Eli’s Place (formerly Sophia’s Place) – Albuquerque, New Mexico

Dennis and the lovely Sophia at the viewing of the Diners, Drive-Ins and Dives episode featuring his outstanding restaurant

Dennis and his daughter, the lovely Sophia at the viewing of the Diners, Drive-Ins and Dives episode featuring his outstanding restaurant (Photo courtesy of Sandy Driscoll)

Picture yourself as a first-year marketing student assigned by your professor to perform a marketing analysis of Eli’s Place and its enigmatic chef-owner Dennis Apodaca.  Essentially you’ve got to figure out the rhyme and reason behind the restaurant’s success.  “Easy assignment,” you think to yourself, “Eli’s Place is successful because it serves some of the best, most delicious food in Albuquerque.”  Your research quickly reveals, however, that Eli’s Place actually violates many of the time-honored, trusted and fundamental marketing tenets of growing and successful businesses.  From a marketing perspective, it just shouldn’t work as well as it does. 

Any Marketing 101 student can tell you, for example, the importance of brand identity.  A brand is one of the most valuable and important assets of a restaurant. It needs to be carefully cultivated to ensure it properly and authentically reflects the values, attributes and passions of a business.  Eli’s Place received an enormous boost to its brand identity in 2008 when the Food Network came calling.  Being featured on Diners, Drive-Ins and Dives is generally worth a fortune to any restaurant.  So what does Dennis Apodaca do?  In 2015, he renamed his restaurant, eschewing the well-established and nationally known brand name Sophia’s Place in favor of Eli’s Place.

Eli’s Place may not be as visually appealing as other restaurants, but it serves beautiful food

Then there’s the restaurant itself.  From an esthetic perspective, it isn’t nearly as inviting and attractive as those modern venues with their pristine veneer or the effusive, over-the-top flamboyance of the chains.  It’s virtually homely.  Heck, it doesn’t even have a sign telling you you’ve arrived at your destination.  The parking lot can get muddy during inclement weather which can sometimes render the outdoor patio useless.  Step inside the Lilliputian edifice and during peak hours, you’ll be challenged to find a seat.  It just doesn’t make sense that Eli’s Place works as well as it does.

The main reason for its success, of course, is gifted proprietor and chef Dennis Apodaca, an accomplished restaurateur despite (or maybe in spite of) not following a tried-and-true template. Sure, he may be an enigma to any marketing student, but to savvy diners he’s one of the very best chefs in New Mexico.  Dennis has a very impressive pedigree that includes stints at some of the best restaurants in San Francisco and Santa Fe, having worked for several world-famous, cutting-edge chefs in some of America’s most renown restaurants.  Those include Mark Miller, the high priest of modern Southwest cuisine and founder of Santa Fe’s Coyote Cafe and the pioneering Alice Waters, founder of Chez Panisse, the original California cuisine (focusing exclusively on organic, locally produced foods in season) restaurant in Berkeley, California.

The interior of Eli’s Place. Note the poster signed by Diners, Drive-Ins and Dives host Guy Fieri

Apprenticing under luminary chefs may make apparent the genesis of some of his culinary influences, but it’s also obvious that Dennis loves his craft and plies it with enthusiasm and style.  I heard him speak once of his annual pilgrimages to New York and of dining at such restaurants as Katz’s, a Manhattan deli I hold in reverential esteem. Like most great chefs, he is always in pursuit of new ideas and techniques.  Dennis launched the restaurant he named for his then eight-year-old daughter Sophia on December 3rd, 2002 (and which he renamed for Sophia’s own son in 2015).  It’s situated at the former site of the once very popular, but now defunct Fajitaville, a restaurant at which he served as chef before launching his own operation. As popular as it was, you don’t hear many former Fajitaville patrons lament the change. That’s because they’ve been completely won over by Apodaca’s inventive, eclectic and funky menu–a menu that includes a range of sophisticated salads and soups, extraordinary sandwiches and lots of pleasant surprises.

Dennis is also a stickler for using fine ingredients, many of which are flown in and delivered daily to his charming North Valley restaurant. He insists on the preparation of each meal to order; you won’t find anything sitting under a heating lamp here.  You also won’t find a freezer in the premises.  Dennis believes in ultra-fresh. His menu is replete with specials of the day which change frequently, usually crafted from fresh ingredients he procures from the farmer’s markets.  Eli’s also does not have an oven or burners, just two grills, but sheer magic is created on those grills.

Chips and salsa at Eli’s

On August 25th, 2008 the Food Network’s Guy Fieri taped a segment at Sophia’s for his Diners, Drive-Ins and Dives program.  On a signed poster which hangs on one of the restaurant’s walls, Fieri wrote “little place, huge flavors.”  That pretty much says it all, not that Fieri didn’t say quite a bit more about Sophia’s.  After that segment aired on Monday, November 24th, 2008 getting a seat at this fabulous restaurant became even more difficult.  Guy Fieri pegged it correctly when he called him “a hands-on chef who’s doing things his own way.”  That includes touches like making his own butter and crafting all his culinary creations by hand.

24 November 2012: One holdover from Dennis’s days at Fajitaville are some of the best salsas in town.  An order of salsa and chips rewards diners with two salsas–a roasted tomato salsa and a pico de gallo style salsa coupled with housemade chips served warm.  Neither of the salsas are especially piquant, but both are redolent with freshness and flavor.  The chips are lightly salted and oversized for Gil-sized portions of salsa.  Unfortunately you’ll run out of salsa before you run out of chips.

Grilled Sirloin and Green Chile Sandwich on Sage Bakehouse Bakery Bread with Shoestring Fries

Grilled Sirloin and Green Chile Sandwich on Sage Bakehouse Bakery Bread with Shoestring Fries

Breakfast and lunch entrees are served all day which is a great thing because you never know when the urge will hit for a world-class sandwich. Sage Bakehouse bread, a New Mexico treasure, is the foundation upon which those sandwiches are built. Each sandwich is served with your choice of potato salad, green salad or homemade shoestring potatoes (a must-have).  Don’t desecrate those shoestring potatoes with ketchup. Ask instead for a small bowl of Eli’s red chile and dip your fries into that. Some of the best chile and some of the best fries in town–you can’t go wrong with that combination.

Eli’s grilled pastrami sandwich is a poor man’s version of the aforementioned Katz’s in which pastrami is piled on skyscraper high. Even though Eli’s doesn’t lay the pastrami on as thick as at Katz’s, it’s also not apportioned in waifishly thin shreds like the sandwiches the chains proffer. In Albuquerque only California Pastrami serves a better pastrami sandwich (although it dropped just a bit in my estimation when packets of mustard replaced the gourmet mustard once dolloped on the sandwich). Apodaca gets his pastrami flown in from Chicago where this brisket derivative is best made.

Chipotle Chile Bacon Cheeseburger

The green chile cheeseburger at Eli’s

30 August 2008: Also exceptional is the green chile bacon cheeseburger on hard-crusted Sage Bakehouse bread. As the hack comic Banya would tell Jerry Senifeld, “it’s the best, Jerry, the best.” In a city and state in which green chile cheeseburgers are a religion, Dennis Apodaca is a high priest, serving something just a bit different. This cheeseburger is a two-fisted edible piece of art with an explosively delicious taste.  The green chile is not so assertive that it prevents the salty sweetness of the bacon to sneak out. Instead they meld together wonderfully. The texture of the lightly toasted Ciabatta bread is a nice departure from the traditional soft burger buns. The bacon is crispy and thick. There’s no iceberg lettuce in this masterpiece; it’s salad quality mixed greens. The hamburger patty hasn’t seen  the inside of a freezer; it’s hand-formed and thick, prepared to your exacting specifications.

27 September 2016: Burger aficionados will also love Eli’s chipotle cheeseburger, a work of art and absolute beauty.  It’s got the piquancy (maybe even more) of a green chile cheeseburger with the inimitable flavor of chipotle.  If you’re not sure what a chipotle is, it’s merely a smoked, dried jalapeño.  It’s a versatile pepper, adding depth, complexity and a kick to meats, and a savory counterbalance to sweets.  At Eli’s, the chipotle doesn’t come out of a jar.  It’s the real thing, smoked at home and rehydrated to textural perfection.  This chipotle cheeseburger is simple, a thick hamburger patty, molten cheese and chipotle.  That’s it…and that’s enough.

Sophia's Breakfast Burrito

The breakfast burrito, Albuquerque’s very best

The simply named Breakfast Sandwich on (what else) toasted Sage Bakehouse bread is a concordant composition of fried eggs, bacon, cheese and fresh salsa that will help make your day start off on the right foot. It may well be the best breakfast sandwich in Albuquerque, not that there is a plethora of competition in the breakfast sandwich arena.

