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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?) .

15 April 2015: 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

15 April 2015: 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! 

15 April 2015: 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. 

Fried Chicken Sandwich

23 April 2015:The answer-slash-punchline to the trite joke that begins “why did the chicken cross the road?” could well be “to avoid becoming a chicken sandwich.” What chicken in its right mind would want a fate so boring? Despite being so commonplace (operative word, common), the chicken sandwich at one restaurant is more of the same banality as you’ll find at almost every other restaurant. You’d think someone (besides the Stone Face Tavern) could come up with something original to do with chicken. The Shop has! Its fried chicken sandwich is constructed with a buttermilk fried chicken breast, shaved cabbage slaw, a creamy caraway dressing, housemade pickles and just enough hot sauce to create an absolutely delicious interplay with the caraway dressing. The chicken itself is moist and sheathed with a light breading which glistens from the creaminess of the caraway and fiery red of the sauce. The pickles provide a tart, but not lip-pursing foil while the shaved cabbage slaw offers a textural contrast. It’s a chicken sandwich any self-respecting chicken would gladly sacrifice its feathers to be a part of.

23 April 2015: For years I didn’t understand coffee snobs and their haughty, expensive designer mochas, lattes, espressos and cappuccinos. The lure of these trendy and upscale aromatic elixirs escaped me until my first sip of the red chili (SIC) mocha at Café Bella in Rio Rancho. To say it was love at first sip was an understatement, one that opened my eyes to the realization that maybe the coffee snobs were right. Because my daytime proximity to Café Bella has shifted by nearly twenty miles, I’ve searched high and low for a closer proximity version of the soothing, sating, invigorating siren’s call that is red chile mocha. While none have equaled the one at my beloved Café Bella, the Mexican Mocha at The Shop has lessened my pain a bit. It’s an earthy, palate-pleasing beverage which more than hints at piquancy and chocolate, two of the world’s finest taste sensations.

Housemade Granola & Yogurt (Photo Courtesy of Hannah Walraven)

19 May 2015: In the early ’70s, a television commercial for Post Grape-Nuts cereal featured outdoorsman Eull Gibbons asking viewers “Ever eat a pine tree?  Many parts are edible.”  This quote fueled the public’s imagination and made him a celebrity.  Much like Grape Nuts, granola signified the back-to-nature, whole-grain tenor which grew from the American counterculture movement of the 1960s and ’70s.  In fact, to the mainstream, granola was practically synonymous with a hippie lifestyle. 

Like many of the hippies of the ’60s and ’70s, granola has become mainstream.  Inventive restaurateurs have sown their wild oats with granola and have transformed what was once considered a sensible and healthy food concept into a popular and delicious dish.  The Shop’s rendition ranks right up there with the Flying Star‘s magnificent “Morning Sundae” as perhaps the city’s best granola dish.  This hearty housemade bowl of oats, nuts and dried fruits pairs oh so well with a tangy-sour yogurt punctuated with lemon and agave nectar and topped with fresh berries and local honey.

Duck Confit Sandwich (Photo Courtesy of Hannah Walraven)

19 May 2015: In its annual food and wine issue for 2012,  Albuquerque The Magazine named Torinos @ Homeduck confit sandwich one of the yummiest sandwiches in the city.  The Shop’s own duck confit sandwich is in rarefied air with Torinos sacrosanct sandwich as the city’s very best.  A toasted bolillo roll is the canvas for this masterpiece–a moist, delicious creation of confit duck, caramelized onions, lemon aioli, Fontina cheese, arugula and Balsamic vinaigrette.  The tangy tartness of the vinaigrette and lemon aioli complement the sweetness of the caramelized onions and the fatty richness of the duck.  It’s a sandwich that will remain on your mind long after you’ve finished it.

19 May 2015:  As we grow older, most of us no longer crave the indulgences of our childhood: Lucky Charms cereal, Franco-American’s SpaghettiOs (now with a Campbell’s Soup brand) and Smarties Candy, but we never lose our taste for Macaroni and Cheese.  Not only is it a fun food for children of all ages, it’s the epitome of comfort food favorites, each morsel imparting warmth and deliciousness.  Most of us, however, graduate well beyond the gooey, neon-bright Kraft mac and cheese out-of-a-box.  We won’t settle for less than an adult mac and cheese.

