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San Antonio General Store – San Antonio, New Mexico

San Antonio General Store, home of New Mexico’s best fudge

Life should NOT be a journey to the grave with the intention of
arriving safely in an attractive and well preserved body, but rather
to skid in sideways, chocolate in one hand, latte in the other, body
thoroughly used up, totally worn out and screaming “Woo Hoo, what a ride!”
– Motto to Live By

What struck me most about this motto was not the profundity of its words, but their placement–on a placard hanging directly above a glass pastry case showcasing some of the most delicious fudge in the state.  It seems somehow appropriate that the motto hover above gourmet fudge like a radiant halo.  This is fudge crafted with imagination and flair.  It is luscious and decadent, extremely rich and thoroughly delicious.  It is a perfect gift for yourself and for someone you love.

The San Antonio General Store is across the street and catty-corner from the world-famous Buckhorn Tavern and separated by a short parking lot from the equally world-famous Owl Cafe.  There may be nothing better in the entire world than a green chile cheeseburger from either of the village’s world-famous purveyors of burger perfection followed by  fudge warranting the overused “enchanted” adjective.

Some of the best fudge in the state

Some of the best fudge in the state

From the outside, the San Antonio General Store may not warrant a second glance.  It looks like a two-pump gas station in a small, rural New Mexico village–and indeed, motorized conveyances of all kinds drive up and fill up.  If you expect the heady smell of stale gas and oily rags to follow you into the store, you’ll be pleasantly surprised.

Like many small town country stores, the San Antonio General Store has a little bit of everything to provision locals and hungry sojourners.  There are aisles of shelves well stocked with savory and sweet snacks of all types as well as well-lit refrigerators showcasing America’s favorite cold carbonated beverages.  Small town general stores like this one aren’t slaves to either Coke or Pepsi products and are at liberty to proffer fruity soft drinks such as Big Red, my favorite.

The San Antonio General Store

The San Antonio General Store

There are a couple of tables, too.  This is where diners sit to partake of Dreyer’s ice cream and we’re not talking about something you pluck out of a refrigerator and unwrap.  This is the good stuff–scooped out of tubs and served in cups.  It’s slow churned ice cream renown for its rich creaminess.  The San Antonio General Store has a surprising variety of flavors available.

The tables come in handy for guests who can’t wait to sink their teeth into one of the store’s deli sandwiches.  Constructed of sundry cold cuts, meats and cheeses, these sandwiches are popular take-out items among nature lovers making the short trek to the Bosque del Apache National Wildlife Refuge.  From the rudimentary chicken salad sandwich to a complex sandwich arrangement, there’s something for everyone.

Chocolate Fudge

Chocolate Fudge

Ice cream and deli sandwiches not withstanding, the main attraction at the San Antonio General Store is the homemade fudge.  It’s old-fashioned fudge made the way it should be made–with real sugar, real cream and real butter.  It makes for really great fudge, the best in the Land of Enchantment great!

In 2007, Sarah Karnasiewicz, senior editor of Saveur, trekked back to New Mexico where she lived for a number of years to rediscover some of  the Land of Enchantment’s best “filling stations,” service stations in which you can actually find food that is not only fit for human consumption, it’s quite good, too.  She observed that, “we know of no other state in the Union where you can so consistently find such tasty cooking along the asphalt byways, often steps from the gas pumps.”

Rocky Road fudge

Rocky Road fudge

One of the filling stations to which Sarah ventured was the San Antonio General Store whose fudge she described as a “siren song to truckers and day-trippers alike.”  The fudge maven is Ann Lund, a Danish transplant to New Mexico who purchased the store in 2004.  That purchase included the previous owner’s carefully guarded recipes as well as hands-on training to ensure continuity in the making of the village’s legendary fudge.  It took Lund about six months to get it right.  Perfection takes time.

If perfection has a taste, it might taste like the pure milk chocolate fudge or maybe the oh-so-wonderful chocolate walnut fudge.  You might find it in the chewy peanut butter fudge or the luscious Rocky Road fudge where nuts and fluffy marshmallow combine to raise the standards of perfection.