10 April 2008: Eli’s breakfast burrito has done something I had thought impossible. It supplanted Milton’s breakfast burrito as my favorite breakfast burrito in New Mexico. The primary reason is a wondrous red chile, a deep, earthy, sweet and utterly delicious chile of medium piquancy. This chile is in rarified company with Mary & Tito’s legendary red which I’ve long considered the best in the Duke City area. It’s the type of chile you might want to lick off your plate so as not to leave any of it behind. If Dennis were to offer New Mexican food exclusively, it would probably be the best in the city. Make sure you order your burrito “smothered” so you won’t be lamenting that there isn’t enough chile on your plate. In its September, 2011 edition, the staff of Albuquerque The Magazine undertook the enviable task of selecting the Duke City’s very best breakfast burrito. Eli’s was rated tenth best. To paraphrase the immortal words of former world boxing champion Max Schmeling’s manager Joe Jacobs, “they waz robbed!”

Huevos Mexicanos

There’s only one thing wrong with Eli’s red chile. It’s that the red is so good, many of us may never again order the breakfast burrito “Christmas style” (with both red and green chile). That would be sad because the green chile is outstanding in its own right. It’s a fruity chile with a comal roasted aroma and flavor. The breakfast burrito is crafted from organic eggs, potatoes, cheese and salsa. You can have it with your choice of bacon, pork carnitas, chicken, beef or vegetables.

23 November 2010: The daily specials on Eli’s menu truly earn the accolade “special.” Such is the case with a breakfast enchilada with turkey sausage, Cojita cheese and poblano chile. The melding of these ingredients make for an outstanding breakfast entree that I may have to bide my time to see returned to the menu. Fortunately, there’s always something else intriguing and invariably delicious to mollify my appetite.

Another special special, duck enchiladas with a green chile cream sauce

Duck enchiladas served with a green chile cream sauce

30 August 2008: Another very special special are the duck enchiladas served with a green chile cream sauce (pictured above). Somehow Dennis manages to segregate the least fatty parts of the duck while retaining all its characteristic flavor and he engorges corn tortillas with the delicious canard. A generous dollop of mildly piquant green chile sauce crowns the enchiladas with even more flavor. This special is served with black beans studded with Cojita cheese as well as a mixed greens and mango salad. This is just Dennis and his free spirited whimsy; he loves to play with ingredients and has a knack for making seemingly disparate ingredients meld together in perfect flavor synchronicity.

The Diners, Drive-Ins and Dives taping took place on a day in which the special of the day was another version of duck enchiladas, this time with tomatillo sauce. Watching the step-by-step construction of this entree revealed the depth of Dennis’s talent, but even more so, just what a perfectionist he is. Every preparation step is meticulous and well practiced, obviously the result of extensive experimentation until everything is absolutely to the chef’s exacting standards.

Scallop Tacos with beans, rice and a salad

The duck, which is left in the bone and skin, is seasoned and rendered in duck fat for several hours then is de-boned by hand and seasoned again (lime, cilantro, Mexican red chile, sugar, salt and other ingredients) on the flat top.  Two legs per order of succulent duck meat are then placed on two soft corn tortillas with Asadero cheese then topped with the tomatillo sauce, toasted pumpkin seeds, scallions and queso fresco.  Fieri uttered “really good” three times punctuated with “an explosion of flavors” and “you’ve got it going on with this one.”

10 April 2015: A Washington Post writer recently proclaimed, “Ok so who in the hell doesn’t do a scallop taco?” He obviously hasn’t been around the restaurant scene in Albuquerque where scallop tacos are a novelty. In fact, Dennis is just one of a handful of chefs in the landlocked Land of Enchantment I know of daring to depart from the de rigueur fish taco (which is rarely done well in New Mexico). His version starts with gigantic sea scallops which he tucks into soft, pliable corn tacos then garnishes with a mild salsa, avocado slices and Crème fraîche. There are two scallops per taco, two tacos per order and they’re at least twice as good as the best fish taco I’ve ever had.

Sophia's shoestring fries with red chile

Eli’s shoestring fries with red chile

Eli’s scallop tacos are inspired–an amalgam of flavor combinations which work very well together.  The pearlescent scallops are grilled so they have a nice char on top and at bottom while retaining an opaque clarity that means they’re absolutely perfect.  I’ve tried in vain several times to duplicate Dennis’s wizardry with scallops, but have concluded begrudgingly that my scallop skills are rudimentary compared to the chef. 

The Saturday and Sunday brunch menu features several items not available during weekdays. These weekend specials have made Eli’s an intensely popular dining destination. You might have to wait in line ten to fifteen minutes to place your order then another half hour for your order to reach your table. It’s worth the wait.


20 April 2008: One of the best reasons to get up on a weekend are Eli’s Special Pancakes, priced daily and served with fresh fruit and real maple syrup. Those special pancakes might be sour cream and lemon pancakes with a piñon butter topped with blueberries. The tartness of the blueberries and lemon create a palate pleasing harmony with the maple syrup. The sour cream changes the texture of standard pancakes by adding moistness while retaining the fluffiness inherent in great pancakes. 

23 November 2008: Eli’s pancakes will cure the early morning blues (or anything else that ails you).  A large stack (four) of pumpkin pancakes with pinon nut butter topped with assorted berries may be the very best pancakes you’ll ever have.  They’re stick to your ribs pancakes, the panacea for cold mornings.  Cinnamon and pumpkin pie spice emphasize the flavor of pumpkin while the berries provide a tangy contrast.  The syrup brings together the complementary tastes of sweet, tangy and pumpkiny.  Share these with people you love.

Turkey Sausage Enchiladas with Red and Green Chile

One of the things that makes Dennis’s pancakes a panacea is his homemade butter, a culinary rarity that blew even Guy Fieri away. Fieri who has probably seen just about everything on his road tours seemed amazed that Dennis would go to that extent. After sampling Eli’s homemade butter (made from separated heavy cream mixed with toasted pine nuts, dried cherries and honey), Fieri called it “outstanding.” 

4 November 2012: Other brunch favorites include Eli’s version of chilaquiles and a very unique interpretation of Huevos Rancheros called Huevos Mexicanos.  This dish is constructed from corn tortillas topped with two eggs prepared any way you want them then slathered with green chile stew.  The green chile stew is terrific, the type of which you’d appreciate at any time, but especially on a cold wintery day.  The chilaquiles are simplicity itself though its flavors are complex and delicious.  Chilaquiles are a traditional Mexican dish with which Eli’s takes a few liberties, topping the eggs and tortilla chips with red chile instead of the more conventional salsa.

Lemon and sour cream pancakes with blueberries

Sour cream and lemon pancakes with a piñon butter topped with blueberries

You’ve got to experience this gem for yourself to find out what so many diners know–Eli’s Place is one of Albuquerque’s very best restaurants of any genre. Overflow crowds and accolades don’t tell the whole story. That lies in each and every wonderful morsel of pure deliciousness fashioned by the inventive hands of the chef and owner.  Eli’s Place and its superbly talented owner-chef Dennis Apodaca may be an enigma to marketing students, but to those of us who love great food, he’s a luminous star, one of the very best.

Pumpkin pancakes with pinon nut butter

6313 4th, N.W.
Albuquerque, New Mexico
(505) 345-3935
LATEST VISIT: 27 September 2016
COST: $$
BEST BET: Grilled Pastrami Sandwich, Breakfast Sandwich, Chipotle Bacon Cheeseburger, Simple Noodles, Breakfast Burrito, Special Pancakes, Scallop Tacos, Chilaquiles, Huevos Mexicanos, Grilled Sirloin Sandwich, Pork Carnitas Tacos,

Eli's Place (New Name for Sophia's Place) Menu, Reviews, Photos, Location and Info - Zomato

ChocGlitz & Cream – Albuquerque, New Mexico

ChocoGlitz & Cream in Albuquerque (Just Barely)

To whom should you turn when you want a recommendation you can trust for great ice cream?   Your natural inclination is probably to ask a kid.  Kids, particularly those in the age group two through twelve, consume more ice cream than any other American demographic.  Alas, kids in the aforementioned age group are like Mikey in the old Life cereal commercials. They like everything (except maybe coffee flavored ice cream) and aren’t quite as discerning as ice cream paramours in other age groups.  So, why not trust an adult for a recommendation?  Research has shown that contrary to children, adults tend to prefer the same few flavors for which they’ve developed a preference over the course of their lives (talk about getting set in their ways and losing the sense of adventure).

