Frank’s Famous Chicken & Waffles – Albuquerque, New Mexico

My Friend Bruce “Sr. Plata” Silver Stands in Front of Frank’s Famous Chicken & Waffles

If one measure of success is having the wherewithal to pursue those things you love most, Frank Willis has led a very successful life. A towering skyscraper of a man, Frank has had four great loves in his life: family, basketball, music and chicken and waffles. They’ve been his passions and his raisons d’être. Maybe that’s why he’s done them all well.

You might remember Frank Willis as a heavily coveted recruit who played basketball for the University of New Mexico Lobos, then the only game in town. At 6’8” and 260 pounds, he was a physical presence down on the post, helping the Lobos win the Western Athletic Conference championship in 1994. Knee injuries kept him from achieving the promise he showed as a high school senior in Los Angeles. After his playing days ended, Frank remained in Albuquerque where he pined for the soul food—especially chicken and waffles–so readily available in the City of Angels. When he couldn’t find the foods he coveted, he began preparing them himself.

Tenderoni Platter

While he cites his mother, grandmother and aunt as formative influences on his cooking, Frank also waxes nostalgic about his frequent visits to Roscoe’s Chicken and Waffles, a beloved Los Angeles soul food institution. As he had done in honing his basketball skills, he worked relentlessly on his own recipes until he had perfected them to his exacting standards. In January, 2013, he took his concept to the streets—literally, launching a food delivery business featuring soul food. It was such a hit that within nine months, he opened a brick-and-mortar soul food restaurant, Frank’s Famous Chicken & Waffles.

Now, Frank’s may not have been famous when it first opened, but it quickly garnered a reputation as a purveyor of peerless soul food. In 2015, Albuquerque The Magazine awarded the quickly burgeoning business a Hot Plate Award for the chicken and waffles the Duke City can’t live without. In the 2017 “best of the city” poll, the magazine’s readers declared Frank’s as the best soul food eatery in the metropolitan area. Accolades, awards and glowing media tributes share space on the walls at Frank’s with another of his four loves, music.

12 Wings and 2 Waffles Platter

While you’re enjoying soul food at Frank’s, it’s only fitting that you’re surrounded by the dulcet tones and sensual stylings of sweet, soothing soul music from such stalwarts as Wilson Pickett, Marvin Gaye and Diana Ross. A vintage sound system console stereo complete with eight-track player, turntable and cassette player sits on the distressed wood floor next to a small library of record album sleeves. Still more album sleeves and cassettes festoon the walls. Above the fireplace mantle hangs a painting of Prince right next to an electric guitar, both spotlighted by overhead lights. The only vestige of Frank’s playing days as a Lobo is his old jersey framed on the wall and sporting the number 4 he wore.

Frank’s greatest love, of course, is his family.  His restaurant is the quintessential family owned and operated restaurant.  Family members–sister, daughter, mother–all have a hand in day-to-day operation.  Frank himself is the most visible face of the restaurant.  He’s understandably proud of his business.  When my friend Sr. Plata and I visited for the first time in June, 2018, he asked how we’d heard about Frank’s.  I replied “everyone’s heard about Frank’s.  It just took us too long to get here.”  We joked about Sr. Plata having been from Los Angeles but never having been to Roscoe’s.

Just How Big a Platter with 12 Wings and 2 Waffles: Sr Plata Demonstrates

Frank’s menu is so much more than chicken and waffles though if that sweet and savory combination is what you’re jonesing for, a number of plates are available to sate your appetite. And, if you’re like this indolent eater and prefer not to have to work around chicken bones, there are boneless options. The most prolific offering on the menu is the Temptations Platter, a caloric overachiever showcasing wings smothered with Muddy Waters gravy served with yams, mac n’ cheese, greens and corn bread. You can also put some South in your mouth with grits prepared several ways, including the “Kiss My Grits Bowl” (a heaping bowl topped with cheese, eggs and your choice of bacon, sausage or hot links). Two po’ boy sandwiches—your choice of catfish or shrimp—are available for the sandwich lovers among us. You can also enjoy a catfish platter and a plethora of sides such as smoked turkey greens, candied yams and jazzy red beans and rice.