Steakhouse Mac (Photo Courtesy of Hannah Walraven)

Fortunately The Shop has us covered and not just with one adult macaroni and cheese offering.  The daily menu showcases three different mac and cheese meals: chorizo mac, bacon mac and steakhouse mac.  The latter is a beauteous bowl brimming with shaved ribeye, caramelized onions, mushrooms and a white Cheddar mornay sauce topped with Parmesan and bread crumbs.  Every forkful is an adventure in great flavors blending together.  It’s possible we may not have appreciated the steakhouse mac as children, but it’s a dish all adults will love.

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: 19 May 2015
1st VISIT: 15 April 2015
# OF VISITS: 3
RATING: 22
COST: $$
BEST BET: Qbano, Breakfast Sandwich, Kentucky Hot Brown, Housemade Potato Chips, Fried Chicken Sandwich, Duck Confit Sandwich, Steakhouse Mac, Granola & Yogurt

The Shop Breakfast and Lunch on Urbanspoon

IKrave Cafe – Albuquerque, New Mexico

iKrave Cafe for Albuquerque’s very best Vietnamese Sandwiches

Please say it isn’t so!  According to Nations Restaurant News, a highly respected trade publication “a new crop of restaurant chain entrepreneurs” believes “American diners will soon embrace the Vietnamese bánh mì sandwich as the next burrito or taco.”  The notion of corporate chain megaliths setting their sights on the humble banh mi should send shudders down the spine of everyone who frequents the mom-and-pop nature of the banh mi restaurants we’ve come to know and love. Imagine a phalanx of Subway-like sandwich shops creating and selling banh mi. The notion isn’t as far-fetched as you might think.

One of the first chains vying to expand the presence of banh mi in the mainstream is Chipotle whose Asian-themed offshoot “ShopHouse Southeast Asian Kitchen” features banh mi as the menu’s cornerstone. If Chipotle does for the banh mi what it did for burritos and what Olive Garden did for Italian food, there will be generations of American diners who may never experience the real thing–an authentic banh mi prepared in the traditional manner by Vietnamese weaned on banh mi. Worse, slick Madison Avenue advertisers might convince them they prefer the faux food.

iKrave’s energetic, customer oriented owner Hien

It’s a small consolation that it will probably take a while before the heavily bankrolled chain interlopers reach Albuquerque (think about how long it took before Chipotle invaded).  That gives the Duke City’s  three established independent purveyors of peerless banh mi the opportunity to win over even more converts.  It should take only one visit!

Until just a few years ago, you had to visit larger cosmopolitan areas such as San Francisco to find banh mi.  Eventually such banh mi pioneers as May Café, May Hong and Cafe Dalat, all full-service Vietnamese restaurants, began offering “Vietnamese Sandwiches” on their appetizer menus.  Before long, almost every other Vietnamese restaurant in the Duke City followed suit.  In 2010, Banh Mi Coda became the Duke City’s first full-fledged banh mi shop.  It took three more years before Sai Gon Sandwich launched, becoming the second restaurant in Albuquerque dedicated solely to banh mi.

#4 Grilled Pork Banh Mi

The third banh mi restaurant–the one about which you may not yet have heard–is called iKrave.  The name means exactly what it sounds it should mean as in “I crave” banh mi. iKrave opened its doors in August, 2014. Being ensconced in a rather nondescript strip mall on Juan Tabo (just north of Constitution) and without a prominent eye-catching storefront, much of its business has come from the Vietnamese community and nearby residents. You wouldn’t blame them if they wanted to keep secret what is one of New Mexico’s best sandwich shops of any genre.

iKrave exemplifies the axioms “big things come in small packages” and “small place, huge flavors.” This Lilliputian lair has room for only a couple of small tables, a free-standing beverage refrigerator and a bamboo counter where you place your order. The man behind the counter is owner-chef Hien who not only constructs the banh mi (it’s a thing of beauty), he cures, marinades, cuts and otherwise imparts preternatural deliciousness on all the meats which grace the banh me he serves. He also slices, dices and juliennes all the fresh vegetables adorning each banh mi.

