Tully’s Italian Deli & Meats – Albuquerque, New Mexico

Tully’s Italian Deli & Meats

The sense of smell, more than any of our other senses, influences our ability to recall past events and experience. From among the five senses, fragrance is considered the most potent medium for conjuring up memories. True enough, some of the most enduring sensory memories of my years in the Boston area are reawakened thanks to the amazing aromas that greet me each time I visit Tully’s Italian Deli & Meats on San Mateo. It is with increased rarity that you find an authentic Italian deli which greets you at the door with the incomparable aroma of pastas, meatballs or sausages simmering in a perfect marriage of tomato sauce, garlic, basil and oregano.  It’s also rare to find an Italian kitchen equally practiced at preparing outstanding pasta dishes and Italian meats.

Tully’s Italian Deli & Meats is then indeed an anachronism because it does capture you before the door with wafting odoriferous emanations that bid you welcome and which have a Pavlovian effect on your taste buds.  The Camuglia family–John, Jerry and Johnny–has owned and operated this memory triggering deli since 1970, in the process creating new and wonderful memories for the legions of patrons who frequent their deli.

Tully’s “dining room”

Tully’s is ensconced in a time-worn strip mall on San Mateo, but could easily pass for an Italian deli in Soprano country, upstate New Jersey or my former home outside of Boston.  Shelves are stocked with large and small cans and jars of various Italian groceries as well as domestic and imported olive oils and specialty pastas.  Prominent on those shelves are jars of Tully’s house-made marinara sauces, source of those oh-so-enticing memory enticing aromas.

A freezer showcases some of Tully’s frozen entrees such as meatballs, chicken marsala, chicken parmesan, chicken picatta and some of the city’s very best lasagna. The freezer also displays such tantalizing treasures as veal, lamb and even rabbit. It’s hard to believe that when the Camuglias assumed ownership of Tully’s, it was solely a meat market.  In its annual food and wine issue for 2011, Albuquerque The Magazine awarded Tully’s a “Hot Plate Award” as the “Hot Take Home” deli Albuquerque can’t live without.

The Italian Sausage Sub

The Italian Sausage Sub

In the spirit and tradition of many East Coast Italian delis, Tully’s also features imported and domestic meats and cheeses, showcasing Boar’s Head brand products.  Boar’s Head prides itself in artisanal meats and cheeses produced in time-honored old-world methods.  Tully’s honors those methods by making their own hot and sweet Italian sausages, all ground from 100-percent pork enhanced with traditional spices and herbs.  Sausages range from the simple to the sublime–real gourmet sausages that will enhance any meal.

Tully’s take-out business is robust and the heart of the operation, but many savvy patrons also have a filling and delicious lunch at their favorite deli before heading home with their treasures.  At the counter, they encounter a menu which just might be the envy of every sandwich shop in town, a menu featuring an array of sensational sandwiches, some named for glitterati of Italian heritage.  Who can refuse an Al Pacino (capocollo ham, Genoa salami, provolone and Italian dressing) or a Sinatra, sure to hit the right note with imported Parma prosciutto, fresh mozzarella, extra virgin olive oil, lettuce and tomato on a homemade roll?

Meat Ball Subs

There are eighteen sandwiches on the menu, more than half of which are available at half-sub size.  The subs which require heating are generally not available at half-sub size.  Available toppers include sliced black olives, sliced pickles, sliced banana peppers, tapenade, guacamole and bacon.  Sandwiches are about a dollar south of ten dollars and are accompanied by a cup of potato salad or a bag of potato chips.

31 December 2008: While the cold meat sandwiches entice with a siren-like call, my Boston-based beckoning is often for sub sandwiches engorged with tomato sauce and seasoning adorned meatballs or sausage, the type of sub of which I consumed by the boatload in Boston. The Italian Sausage Sub and the Meat Ball Sub call loudest.  The Sausage Sub features homemade Italian sausage “cooked in mom’s marinara sauce with melted mozzarella on a homemade roll.”  This is a humongous sandwich, easily big enough for two to share (not that you’d want to).  It’s also a messy sandwich which will redden your fingers and drip onto your clothing if you’re not careful.  Ditto for the Meat Ball Sub, six homemade meatballs nestled in a homemade sandwich roll and slathered with marinara sauce with melted mozzarella.  The meat balls are an amalgam of beef and pork with just enough filler to bind them.  They’re seasoned with garlic and oregano in just the right amount.