During our inaugural visit, only my friend Sr. Plata’s eyes were larger than his order of twelve wings and two waffles.  He was awestruck at just how much meat a dozen wings could have, obviously figuring on some scrawny pieces.  Not only did he get a serious work-out hefting that immense platter of poultry, he ate enough to keep him sated until at least dinnertime.  It’s a good thing the two waffles were not of the Belgian variety which tend to be thicker or even he might not have been able to finish the plate.  The waffles were served with a rich cinnamon butter and sweet syrup.  They were a perfect complement to the battered fried chicken which was fried to a golden hue.  Steam wafted upward when he bit into his first piece launching an aroma into the air that smelled of a summer picnic.

As previously recounted, this indolent blogger doesn’t much like having to work through the carapace of a lobster, crab claws and even shrimp shells.  Ditto for boned chicken.  That’s why the tenderoni platter (three battered chicken tenders served with fries, coleslaw and a roll) appealed so much to me.  Well, that and the fact that the chicken tenders were all white meat.  This is chicken worthy of Roscoe’s, better than any the Colonel could dream of preparing.  The thick fries are battered in the same delicious concoction used on the fried chicken.  Other restaurants serve battered or seasoned fries, but these are much better.  The coleslaw is excellent, a creamy, tangy and fresh variety.

Frank’s Famous Chicken & Waffles is a labor of love for a very successful man who pursues the things he loves and does them all well.  You won’t find better chicken anywhere in Albuquerque.

Frank’s Famous Chicken & Waffles
513 San Mateo Blvd, N.E.
Albuquerque, New Mexico
(505) 712-5109
Web Site | Facebook Page
LATEST VISIT: 13 June 2018
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: 12 Wings and 2 Waffles, Tenderoni Platter

Franks Famous Chicken and Waffles Menu, Reviews, Photos, Location and Info - Zomato

K’Lynn’s Cuisine – Rio Rancho, New Mexico

K’Lynn’s Cuisine in Rio Rancho

The tethered banner in front of K’Lynn’s Cuisine in Rio Rancho lists a few of the delicious treasures available in the tiny restaurant: “catfish, BBQ, gumbo, po boys, jerk chicken, carne adovada fries & more!”  Yeah, we did a double-take, too.  One of those items just seemed a bit out-of-place?  If you’re thinking “carne adovada fries” don’t belong on the list because they’re not Soul food, you’d be wrong.  Carne adovada fries definitely belong on the list.  So does jerk chicken which, by most conventional definitions, isn’t soul food either.  The one item we thought to be out-of-place was “& more.” 

I mean what more could you possibly want listed on the banner.  If it didn’t have you at “catfish” you probably haven’t had catfish down South…and if it didn’t seal the deal with “gumbo,” you definitely need an infusion of South in your mouth.  Beyond catfish and gumbo, the rest is gravy and it’s absolutely delicious.  Until the summer of 2016, restaurant-goers craving Southern cuisine had only one option for soul food, albeit a wonderful option in Bucket Headz.  For those of us on the “west side,” the  trek to the International District for Malaika’s fabulous cooking is a long (though well worth it) trip.  With the launch of K’Lynn’s Cuisine, we now have a second option to succor our souls.

K’Lynn’s Tiny and Cozy Dining Room

Residents of the City of Vision may be asking themselves where this new denizen of deliciousness is situated.  Most restaurants in the Land of Enchantment’s third most populous city, after all, are clustered on three main arteries: Rio Rancho, Southern and Unser.  K’Lynn’s occupies a Lilliputian space on the northeast side of the Rio Rancho Marketplace, a retail shopping center whose anchor tenants include Target and Albertson’s.  Even if you take Ridgecrest west-bound, it’s not easy to spot.  Trust me.  It’s there and it’s worth a detour from the well-beaten, well-eaten path.

K’Lynn’s Cuisine is the restaurant arm of K’Lynn’s Cuisine & Catering, an enterprise owned and operated by Karen Johnson-Bey, aka K’Lynn.  A self-taught chef, K’Lynn launched her restaurant on July 7th, formerly focusing solely on catering.  It’s no longer Rio Rancho’s best kept secret.  Word is getting out about the tiny place where you can enjoy food for your soul–a mix of soul, Cajun and Caribbean cuisine.  Her culinary repertoire is even more expansive, catering “all types of cuisines from American, New Mexican, Italian and more.”  There’s that “and more” term again.

