Casa de Benavidez – Los Ranchos de Albuquerque, New Mexico

Casa de Benavidez, nestled under the pines on Fourth Street

There are restaurants throughout the Duke City that have seemingly always been “there.”  They’re  as much a part of the fabric of the city as the neighborhoods they serve.  Casa de Benavidez is one of those restaurants, a familiar part of the landscape on North Fourth Street, some would say an institution.  Despite the notion of permanence, this venerable treasure has, in fact, been around only since 1984–at least under its current name.

Before there was a Casa de Benavidez, there was, just a mile or so away, a tiny little eatery with only three tables and a bustling take-out business.   There was also a dream, the shared ambition of Paul and Rita Benavidez  to serve their hometown with the food they loved and prepared so well.  At El Mexicano, a diminutive eatery they operated with their children, that dream began the transformation from monochromatic to technicolor with every one of their trademarked sopaipilla burgers sold.

Salsa and Chips

While the family was selling more and more sopaipilla burgers, they were also stockpiling used restaurant equipment in hope and anticipation of an expansion that would allow them to more fully realize their dreams.  Not far from their diminutive digs, Paul found a nearly 100-year-old two-story territorial style adobe home with a half-finished waterfall just south of the structure.  Quickly consummating the sale of the home, the Benavidez family moved out of their old location into the sprawling edifice in just one day.  The rest, as the proverbial “they” say, is history.

Over time, the carryout business at the back of the home became so successful that the family expanded their operation to include a full-service restaurant in the front of the house.  The restaurant was rechristened “Casa de Benavidez,” and the dream culminated with a commodious restaurant offering an expansive menu featuring traditional New Mexican and Mexican food in elegantly appointed interior dining rooms and exterior surroundings that include lush gardens, a koi pond teeming with life and strolling mariachis.

Combination No. 1 Tamale, Cheese Enchilada, Chile Relleno and Taco Served With Beans, Rice, Special Rib and Sopaipilla

On the marquee, subtitled directly below the restaurant’s name, are the words “Home of the Sopaipilla Burger.”  That’s a recognition of the role played in the restaurant’s early and current successes by its unique rendition of New Mexico’s ubiquitous green chile cheeseburger.  Several other restaurants offer their own take on a sopaipilla burger, but Casa de Benavidez’s version was the very first and it remains first in the heart of its loyal patrons, some of whom order the “jumbo” sized half-pound version.

Repeat after me (to the tune of the old Big Mac jingle) — one all-beef patty, refried beans, lettuce, cheese, tomato and chile  (red, green or both) on two sopaipilla “buns.”  That’s the sopaipilla burger, still one of the most popular and celebrated items on the menu.  The sopaipillas are more dense than the puffed-up sopaipillas on which New Mexicans love honey.  They’re formidable enough not to fall apart at the moistness of other ingredients, but if the chile is ladled on a bit too generously, expect your hands to be covered in the red or green stuff.

Carne Adovada Plate

Casa de Benavidez was one of the first restaurants we visited after moving back to Albuquerque in 1996. It didn’t surprise us when this casa was the 1996 winner of KOB TV’s “Salsa Challenge.” The salsa is about medium on the piquancy scale  and has a garlicky flavor aficionados love while the chips (served warm) are unfailingly crisp and fresh. Alas, sometimes because of overflow crowds your empty salsa dish isn’t replenished as faithfully as at other New Mexican restaurants. That’s about the only short-coming in the service which tends to be friendly and attentive.  That salsa, by the way, was named Albuquerque’s fifth best salsa by Albuquerque The Magazine from among a sampling size of 130 different restaurant salsas reviewed in the September, 2012 issue.

The menu features many New Mexican standards, but it also includes “foreign” items such as  chimichangas (Tucson) and fajitas (Texas).  Breakfast is served Friday, Saturday and Sunday with lunch and dinner (same menu) served every day of the week.  Lunch specials are a more economical dining option than dinners. To say Casa Benavidez is one of the more pricey New Mexican restaurants  might be an understatement.  You might experience a bit of sticker shock at seeing some items approaching the nine dollar price point–and that’s just the appetizers.  The entrees are all priced in double-figures.

Sopaipillas and Tortilla

3 January 2017: Perhaps the best way to experience the restaurant’s culinary wizardry is by ordering one of the four combination plates.   Combos are served with beans, rice, one very special rib and sopaipillas.  Combination plate number one features a cheesy enchilada, a taco, a crunchy chile relleno and a tamale. Of these, the real stand-out is the crunchy chile relleno whose sweet, battered texture is unlike any other we’ve had in Albuquerque.  The special pork rib is unique to Casa Benavidez.  It’s a real treat.  Be forewarned that combination plates are humongous–large enough for two.