So, to whom does this overgrown kid in an adult’s body turn for advice on great ice cream?  Would you believe I get my ice cream advice from Stefan, one of my two favorite baristas at Rio Rancho’s sublime Cafe Bella.  Here’s why.  Baristas tend to have rather refined palates–they have to considering coffee has almost twice as many flavor characteristics discernible by human senses than wine does–and are able to discern flavor nuances and qualities most of us can’t detect.   When barista extraordinaire Stefan, told me about his favorite place for ice cream, he didn’t just tell me he liked it.  He gave me a detailed flavor profile analysis, describing flavors, ingredients, textures, milk fat content and other qualities only a connoisseur would understand.

Deliciousness Everywhere you Turn

When we stepped into ChocGlitz for the first time, owner-chocolatier Celeste Davis asked how we found out about her charming establishment.  No sooner had we told her our barista recommended it than she responded with “oh, you must mean Michael” as in Michael Gonzales, the effusive owner of Cafe Bella.  Michael, it turns out, frequents ChocGlitz with his beautiful family.  It didn’t surprise us in the least that culinary professionals we respect so much would visit ChocGlitz which just might be Albuquerque’s very best chocolate and ice cream shop.  It’s almost Rio Rancho’s very best chocolate and ice cream shop, too, being situated just south of the Presbyterian Rust Medical Center on Unser Blvd. near the demarcation line between the Duke City and the City of Vision.

ChocGlitz & Cream opened its doors in July, 2014 and almost immediately began garnering not only local accolades, but national attention.  In February, 2015, ChocGlitz staffers created a five-foot chocolate sculpture depicting trees, fairies and woodland creatures for a Food Network program called Outrageous Chocolate.  That painstaking effort took a bit longer than 200 hours.  While Celeste doesn’t have to take nearly as much time in crafting the tempting chocolates on display daily at the shop, it’s obvious hers is a labor of love…and of deliciousness.   ChocGlitz literally surrounds you with eye candy everywhere you turn.

Caramel Apples for Kids of All Ages

Celeste hand-crafts almost all the chocolates sold at the store using fair-trade certified chocolate (ensuring cocoa farmers are paid fair wages and don’t use child or slave labor).  ChocGlitz offers a treasure trove of beguiling treats such as fudge, caramel apples, caramel corn, chocolate-dipped Oreos, hand-made truffles, cheesecakes and many other chocolate specialties.  A whopping 95-percent of the chocolates sold at ChocGlitz are made on the premises with a handful of fair-trade chocolates (and such rarities as Mallow Cups) brought in to complement the locally made product.  All ice creams are also made on the premises.

21 November 2015: With a sensory overload of aromas and sights threatening to engulf us, we started our ChocGlitz adventure with ice cream: a scoop each of raspberry-red chile and salted caramel on a waffle cone for me and a scoop each of egg nog and pumpkin spice, also on a waffle cone for my Kim.  The raspberries for the raspberry-red chile ice cream come from Heidi’s Raspberries in Corrales so you know they’re of the highest quality.  Common denominators in all four ice cream flavors are smoothness, creaminess, delicateness and richness.  These are the hallmark of ice cream greatness, the qualities of which Stefan bragged.  Those qualities make for the type of ice cream with which you want to take your time, the type that releases its nuanced flavors as it melts on your tongue.  A good amount of milk-fat contributes the quality of “mellowness,” coupling with the natural flavors to seduce your taste buds, not attack them.

Left: Raspberry-Red Chile and Salted Caramel; Right: Egg Nog and Pumpkin Spice

21 November 2015: The Cracker Jacks jingle with which some of us grew up boasts of “candy coated popcorn, peanuts and a prize!  That’s what you get in Cracker Jacks!”  After sampling the bacon caramel corn at ChocGlitz, I became immediately convinced that Cracker Jacks got it wrong.  Instead of candy-coated peanuts, Cracker Jacks should have used bacon.  During the third annual Southwest Bacon Fest, ChocoGlitz introduced a number of bacon products which were very well received.  The bacon caramel combines two great ingredients–possibly the very best caramel corn you’ve ever had and bacon, that addictive pork candy America loves.

11 September 2016:  Though the raspberry-red chile ice cream could easily become a lifetime habit, how can you possibly know whether or not you’re going to enjoy another flavor more unless you try them all.  That’s my attitude and the sole reason for not ordering it again.  At ChocoGlitz there are no consolation prizes, no Miss Congenialities.  Every flavor is a winner.  That includes one scoop of malted milk balls ice cream and one scoop of Rocky Road on a waffle cone.  The malted milk balls ice cream, in particular, is rich and utterly addictive with a nice malted milk ball to ice cream ratio.

Chocolate Oreos and Walnut Clusters (Milk Chocolate and Dark Chocolate)

11 September 2016:  A cavalcade of chocolates in a glass display case would tempt the most disciplined of dieters.  Every conceivable chocolate confection possible is available including some of which Willie Wonka never imagined.  My Kim’s favorites are the chocolate Oreos covered in milk chocolate while my preference are walnut clusters, one milk chocolate and another dark chocolate.  They’re so good they’ve never made it home where we can have them with milk.  We’re barely out of the parking lot before they’re gone, pleasant memories left in their delicious wake.

If you’re not happy with the ice cream you’re finding in your neighborhood, there’s no guarantee your barista will be able to recommend something better.  That is, unless that barista has been to ChocGlitz & Cream, quite possibly the best chocolate and ice cream shop in the metropolitan area.

ChocGlitz & Cream
10660 Unser Blvd, N.W.
Albuquerque, New Mexico
505-898-GLTZ (4589)
Web Site
LATEST VISIT: 11 September 2016
1st VISIT: 21 November 2015
COST: $ – $$
BEST BET: Raspberry-Red Chile Ice Cream; Salted Caramel Ice Cream; Egg Nog Ice Cream; Pumpkin Spice Ice Cream; Bacon Caramel Corn; Dark English Toffee; Cashew Turtle

ChocGlitz & Cream Menu, Reviews, Photos, Location and Info - Zomato

Golden Crown Panaderia – Albuquerque, New Mexico

The Golden Crown Panaderia, one of Albuquerque’s premier dining destinations

Although we pride ourselves on keeping a pulse on the local dining scene, it took a nationally syndicated Food Network cable program called Food Finds to introduce us in 2003 to the Golden Crown Panaderia, an Albuquerque fixture for nearly three decades.  In an episode entitled Viewer’s Choice filmed entirely in New Mexico, hostess Sandra Pinckney visited several small-town shops, mom-and-pop stores and local vendors that pride themselves in creating specialty foods the old-fashioned way.

The Golden Crown Panaderia is an exemplar of dichotomy, a highly successful operation in which old-fashioned meets state-of-the-art and father and son proprietors rely on both technology and tradition to create one of New Mexico’s most unique and beloved dining experiences.   The Panaderia crafts its magnum opuses on equipment that is positively ancient by modern automation standards, but it uses avant-garde technology to grow the herbs and vegetables for its salads, sandwiches and pizzas.

View from the Patio

Old-fashioned might also describe the relationship between senior proprietor Pratt Morales and his son Chris.  It’s an old-fashioned father and son relationship in the tradition of Andy and Opie. On Food Finds, Pratt recounted having helped deliver his son, calling it the beginning of a life-long love affair.  Pratt also demonstrated his unique craft–bread sculpting. He can literally prepare bread in any shape and form as chronicled in a photo album replete with pictures of the artistic bread creations. Although the Food Network made larger than life celebrities out of father and son, they are both as friendly and accommodating as possible.

I probably wouldn’t be writing about Golden Crown, however, if the end product wasn’t good. Make that outstanding! Make that “the very best bakery in Albuquerque” outstanding!”  Situated in a ramshackle old building just outside Old Town, it’s far enough off the beaten path as to be relatively inconspicuous.  Inconspicuous, however, doesn’t mean diners aren’t finding it.  This humble Panaderia has been consistently ranked by TripAdvisor, the world’s largest travel community, as one of the top five out of 1,235 restaurants in the Duke City.   Golden Crown receives similar praise from Yelp while Lonely Planet, a French publication calls Golden Crown “Albuquerque’s best place to eat.”

A rare sight–no queue

The Panaderia’s crown jewel (no pun intended) is the original New Mexico green chile bread on which is sculpted a Santa Fe style coyote baying at the moon. Aside from green chile, this staff of life is fashioned with onions, fresh tomatoes, Parmesan cheese and cilantro.  The bread is baked slowly to seal in the flavor and aroma of all the fresh ingredients.  Toast it with butter and (if you can get it) New Mexican chokecherry jelly and you’ve got a mouth-watering breakfast.