Gumbo and Cornbread

You probably won’t peruse K’Lynn’s menu too thoroughly.  That’s because the day’s specials, scrawled on a white board on the counter, are so value-priced and tempting.  Listing only a handful of items, the specials list may include such mouth-watering items as crab cakes, oxtail and barbecue ribs.  The menu itself befits the small restaurant.  You might not get any further than the baskets: catfish (one, two or four pieces), fried shrimp or fried crawfish served with your choice of fries or coleslaw, but if you do you’ll run into three entrees: gumbo, jambalaya and jerk chicken.  Hungry diners can opt for platters which are served with your choice of three sides or you can have a two- or three-item combo.  Either way, you won’t leave hungry…and we haven’t even gotten to the appetizers which include such sumptuous starters as popcorn shrimp and the aforementioned carne adovada fries.  Page two of the menu, if you somehow manage to get there, also lists several po’ boy and salad options.

Gumbo is an archetypal Cajun offering and almost inarguably the most popular dish ever conceived in Louisiana (as emblematic of the Bayou State as chile is to New Mexico).  It’s a veritable melting pot dish, transcending all class and income barriers.  With a fragrant bouquet that precedes it, a steaming bowl of good gumbo is one of life’s most satisfying pleasures.  K’Lynn’s offers two options for its gumbo: Andouille sausage and chicken or shrimp. We can’t speak for the version made with shrimp, but the version made with Andouille sausage and chicken is “close your eyes and let the aroma and flavors wash over you” satisfying.  It goes without saying that it pairs best with cornbread, some to sop up that great gumbo and some cornbread with lots of butter.

Catfish, Mac and Cheese and Fried Green Beans

One of the Southern traditions we quickly embraced upon moving to Mississippi was a family-style meal of catfish and fried chicken after church every Sunday.  For umpteen consecutive Sundays we visited Aunt Jenny’s in Ocean Springs for a bounteous repast.  Aunt Jenny’s set the bar for catfish rather high and only a handful of restaurants (such as the aforementioned Bucket Headz) in the Land of Enchantment are even in the same zip code as that bar.  Though K’Lynn’s source for catfish isn’t the murky ponds of Mississippi, Californian catfish is still very good.  Sheathed in a golden-hued, lightly seasoned batter, the catfish is light and delicate with a deliciousness that defines any notions you may have about the bottom-dwelling fish.  Catfish goes especially well with mac and cheese and fried green beans, both of which are quite delicious.

While you’re more likely to find restaurants pairing fried chicken with catfish than you are restaurants pairing catfish with jerk chicken, the latter combination goes very well together.   Infused with an assertive jerk seasoning, the beguiling fragrance of which wafts toward your waiting nostrils with a siren’s irresistible call, the chicken is moist and tender, but its most endearing quality is that it allows the deep, emphatic penetration of the slightly sweet, pleasantly piquant jerk seasoning.  If you prefer your jerk chicken to render you a coughing, sputtering, watery-eyed frump, K’Lynn’s version won’t do that for you, but you will enjoy it.

Jerk Chicken, Mac and Cheese and Fried Green Beans

In his terrific tome Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time culinary historian Adrian Miller  declared red Kool-Aid to be the official soul food drink.  That’s a pretty audacious claim for which he puts up a good argument.  In the South, Kool-Aid tends to be made with almost as many scoops of sugar as there are granules of Kool-Aid.  That’s why we prefer K’Lynn’s grape Kool-Aid and ginger ale.  Not only is it not cloying, it’s got a nice  effervescence and it makes you feel as if you’re getting away with something.

While the Land of Enchantment is second only to Georgia in the annual production of pecans, Southerners would argue that only in the South can pecan pie be made the right way.  The “right way” means an almost sickeningly sweet pie, palatable only to diners with a seriously sweet tooth.   In the South most pecan pies are made using dark Karo syrup which has a more pronounced and sweeter flavor courtesy of the addition of molasses.  K’Lynn’s version is made with the not-quite-as-sweet blonde Karo syrup and it’s topped with a smooth bourbon sauce redolent with the unique bouquet of the oak casks in which it is distilled.  Whole pecans and a flaky crust offset the cloying elements.   While some Southerners might complain it’s not sweet enough, most diners will enjoy it very much.