Fabulous Fudge: Chocolate Walnut, Chocolate, Pistachio Nut, Praline

The village of San Antonio is almost indisputably New Mexico’s epicenter for green chile cheeseburger perfection, but a visit to Ann Lund’s San Antonio General Store and memories and dreams of your visit may center around the best fudge you’re likely to ever have.

San Antonio General Store
Us Hwy 380
San Antonio, New Mexico
(575) 835-4594
Web Site
LATEST VISIT: 29 September 2014
# OF VISITS:6
RATING: 22
COST: $
BEST BET: Rocky Road Fudge, Amaretto Fudge, Milk Chocolate Fudge, Chocolate Walnut Fudge, Praline Fudge, Pistachio Fudge

San Antonio General Store on Urbanspoon

Cafe Bella – Rio Rancho, New Mexico

My friends Bruce “Señor Plata” Silver and Paul “Boomer” Lilly in front of Cafe Bella Coffee in Rio Rancho

Caffeine is my shepherd; I shall not doze.
It maketh me to wake in green pastures:
It leadeth me beyond the sleeping masses.
It restoreth my buzz:
It leadeth me in the paths of consciousness for its name’s sake.
Yea, though I walk through the valley of the shadow of addiction,
I will fear no Equal:
For thou art with me; thy cream and thy sugar they comfort me.
Thou preparest a carafe before me in the presence of The Starbucks:
Thou anointest my day with pep; my mug runneth over.
Surely richness and taste shall follow me all the days of my life:
And I will dwell in the House of Mochas forever.
~Author Unknown

Among the many unflattering stereotypes about Information Technology (IT) professionals is that we’re all propeller-headed Poindexters hopped up on Mountain Dew, Red Bull and strong coffee.  As if to lend credence to that stereotype, the cafeteria where I work provides free coffee to its employees from the ubiquitous (and unnamed here) industry leader–as much of it as we can drink.  All day long programmers and systems analysts turn down the volume on Metallica, doff their headsets and leave the sanctity of their Jedi knight poster-filled cubicles to refill their barrel-sized coffee mugs.

There are some of us, however, who defy those stereotypes, particularly about the coffee.  It’s not that we like our coffee weak.  It’s that we don’t like introducing battery acid into our delicate systems.  Piquant red and green chile, the type of which makes New Mexicans sweat and New Yorkers cry, an emphatic “yes,” but caustically bitter coffee, “no.”  It’s only because the temperature in our facilities is regulated for the cool comfort of computers and not for thin-blooded human habitation that we occasionally succumb to the warming effects of coffee as strong as Agent Orange.

Affable proprietor Michael Gonzales tends to guests

Admittedly this techie is a relative neophyte to the lure of the coffee sirens.  Only in the past ten years or so have I rekindled my appreciation and love for the nuanced depth of flavors conferred by this stimulating and satisfying elixir.  Few things in life have become as pleasurable to me as the tantalizing aroma of fresh coffee beans followed by the soul-warming, palate-pleasing flavors of a rich, gourmet blend.  As an adventurous voluptuary, it also pleases me to no end that coffee actually has almost twice as many flavor-characteristics discernible by human senses than wine does (take that, oenophiles).

Today more than 400 million cups of coffee are consumed annually across the fruited plain with some 57 percent of all Americans over the age of 18 drinking it daily. The average American consumes about 10.5 pounds of coffee per year, a number which pales in comparison with per capita consumption in other countries.  Coffee has become, next to water, the world’s most popular beverage with 400 billion cups consumed yearly (1.4 billion cups daily) across the globe.  It ranks behind only oil as the planet’s most valuable commodity and may be the one item which can be ordered in any country even if you don’t know that country’s language.