One of the restaurant’s very best, albeit most unconventional entrees are the succulent pork short ribs: four meaty ribs on which is slathered a semi-sweet and smoky homemade sauce.  These are multi-napkin ribs, the type of which will leave a red beard on any clean-shaven face.  They’re better ribs than you’ll find at several of the Duke City’s barbecue restaurants.  That goes for the sauce, too.  You’ll find yourself dredging up excess sauce with the accompanying fries (or you can have rice).

Natillas

3 January 2017: My Kim tells me it’s a woman’s prerogative to change her mind.  She does so frequently, but rarely when ordering at a New Mexican restaurant.  Almost invariably, she’ll order the carne adovada plate though only with the chile in which the carne has been marinated, no extra.   Casa de Benavidez serves some of her favorite adovada.  Tender tendrils of easily pulled apart pork marinated in a rich, hearty red chile make her happy and when she’s happy, Gil’s happy.  The carne adovada plate is served with Spanish rice and beans (which she passes over to me). 

3 January 2017: Casa de Benavidez offers a number of desserts: German chocolate cake, carrot cake, fried ice cream, flan, natillas, brownies and a sweet roll.  The natillas are topped with a very generous dollop or ten of whipped cream.  When scraped off, not much of the natillas actually remain.  That’s too bad because these natillas are cinnamon rich, creamy and delicious.

On Fourth Street, facing east Casa de Benavidez is at the forefront of the Sandia Mountains.  Both seem to have an air of distinction and permanence.  Because of its longevity and community standing, the Casa de Benavidez is on the New Mexico Tourism Department’s “Culinary Treasures trail,” an initiative which honors those rare and precious family-owned-and-operated gems operating continuously since at least December 31st, 1969.  As with all the restaurants on the list, the Casa is an independent mom-and-pop restaurant which has stood the test of time to become beloved institutions in their neighborhoods and beyond.

Casa de Benavidez
8032 Fourth Street, N.W.
Los Ranchos de Albuquerque, New Mexico
(505) 893-3311
Web Site | Facebook Page

LATEST VISIT: 3 January 2017
# OF VISITS: 9
RATING: 18
COST: $$
BEST BET: Sopaipilla Burger, Pork Ribs, Chile Relleno, Salsa and Chips, Combination Plate #1, Sopaipilla

Casa de Benavidez Menu, Reviews, Photos, Location and Info - Zomato

El Papaturro Restaurant – Los Ranchos De Albuquerque, New Mexico

El Papaturro Restaurant

Driving north on Fourth one Sunday afternoon, my sharp-eyed Kim espied a new eatery with the curious name El Papaturro. Our first inclination was that the Pappas Restaurants group had made another incursion into the Land of Enchantment. It seemed to make sense considering the Pappas Restaurant Group, a family-owned and operated restaurant company based out of Houston, is the parent restaurant of Pappadeaux which has had a presence in Albuquerque since 2004. Pappadeux, a seafood restaurant with Cajun leanings, has several sibling eateries across the fruited plain, all sporting “Pappas” on their appellation. Seemingly covering all palates, the Pappas restaurant family includes Pappasito’s Cantina for the Mexican food lover in you, Pappas Seafood House, Pappas Brothers Steakhouse, Pappas Bar-B-Q, Pappas Burger and Pappas Grill and Steakhouse.

Upon finally remembering that the trademark spelling for the Pappas family of restaurants calls for “Pappa” to be spelled with two p’s, we dismissed the notion that this was yet another restaurant in the burgeoning Pappas family. So what the heck, we wondered, is a Papaturro? Most likely, we reasoned, the term was probably Greek and not Spanish. With our combined vocabulary of Spanish and Spanglish words (including dozens of invectives), we would certainly have heard the term Papaturro. It wasn’t until we pulled up and saw the word “Pupusas” scrawled on the window that we knew we’d uncovered another Salvadoran restaurant in the fair city of Albuquerque.