Pecan Pie with Bourbon Sauce

Visionaries (isn’t that what residents of the City of Vision are called) have started to discover K’Lynn’s Cuisine, but it shouldn’t take long for savvy diners from throughout the metropolitan area to find out for themselves that food for your soul is good for everyone.

K’Lynn’s Cuisine
4300 Ridgecrest Drive, Suite O
Rio Rancho, New Mexico
(505) 453-3068
Web Site | Facebook Page
LATEST VISIT: 2 October 2016
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Chicken and Andouille Sausage Gumbo, Cornbread, Catfish, Mac and Cheese, Fried Green Beans, Jerk Chicken, Red Beans and Rice, Grape Kool Aid, Pecan Pie with Bourbon Sauce

K'Lynn's Cuisine Menu, Reviews, Photos, Location and Info - Zomato

Bucketheadz – Albuquerque, New Mexico (CLOSED)

Bucket Headz in its new home on San Pedro just north of Gibson

“I think it’s easy to dismiss Southern food as nothing but grease and grits.
I happen to like both grease and grits,
And if you call them lardo and polenta, no one would have a problem with it.”
~
John T. Edge

Author John T. Edge acknowledges that negative stereotypes are rampant about Southern food, crediting some of those perceptions to how Southern food is marketed. Instead of Southern food being presented as one of America’s great culinary traditions, all too often it’s presented as bumpkinly and backwater. Instead of focusing on its soul-warming deliciousness and comforting properties, it’s presented as fatty, fried and laden with butter.  It could well be argued that Southern cooking is the Rodney Dangerfield of American cuisine; it gets no respect. Credit media, particularly the aptly named “boob tube” for perpetuating unsavory—and often inaccurate–stereotypes.

If you were a product of the ‘60s and 70s, your perceptions of Southern cuisine were probably gleaned from such television shows as The Beverly Hillbillies, Green Acres, The Andy Griffith Show and The Waltons. While these programs were generally family-oriented and depicted homespun values, they often portrayed Southern food in a condescending light. Who, for example, can ever forget the typical Beverly Hillbillies soiree of possum shanks, pickled hog jowls, goat tripe, stewed squirrel, ham hocks and turnip greens, gizzards smothered in gristle, and smoked crawdads? Or Aunt Bee’s homemade pickles on the Andy Griffith Show which were described as tasting “like they’ve been floating in kerosene?”

Bucket Headz Dining Room

It doesn’t get any better in contemporary times where today’s viewers are subjected to a barrage of bizarre and jejune wackery. Though we’ve never made it past the first commercial break on either Honey Boo Boo or Duck Dynasty, two minutes of each was enough to convince us that mealtime scenes were probably as bizarre and annoying as the “stars” of these prime-time reality nightmares. Nor have we endured more than a snippet of Chrisley Knows Best, Atlanta’s equivalent of the Kardashians…at least in terms of both plasticine families being ditzy and unlikeable. We don’t even want to imagine what constitutes a dining experience in their world.

Having lived in the Deep South (the Mississippi Gulf Coast) for nearly eight years, we were fortunate enough to discover what Edge describes as “the cradle of some of our great folk foods,” the traditional foods of a small group of people living in isolated or rural areas. Crawfish is one example of a folk food (and so are quelites (lambs quarters), a spinach-like plant enjoyed throughout northern New Mexico). We also discovered the dichotomy of a fierce pride in Southern culinary traditions and a self-effacing modesty that prevents crowing loudly about those traditions.

Catfish, Fried Pickles, Fried Okra, Cornbread

Southerners may not be prone to braggadocio and self-promotion, no matter how good their cooking is, but they are experts in hospitality. Whether in a restaurant or in a private home, Southern hospitality is more than a turn of phrase; it’s a way of life. Food figures prominently in Southern hospitality with heaping helpings expected at church fellowship suppers and picnics. We hadn’t been in our Ocean Springs home for a day before our neighbor Donna Pace welcomed us with a vinegar pie.  If the food doesn’t win you over, the genuine hospitality and warmth of the citizens of the South most certainly will.