Coffee Cup Chandelier

Not surprisingly, the US city with the highest per capita consumption of coffee is Seattle, birthplace of both the unnamed industry leader and the Seattle’s Best chain. With 35 coffee shops per 100,000 residents and an average monthly spending on coffee of $36, it’s no wonder Seattle is sleepless.  Denver (number four) and Phoenix (number seven) both made the Daily Beast‘s list of America’s twenty most caffeinated cities, but Albuquerque did not.  Sadly, when people associate the Duke City with coffee, it’s because of a 1992 incident in which an elderly woman was severely burned by coffee served in a Styrofoam cup at a McDonald’s drive-up window.  A jury also awarded her $2.7 million in punitive damages, the equivalent of about two days of coffee sales at McDonald’s.

Also not surprising is that the unnamed industry leader from Seattle has dominated the Duke City coffee scene for years with a franchise seemingly around every corner.  Local chain Satellite Coffee has been gamely fighting for market share as have a number of independent operations which are really starting to get noticed.  Perhaps the reason no New Mexico city is widely regarded as a player in the coffee scene is that coffee drinking hasn’t fully caught on as a cultural and community experience as it has in Seattle and other copious caffeine consumers.  Michael Gonzales hopes to change that and he’s got the coffee cred to do so.

Panini with roasted organic chicken, micro greens, garlic mustard and cheese

Michael is a classically trained chef with years of experience in the food and beverage world.  He has held positions as an executive chef for corporate chain concepts and independent eateries and he’s served as general manager and outlet manager for companies such as Hyatt. Born in Santa Fe, Michael was raised in Seattle during the height of the coffee revolution and was trained as a barista by Italian World Cup tasting champion Sauro Dall’aglio.  From an experiential standpoint, those  are all serious creds, but the real difference-maker is Michael’s customer-centric philosophies.  To him, the word “espresso” literally means “for you.”

In January, 2012, Michael launched Cafe Bella, a flagship espresso cafe concept in Rio Rancho, just north of the demarcation line with Albuquerque’s northwest side.  It’s minutes from several burgeoning neighborhoods as well as Intel Corporation, the Presbyterian Medial Center and the Lovelace Westside Hospital.  The east-facing coffee shop is an inviting milieu, offering free Wi-Fi and comfortable seating in which to enjoy a leisurely cup or six.  The friendly, community feel is evident even if you’re among the many commuters who stop by to pick up orders especially made for them one order at a time.

Panini (grilled Red Delicious apples with caramelized onion herb spread, melted mozzarella cheese and organic field greens on local Fano rustic artisan bread) with a large Cafe Au Lait.

Michael has cultivated relationships with high-quality local sources who are as passionate about their products as he is.  The single source of Cafe Bella’s roasted drip-brewed coffee is Fat Boy Coffee Roasters from Cedar Crest which procures its beans from individual properties in countries such as Peru, Sumatra, Guatemala, Brazil, Mexico and Honduras.  The beans are roasted to Michael’s exacting specifications and are available for purchase by the pound.  None of the coffee beans will ever see a Mr. Coffee caliber coffee maker.  Great coffee beans deserve the best coffee maker and that’s what Cafe Bella has in the form of a Nuova Simonelli Aurelia espresso maker, a world barista championship caliber machine. 

The quality is telling in some of the very best coffee you’ll find in New Mexico.  A simple cafe au lait (drip coffee with steamed milk) practically had me cursing the acerbic qualities of the unnamed and ubiquitous industry leader.  Cafe au lait, which has been described as the French version of a latte, is a doubly-strong coffee (especially in New Orleans where chicory is added), but as Cafe Bella proved to me, strong doesn’t have to be bitter or caustic.  Made from beans grown in Honduras, the cafe au lait was smooth, delicate and rich with slightly sweet notes.  During subsequent visits, I’ve had cafe au lait from Chiapas, Mexico and Peru, both of which were terrific.

Breakfast Bagel of the Day: Warm toasted Parmesan bagel, Italian herb bread with mozzarella, sundried tomato cream cheese spread and Canadian bacon

Michael takes guests on an around-the-world coffee tour, rotating coffee beans every few days.  The coffee menu includes espresso, latte, mocha java freeze, mango freeze, red eye, Bella mocha, iced coffee, chocolate milk and the very best hazelnut chocolate milk I’ve ever had.  Cafe Bella also sells teas, smoothies, muffins, scones, brownies, salads, panini sandwiches, breakfast bagels, quiche and so much more. 