El Papaturro Dining Room

The Duke City was first graced with a Salvadoran restaurant in November, 2005 when the Aguilar family launched the Pupuseria Y Restaurante Salvadoreno in a homey hole-in-the-wall on the corner of Goff and Bridge. Not quite a decade later, the Aguilar family expanded to Santa Fe, where they opened “El Salvadoreno.” It wasn’t Santa Fe’s first Salvadorean culinary rodeo.  City Different diners had actually been enjoying Salvadoran cuisine since 2008 when the Tune-Up Café opened, introducing both the capital city and Food Network star Guy Fieri to the pupusa.

To Salvadorans and Hondurans, pupusas are as sacrosanct as hamburgers and hot dogs are across the fruited plain. They’ve also become increasingly popular in other Latin American countries and, thanks to significant migration of Salvadorans in the 1980s, continue to make inroads across the United States. Even if you’ve never before had a pupusa, your first one won’t seem entirely unfamiliar to you. The pupusa is a thick, hand-made corn tortilla stuffed with sundry ingredients. Unlike New Mexican tortillas, Salvadorian tortillas are made with no baking powder and very little (if any) salt. They’re roughly four-inches in diameter and made with a masa de maiz (cornmeal dough) rendering them somewhat similar texturally (albeit much thicker) and in flavor to corn tortillas.

Pupusas

When we asked about the genesis of the restaurant’s name, our server had but to point to a framed poster on the wall behind us and explain “that’s papaturro.” The name which had stumped us, it turns out, is the common name of a fruit with a semi-pulpous edible flesh. We had assumed the fruit to be a type of grape as it was shown in bunches clinging tenuously to vines. That poster is one of several festooning the walls of the cavernous restaurant which launched in January, 2016 in the complex that previously housed Pho Hoa, a very good Vietnamese restaurant which closed in 2014.

As is the case with so many mom-and-pop restaurants, El Papaturro did not launch to a flurry of fanfare and media coverage (contrast that to the press barrage prefacing the launch of the Cheesecake Factory). Predictably, therefore, business has not been exactly brisk though it has started to pick up thanks mostly to word-of-mouth.  If our inaugural experience is any indication, satisfied guests will rave about their fantastic dining experiences at El Papaturro.

Fresh Corn Tamal with Sour Cream

Mere satisfaction may be an understatement.  El Papaturro is a restaurant sure to generate loyalty if only intrepid diners venture outside their comfort zones and trek to this exotic gem which despite a 4th Street address has poor street-front visibility.  If you’ve never had Salvadorean cuisine, fear not.  You won’t be inundated with a compendium of dishes you’ve never before encountered.  The entire menu is relatively short, only three pages, with every item spelled out and described in both Spanish and English.  You’ll be surprised how many dishes share names, if not flavor profiles, with Mexican and New Mexican foods with which you’re well acquainted.  That includes tamales whose semblance to what we’re used to in the Land of Enchantment is rather limited.

The very first item on the menu is a Salvadorean Tamal made with corn flour, stuffed with chicken and served with sour cream. This tamal is sheathed in banana leaves, an ancient Mesoamerican cooking technique which imparts a very moist quality to any food prepared in them and imbues foods with a delicious herbal flavor.  Unwrapping the banana leaves releases a steamy fragrance that prefaces an enjoyable treat.  Unlike New Mexican tamales, there is no unwrapping of corn husks to get to the good stuff on the fresh corn tamal.  Nor is it slathered with New Mexico’s prized red or green chile.  It arrives denuded on a plate where it shares space with a dollop of sour cream.  The fresh corn tamal is fried in oil and is intended to showcase the flavor of the corn masa from which is made.  It does, in fact, have a flavor reminiscent of cornbread.

Tamal Salvadoreño with Curtido

Technically you can stuff pupusas with virtually anything you want (chains would probably engorge them with burger patties or pizza ingredients), but trust your Salvadorean hosts to know what fillings work best.  There are six different pupusas on the menu.  We had three and regret not having one of each.  The most basic pupusa is stuffed with cheese, a mild-flavored white variety which becomes  soft when heated but doesn’t run and become oily.  My favorite pupusa is made with cheese and loroco, a vine flower bud that grows throughout Central America.  Loroco has a slightly astringent flavor somewhat reminiscent of quelites (lambs quarters).  Pupusas are served with curtido, a sort of Salvadorean coleslaw made from pickled cabbage and flavor profile that crosses from coleslaw to sauerkraut.  It’s quite good.