Grilled Chicken Banh Mi

To say the banh mi is a sacrosanct sandwich is an understatement. So is calling it merely delicious or utterly wonderful. During a 2009 visit to Vietnam for his award-winning “No Reservations” show, Anthony Bourdain described banh mi as “a symphony in a sandwich.” It’s an apt description for the effect this superb sandwich has on your taste buds. You can almost picture all ten-thousand taste buds dancing, enrapt in the melodious harmony of flavors

Bourdain elaborated further: “The baguette alone is something of a miracle. How do they stay so crunchy, crisp and fresh on the outside, so airy, so perfect on the inside?” In truth, this statement is much more applicable to the baguettes in Vietnam than the bread used by banh mi purveyors throughout the Duke City. Hien procures his baguettes from a local baker whose classic preparation techniques are very close to those used in Vietnam. Unlike American sandwiches whose bread can lull taste buds to sleep, Vietnamese baguettes are really the vessel that coalesces all the flavors of the banh mi.

#1: Special Combination Banh Mi

With your first bite, you’ll notice the difference and with each subsequent bite, your appreciation will grow for this delicious duality of light and airy, crisp and soft, fresh and flavorful bread. It’s the perfect canvass for any one of the eight sandwiches on the iKrave banh mi menu.  Before he creates your sandwich, Hien brushes the baguette with a rather expensive French butter then heats it.  It’s one of several touches he employes to ensure the most moist and meticulously crafted banh mi in town.  It’s sandwich artistry at its finest and most delicious.

16 April 2015: Combination #1 is the mother lode, the bahn mi with the most. It’s an unheated sandwich (the Vietnamese version of a “cold cut” sandwich, but infinitely better) constructed with barbecue pork, pork roll and cured pork pate along with the classic banh mi condiments: Vietnamese mayo (cut with butter for moistness and nuttiness), fresh herbs (cilantro, scallions), pickled (julienne daikon and carrots) and unpickled vegetables (jalapeños).  The sandwich is further moistened by sauce Hien uses on the barbecue pork.  Every element in this sandwich is as fresh and delicious as it can be. Together they coalesce to create my very favorite banh mi in New Mexico.

Sugar Cane Juice

19 April 2015: if your preference is for a heated sandwich, iKrave has several wonderful options.  Savvy diners who frequent Vietnamese restaurants are familiar with grilled pork, porcine perfection marinated with the sweet spices of anise and cinnamon to create an olfactory treasure that dances on your taste buds.  Imagine a banh mi created with this incomparably delicious pork.  It’s better than your imagination.  So is the grilled chicken banh mi.

16 April 2015: You’ll want to wash down your banh mi with sugar cane juice made on the premises by Hien himself.  Take a gander at the beverage refrigerator where you’ll see bundles of sugar cane stalks from which Hien extracts the juice.  Organic Lifestyle Magazine lists sugar cane juice  (which has a relatively low glycemic index of 43), as a healthy alternative to table sugar when used in moderation. It contains fructose and glucose, which, unlike sucrose-based sugars, do not require insulin for metabolism.  Moreover, it’s absolutely delicious! Alternatively, iKrave serves what Hien believes to be some of the strongest iced coffee in town.  It’s excellent!  

One of the most  common, albeit more than a little bit Americanized, nicknames for Vietnam is “Nam,” obviously a diminutive of its full name.  In honor of the banh mi, perhaps its nickname should be “num num.”  iKrave is home to banh mi which will have you uttering “num num” and more.

iKrave Cafe
1331 Juan Tabo Blvd, N.E., Suite 1P
Albuquerque, New Mexico
(505) 275-6625
Facebook Page
LATEST VISIT: 19 April 2015
1st VISIT: 16 April 2015
# OF VISITS: 2
RATING: 23
COST: $ – $$
BEST BET: Special Combination Banh Mi, Sugar Cane Juice, Coconut Macaroons, Grilled Pork Banh Mi, Grilled Chicken Banh Mi

Ikrave Cafe 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.

Bocadillos04

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