20 January 2012: The panini sandwich of the day, made fresh daily from local ingredients including farm-to-table greens, is a terrific accompaniment for the coffee and show off Michael’s culinary creativity.  Show up late for lunch and the panini may be sold out; they are that popular.  One of the most popular is crafted with grilled Red Delicious apples, caramelized onion herb spread, melted mozzarella cheese and organic field greens on a canvas of local Fano rustic artisan bread.  The ingredients marry very well together, providing delightfully complementary taste contrasts.

Chocolate Panini

Chocolate Panini

Cafe Bella Coffee works with four special bakeries to bring its guests the freshest baked goods on a daily basis. All its bakery partners are mico-businesses that work out of certified professional kitchens preparing their baked goods the old fashioned way, each item by hand with no artificial flavors.  The Lemon Budt Cake from Cosmic Euphoria Desserts is available exclusively at Cafe Bella.  It’s made with unrefined, unbleached flour, organic cane sugar, agave nectar, coconut oil and real lemon.  The blueberry scones from Cosmic Euphoria are an early favorite, as good a scone as we used to have on the banks of the River Windrush in Bourton on the Water, England. 

15 March 2013:  Fourteen months after its launch, Cafe Bella continues to do the right things right and winning repeat visitors one guest at a time.  Guests not fortunate enough to live or work near Cafe Bella are clamoring for Michael to launch a second instantiation of his popular cafe.  Other Duke City area coffee aficionados who haven’t had the pleasure of a smooth cup of coffee at Cafe Bella may have watched Michael’s appearances on KASA Fox 2’s New Mexico Style program or read in Albuquerque The Magazine that Cafe Bella was runner up for the magazine’s best coffee shop award in 2012.  Perhaps they read about Michael’s genius on Larry McGoldrick’s Albuquerque Food Musing or met Michael at the Taste of Rio Rancho event.  However you’ve learned about Cafe Bella, if you have yet to visit, you owe it to yourself to do so.  Cafe Bella is one of those rare gems which truly exceeds all expectations.

Slow Smoked Carne Panini

Slow Smoked Carne Panini

Cafe Bella has further cemented its standing as an asset to the community by hosting, sponsoring and participating  in a number of events on and off location.  On the first Saturday of each month, it’s the “Coffee & Cars” event which draws in hundreds of automobile aficionados.  Monthly poetry nights draw in a different demographic as do the Salsa-Zumba nights.  With live music on Friday nights, Cafe Bella is also a great venue for unwinding after a challenging workweek. 

8 June 2013: The Cafe Bella menu has expanded as well.  One of Michael’s new creations is a chocolate panini, a unique sandwich crafted from a melted dark chocolate and mozzarella cheese on grilled rustic Fano bread.  It’s even better than it sounds if possible.  Dark chocolate ensures the sandwich isn’t cloying while the mozzarella lends just enough fat and salt to prevent a chocolate overload.  The rustic Fano bread is a perfect canvas. 

CafeBella12

Smoked Turkey Panini with Garlic Mustard Barbecue Mayo, Melted Mozzarella, Organic Field Greens on Local Fano Artisan Bread

16 March 2013: Vegetarian offerings, and not just salads, have always been a staple at Cafe Bella.  One of my favorite vegetarian sandwiches (or sandwiches of any type) in the Duke City is the Grilled Vegetable Ciabbata: grilled garden vegetables, fluffy egg, Parmesan cheese and organic greens on a Ciabbata roll with sun-dried tomato cream cheese.  For a calorically low sandwich, this one is remarkably delicious, especially the amazing combination of perfectly grilled seasonal vegetables with complementary organic greens.  The sun-dried tomato cream cheese is the type of schmear bagel lovers appreciate most. 