All artisan breads are baked fresh daily and are out of the oven at regular intervals between 10:30AM and 2PM.  There may be no more pleasing bouquet in the Duke City than the aroma of fresh bread baking in one of the Golden Crown’s ovens: honey whole wheat, cinnamon raisin honey whole wheat, cinnamon pecan honey whole wheat, Appaloosa bread (a dark and light swirled rye), black rye and even seven-grain bread.  They’re all great!

One of the most beautiful pastry cases in New Mexico

The Appaloosa bread is edible artwork.  Swirling patterns of visually appealing dark brown pumpernickel ornament the bread like a beautiful Rorschach ink blot.  This is a full-bodied bread, the type of which makes outstanding delicatessen style sandwiches thickly smeared with a fine mustard or with sauerkraut piled on generously.  It’s also excellent toasted which enhances the vibrancy and flavors of the bread.

Also beyond reproach are the biscochitos, New Mexico’s official state cookie which is mildly sweet with a light taste of anise and a hint of cinnamon. These orb-shaped treats are melt-in-your-mouth delicious!  The minute you step into the bakery, a complementary biscochito is handed to “children of all ages,” a gift from the bakery gods.  You’ll probably leave with a dozen or more biscochitos courtesy of that warm cookie welcome.  In January, 2016, Spoon University named those bizcochitos New Mexico’s best dessert.  Spoon described them as “sweet, cinnamony cookies” that became the “official state cookie almost 20 years ago” and “deserve to graduate onto the official dessert.”

Blueberry Empanada and the World’s Greatest Coffee Shake

You might think it heretical, but the Moraleses also feature a chocolate biscochito made from a strong, slightly bitter dark chocolate and sprinkled liberally with anise.  If you like your chocolate dark, you certainly won’t care that New Mexico’s official state cookie has been altered such. A more recent addition to the biscochito family is a unique cappuccino biscochito. It’s like dunking a biscochito into strong coffee.  Abuelitas everywhere (or at least in New Mexico) marvel at the fact that Golden Crown even bakes biscochitos from blue corn flour. 

How good are the Golden Crown’s biscochitos? The October, 2005 edition of Gourmet magazine indicated the Golden Crown’s handmade version of biscochitos “make a delightful holiday accompaniment to red or white wine.” Wine, by the way, is how biscochitos were originally served in Spain. With or without wine, biscochitos are an absolute treat in which New Mexicans delight.  The Golden Crown’s biscochitos were also celebrated in the July-August edition of National Geographic Traveler magazine.  An article entitled “five American desserts worth the trip” describes them as “fragrant, infused with anise, this flaky shortbread coated with cinnamon.”  A more succinct way to describe them is absolutely wonderful!

Combination Pizza on Green Chile Bread Crust

Another pastry favorite are the flautas (flutes). No, not the corn tortillas rolled around a filling of shredded chicken or beef then fried until crisp. These flautas are filled with glorious lemon or apricot filling and dusted with white powdered sugar. Not too sweet and not too tart, they are absolutely delicious.  The Golden Crown’s empanadas are nonpareil, absolutely the very best in New Mexico–whether pumpkin, sweet potato, apple, blueberry, strawberry, apricot, lemon or raspberry.  The crust is reminiscent of the biscochitos in both texture and flavor. 

The menu purports to offer the “creamiest latte in town,” its creaminess attributed to”the freshest milk in town–straight from the cow.”  Espresso, latte and mocha coffee drinks are all available if indeed you wish to dunk your biscochito into excellent coffee.  The coffee-flavored milk shake also has the flavor of strong coffee (courtesy of two shots of espresso) without the cloying flavor of coffee that’s been over-sweetened.  It’s an adult coffee shake and it’s served cold thanks to nearly a full pound of vanilla ice cream out of the freezer.  This is my very favorite shake in Albuquerque and the very best coffee-flavored shake I’ve ever had anywhere.  Obviously, both the proprietors and legions of fans agree with me as this shake has earned the designation of “the world’s greatest coffee shake.”  That’s how it’s listed on the menu.

Make Your Own Pizza: Sausage, Canadian Bacon, Extra Cheese on Peasant Bread Crust

The Morales family goal is to serve products which are delicious, nutritious and beautiful. In keeping with that lofty aspiration, Pratt has figured out how to bake breads that are free of trans-fats, oils and fat without losing absolutely nothing taste-wise.  Still, it’s the artistic nature of his bread sculpture that continues to induce awe among visitors, including Guy Fieri who visited the Golden Crown Panaderia for a 2013 airing of an episode titled “All kinds of Gobble, Gobble” celebrating restaurants who specialize in Thanksgiving offerings.  Pratt Morales demonstrated his technique for sculpting a bread turkey.

By popular demand, the Golden Crown Panaderia also serves bakery-style pizza that starts with your choice of three innovative crusts: blue corn dough, peasant dough or the famous New Mexico green chile dough.  Doesn’t it stand to reason that no one knows bread (or pizza) crust as well as a baker?  While Albuquerque The Magazine‘s staff didn’t give this pizza enough love to place it among their top five pizzas in their annual Food & Wine issue for 2010, it was rated the best pizza along Route 66 by a Roadfood crew rating the “best of the best” from among the dozens of restaurants they sampled in a 5,250-mile excursion along the route.  The pizza which captured the Roadfood crew’s affection was a green chile and roasted chicken pizza on a blue corn crust.  Golden Crown’s pizza is among my top three in Albuquerque and top five in New Mexico.

Roast Beef Sandwich with Chips and Queso

24 July 2016: This hand-tossed, thin-crust pizza features a housemade pizza sauce, mozzarella and your choice of ingredients in sizes ranging from personal to extra large (30% larger than the regular large). Gourmet toppings include anchovies, oven roasted chicken, artichoke and more.  Each pizza is baked to order in about fifteen minutes baking time per pizza.  Each pizza comes with a biscochito, an amuse bouche you don’t often see.  The personal-sized combination pizza (tasty pepperoni, hearty Italian sausage, black olives, crisp bell  peppers, red onions and mozzarella) is my favorite, an artisan-style pie that isn’t nearly as circular as what you might find at a chain, nor is the crusty rim of equal thickness throughout the circumference of the pie.  Not that it matters much because every morsel of the pie is an adventure in deliciousness.  At eight-inches, the personal-sized pizza is probably right-sized, but it’s so delicious you’ll want a larger sized pie to sate your pizza cravings.

The ingredients are of the highest quality and are absolutely terrific, but it’s the crust that will absolutely blow you away.  If you love your pizza crust imbued with the memory-inducing, olfactory arousing aroma of fresh bread just out of the oven, this is the pizza for you.  You won’t be leaving behind any of the crust from around the rim, nor will you be sharing it with the annoying pigeons scavenging around the outdoor seating areas waiting for a hand-out.  When it comes to olfactory arousing, the green chile crust is absolutely for you with just enough piquancy to get your attention, but moreover, the bouquet of roasted green chile.  The green chile crust includes some 18 ingredients while more than 20 ingredients go into both the blue corn and peasant crusts.

Blueberry, Cherry and Lemon Empanadas with Biscochitos

24 July 2016:  The housemade sauce is slathered on thickly and is quite good, a perfectly seasoned tomato sauce that complements other ingredients well.  The Italian sausage is not that benign sausage which tastes like so much hamburger meat; it’s sausage with a bit of attitude and a pronounced smokiness.  The pepperoni is nicely spiced; several thinly-sliced orbs generously applied throughout the pie.  The black olives and green peppers are fresh and delicious and the mozzarella is creamy and chewy.  My Kim’s favorite pizza is a make-your-own topped with sausage, Canadian bacon and extra cheese on a peasant crust.  It’s an outstanding pizza!

A sandwich board features six sandwiches built on the panaderia’s fresh-baked bread and uses only high quality meats, cheeses and fresh vegetables. Your sandwich can be built on sliced bread (including the fabled green chile bread) or sub sandwich bread.

Turkey sandwich adorned with fresh from the garden lettuce, tomatoes and more

in the November, 2010 edition of New Mexico Magazine I was asked to write an article showcasing the use of turkey for breakfast, lunch and dinner in  three Albuquerque restaurants.  My featured lunch selection was Golden Crown’s Turkey & Swiss sandwich (served with mayonnaise, Italian dressing, deli mustard, onions, tomatoes, lettuce and a kosher pickle).  It is an outstanding sandwich–and thankfully NOT named the “Albuquerque Turkey” as so many turkey sandwiches (particularly those offered by chains) seem to be.  Crafted on the Panaderia’s fabulous bread and adorned with vegetables grown on the premises on a hydroponic (a method of growing plants in water using mineral nutrient solutions with no soil) garden, the sandwich is accompanied by a biscochito and chips.

