawling parking lot from Talin Market.  In a previous instantiation, Banh Mi Coda was named Lee’s Bakery (not to be confused with the California-based Lee’s Sandwiches) and was located on the west side of the commodious Cafe Trang complex.

Grilled Pork Banh Mi

When you enter the Lilliputian digs, your olfactory senses will experience the sensual delight of fresh, warm oven-baked breads and pastries.  As the intoxicating fragrances waft toward you, you’ll start to take in the visual aspects of your soon to be dining experience. Immediately to your right as you walk in are bold, color photographs of the eleven sandwich options, each foot-long banh mi seemingly not much smaller than the tiny eatery.  Indicative perhaps of the volume of take-out orders, Banh Mi Coda has only a handful of tables, none of which appear large enough to accommodate a one-person order much less lunch for two.  Culinary treasures are showcased under glass, the objects of much ogling and lust.

Your first visit should be reserved for the name on the marquee, a banh mi unlike any other in the Duke City, a sandwich Albuquerque The Magazine named one of the city’s 12 yummiest sandwiches in its annual Food & Wine issue for 2012.   The basis for any great sandwich is the bread into which sundry ingredients are cradled.  Fresh-baked, out of the oven into your waiting hands, twelve-inch French baguettes are the foundation of these banh mi.  Each sandwich includes pickled carrots and daikon, cucumber, cilantro, sliced jalapeño and Vietnamese mayo.  Even the deli meats used on these sandwiches are made in-house and are available for purchase by the pound.  The eleven sandwich options include two vegetarian choices: over-easy egg and tofu (also made on the premises).

Vietnamese Meatball Banh Mi

The French baguettes may resemble sub sandwich bread, but the similarity stops there.  Unlike the thick, doughy, pillowy bread proffered by the chains, these baguettes are crispy on the outside and have a soft interior.  Characteristic of banh mi, these sandwiches will never be accused of being overstuffed.  In fact, they look positively paltry compared to subs stuffed with lettuce.  The difference is in the profusion of flavors you’ll experience with every bite.  The ingredients are unfailingly fresh, crisp and moist.  From grilled pork and chicken to shrimp sausage and cold cuts, the “innards” of each sandwich are as flavorful as can be imagined.

21 July 2015: The Coda Combo (jambon, head ham, Vietnamese ham, BBQ pork and pate) is an excellent introduction to the delicious possibilities of a Vietnamese sandwich. If the aforementioned ingredients sound unfamiliar, if not daunting, fear not. Jambon is a wet-cured, boneless ham. Pate is a pork and liver spread. They–and the other ingredients in this combo–are absolutely delicious, and not just in an exotic, adventure-eating sort of way. The grilled pork banh mi, much like traditional Vietnamese grilled pork entrees, is redolent with the sweet spices of anise and cinnamon. Complemented with the sweet-savory-tangy pickled vegetables, it’s a wonderful sandwich.  Even if you’re a bit pusillanimous around piquant peppers, make sure your sandwich includes at least a few jalapenos.  They add more than piquancy. 

Green Chili Chicken Pate Chaud

10 February 2015: There’s a Lemony Snicket quote which might just be appropriate for Banh Mi Coda’s Vietnamese Meatball Banh Mi: “Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.”  The photo on the wall depicts a baguette brimming with meatballs.  There aren’t nearly quite that many meatballs on the banh mi.  In fact, meatballs are rather sparse.  Perhaps that’s because a few meatballs go a long way.  Texturally the meatballs are akin to meatloaf, the soft, squishy inside, not the crusty exterior.  In terms of flavor, they’re a perfect foil for the other ingredients.  More savory than sweet, the meatballs are a wonderful filler for any sandwich. 

13 March 2015:  It took the Lenten season for me to notice that one of the banh mi options on the daily menu is a shrimp sausage banh mi with spicy mayo.  Consider my oversight a lost opportunity to enjoy a rather unique sandwich.  Unless you’ve previously had shrimp sausage, it’s wholly unlike what you might picture shrimp sausage to be.  Picture a soft, moist patty of finely minced shrimp with a binding agent of some sorts.  It’s seasoned very well, particularly when the spicy mayo (which you’ve probably had with sushi) is part of the picture.  Spicy is a bit of a misnomer unless you also bite into a jalapeño concurrently.  This is one of those non-meat items that as a Catholic, doesn’t taste at all like a penance.

Pandan Waffles

21 July 2011: For a surprising combination of Vietnamese and New Mexican ingredients, the green chili (sic) chicken pate chaud is a must-have. Under glass, it resembles a German apple strudel, but this is far from a dessert offering.  As with banh mi, it’s a French influenced dish.  A homemade puff pastry is engorged with shredded chicken and green chili in a cream sauce.  The golden crust is light and flaky, the shredded chicken and cream sauce a delight and the green chili actually has bite.  Call this one a Vietnamese empanada and you wouldn’t get much argument from any New Mexican who tries it.

21 July 2011: One of the items Daniela recommended most highly was the pandan waffle, wholly unlike any conception of a waffle you might have. Pandan is an herb with long green leaves. It not only imbues the waffles with a bright green coloring, but with a discernible flavor and aroma. Also prominent on the flavor profile is coconut milk. Pandan waffles are moist and don’t require syrup. They’re also surprisingly good.

Fresh, Right out of the Oven Cinnamon Raisin Croissant

10 February 2015: With all due apologies to the famous Frontier Roll, the Duke City’s very best anytime pastry may well be Banh Mi Coda’s fabulous Cinnamon Raisin Croissant.  While not crescent-shaped or as flaky as most, if not all, of the croissants you’ve ever had, it has the delicious properties of croissants at their best.  Tear into the spiral-shaped, sugar encrusted beauty and wisps of steam will waft upward toward your eagerly anticipating nostrils.  The insides are pillowy soft with melt-in-your mouth qualities and the sweetness born of raisins a plenty as well as sugar and cinnamon, but not too much of either.  If you’re tired of pastries so sweet that looking at them rots your teeth, you’ll love this one.

The premise that restaurateurs and chefs know where to eat wasn’t lost on the Food Network whose program “The Best Thing I Ever Ate” answers the question “where do food stars and chefs eat in their free time–when they’re paying.” It make sense that people who spend their lives obsessing about food during their half days or longer at the kitchen would know where it’s served best. Banh Mi Coda is one such restaurant.

Banh Mi Coda
230-C Louisiana Blvd, S.E.
Albuquerque, New Mexico
(505) 232-0085
LATEST VISIT: 13 March 2015
1st VISIT: 21 July 2011
# OF VISITS: 3
RATING: 23
COST: $$
BEST BET: Pandan Waffles, Green Chili Chicken Pate Chaud, Coda Combo Banh Mi, Grilled Pork Banh Mi, Vietnamese Pork Meatball Banh Mi

Banh Mi Coda (Lee's Bakery) on Urbanspoon