The Sicilian

31 December 2008: When the menu at an Italian deli reads “sausage,” you don’t always know what to expect.  In some cases, a sausage sandwich features sliced links and in others, the sausage is ground almost like hamburger.  At Tully’s, the sausage (at least on the sub) is reminiscent of breaded chicken Parmesan.  It’s semi-flat and lightly breaded, but beneath that breading and under that marinara is a well-seasoned sausage that’s flavorful, filling and fabulous.  The potato salad is flecked with red peppers and pickles and isn’t dripping in salad cream as some potato salad seems to be.  Alas, cup-size amounts to about three or four spoons full.  You’ll want more.

13 October 2012: From among the cold subs listed on both the “house specialties” and “traditional favorites” sections of the menu, one of the best is The Sicilian (for all you good Sicilian Boys).  That, by the way, is a Tully’s caption.  All sandwiches have clever captions.  The Sicilian is made with mortadella (an Italian cured sausage seasoned with pepper and garlic), capacolla ham (a pork-derived cured ham), domestic prosciutto, provolone and Italian dressing on a homemade roll.  The Italian dressing is applied generously, rendering the sandwich moist on a bread roll which absorbs it well.

The “Joe DiMaggio”

23 September 2015: In Simon & Garfunkle’s 1968 number one hit Mrs Robinson, the American folk rock duo asked the puissant question “Where have you gone Joe DiMaggio?”  The lyrics both perplexed and bothered The Yankee Clipper until a chance meeting with Paul Simon.  Simon explained the lyrics were sincerely intended as flattery and essentially were intended to ask “where have all the heroes gone.”  A better answer to the question might be “Joe DiMaggio is alive, well and delicious at Tully’s.” 

The Joe DiMaggio is an Italian sub described by my friend Larry McGoldrick, the professor with the perspicacious palate, as “the absolute best Italian Sub I have ever had.”  A spry septuagenarian with the youthful vigor of a twenty-something, Larry knows a thing or a million about subs.  So do I.  This is an outstanding mountain of a sandwich (pastrami, ham, Genoa salami, Provolone, black olives, peppers, lettuce, tomatoes and Italian dressing stacked on a whole or half sub roll).  The designer of this delicious deli sandwich deserves a raise.  It’s not enough that the Joe DiMaggio is packed with ingredients.  Those ingredients go together as well as milk and cookies or chocolate and…chocolate.

The Judge

16 May 2018: It’s been said that “if you remember the 1960s, you weren’t really there.” Even if you spent the swinging 60s in an addled state, some memories are indelible. So are some 60’s catch phrases such as “here come da judge” (especially when uttered by fellow Air Force veteran Flip Wilson). Espying the sandwich board listing “The Judge” as the special of the day certainly dredged up memories of Flip’s irreverent skit. Moreover, it inspired pangs of hunger. There can only be one verdict about this Judge—Absolutely delicious!  The evidence–hot and sweet sopressata, salami, Provolone, lettuce, tomato and Italian dressing.  I certainly plead guilty of devouring this behemoth of a sandwich (roughly the size of two burritos).   

31 December 2008: On lazy days when you don’t want to cook or perhaps when you want to spoil yourself, let pasta pamper you.  Pick up a lasagna from Tully’s freezer.  It’s layers and layers of pasta sandwiching pork and beef all slathered with marinara sauce and topped with two melted cheeses and several complementary spices.  This is lasagna the way it’s made in some Boston area restaurants, those specializing in red meat sauces.  It’s lasagna which imbues your kitchen with those memory inducing aromas you’ll treasure. 

There are few things in life more satisfying than a sandwich at Tully’s, but it’s possible to improve on your Tully’s experience by having an Italian cookies and pastries Saratori’s Di Tully, a pastry shop that will remind East Coast transplants of Italian pastry shops in New York.  If you haven’t been to Tully’s in a while, you’ll be happy to learn that you now have to enter through Saratori’s entrance to get to Tully’s.  It’s akin to previewing heaven on Earth. 