14 May 2013: Larry McGoldrick, the esteemed professor with the perspicacious palate, called the slow-roasted carne panini at Cafe Bella the “Best panini I have ever had. Anyplace.”  He named it one of the very best dishes he had in 2012.  It’s easy to see why.  Michael has managed the near miraculous feat of creating a perfect cheese melt while heating the chile marinated pork to perfection without singeing the panini.  When he first served this panini, the carne, true porcine perfection, came from the Smokehouse BBQ, a now defunct Rio Rancho institution and one of New Mexico’s very best purveyors of smoked meats.  When the Smokehouse closed, Michael began procuring the pork locally and cooking it for four and a half hours.  The result is pure, unadulterated edible art.  Michael engorges the panini with that succulent pork, baby field greens, mozzarella and a mayo-based sauce.   Each bite is an absolute joy and an adventure in deliciousness. 

Red Chili Mocha with Locally Smoked Carne Adovada Panini

Red Chili Mocha with Locally Smoked Carne Adovada Panini (with an egg)

7 June 2013: If, like me, you find turkey one of the most boring meats with which you can construct a sandwich, you’ve probably had those paper-thin slices of pre-packaged turkey.  You haven’t had turkey from Cafe Bella.   Michael procures only the finest locally-smoked turkey for his fantastic smoked turkey panini.  The canvas for this sumptuous sandwich is Fano artisan bread atop of which is a smear of garlic mustard barbecue mayo (as good as it sounds), melted mozzarella, organic field greens and thick pieces of chopped smoked turkey.  This is real turkey, not the turkey “slurry” sold at the grocery stores (you know, the one which tastes just like the pre-packaged ham).  This is the type of turkey for which you’ll give thanks. 

19 March 2014: Creative people realize that sometimes an idea takes time, testing and patience to achieve actualization.  For Michael, it took more than two weeks of trial before he was ready to debut the best red chili (SIC) mocha in New Mexico.   You can almost envision Michael as a proverbial mad scientist emptying the contents of one steaming beaker into another.  In perfect proportion, the formula for the red chili mocha includes Dutch chocolate cacao, cinnamon, brown sugar and New Mexico red chili.  The red chili imparts that back-of-the-throat heat that raises endorphin levels and makes you happy.  The chocolate and cinnamon lend sweet qualities that temper the piquancy of chili.  It’s a marriage made in heaven.  Michael, by the way, knows the spelling “chili” might offend purists like me, but he’s happy that it starts a conversation.  If people are talking about this magical coffee, they’re bound to try it and if they try it, they’re surely going to love it.  I did!

Street Tacos, becoming a Tuesday tradition in Rio Rancho

8 July 2014:  While on vacation in Cancun, Mexico, Michael reached an epiphany when he happened upon life-altering tacos at a street food stand.  These tacos were  paradigm-changing, causing him to rethink what tacos are and what they can be.  In May, 2014 he started serving his version of those transformative tacos on Tuesdays from 10AM to 2PM or until they’re all sold out.  On several Tuesdays they’ve been sold out before noon.  What makes these tacos so unique and special is the concordant combination of fresh and delicious ingredients elevated to heights of taste explosions. 

An order of Cafe Bella’s Street Tacos will sate your appetite and render you eager for your next visit.  Three amazing tacos per order may not seem overly sizable, but each taco is so engorged with ingredients that you’ll be challenged to finish them all.  The canvas for these handheld masterpieces are white corn tortillas which are stuffed with sauteed carne, onions, fresh pineapple salsa and a cilantro lime crema.  The sauteed carne packs  a piquant punch that is tempered by the fresh crema.  Similarly the pineapple salsa serves as a foil for the onions.  Because of the moistness and generosity of the ingredients, two corn tortillas are used on each taco. This triumvirate of tastiness is the antithesis of every hard-shelled faux taco you’ve ever had. They’ll rock your world!.

Cafe Bella's drive-up window means coffee to go at any time

Cafe Bella’s drive-up window means coffee to go every day but Sunday

In 2013, Cafe Bella expanded by launching a drive-through location at 9121 Eagle Ranch Road, N.W. in Albuquerque.  The drive-through windows are open Monday through Friday from 7AM to 12PM and is closed on Sundays.  Who knew coffee flavor so rich and delicious could originate in such a small building.