Fond memories of Southern hospitality bubbled up when we drove up to Bucket Headz, a Southern restaurant on Louisiana Blvd which opened its doors in October, 2015.  NOTE: In June, 2016, Bucket Headz relocated to 1218 San Pedro, N.E., just south of Gibson in the former home of Talking Drums.   Even without “Southern Home Cooking” subtitled on the marquee,” we knew that a restaurant named Bucket Headz had to be a Southern restaurant. What we didn’t know until walking in was whether or not “Southern home cooking” also meant “soul food.” What’s the difference? San Jose University explains that “While not all Southern food is considered soul food, all soul food is definitely Southern.” Differentiating between the two can be complicated.

Fried Macaroni and Cheese Balls

According to most online definitions, the term “soul food” defines the cuisine associated with African-American culture in the southern United States. In wide use since the 1960s, the term originated and came into heavy use with the rise of the civil rights and black nationalism movements. Though still most widely associated with the African-American culture, over the years “soul food” has become synonymous with basic, down-home cooking, especially of comfort foods…and as Cracked magazine puts it, soul food is “the real reason why white people like Cracker Barrel.”

Bucket Headz is a family-owned and operated business grounded in Southern cooking traditions, described on the restaurant’s Web site as “no fancy frills, just good ol’ down home stick to yo ribs cookin’ just the way our Granny use to make it.” The name Bucket Headz, by the way, is a family nickname—what the family patriarch calls all of his grandkids. Step into the restaurant’s homey confines and you’ll find it readily apparent that the owners are a Godly people. Aphorisms attesting to their faith are splayed on the walls as are kitchen implements hung for decorative purposes.

The Big Boy with Red Beans and Rice

Air Force pride is also on display in signage indicating Bucket Headz is a veteran owned business. Owner Malaika Marks served for four years, while her husband, stationed at nearby Kirtland, has four years to go until he can retire. Malaika’s mother, a delightful “Okie from Muskogee” who helps out at the restaurant, is also an Air Force veteran. During her four-year stint Malaika would bake cakes for General officers, a precursor to her launching Trinity’s Custom Cakes when the family was reassigned to Kirtland. On display in a bakery case is some of her handiwork, including a cake you’d swear is one of Shaquille O’Neal’s size 22 sneakers.

The family’s Southern heritage has its roots in Louisiana, Oklahoma, Florida and…Chicago (where Malaika’s husband is from). Hospitality is part and parcel of your dining experience as you’ll read in the motto “Come in as a customer, leave as family.” You could also reword that motto to read “Come in hungry, leave full and happy.” In addition to such Southern soul favorites as catfish, chicken and andouille sausage gumbo, smothered pork chops, wings and macaroni and cheese served in more ways that you thought possible, Bucket Heads offers daily specials Monday through Friday. Thursday’s ox tail special is reputed to be exceptional.

Gumbo, the very best in Albuquerque

27 February 2016: As you’ve read (perhaps ad-nauseum) on this blog, one of the foods we’ve missed most from our days in the South is catfish. Most of the catfish we’ve had in New Mexico is so desiccated we wonder if it’s been battered in sawdust. Bucket Headz knows how to prepare catfish, serving lightly breaded, golden-hued filets that are moist, tender and absolutely delicious. Your best bet is the two catish and two sides option. Make those sides fried okra and fried pickles, both as good as you’ll find anywhere in Dixie. The catfish is served with a terrific tartar sauce we practically ignored because of the buffalo-garlic sauce served with another entrée we ordered. The accompanying corn bread relies on sweet niblets of corn for its sweet flavor, not on sugar. It’s a moist corn bread baked “hoe cake” style meaning it’s flat (similar to a pancake).

27 February 2016: Described as “the big brother of po’boy,” the Big Boy has nothing to do with a restaurant of that name. The Big Boy is a behemoth sandwich in which two catfish filets are crammed between a sandwich roll where they share space with a handful of shrimp as well as lettuce, tomatoes and pickles. You can apply as much or as little of buffalo-garlic sauce as you’d like. This sauce packs a bite and has enough garlic to ward off a family of vampires (that’s a good thing unless you’re into Twilight). The shrimp are lightly battered and so fresh, they snap when you bite into them. The Big Boy, much like its little brother the po’ boy, bespeaks of the fine sandwich traditions of the South.  Instead of the usual sandwich sides, ask for the red beans and rice, the best we’ve had outside New Orleans, so good you’ll want a second bowlful.