Tully’s Italian Deli & Meats
1425-A San Mateo, N.E.
Albuquerque, New Mexico
(505) 255-5370
Web Site | Facebook Page
LATEST VISIT: 15 May 2018
# OF VISITS: 9
RATING: 22
COST: $ – $$
BEST BET: Lasagna, Sausage Sub, Potato Salad, The Sicilian, Meat Ball Sub, The Joe DiMaggio, The Judge

Tully's Italian Deli & Meats Menu, Reviews, Photos, Location and Info - Zomato

Java Joe’s – Albuquerque, New Mexico

Hey, Wasn’t This Once Tuco Salamanca’s Lair

I hate chile powder.”
~Tuco Salamanca
Breaking Bad, Season 2

Duty-bound to make himself available to the citizenry of the fledgling United States, newly elected president George Washington spent the night in so many private homes and inns that  “George Washington Slept Here” remains a real estate cliché and tourist draw centuries later.  Perhaps the closest similarly celebrated landmarks in the Albuquerque metropolitan area are the filming sites for the 16-time Emmy Award-winning television series Breaking Bad.  Never mind that Albuquerque recently celebrated its Tercentennial–three hundred years of history.  History is not what visitors want to see.  They want to see the Duke City of Breaking Bad.  Albuquerque, which itself became a character in Breaking Bad, is the home of Walter White, the down-and-out chemistry teacher who metamorphosed into “Heisenberg,” the city’s meth kingpin.  Five years after the series ended, pilgrimages to every Breaking Bad filming location remain a popular draw.

During my inaugural visit to Downtown Java Joe’s, a number of tourists, not all of them millennials, were snapping selfies in front of the east wall where a towering graffiti-inspired tribute to city life dominates.  One of them exclaimed “this used to be Tuco’s lair.”  Another chimed in, “yeah, until Walter White blew it up?”  Tuco?  It quickly dawned on me they were talking about Tuco Salamanca, one of the best television villains in recent memory.  The exterior of Java Joe’s did indeed serve as Tuco’s sanctuary and Walter White did blow it up by throwing fulminated mercury on the floor.  Thankfully, however, real life didn’t mirror that Breaking Bad episode.  Tuco’s lair is certainly not in ruins.  It serves as the home to Java Joe’s, one of the city’s most popular coffee shops.

The main dining room at Java Joe’s

Java Joe’s is located on Park Avenue one street south of Route 66.  Park Avenue runs between Central Avenue at its eastern-most point to the Albuquerque Country Club at its western flank with Jesse Pinkman’s house (another Breaking Bad landmark) virtually at the center.  Until earlier in 2018, its next door neighbor was Firenze Pizzeria, one of the city’s premier purveyors of pizza pie during its short tenure.  The aforementioned mural is Java Joe’s most distinctive exterior feature.  In a move befitting the edifice’s most notorious occupant, real-world owner Michael Phlieger once had graffiti artists paint wanted posters on that wall in response to the city’s crackdown on illegal graffiti.  The current mural will probably stick around until Breaking Bad aficionados lose interest.  It could be there for a long time.

Step into Java Joe’s and there are no vestiges of Tuco’s headquarters.  Instead of Tuco’s thuggish henchmen, you’ll run into hipsters and hippies, blue collars and white colors, and the type of characters who put the quirky in Albuquerque.  Scrawled on a black slate board above the counter where you place your order is a menu listing every daily special.  Plastic menus on the counter list everything else.  Walls are festooned with eclectic art, much of it for sale.  Handmade lotions and soap on a table hugging a wall are also available for purchase.

Mayan Mocha

Featured fare includes breakfast and lunch, sandwiches and wraps, soups and salads, pastries and beverages.  With so much temptation at your beck and call, you’ll be hard-pressed to make a quick decision.  Breakfast offers a full range of favorites, classics such as savory omelets and yogurt parfait to more elaborate items such as Belgian waffles with fresh strawberries and blueberry granola pancakes. Then there are the New Mexican classics such as  breakfast burritos, breakfast enchiladas, huevos rancheros and even a tofu burrito.  If you’re wary about a coffee shop preparing New Mexican food well, your worries will be quickly dispelled.  Both red and green chiles are terrific (more on them later).

2 March 2018: Breakfast, of course, means coffee.  All of Java Joe’s coffees are roasted, flavored, and blended in-house on a daily basis under the name Red Door Roasters.  Daily regular, flavor and decaf brews are available.  So are  beans which can be purchased by the pound.  Flavored coffees are flavored in-house and vary on a daily basis but are always available bulk or by the cup.  Specialty drinks, which can be served hot, iced or blended, are also a good option.  The Mayan mocha (double shot) is an excellent choice, a worthy approximation of my beloved red chile mocha (available only at Cafe Bella).  Sans the annoying acidity of inferior coffees and the cloying qualities of designer drinks, it’s caffeinated love.