I also had the opportunity to introduce the world to Golden Crown in an article entitled “America’s Best Food Regions” published on the May, 2011 edition of Frommer’s Budget Travel Magazine. Along with bloggers from other storied American food regions, I was given 500 words to explain why New Mexico’s “Chile Country” reigns supreme over other culinary regions. Naturally the Golden Crown was one of six purveyors of America’s most incendiary regional cuisine I wrote about.

Ham and Swiss toasted with avocado on the famous New Mexico Green Chile bread

Ham and Swiss toasted with avocado on the famous New Mexico Green Chile bread

It’s no surprise this humble bakery was also featured in the Unique Boutique section of the November, 2005 edition of New Mexico Magazine. In May, 2007, the magazine published a lengthier article profiling Pratt and his passion for baking. It’s no longer a surprise when the Golden Crown Panaderia receives national accolades….such as a designation as the “best place for a book stop” from Southwest Airlines’ Spirit magazine. The magazine extolled the green chile bread and urged readers to “buy a loaf and snack away during an extended session.”

The Golden Crown Panaderia leaves no stone unturned in providing the highest possible in quality products and produce. In 2010, the Morales family began cultivating its own herbs and vegetables for use on its salads, sandwiches and pizzas. In a temperature controlled indoor environment, utilize state-of-the-art aquaponic techniques to grow several varieties of lettuce as well as fresh basil which resonates with flavor on pizza. The garden is somewhat of an anomaly in that so much of the equipment throughout the bakery is an anachronism, veritable antiques which function under the master bakers to create culinary masterpieces.

Chris Morales proudly shows off the Golden Crown’s herb and vegetable garden from which they craft fresh salads.

Before the advent of propane-powered chile roasters, New Mexicans either roasted chile themselves or they took it to their favorite baker.  With advance arrangements, the Moraleses will still provide this service for loyal customers.  Under the skillful hands of the Duke City’s very best bakers, the chile is roasted far more evenly than it is on a gigantic rotating drum–and without the abuse to which the chile is subjected in the tumbling process.

At 81 years young (as of this writing on July 24, 2016), Pratt Morales still has the energy of a man half his age.  He bikes distances that would tire out people generations younger if they drove those distances.  His youthful exuberance and energy are resultant from having a passion for what he does.  He loves being a baker so much that he often wakes up at three in the morning and walks to work so he can get started on his next sculpting project or bread innovation.  We should all love our jobs as much as he does.

My friends and frequent dining companions Sr. Plata, Bill Resnik and Paul Lilly with Pratt Morales, a baker’s baker.

The Golden Crown Panaderia is a rarity–a bakery-slash-restaurant that does both well.  Pratt and Chris Morales have made this panaderia an Albuquerque institution and in the process, have become part of the fabric of the Duke City’s unique cuisine culture themselves.

Golden Crown Panaderia
1103 Mountain Road, N.W.
Albuquerque, New Mexico
Web Site | Facebook Page
LATEST VISIT: 24 July 2016
COST: $$
BEST BET: Green Chile Bread, Tres Leche Cake, Biscochitos (Traditional, Chocolate and Cappuccino), Specialty Pizza, Turkey & Swiss Sandwich, Combination Pizza, Blueberry Empanada, Cherry Empanada, Lemon Empanada, Roast Beef Sandwich

Golden Crown Panaderia Menu, Reviews, Photos, Location and Info - Zomato

Pasion Latin Fusion – Albuquerque, New Mexico

Pasion Latin Fusion Cuisine on Lomas

In my experience, food and passion always intertwine.
Passion is food for the soul’s mood at any particular time.”
Tammy Mollai

Robert Irvine, host of the Food Network’s Restaurant: Impossible show has some nerve!  In an episode which first aired in March, 2014, the tough-talking British mesomorph had the audacity to tell America that Pasion Latin Fusion wasn’t the beautiful, graceful swan with which many of us had fallen in love.  Although he didn’t directly call Pasion an ugly duckling paddling about aimlessly, Irvine certainly intimated that things at Pasion weren’t as rosy as some of us may have thought. 

The premise of Restaurant: Impossible is that within two days and on a budget of $10,000,  Irvine will transform a failing American restaurant with the goal of helping to restore it to profitability and prominence.  To make the show entertaining, any existing dysfunction or drama in the restaurant’s day-to-day operations is spotlighted in the fashion of all reality shows.  If you’ve ever been to Pasion Latin Fusion, words like failure, dysfunction and drama won’t ever come to mind.  Since its launch in 2011, reviews have been overwhelmingly positive, much moreso than reviews for other “failing” restaurants featured on Restaurant: Impossible.

Chef Elvis Bencomo shows off some of the design work completed by the Food Network's Restaurant: Impossible show

Chef Elvis Bencomo shows off some of the design work completed by the Food Network’s Restaurant: Impossible show

While the Food Network’s preview synopsized the issues at Pasion as “tension between Monica and their main investor, Elvis’s brother, and a menu that’s leaving customers confused and frustrated,” the most obvious revelation when the episode aired is that Elvis, Monica and Orlando Bencomo are extremely likeable and extraordinarily passionate about their restaurant.  If the Food Network came to Pasion expecting the dysfunction and drama of a soap opera, they instead got a true feel good story accentuating the love of a beautiful family. 

Robert Irvine’s renovation of Pasion was much more than cosmetic though that’s what visitors will notice first.  The interior has been wholly transformed from a milieu of dark jumbled gracelessness into a bright, airy and intimate two-level dining room.  The menu has also been revamped, both in content and in style.  All menu items are now clearly described so there’s no room for confusion.  Some fourteen items make up the “Latin tapas” section of the menu with another five entrees on the “Platos Principales (main courses) menu, but they’re so varied and good you won’t need more.

The Redesigned Interior of Pasion Latin Fusion Cuisine

Pasion Latin Fusion is the brainchild of  Elvis  and Monica Bencomo, a husband and wife duo with (dare I say it again) passion for the melding of diverse and dynamic Latin flavors.  The third in the family triumvirate who own and operate Pasion is Orlando Bencomo, Elvis’s brother and main investor in the restaurant.  Orlando, a veteran of Afghanistan, runs the front of the house.  If the Food Network exposure gave any of them a big head, you certainly can’t tell.

Elvis is originally from Chihuahua and to say he’s a culinary genius may be a vast understatement. He’s a classically trained chef, but that’s a starting point. The genesis of his culinary creations is his creativity, imagination and willingness to experiment with ingredient and flavor combinations. He’s a true student of the craft, constantly reading and researching what it takes to create the foods that reflect his passion. It’s unlikely he ever studied Peruvian Ceviche 101 at his culinary alma mater, but one bite of his ceviche of the day and you might swear you’re in Peru. His arepas are reminiscent of those prepared in Venezuela, his chimicchuri as good as you’ll find in Argentina.  Get the picture?

Fire and Ice Tostada Tuna | Coconut | Habanero | Passion Fruit Sorbet

Fire and Ice Tostada Tuna

Monica, the statuesque occasional hostess with the radiant smile is originally from Chicago, but admits to growing up culinarily unadventurous, preferring a diet of burgers and fries to some of the legendary foods of the City of Big Shoulders. Today she’s happy to have broken the chain (my friend Ryan Scott was so proud when he interviewed her on his wonderful radio program) and loves to try new and different dishes. Elvis is more than happy to oblige with a menu unlike any in Albuquerque–one in fact that’s reminiscent of Peruvian and Latin fusion restaurants we’ve visited in San Francisco and Las Vegas.

Together Monica and Elvis have not only made beautiful food together, they actually enjoyed working together when Monica ran the front of the house. When I asked them to pose for a photograph and my camera stalled, Elvis commented that he didn’t mind, he could hold Monica forever. How’s that for passion? When we asked about the high quality of the grapes served with one dessert, they smiled broadly and admitted to have upped their consumption of grapes (along with wine and cheese) after having seen the animated movie Ratatouille. How can you not love that?

Pasión Fruit Salsa

Pasión Fruit Salsa

Pasion is situated in the Lomas edifice which once housed Capo’s, a long time Albuquerque Italian food fixture. Few remnants of its predecessor remain especially now that Pasion has been renovated.  It is at once both festive and romantic, the former bolstered by upbeat salsa music and the latter facilitated by low light. Appropriately the exterior signage includes a single red rose, a symbol for romantic passion. A sole fireplace suspended from the ceiling is both attractive and functional, adding the promise of a crackling flame on a blustery evening.  Two tiered seating includes both booths and tables.