Bucket Burger Stuffed with Mac and Cheese

27 February 2016: During our eight years in Mississippi, we never ran into anyone who didn’t think Kraft’s version of macaroni and cheese was a travesty. Mac and cheese is always homemade south of the Mason-Dixon line and it’s usually much better than you’ll find north of that demarcation. Obviously recognizing that people are passionate about their macaroni and cheese, Bucket Headz serves it in two unique ways. One is a mac and cheese stuffed burger you’ll have to open wide to bite into. The other is Fried Mac n’ Cheese Balls. Served four to an order, these golden-hued orbs are crispy on the outside and ooey-gooey on the inside with lots of cheesy flavor.  These, as a Southerner might say, are to die for. 

30 March 2016:“There is no dish which at the same time so tickles the palate, satisfies the appetite, furnishes the body with nutriment sufficient to carry on the physical requirements, and costs so little as a Creole Gumbo. It is a dinner in itself, being soup, piece de résistance, entremet and vegetable in one.” That’s how author William Coleman described gumbo, the spicy, hearty, flavorful dish enjoyed throughout the Gulf Coast…and now Albuquerque. The version offered at Bucket Headz is better than many we enjoyed in New Orleans. The swimming pool sized bowl (described by my friend Bill as “a vat”) in which the gumbo is served will feed a small family. Brimming with vegetables, chicken and Andouille sausage in an addictively spiced broth atop rice, the steaming hot bowl is amazingly delicious. Every spoonful is a pleasure trip, the type of which you’ll want to repeat frequently. Though there are a number of hot sauces on your table, it’s a true testament to this gumbo’s greatness that you won’t even be tempted to add more heat to this just right elixir.

Oxtail with Rice and Gravy

30 March 2016: My friend Bruce “Sr. Plata” Silver is a believer in the old adage that a picture is worth a thousand words. As he perused the Bucket Headz menu, it was the two photographs of the Bucket Burger that snared his attention. He was intrigued at the notion of a mac and cheese stuffed burger and even more pleased that he could design the burger to his liking with a variety of standard fixin’s and fixin’s for a slight additional charge. Sr. Plata’s masterpiece included lettuce, grilled onions, mushrooms and a fried egg—toppings which increased the girth and volume of this behemoth burger from a half-pound to well over a pound. Not for the faint of heart or calorific underachievers, this burger is as flavorful as it is large. The mac and cheese, stuffed inside hand-formed beef patties, provides the cheese element that makes it a cheeseburger and the element of nostalgia that makes mac-and-cheese a childhood favorite for children of all ages. The mushrooms are fresh, not out of a can. The burger is served with Texas-sized fries about as big as a stick of firewood.

30 March 2016:As she had during my inaugural visit, the delightful Malaika stepped away from her busy kitchen to meet and greet as many diners as time permitted. One of the guests with whom she visited looked very familiar, but it wasn’t until we were leaving that we noticed it was Daniel “Pepper” Morgan, the pitmaster extraordinaire at Pepper’s Bar-B-Q & Soul Food. In that one table at that precise moment, there was more culinary talent than anywhere else in Albuquerque and we were honored to share in conversation with them.

My friend Ryan “Break the Chain” Scott About to Dive Into A Plate of Pork Ribs, Black-eyed Peas and Okra

7 April 2016: Oxtail is to the South what menudo is to New Mexico.  Some people love it and others can’t stomach the notion of eating it (you can probably guess in which camp I stand).  Oxtail is exactly what its name declares it to be: the tail of an ox.  It’s officially classified as offal similar to other organ meats and sweetbreads.  As with other offal, the preparation of oxtail probably arose from the tradition of trying to use every part of every animal butchered.  At Bucket Headz oxtail is available only on Thursdays and if you don’t get there early or pre-order, chances are there won’t be any left.  Served over a bed of rice and a brown gravy, oxtail far from off-putting.  In fact, it’s absolutely delicious, so much so my friend the Dazzling Deanell declared the version at Bucket Headz to be better than oxtail she had in Spain (where amusingly it is known as osso bucco).  It’s better than any oxtail we enjoyed in Mississippi, too. 