My favorite Mexican comfort food, especially on cold days, has become caldo de res, a traditional beef stew brimming with vegetables.  My Mexican friends might disown me at this declaration: The sopa de res at El Papaturro is better than the caldo de res at any Mexican restaurant in town.  There, I said it!  By any name, this is a superb caldo or sopa (stew or soup).  Few things in life are better than a large bowl practically running over with potatoes and cabbage with a solitary corn-on-the-cob and a large beef shank.  Only a few carrots would have improved upon this near perfect dish.  The corn-on-the-cob was sweeter than any we’ve had in recent years and the beef was much more tender than the shoe leather-tough beef too often served with this caldo.  Tiny globules of beef marrow float on top of the soup, indicative of the slow and lengthy preparation time and a beef stock flavor that will make you swoon.

Sopa De Res

El Salvador may be the smallest country in Central America, but its cuisine has huge flavors.  All intrepid Duke City diners should take a culinary expedition to El Papaturro, a restaurant that brings those huge flavors to life.

El Papaturro Restaurant
6601 4th Street, N.W.
Los Ranchos De Albuquerque, New Mexico
(505) 503-1575
Facebook Page
LATEST VISIT: 21 February 2016
# OF VISITS: 1
RATING: N/R
COST: $ – $$
BEST BET: Agua Fresca de Melon, Sopa De Res, Tamal Salvadoreño, Curtido, Fresh Corn Tamal, Pupusas

El Papaturro Menu, Reviews, Photos, Location and Info - Zomato

Paddy Rawal’s OM- Fine Indian Dining – Los Ranchos de Albuquerque, New Mexico (CLOSED)

Behind the glass, Paddy Rawal’s OM – Fine Indian Dining Restaurant

It wasn’t New Mexico’s Chamber of Commerce winter weather that enticed Chef Pramad “Paddy” Rawal to remain in the Land of Enchantment. In fact, when he first landed at Albuquerque’s International Sunport, he wondered if he had gotten on the correct flight. Albuquerque was as frigid as his home in Michigan which he had left just hours prior. Attired in clothing more appropriate for a balmy spring day, Paddy had certainly not anticipated the winter snap that kept New Mexicans indoors for several days on that uncommonly cold December in 2010.

Paddy was in New Mexico to visit his artist friends Dick and Jane in Santa Fe. Michigan transplants themselves, his friends had long tried to influence Paddy to leave the Wolverine State and open up a restaurant in Santa Fe. They wined and dined their guest and did their best to point out the charms of the capital city, but Mother Nature would not cooperate. Then they took him to a couple of New Mexico’s most highly regarded Indian restaurants. That’s when he came to the conclusion that what passes for good Indian food in New Mexico wasn’t good enough for his friends. Four months later, Paddy opened up Raaga Fine Indian Dining in Santa Fe.

The interior of Paddy Rawal’s OM Fine Indian Dining Restaurant in Albuquerque

From day one Raaga has been a huge critical success in The City Different, beloved not only by a very grateful Dick and Jane, but by Santa Fe’s savvy, well-traveled dining public. The feeling is very much mutual. Paddy has fallen in love with Santa Fe and sees himself as potentially retiring in New Mexico. Considering the well-traveled Paddy has worked as a chef in India, Egypt, Dubai, Australia and Michigan, that’s quite a testament to enchantment and to much better weather than what first welcomed him to the state.

With the November 1st, 2012 launch of Paddy Rawal’s OM Fine Indian Dining Restaurant, Duke City diners have begun to experience for themselves what Santa Fe diners now know and what East Lansing diners have been missing since Paddy closed his two Michigan eateries. OM may be in a class of its own in New Mexico when it comes to fine Indian dining! A number of infatuated patrons, including Larry McGoldrick, the professor with the perspicacious palate, have already become confirmed habitues. In short order, OM will have legions of pleased patrons.

Chef Paddy Rawal brings Ancho Amchur Crusted Tandoori Chicken to our Table

The main reason, of course, is the cuisine. Boasting of rich, intricately flavored dishes prepared with the finest spices, freshest herbs and highest quality ingredients, OM takes Northern Indian fare to new heights, even incorporating local Southwest elements as well as Chinese dishes to create imaginative and sophisticated fusions of deliciousness.   There are two aspects of Indian cuisine at which OM exceeds.  One is in the use of spices, the true legacy of India’s culinary heritage.  While the primary function of spices is to enhance the flavor of food, it is experience and tradition which determine their optimal use, whether it be to season food, enhance its texture or introduce color.  The other aspect is in the preparation of sauces, each one designed to bring out the finest qualities of the ingredients on which they’re used.  