The menu is an eye-opening melange of Latin fusion with elements of Cuban, Haitian, Mexican, Peruvian, Venezuelan, Spanish, Mariscos, Argentinian and even New Mexican ingredients used in sundry and creative ways. As with true fusion, menu items have combined those elements–Argentinian chimichurri with Nicaraguan grilled steak, for example. It wouldn’t be a true fusion restaurant if diverse, sometimes disparate culinary traditions, elements and ingredients didn’t form an entirely unique genre. Pasion is a true fusion restaurant, not one which offers menu items from several Latin speaking nations.

Duck Taquitos Green and Yellow Chile | Pickled Vegetables | Mexican Cotija Cheese

Duck Taquitos

Start your Pasion experience with the agua fresca of the day. Many Mexican restaurants throughout the Duke City offer a pretty standard line-up of aguas frescas, typically horchata, limonada, sandia and melon. Many are not made in-house. At Pasion, the agua fresca of the day is not likely going to be the same old, same old you can find elsewhere. Instead Chef Elvis might surprise you with a virgin margarita agua fresca, complete with a salted rim, or he might combine several seemingly disparate flavors to create something uniquely wonderful.

29 March 2014: Latino tapas are similarly non-standard fare, an impressive assemblage of innovative deliciousness. You can make a meal out of the tapas.  Three per person is what our server advised, but he probably based that on my “svelte” physique.  One of those tapas (if it’s on the menu) should be the pasion fruit salsa with chips.  In New Mexico, chips and salsa are pretty de rigueur, so much so that it’s a rare salsa which can distinguish itself.  The pasion fruit salsa is unique, a combination of piquancy, tropical fragrance and tanginess.  It’s a welcome respite from the usual with chips.  Now, if you like your salsa to provide the flavor element of pain, this salsa won’t do it, but it does pack enough heat to titillate your tongue.

Carnitas Tacos

29 March 2014: Thanks to visits to Peruvian restaurants in San Francisco, Mexican style ceviche (typically made from raw fish marinated in citrus juices and paired with cilantro, onions and chopped tomatoes) has been a source of ho hum for me. In Pasion, my passion for ceviche has been rekindled. The menu offers two standard ceviche offerings. They start off much like other ceviche–as seafood (tuna) marinated in lime, lemon and orange juices. Then the Chef’s creativity takes over, adding jalapeños, ceviche and plenty of oomph. The Fire and Ice, for example, is a ceviche made with tuna, habanero-coconut sauce and passion fruit sorbet served with tortilla chips.  The habanero-coconut sauce most assuredly has a pleasantly piquant bite coupled with the tropical sweetness of coconut.  The passion fruit sorbet is crystallized so it doesn’t melt messily over the ceviche.  Instead, it imparts a refreshing coolness that complements the other ingredients.  This is genius!

29 March 2014: In the 1980s, restaurants such as Santa Fe’s Coyote Cafe and the West Beach Cafe in Venice, California started a trend still going strong today when they introduced duck tacos.  Being a trend doesn’t equate to being good, however.   Unlike so many others, the duck taquitos at Pasion are worth the build-up and hype.  They’re, in fact, sensational!  There’s only one thing wrong with the three rolled taquitos engorged with pickled vegetables and slow-simmered duck meat seasoned with Caribbean spices topped with yellow and green chile sprinkled with Mexican Cojita cheese.  If there are two of you, splitting that third taqito could end up in the type of drama the Food Network would appreciate.

Caribbean Chicken Adobo

29 March 2014: Pasion’s delicious tribute to the island nation of Cuba is in the form of a Quesadilla Cubano, the sandwich which has become an almost de rigueur offering at restaurants which proffer sandwiches.  Most Cubanos have become so similar as to be almost as blasé  as the plain ham and cheese on which they are loosely based.  At Pasion, the Cubano is an elegant sandwich brimming with delicious ingredients: slow braised pork, ham, Swiss cheese, pickles and whole grain mustard pressed in a hybrid corn-flour tortilla.  Bruce Schor, a long-time friend of this blog and erudite epicure gave it the ultimate compliment: “The Cubano for me was very close to the Cubanos I learned to love in Union City NJ, the second largest Cuban expat community after Miami.” 

22 October 2015: For many New Mexicans the term “chicharron” conjures images of deep-fried cubes of crispy pork cracklings.  We enjoy them in much the way other people eat popcorn.  In parts of Texas and Mexico, chicharrones are more akin to menudo or strips of wiggly, squiggly pork tripe.  Only in Peruvian restaurants in San Francisco and Las Vegas had we previously seen chicharrones fashioned from seafood (mariscos).  Leave it to Elvis to introduce Albuquerque to this uniquely delicious entree.  The combination of crispy mixed seafood (African white fish and calamari), pickled vegetables and small mango cubes is a winner, elevated to rarefied air with a habanero tartar sauce so good and so bold and assertive, you may just ask for a second ramekin.

Chicharron de Mariscos

16 July 2016: Absent from the revamped menu are several favorites, but my sense of loss is mitigated by the addition of Caribbean Chicken, among the very best I’ve ever had.  Caribbean chicken isn’t synonymous with jerk chicken.  In fact, Pasion’s Caribbean chicken doesn’t have a piquant punch.  Its flavor profile is derived from non-jerk Caribbean adobo spices and from having been wrapped and roasted in banana leaves which seal in freshness and flavor.  This is outrageously good chicken–two thighs and two legs.  The chicken is served with a white rice and mashed ripe plantain mound, a surprisingly good combination.

16 July 2016: The postres (desserts) menu is a continuation of the menu’s creativity, four items of pure, unbridled temptation. The pastel de queso, a goat cheese style cheesecake with mango caramel, may be the best of the lot. It’s a better goat cheese cheesecake than was ever conjured at Rosemary’s Restaurant in Las Vegas (one of my highest rated restaurants in America before it closed). When it arrives at your table, your first inclination might be to believe the kitchen sent out something else, perhaps a scoop of ice cream drizzled over by Gerber baby food. That “scoop” is a large roundish mound of sweet, savory and sour goat cheese, as good as any chevre dessert you’ll ever have. There’s very little crust to get in the way here. It’s mostly goat cheese cheesecake the way it should be.

Pastel de Queso: Goat Cheese Style Cheesecake Drizzled with Mango Caramel

16 July 2016: The other of my two passions (aside from green chile cheeseburgers) is bread pudding, a dessert some consider an anachronism. Pasion offers an Aztec Bread Pudding con Cajeta (a reduced goat’s milk caramel) with a hint of red chile that will convert even the most ardent of bread pudding protagonists. This is one of the richest, densest, most flavorful bread puddings in New Mexico, ranking number ten on Larry McGoldrick‘s top ten best bread puddings in New Mexico. What elevates this bread pudding above the rest is the red chile which imparts just a bit of that back-of-your-throat heat great chiles have. It’s not a piquant heat, but that heat is certainly noticeable. The cajeta is the only thing that can and should top this bread pudding though a scoop of vanilla ice cream may help quell the heat for visitors who may not be used to it.

29 March 2014: Yet a third dessert that might never achieve the sure to be fame and popularity of the aforementioned duo is the Pasion Platano Cake, a banana custard cake topped with passion fruit mousse.  It’s rich, sweet and tangy in every bite.  The lip-pursing tartness isn’t quite lemon-like, but it’ll excite your mouth more than a handful of pop rocks.  Notes of cinnamon and vanilla occasionally sneak the tanginess of the passion fruit and the gentle sweetness of the banana.  If it sounds as if there’s a lot going on in this dessert, that’s because there is.  There’s a taste adventure in every bite.  

Aztec Bread Pudding Con Cajeta with a hint of Red Chile and a Milk Caramel Sauce

Every once in a while, the city’s burgeoning and exciting culinary scene needs an infusion of passion.  That’s what you’ll find in Pasion, one of the most creative and  unique restaurants to grace the Duke City dining scene in years.  It’s the type of restaurant the citizenry should promote to visitors who believe those ill-conceived stereotypes about our cuisine. 

Note:  Because Pasion Fusion Restaurant changes its menu with some regularity, some of the items described on this review may not be available when you visit.  No matter what’s on the menu, if Elvis is in the building, your meal will be great.