Breakfast Enchiladas

2 March 2018: Breakfast enchiladas, once a relative rarity in Albuquerque, are becoming more prevalent, a terrific alternative to the ubiquitous New Mexican breakfast burritos and huevos rancheros.  Java Joe’s breakfast enchiladas features three corn tortillas layered with Cheddar, black beans and eggs smothered in red or (and) green chile.  Both the red and green are terrific with the piquancy and flavor aficionados crave.  After more than three decades of occasionally enjoying New Mexican cuisine laced with black beans, it still surprises me to see them on enchiladas, huevos rancheros or burritos.  Pinto beans, after all, are the official New Mexican state vegetable (along with our sacrosanct red and green chile).  No matter.  The chile is the centerpiece of this delicious breakfast dish. 

28 March 2018:  Java Joe’s sandwich menu features both cold and hot sandwiches, both served with a side of pasta salad, coleslaw, or sweet potato chips.  Cold sandwiches are served on multigrain, sourdough, marbled rye or baguette while the canvas upon which hot sandwiches are prepared is a baguette.  No ordinary baguette is this.  Texturally it reminds me of a buttery, soft focaccia with herbaceous notes.  The Southwest Philly (red onions, bell peppers, green chile & provolone cheese piled on grilled Philly steak) is rather unconventional for a Philly, but it’s a good one.  My sole complaint is that the green chile was so anemic I had to look for it (probably an anomaly).  The coleslaw might best be categorized as “could have been” as in with a little more salad cream or maybe chopped jalapeños, it might have been better.

Southwest Philly with Coleslaw

There’s no doubt the psychotic, bejeweled-toothed Tuco Salmanca would have had a much better disposition had he descended the stairs of his Park Avenue lair for coffee and a meal at Java Joe’s.  It’s a Breaking Bad type of hole-in-the-wall which visitors might pilgrimage to out of curiosity, but they’ll return for the food, coffee and quirkiness.

Java Joe’s
906 Park Avenue, S.W.
Albuquerque, New Mexico
(505) 765-1514
Web Site | Facebook Page
LATEST VISIT: 28 March 2018
1st VISIT: 2 March 2018
# OF VISITS: 2
RATING: 22
COST: $$
BEST BET:  Breakfast Enchiladas, Mayan Mocha, Southwest Philly, Coleslaw
REVIEW #1028

Java Joe's Menu, Reviews, Photos, Location and Info - Zomato

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. Rebel makes two types of donuts: raised donuts made from yeast-based dough, and cake donuts made from cake batter.  Rebel makes two types of donuts. Raised donuts – made from yeast-based dough, and cake donuts – made from cake batter. Since they are made from rolled dough, and hand-cut, raised donuts can be formed into almost any shape. Proofing the donuts before they get fried gives them a fluffy, airy texture. Cake donuts are sweeter and denser than raised donuts. They are a little crisp on the outside and soft in the middle. They are always going to be round, but they can still be filled and decorated in a million ways.

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.”  Although the Duke City’s dominant donut presence was victorious in 2013, it finished as runner-up during the 2014 showdown.

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

The Rebel Donut location on Albuquerque’s west side

NOTEIn the following paragraphs, Gil’s Thrilling… recaps the national attention garnered by Rebel Donut.

To get all existential about it – how do I know the perfect donut for me is the perfect donut for you? The truth is there really is no Perfect Donut because we all love different things. So at Rebel Donut, we are all about options.” How’s that for an appealing mission statement or operating philosophy, not that Rebel Donut’s Web site calls it that. With that level of commitment to variety and people pleasing, is it any wonder Albuquerque’s Rebel Donut was named in January, 2018, “The Best Donut Shop in New Mexico” by Delish. Like Rebel Donut, Delish believes “there’s no wrong way to eat a donut.” To compile its list of each state’s best donuts, Delish consulted Yelp, increasingly the most reliable crowd-source on culinary matters.

The Daily Meal describes donuts as “extremely versatile” and “essentially a blank canvas.” As to prove the versatility of the donut, in November, 2016 the online site compiled a list of America’s Most Outrageous Doughnuts and Where to Find Them. You probably didn’t have to give it a second thought to know Albuquerque’s Rebel Donut would make the list. Breaking Bad fans recall Rebel Donut’s “Blue Sky” doughnut which was topped with something resembling blue meth. That’s not even their most outrageous donut. That honor, according to The Daily Meal, would be reserved for the Dough Boy doughnut which “is studded with chocolate chips, drizzled with ample chocolate sauce, and topped with a hefty scoop of chocolate chip cookie dough.”