The other reason OM will, in short order, become a Duke City favorite is Paddy Rawal himself. A peripatetic presence, Paddy is the consummate host and a veritable whirling dervish who is seemingly everywhere at once. He wears the stains of spilled sauces on his chef’s coat as a badge of honor, evidence that he himself is preparing the incomparable cuisine himself. Expect him to check up on you frequently to ensure your dining experience is as good as it can be. Paddy is a very engaging, charming and modest fellow, quick to turn compliments about his cooking into something praiseworthy he noticed about you. Interacting with satisfied customers is imperative to him.

Stuffed Dried Fruit Naan and Chana Chaat with Mango Lasi

The OM menu offers an exciting culinary journey into superior taste and flavor, into subtle nuances and exotic complexity, into delicate spice blends and rich, creamy sauces.   All dishes can be ordered mild, medium, hot, hell or any variation thereof (medium plus for example). A daily lunch buffet–at a ridiculously low price considering the quality–features various vegetarian, vegan and meat dishes as well as rice, salad, naan and dessert.  Now if you’re sniggering at the seemingly contradictory notion of a fine dining restaurant offering a buffet, you’ll salute Paddy’s prowess at making all-you-can-eat a sublime offering.  With a menu that showcases vegetarian and vegan options as well as seafood and meat entrees, there truly is something for everyone at OM.

12 November 2012:  Thus far, Albuquerque’s favorite OM appetizer is chana chaat, one of the most popular of Indian street foods and not only because it can be served as a side dish, snack or salad. OM’s rendition combines chickpeas, cucumber, blueberries, whole wheat crisps, tomatoes, mint chutney and sweetened yoghurt. It’s a refreshing adventure in bright and lively flavors and textures, an absolute delight because so many flavors coalesce on your taste buds.  Those flavors are both contrasting and complementary, flavors that play off each other.

Ancho Amchur Crusted Tandoori Chicken (Bone-In Chicken, a Thigh and a Breast)

My mom, a tortillera in the most traditional sense  may disown me for this, but I’ve come to prefer naan to tortillas, even those she prepares with love on her seasoned comal.  OM offers nine varieties of naan, a flat, leavened bread made of white flour and baked in a tandoor; and roti, its wheat counterpart which is cooked on  a flat griddle. Now, three baskets of naan is far too many for a meal for two, but when you can’t make up your minds, order to your hearts’ content because you’ll have wonderful naan for later. Three distinctive varieties with which we fell in love are the rosemary-olive oil naan, stuffed cheese naan and stuffed dried fruit naan.  Each has its unique flavor profile with the commonality being a pinto pony-like char and a light burnishing with clarified butter (ghee).  Whether you nosh on the naan, dip it into a chutney or use it to sop up a superb sauce, you’ll savor every bite.

While Ancho and Amchur in combination may sound like a suppressed sneeze, they’re actually spices which Paddy employs.  New Mexicans are more familiar with Ancho, a powder made from a type of chile that lends a rich, subtle piquancy to foods.  Amchur, a greenish-yellowish powder of dried mangoes, lends the quality of fruity-sweetness, but not to a cloying degree.  The qualities of these two complementary spices are well in evidence on the Ancho-Amchur Crusted Tandoori Chicken.  The spices penetrate deeply into the bone-in thigh and breast, imparting a slight piquancy and tanginess to the tandoor grilling.  As if the moist, tender, delicious chicken isn’t wonderful enough, OM includes a sauce which also utilizes those spices.  It makes a terrific dipping sauce for the chicken or for the naan.

Seafood Korma (Scallops, Shrimp, Mahi Mahi, Cashew Cream Sauce)

Korma Sutra might be an appropriate descriptor for the Seafood Korma which just may have a foodgasm effect on your taste buds. Korma, a Northern Indian specialty, is a mild and creamy curry sauce with a distinctively rich, almost silky flavor.  The basis for Korma is a mixture of yoghurt, cream and pureed cashews blended with toasted spices.  OM prepares it to your specified level of piquancy, however, ask for any potency beyond  medium and you risk degrading the rich, complex flavors of the spice and sauce meld.  The seafood–scallops, shrimp and mahi mahi–is slowly simmered in the sauce so it’s infused with flavor.  This may well be the most memorable Korma dish I’ve had, besting my previous favorite from an Indian restaurant in London.  The portion size is generous so you’ll be taking some home.  You’ll luxuriate in the aromas that fill your kitchen.