Pasion Latin Fusion Restaurant
722 Lomas Blvd, N.W.
Albuquerque, New Mexico
(505) 503-7880
Web Site | Facebook Page
LATEST VISIT: 16 July 2016
1st VISIT: 18 September 2011
COST: $$
BEST BET:  Pastel de Queso, Azteca Bread Pudding con Cajeta, Quesadilla Cubano, Caribbean Chicken, Pasion Platano Cake, Duck Taquitos, Pasion Fruit Salsa, Chicharron De Mariscos

Pasión Latin Fusion Menu, Reviews, Photos, Location and Info - Zomato

Bocadillos Slow Roasted: A Sandwich Shop – Albuquerque, New Mexico


Bocadillos on Indian School

School cafeteria meals have probably traumatized more youth than John Carpenter’s horror movies. Lunch menus read like fine-dining, promising nutritious, healthy and delicious cuisine. Instead, they deliver what could pass for TV dinner rejects. Reject is an apropos term here. Slop buckets are overfilled with the much feared and cursed vegetable medley (also known as succotash, emphasis on the “suck” part) and the next day with chicken a la king, featuring whatever is left over of the dreaded vegetable medley. It’s no wonder America’s youth seeks sustenance and refuge in the calorie-laden comfort of vended snacks.

Bocadillos, a locally owned and operated, full-service school lunch and catering company is working to change the image of the dreaded school cafeteria meal.  In 2012, Bocadillos prepared as many as 500 meals per day for three charter school clients.  In 2013, those numbers doubled to 1000 meals per day and six charter schools.  Bocadillos doesn’t do things in the tried and failed methods of the past.  The serve children wholesome, balanced meals to support their cognitive development and physical health. All students will likely recognize is that it tastes delicious!

Urban Street Art Festoons Bocadillos West-Side Entrance

Urban Street Art Festoons Bocadillos West-Side Entrance

Launched in 2010, Bocadillos is the brainchild of owner and chef Marie Yniguez, a creative, high-energy dynamo who apparently can’t sit still.  While many people would wind down during the summer lull between one school year and the next, Marie and co-owner Karla Arvizu instead launched a small grab-and-go operation which operates out of  Bocadillos commissary at 1609 Indian School, N.W.  Dubbed Slow Roasted: A Sandwich Shop, it will have the geriatrically advanced among us wonder just how good Bocadillos school lunches must be (not that we’d ever want to return to school to find out). 

Bocadillos is a Spanish term which translates to sandwiches while slow-roasted speaks for itself.  The meats from which Slow Roasted sandwiches are constructed are indeed slow-roasted which makes them tender, moist and delicious.  The menu currently showcases only five sandwiches, including the “Salad Shooter,” a vegetarian sandwich featuring grilled portabello mushrooms, roasted bell peppers and roasted tomatoes.  Each sandwich comes with your choice of four sides: chipotle potato salad, macaroni salad or a small side salad with your choice of house dressing.  In cold weather, soups are an optional side.  Here’s to more cold weather!

The dining room at Bocadillos

The bad news for folks whose dining opportunities are limited to weekends is that at its original location on Indian School, Bocadillos Slow Roasted is open only for lunch and only Monday through Friday from 11AM to 2:30PM.  In December, 2015, Bocadillos expanded its operation, launching a second site at the Green Jeans Farmery,  the community-oriented commercial plaza constructed entirely with repurposed shipping containers as modular, architectural building blocks.  Expansion applies to its hours of operation, too.  You can have your favorite Bocadillos sandwiches well into the evening.

Over time, the Indian School location has also expanded.  When first opened, your best bet for seating was on your motorized conveyance though weather-permitting there was limited outdoor seating.  As of February, 2016, Bocadillos is on its third dining room configuration, the most recent instantiation accommodating three or four times more diners than previously.  Place your order at a counter then saunter over to a picnic table to await being called to pick up your meal.

Guy Fieri visited Bocadillos in September, 2013

Guy Fieri visited Bocadillos in September, 2013

One word of caution about finding Bocadillos–all you have to watch for is the Blakes Lotaburger.  Bocadillos is to the immediate east of the popular burger restaurant.  Go past Bocadillos and you just might end up on Menaul or 12th Street courtesy of a round-about that seems to confuse some drivers (or at least me) looking for Bocadillos.  It doesn’t help that Bocadillos doesn’t resemble a restaurant in the least.  It could easily be mistaken for an industrial complex.

Unmistakable, however, are the intoxicating aromas wafting from the kitchens.  By the time you place your order, you might be drooling as those aromas envelop you like an olfactory-arousing cocoon.  The challenge of deciding what to eat is no less daunting because the menu is limited.  You’ll be hard-pressed to decide what to have.  Make sure you take a friend or loved one when you visit so you can share half a sandwich a piece.  Either that or order two sandwiches.


Duke City Ruben

29 July 2013: The chef’s choice…the sandwich of which Marie is most proud is the Duke City Ruben.  Quite simply, it may be the very best Reuben sandwich in Albuquerque.  It’s the embodiment of the slow roasting process, taking no less than twelve hours to achieve its tender texture and moistness throughout as well as a sweet caramelization on the surface of each tendril of the corned beef.  The housemade sauerkraut doesn’t have the lip-pursing qualities of some sauerkraut.  It’s made with a red cabbage tinged with the distinctive flavor of caraway seeds.  The Thousand Island dressing, also made on the premises, is terrific, too. 

29 July 2013: One of the consequences of splitting a sandwich with a friend is that one of you will have to share half of a superior sandwich.  That was the case with the Ruben I split with my friend Paul Lilly.  Rarely will you consider the sandwich he ordered (a Philly cheesesteak sandwich) a “Miss Congeniality” of sandwiches, but Bocadillos’ Ruben is just that much better than just about any other sandwich.  Place it on a line-up of the Duke City’s best sandwiches and it might rise to the top. It’s on my list.



That “Miss Congeniality,” the 5-0-Philly is pretty terrific in its own right.  Constructed with slow-roasted beef, Swiss cheese, New Mexico green chile, green and red bell peppers, mushrooms and onions, it’s a coalescence of ingredients and flavors that will delight you.  There is so much going on, however, that the green chile doesn’t express itself quite as much as this New Mexico native would have liked.  What does stand out is the slow roasted beef, as tender, moist and delicious as possible. 

29 January 2014: One-track minded men with their minds in the gutter might do a double-take when they see T n A on the sandwich menu.  T n A in this case stands for “turkey and avocado,” but this sandwich is so much more.  In fact, just about every other turkey sandwich in town is a true turkey compared to this one.  The T n A’s listed ingredients are slow-roasted turkey, avocado, green chile apple chutney, lettuce, tomato and Muenster cheese, but this sandwich isn’t about ingredients.  It’s about the process of putting it together. 

T n A: Slow Roasted Turkey, Avocado, Green Chile Apple Chutney, Lettuce, Tomato and Muenster Cheese

T n A Sandwich and Smoked Sweet Potato-Chipotle Soup

The process starts with real turkey, not a ubiquitous Boar’s Head offering.  First, a dry rub of relatively simple ingredients (crushed peppers, garlic, salt, etc.) is lovingly applied followed by a smear of a housemade honey mustard.  The turkey then goes into the oven for twelve hours at low temperature (250 degrees).  When extricated, the turkey pulls apart easily.  At this point, almost every restaurant would serve, but not so at Bocadillos which nestles a generous amount of this amazing turkey between a hoagie bun, tops it with a magically reduced  green chile-apple chutney, heirloom tomatoes and ripe avocados.  It’s eight-ounces of absolute deliciousness, turkey being all it can be.  The green-chile apple chutney is sweet and tangy but has a bit of fire which will sneak up on you. 

17 February 2015: Not that very long ago you could use the adjective “unique” to describe any non-standard preparation of the ubiquitous Cubano sandwich, but nowadays it seems every sandwich shop has its own unique take on this popular sandwich.  In time, only Cubanos prepared in time-honored, traditional ways will be unique.  That said, Bocadillos take on the Cubano is vastly different (unique) from any other I’ve had.  First, it’s made on a sub roll and not on a pressed panini.   Secondly, the slow-roasted pork is accompanied by bacon instead of ham (like substituting a BMW for a Ford Pinto).  Thirdly, it’s made with homemade sweet pickles, not the dill variety.  It’s also made with Muenster cheese and sweet chile sauce.  Aside from the tender tendrils of pork and smoky ham, the star of this sandwich is the pickles which seem hardly more than freshly canned, crispy cucumbers with a sweet pickling sauce that elevate them to a sublime level.


25 February 2016: It’s only natural that there would be one sandwich on the Bocadillos menu I wouldn’t esteem as highly as the others, a fifth place sandwich out of five so to speak.  That sandwich is the 505-Filthy (slow-roasted chicken, green chile, bacon, Asadero cheese, chopotle mayo, lettuce and tomato).   Elsewhere it would probably be the best sandwich on the menu, but at Bocadillos, it’s the one sandwich which wouldn’t be on my sandwich rotation if I believed in such a prosaic notion.  The “Filthy” is constructed with unfailingly fresh ingredients that go well together.  That slow-roasted chicken is moist, tender and delicious.  There’s nothing wrong with this sandwich.  It’s just not (in my honest opinion) as wonderful as others on the menu.