My love and appreciation for coffee waned after leaving Massachusetts where the wonderful (and sadly now defunct) Pewter Pot in Burlington (about fifteen miles north of Boston) practically become a second home.  The Pewter Pot resonated with revolutionary war era personality.  Waitresses donned  period clothing, walls were adorned with colonial themed wallpaper, wooden beams supported the ceiling and the coffee was served in faux English pewter pots.  The coffee was very good, but it was the sense of community and the personable service that kept me coming back.  Cafe Bella has many of the same qualities.  If  this IT professional could break away more often from grueling propeller-headed projects, it might become a second home.

Cafe Bella
2115 Golf Course Rd SE
Rio Rancho, New Mexico
505 306-6974
Web Site
LATEST VISIT: 8 July 2014
1st VISIT: 19 January 2012
# OF VISITS: 11
RATING: 23
COST: $ – $$
BEST BET: Cafe Au Lait, Blueberry Scone, Panini, Hazelnut Chocolate Milk, Breakfast Bagel, Chocolate-Peanut Butter-Coffee Brownie, Chocolate Panini, Soy Vanilla Honey Smoothie, Grilled Vegetable Ciabatta, Slow-Roasted Carne Panini, Smoked Turkey Panini, Red Chili Mocha, Street Tacos


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Cafe Bella Coffee on Urbanspoon

Rebel Donut – Albuquerque, New Mexico

Rebel Donut on Wyoming Just North of Menaul

Many years ago if someone proposed a wager of “dollars to donuts,” you might have been well advised to take it.  The phrase “dollars to donuts” essentially meant the person proposing the wager thought he or she had  a sure thing, that he or she was willing to to risk a dollar to win a dollar’s worth of donuts.  Donuts weren’t worth much at the time (and they weren’t very good either) so winning a bet might result in being paid off by a baker’s dozen or so donuts.  Today, if someone offers a “dollars to donuts” wager, the counter to a five dollar bet might be two donuts and the donuts would likely be terrific.  

Visit a donut shop today and sticker shock might set in.  Donuts aren’t cheap anymore, not that it stops Americans from spending our dollars for donuts to the tune of about $3.6 billion dollars per year.  Americans consume some ten billion donuts a year. That’s 33 donuts per man, woman and child per year.  The demographic which loves donuts most is middle-income men ages 25 to 49 (now you know what accounts for the “middle-age spread”).

Donut deliciousness in a glass case

As with burgers, donuts are one of those rare foods which have proven to be recession proof.  Despite the  economic malaise of the past few years, the number of donut shops, amount of donuts consumed and profitability per donut shop has continued to increase every year (save for a short lapse when the nutrition police made donuts non grata).  The reason most attributed is that donuts are a tasty and inexpensive comfort food.  Similar to the gourmet burger craze which has taken America by storm, consumers don’t mind splurging on donuts that are more costly.

The June 11th, 2012 launch of Rebel Donut (singular) will certainly give consumers an opportunity to splurge. Only the Li’l Rebel (mini donuts) and the classic donuts (glazed raised, chocolate glazed, the rebel, strawberry, coffee glazed, cookies and cream, maple, etc.)  are under a dollar though you can buy a dozen for ten dollars.  Fancy Donuts and premium donuts will cost you more than a dollar as will cinnamon rolls.  Rebel Donut donuts, however, are far from ordinary donuts.

Nutella-Chocolate, 3X chocolate, Powdered Sugar Vanilla , Old-Fashioned Coconut

As might be expected for a donut shop bearing the appellation “Rebel,” Rebel Donut is expanding the boundaries of donut conventionality.  Even the shop’s logo, a donut with wings, bespeaks of nonconformity, risk-taking, daring to be different.  Rebel Donut is taking donuts to the extreme, helping them be all they can be…self-actualizing donuts.  Unique flavors include red velvet, chocolate salted pretzel, chocolate mint, peanut butter and apple, peanut butter and Sriracha, carrot cake, watermelon and blueberry pancake and those are tame compared to other donuts on the ever-changing menu.  