The best kind of six pack

Perhaps the most eloquent and certainly the most aptly descriptive quote ever uttered about donuts came from everyman philosopher Homer Simpson who once said “Mmmmmm…doughnuts.” What more needs to be said? Maybe “better than cupcakes, as classic as apple pie.” That’s what BuzzFeed said in October, 2016 when introducing a feature listing the best donut shop in every state according to Yelp. Using an algorithm that looked at the number of reviews plus the star rating for every doughnut business listed on Yelp, the best donut in New Mexico was determined to come from Rebel Donut in Albuquerque. That comes as no surprise to Duke City donut aficionados who have been flocking to the premier artisan donut and pastry shop in the Land of Enchantment.

Although the Cooking Channel doesn’t grace my cable subscription package, I find comfort in knowing Founding Friends of Gil (FOG) member Jim Millington was able to watch the channel’s “Cheap Eats” show in April, 2016 when it featured host Ali Khan visiting beautiful, sunny Albuquerque. Jim reports that “the show is pretty much like Rachael Ray’s old Twenty Dollar a Day show except that Ali lacks Rachael’s cuteness and he has $35. His first stop was at the Tia B’s La Waffleria for vegan waffles which he found to be wonderful. Next stop was the Route 66 Pit Stop for the famous green chile cheeseburger which knocked his socks off. Third was Rebel Donuts. He didn’t even get a donut shaped one. It was long, stuffed and topped with bacon. Papa Felipe’s introduced him to the amazement of carne adovada stuffed in a sopaipilla.” Thank you, Jim.

Rebel Donut gained tremendous notoriety for creating a donut mimicking the potent crystal blue meth made famous by AMC’s Breaking Bad series. In March, 2016, Rebel Donut was honored on Food Network Magazine as one of a dozen “best in dough,” an honor bestowed upon fun donuts. The honoree is Rebel Donut’s pina colada donut, a vanilla cake donut dipped in coconut rum glaze then raw coconut with buttercream frosting. Unlike the Breaking Bad donut which has no actual blue meth, there is actual real rum in the pina colada donut. It’s one in a small line of adult donuts though it can be made “virgin” as well. 

Albuquerque is one of the four original cities to syndicate the Jim Rome Show, a sports talk mainstay on 610 AM for nearly two decades. With a unique lexicon and format, the show now boasts of some 200 radio stations across the United States and Canada. Listeners are fiercely loyal to the show, reveling in a  format which encourages them to be critical of other cities on the syndicate as well as other listeners, including “laying the smack down” on “Albucracky” and its tumbleweed motif. During Rome’s most recent visit in November, 2016, he and his road crew discovered the “blue meth” donuts from Albuquerque’s Rebel Donut. The donuts were much more than a punchline to the jocular crew, all of whom enjoyed every morsel.

Foursquare, an online presence which purports to help readers “find the best places to eat, drink, shop, or visit in any city in the world,” took on the enviable challenge in October, 2015 of determining the best bakery in each state. Because man and woman cannot live on bread alone, the list included a number of more specialized bakeries such as Albuquerque’s Rebel Donut. Foursquare noted: “From maple bacon to cherry lemonade to chicken and waffle donuts, Albuquerque’s Rebel Donut certainly breaks the mold when it comes to breakfast confections. The shop also gained fame for its signature Breaking Bad-themed “Blue Sky” variety, which was endorsed by the show’s stars themselves.”  

While trying to get to Las Vegas, Nevada in 1945, Bugs Bunny accidentally wound up in Germany where for the first time he utters the recurring line “I should have made that left turn at Albuquerque.” Realtors across the fruited plain have come to the realization that many people aren’t making any turns when they arrive in the Duke City. They’re here to stay. For them, the Movoto.com blog, the lighter side of real estate, provided in June, 2015, “29 things you need to know about Albuquerque before you move there” Among the sagacious tips: Green Chile: Love it or Leave Town; Great Community Food at the Grove Cafe; You may not Know the Mufin Man, but Everyone Knows the Candy Lady; The Perfect Ron Swansonable Steak (from Farm & Table at “rustic Old Town”); All Other Bread Will Pale in Comparison (from the Golden Crown Panaderia); These Donuts, Oh Man, These Donuts (from Rebel Donut); and Your BBQ Search is Over at Mr. Powdrell’s BBQ House.

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: 18 February 2018
1st VISIT: 28 July 2012
# OF VISITS: 4
RATING: 19
COST: $
BEST BET: Maple Bacon, 3X Chocolate, 3X Chocolate Muffin, Key Lime Pie, Mocha Chocolate, Old Fashioned Coconut, Nutella Chocolate

Rebel Donut Menu, Reviews, Photos, Location and Info - Zomato

1 2 3 14