15 April 2016: My friend Ryan “Break the Chain” Scott has visited most of the barbecue joints Texas Monthly has anointed as the Lone Star State’s best.  He’s also perfected the low-and-slow smoking techniques used to prepare mouth-watering barbecue at home.  As such, he’s got some serious barbecue creds.  You can’t pull the wool over his eyes.  Within a couple of bites he can tell you exactly how a meat was smoked.  You won’t find a smoker out in back of Bucket Headz, but Ryan quickly discerned the inimitable redolence of low-and-slow smoking on the Flintstonian pork ribs he enjoyed.  An order will bring you three meaty ribs with a lacquered-on sweet and tangy sauce.  The meat isn’t “fall-off-the-bone” tender, but barbecue aficionados know it’s not supposed to be.  Rather, the meat has just a little bit of “give” which means it’s smoked to perfection.

Chicken Fried Steak with Macaroni and Cheese and Sweet Potatoes

15 April 2016: Ryan has been known to tell me “where to go” on several occasions, but that’s only where to go to find great wings.  Only my friend Ralph Guariglio in Ahwatukee, Arizona and maybe an ornithologist or two know as much about wings as Ryan.  About the only thing he can’t tell you is the name of the chickens who gave themselves up so we could enjoy their delicious appendages.  When Ryan raved about the buffalo garlic wings at Bucket Headz, it was a certainty that they’d be superb.  They are!  These wings are huge, obviously coming from chickens who kicked sand in the face of smaller fowl.  Malaika fries them to a golden hued crispiness then slathers on the buffalo garlic sauce which has both the kick of buffalo sauce and the pungent heat of garlic.  The wings are meaty and delicious, as good as wings can be.  On the day Ryan and I visited, a table of six Air Force enlisted men put away some eighty wings.  They made me proud to have served in the world’s finest Air Force.

15 April 2016:  My friend Bruce “Sr. Plata” may never forgive me in that I got to visit Bucket Headz on a day in which chicken fried steak with two sides was the special of the day.  Sr. Plata loves chicken fried steak even more than he loves his truck and that’s a lot of love.  While most chicken fried steak is good, it doesn’t always have a lot of personality and often the personality it does have is gleaned from artery-clogging gravy.  Malaika imbues her chicken fried steak with lots of personality, what might be called “sass” in the South.  The breading she uses is impregnated with Cajun spices which will give you an immediate kick.  The peppery white gravy lends its own sass to the tender breaded cube steak.  The perfect side and a wonderful foil for this personality blessed chicken fried steak is sweet potatoes, the very best I’ve ever had.  They’re buttery, sweet and rich, so good you’ll wish you had a sweet potato pie to go with them.

Cinnamon Rolls

27 February 2016: You won’t find better desserts anywhere unless you go online to Trinity’s Custom Dessert Studio where Malaika’s handiwork is on display.  Her repertoire of postprandial deliciousness includes such Southern favorites as sweet potato pie and red velvet cake, the latter being the best we’ve ever had.  Sinfully rich and sweet, it’s also ogle-worthy (but won’t be for long as you’ll want to dive into it quickly).  The cinnamon rolls are the size of bricks and as tasty as any you’ll find in the Duke City.  The operative word here is “cinnamon” and there’s plenty of it though not nearly as much as there is icing.  The interplay between the two is as harmonious as music performed by Musica Antigua de Albuquerque

Red Velvet Cake

One visit to Bucket Headz probably won’t cure you of any ill perceptions you may have about Southern cuisine, but this is not a restaurant to which one visit will suffice.  Bucket Headz could easily become a habit.

Bucket Headz
1218 San Pedro, S.E.
Albuquerque, New Mexico
Web Site | Facebook Page
LATEST VISIT: 15 April 2016
1st VISIT: 27 February 2016
# OF VISITS: 4
RATING: 23
COST: $$
BEST BET: Red Velvet Cake, Cinnamon Roll, Catfish, Fried Macaroni and Cheese Balls, Fried Pickles, Fried Okra, Big Boy Sandwich, Red Beans and Rice, Hoe Cakes, Gumbo, Oxtail, Sweet Potatoes, Chicken Fried Steak, Buffalo Garlic Chicken Wings, Pork Ribs, Macaroni and Cheese, Church Punch

Bucket Headz Menu, Reviews, Photos, Location and Info - Zomato

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