You’d expect no less than imagination and inventiveness from Rebel Donut owners Carrie Mettling and Tina Winn.  Carrie was the founder and creative force behind Cupcake Fetish which she opened in March, 2006 and which began a bit of a cupcake boom in the Duke City.  The Rebel owners have hired a like-minded staff and given them the latitude to be visionary.  Then, as if the Rebel team wasn’t already taking donut innovation to new heights, they gave Facebook followers an opportunity to suggest new donut ideas.  The ideas were so clever that many, if not all, will be implemented.    That’s donuts by the people, for the people and by the people.

Top: Mocha Chocolate, 3X Chocolate Muffin, Key Line Pie
Bottom: Dreamsicle, Apple peanut butter, Smores

Striving to be Albuquerque’s premier artisan donut and pastry shop, Rebel Donut showcases more than thirty donut flavors per day with new and different surprises every day.  One unexpected surprise for us is the presence of kolaches (Czech and Slovak pastries with a dollop of fruit inside), but not exactly the type of which we experienced in Chicago.  Purists will argue that Rebel Donut’s line-up kolaches (sausage and cheese; sausage, jalapeño and cheese; and veggie sausage, green chile and cheese) are not kolaches, but Klobasnek.  Call them what you will, but you will call them delicious.

If you have any inkling that these donuts sound like so much fluff and style, one bite will assure you’re there’s plenty of substance beyond the round hole in the middle.  These donuts taste like very good renditions of their named ingredients.  The Dreamsicle donut tastes like a sweet and tangy orange.  The mocha chocolate tastes like a creamy, chocolatey coffee.  Then there’s the donuts in which seemingly disparate ingredients (peanut butter and Sriracha, for example) are combined.  These, too, as if by some feat of enchantment, are at the very least interesting, but more often than not, quite good.

Maple Bacon

If your idea of a radical donut is chocolate with sprinkles, Rebel Donut will rock your world.  Who but a Rebel would create a donut topped with candy resembling blue sky meth, the vice of choice on Breaking Bad, a popular television drama filmed in Albuquerque?  Who but a Rebel would launch a second shop at a seemingly cursed location on Albuquerque’s west side, a location which has seen a number of restaurants and even another donut shop?  Who but a Rebel would open a satellite shop in Albuquerque’s fledgling downtown area? 

In 2013, Rebel Donut was  selected to compete on a new Food Network show called “Donut Showdown” which premiered April 2nd on the Food Network in Canada.  The show made its United States debut on Wednesday, July 3rd on the Cooking Channel.  Carrie competed with two other donut-makers for a $10,000 prize.  The theme of the show was “Carnival.” 

The Rebel Donut location on Albuquerque's west side (9311 Coors Blvd NW)

The Rebel Donut location on Albuquerque’s west side

Apple Corporation recognizes the value of rebels: “Here’s to the crazy ones. The misfits. The rebels. The troublemakers. The round pegs in the square holes. The ones who see things differently. They’re not fond of rules. And they have no respect for the status quo. You can quote them, disagree with them, glorify or vilify them. About the only thing you can’t do is ignore them. Because they change things. They push the human race forward. And while some may see them as the crazy ones, we see genius. Because the people who are crazy enough to think they can change the world, are the ones who do.”  Rebel Donuts is changing Albuquerque one donut at a time.

Rebel Donut
2435 Wyoming Blvd, N.E. 
Albuquerque, New Mexico
(505) 293-0553
Web Site
LATEST VISIT: 8 September 2013
1st VISIT: 28 July 2012
# OF VISITS: 3
RATING: 19
COST: $
BEST BET: Maple Bacon, 3X Chocolate, 3X Chocolate Muffin, Key Lime Pie, Mocha Chocolate, Old Fashioned Coconut, Nutella Chocolate


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Rebel Donut on Urbanspoon