Desserts, if you manage to save room for them, are outstanding!  The carrot pudding (halwa), a wonderfully unique dessert composed of grated carrots and ground nuts prepared in butter and boiled milk then lightly sweetened with raisins, is my early favorite.  Served warm, it showcases the natural sweetness of carrots while removing any residual bitterness.  At the other end of the spectrum texturally is mango kulfi, an Indian ice cream that is more dense and “more frozen” than American ice creams.  Besides mango, the most pronounced flavor comes from sweetened condensed milk complemented with cardamom.

Carrot Pudding and Mango “Kulfi” (House-made ice cream)

18 February 2013: Paddy pays tribute to the Land of Enchantment with a stuffed Poblano, a New Mexican-Indian fusion appetizer served with a side of mint-coriander chutney.  You’ll recognize the “innards” as the contents with which Indian Samosas are stuffed: spiced mashed potatoes and peas.  The Poblano barely registers on the Scoville Scale of piquancy, but the chutney seems to bring out whatever heat is inherent with the pepper.  While this is a nice dish, my native pride would have preferred a nicely roasted New Mexico Hatch green chile. 

As noted above, OM specializes in naan, the wonderful Indian flat bread prepared in a tandoor.  Roti is the whole wheat alternative, a wedge-shaped bread often found in Malaysian restaurants, too.  OM’s roti is quite good though not as moist and buttery as the naan.  Still, it’s not a bread any diner would kick off their plate.  As with naan, the roti goes very well with chutneys, especially the tamarind.

Stuffed Poblano with Mint-Coriander Chutney

Stuffed Poblano with Mint-Coriander Chutney

OM’s menu includes a number of Indian-Chinese fusion dishes.  Ask Paddy why he would combine the flavors of two ancient culinary traditions and he will remind you he’s a chef–not a chef who specializes in Indian food, but a chef formally trained in more than ten different cuisines.  He hopes someday to launch, perhaps in San Francisco, a restaurant showcasing a fusion of Italian and Indian food.  Paddy has already conceptualized several dishes he hopes to introduce to intrepid diners. 

You don’t have to be an adventurous diner to appreciate OM’s Chilli (SIC) Chicken, boneless chicken sauteed and cooked with ginger and garlic then finished in a tomato-based Szechuan sauce.  Appearances can be very deceptive.  At first glance you might think the crimson sauce will be as cloying as most Chinese sweet and sour sauces, but that’s certainly not the case.  The sauce has a savory-tart flavor profile, emphasizing the sour (but not overly so) aspects of sweet and sour.  The all white meat boneless chicken is tender and moist.  Vegetables–red and green peppers, onions–are perfectly prepared. 

Chilli Chicken

Chilli Chicken

Diners who enjoy Thai curry, but who don’t necessarily appreciate the qualities of Indian curry will almost certainly enjoy OM’s Chicken Madras, perhaps the one dish most responsible for winning over converts to Indian cuisine.  Named for the city of Madras, it’s a dish as varied as the hundreds of recipes from which it’s prepared.  This hearty tomato-based curry is redolent with the spices of curry leaves, ginger, mustard, coconut milk and peppercorn.  It can be prepared to the degree of heat you desire, but too much piquancy and you might not appreciate the richness and sophistication of the flavors.  Chicken Madras may be the perfect winter entree, as heart-warming an entree as your favorite winter soup. 

OM, by the way, is not an abbreviation.  It represents a mystical Sanskrit sound of Hindu origin, a sacred chant considered the “primordial seed” of the universe.  Om is considered the “root mantra” from which all other mantras emerge.  Ancient sages believed that through chanting om, one can experience the infinite within themselves. 

Chicken Madras

Chicken Madras

In 2012, Raaga was selected as one of the best new restaurants in America by Kunda Eats, the only restaurant in New Mexico honored. It will surprise absolutely no one if OM garners a similar accolade in 2013.  Duke City diners will beat a path to this restaurant, already one of the best in the city in any genre–and the path is familiar, too.  OM is located at the former site of Annapurna Ayurvedic Cuisine.

Paddy Rawal’s OM – Fine Indian Dining
7520 4th Street, N.W.
Albuquerque, New Mexico
LATEST VISIT: 18 February 2013
1st VISIT: 12 November 2012
# OF VISITS: 2
RATING: 24
COST: $$ – $$$
BEST BET: Chana Chaat, Ancho Amchur Crusted Tandoori Chicken, Seafood Korma, Carrot Pudding, Mango Kulfi, Mango Lassi,

Paddy Rawal's 'OM'- Fine Indian Dining on Urbanspoon

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