As a young student, I disliked cold weather intensely because it meant summer vacation was over and school was back in session.  As a more seasoned citizen, I’m looking forward to cold weather because it  means Bocadillos is serving soup.  Having served for six years as a judge at the Roadrunner Food Bank’s SouperBowl fund-raising event, I’m well acquainted with Bocadillos soup.  In 2013, Bocadillos earned the Critics Choice Award for its Southwest chicken corn chowder.  In the 2014 soup soiree, Bocadillos green chile chicken corn chowder  earned third place in the Peoples’ Choice category.  In the 2015 SouperBowl, Bocadillos earned third place for its New Mexico Clam Chowder.  Better than both of these is a smoked sweet potato-chipotle soup reminiscent of the phenomenal soups prepared in Santa Fe’s Jambo.  It’s one of the very best soups this veteran soup judge has enjoyed.

The 505-Filthy

It’s highly likely Bocadillos will likely earn quite a few “best of” and “peoples’ choice” awards over the years.  Within months after launching its grab-and-go operation, no less than Food Network glitterati Guy Fieri and the Diners, Drive-Ins and Dives crew came calling. Fieri’s September, 2013 visit caused quite a stir and when the episode showcasing Bocadillos aired on Monday, October 28, 2013, viewers all over the country found out about the small unconventional restaurant which serves one of the world’s best Ruben sandwiches.  Even more remarkable is that the best Ruben in Albuquerque may not even be the best sandwich on the Bocadillos menu.

Bocadillos Slow Roasted: A Sandwich Shop
1609 Indian School Road, N.W.
Albuquerque, New Mexico
(505) 503-0403
Web Site | Facebook Page
LATEST VISIT: 25 February 2016
1st VISIT: 29 July 2013
COST: $ – $$
BEST BET: Duke City Ruben, 5-0-Philly, T n A, Macaroni Salad, Roasted Sweet Potato Chipotle Soup, Green Chile Chicken Corn Chowder, Cubano, 505-Filthy

Bocadillos on Urbanspoon

Tecolote Cafe – Santa Fe, New Mexico

The World Famous Tecalote Café

Everyone knows the most sagacious of all creatures in nature is the owl. The owl is to whom all other creatures go to get some of life’s most pondered questions answered–questions such as “how many licks does it take to get to the Tootsie Roll center of a Tootsie Pop?”  After having posed the question to a cow, a fox and a turtle, a young boy decides to ask the wise owl. “Good question, let’s find out,” the owl retorts. “A One…A two-hoo…A three (crunch sound effect). Three!”  It took three licks for the erudite owl to get to the Tootsie Roll center of a Tootsie roll, prompting the boy to declare, “if there’s anything I can’t stand, it’s a smart owl.”

Three is also the number of visits to New Mexico restaurants made in December, 2007 by Guy Fieri while filming episodes of Diners, Drive-Ins and Dives for the Food Network. Fieri was wise enough to make one of those visits to Santa Fe’s own owl, the famous and fabulous Tecolote Cafe.  Tecolote is the Nahuatl (Aztec) word for “owl,” but founding proprietors Bill and Alice Jamison actually named their restaurant for an all-but-deserted Northern New Mexican village alongside the railroad tracks just south of Las Vegas, New Mexico about 55 miles east of Santa Fe.

One of the restaurant’s sprawling dining rooms

Throughout history, the owl has played a significant role in the myths and legends of many cultures. Just as in Old Mexico, in northern New Mexico the owl often represents “la bruja” or the witch–either the malevolent or benevolent kind (as masterfully represented by the title character in the outstanding Rudolfo Anaya novel Bless Me Ultima). As such, to many the owl is either to be feared or revered.  The attribution of wisdom to the owl actually started with Ancient Athenians who called the owl the bird of wisdom. It’s conventional wisdom for Santa Fe residents to start their days with breakfast at the Tecolote Cafe, one of the city’s most popular dining destinations. It became even more popular after the Food Network first aired the episode of Diners, Drive-Ins and Dives featuring the restaurant.

The December filming occurred shortly after the staff had decorated the restaurant for Christmas. Because the Food Network airs each episode several times throughout the year, the Tecolote staff had to take down the Christmas decorations so that the restaurant would appear seasonally agnostic.The Diners, Drive-Ins and Dives crew spent about 23 hours over a two-day period in the restaurant. Host Guy Fieri’s focus was on the Tecolote’s famous red and green chile which he helped prepare under the watchful eye of former general manager Chris Valdez (who now owns and operates the fabulous Chris’ Cafe), one of the coolest and down-to-earth restaurant personalities we’ve met–an excellent foil for the effervescent Fieri.

Bakery Basket with Strawberry Preserves and Whipped Butter

The Tecolote received the coveted third segment on the program, meaning it the segment was bisected by a commercial. The segment lasted little more than six minutes, but it reintroduced America to a Santa Fe treasure which was named one of Santa Fe’s ten best dining destinations by Fortune magazine in the early 1990s  Since it opened in June, 1980, the Tecolote Cafe has earned a bevy of accolades. It is a perennial winner of “best breakfast” awards from local and national publications. Quite simply, it’s one of the best reasons to get up in the morning in Santa Fe.  In fact, you’d better get up early and get to the Tecolote shortly after it opens at 7AM because within an hour after opening, you might just have to wait for a seat. 

In the 2011 season premier of the Sundance Channel’s Ludo Bites America show which first aired on July 19th, nomadic chef Ludo LeFebvre transformed the Tecolote Cafe into Ludo Bites Tecolote.  The premise of the show is that the eccentric chef travels across the country and creates a “pop-up” restaurant on an existing restaurant premises.  Only New Mexico’s piquant peppers were a match for Ludo’s tempestuous nature in this entertaining half hour.  Interesting though they were, the liberties Ludo took in crafting a New Mexico meets Ludo menu pale in comparison with Tecolote’s standard menu.

Chips and salsa with chile piquin

Chips and salsa with chile piquin

When Alice and Bill Jennison first opened Tecolote Cafe in 1980, their mission was to serve excellent food at a reasonable price while making their guests feel at home. Over three decades later the family still strives for these qualities.   Bill passed away in May, 2010 and Alice followed suit two and a half years later.  Today, their daughter Katie and her husband Matt own and operate the Tecolote, pleasing Santa Fe’s palate now for more than three decades.  The restaurant’s staff is among the most accommodating and friendly in the City Different.  Our favorite is Mela whose broad smile and buoyant sense of humor make early mornings easier to take.

One of the cafe’s mottos is “Great Breakfast–No Toast.” That’s okay because you won’t miss toast in the least. Breakfast entrees are accompanied by your choice of a bakery basket or a tortilla. In its July-August, 2010 issue, Food Network magazine celebrated the “most important meal of the day” in a feature entitled “50 States, 50 Breakfasts.”  The magazine featured “the best breakfast” in every state in the union.  The New Mexico selection was the Tecolote Cafe’s atole piñon pancakes (more on these gems later).  Apparently even after five years, the Food Network couldn’t find any better breakfast in the Land Of Enchantment as it named those atole piñon pancakes New Mexico’s best breakfast choice in 2015, too. 

Huevos Yucatecos

Huevos Yucatecos

6 December 2015: The bakery basket includes a variety of muffins, cinnamon rolls, biscuits, strawberry preserves and whipped butter. It arrives at your table shortly after you place your order and it arrives just out of the oven fresh, hot and delicious. If the basket doesn’t fill you up, it’ll put a dent on your appetite.  The strawberry preserves are homemade and are as good as you’ll find anywhere in New Mexico. 

Save room for the Tecolote’s chips and salsa. Although New Mexico is the world capital for chile, many of our restaurants don’t use chile on their salsa, heating it up instead with jalapenos. That’s a shame because red and (or) green chile can really liven up salsa.  Red chile piquin is discernible in the Tecolote Cafe’s salsa which is the rich red color of invigorating freshness and piquancy. This salsa packs a punch as it should, but where it stands out is in its chile enriched flavor.

Atole-pinon hotcakes

Atole-pinon hotcakes

The cafe’s other motto as sported on the shirts worn by the staff is “Get Your Chile Fix at the Tecolote Cafe.” That’s an appropriate motto for a cafe which serves up some of the best chile in northern New Mexico. In Santa Fe the only green chile to compare with this one comes from the legendary Horseman’s Haven.  It is quite simply outstanding!  That green chile is showcased in several of the restaurant’s signature dishes, but may shine most brightly on the Huevos Yucatecos. Initially offered as a special, it became so popular it just had to be added to the menu.

Huevos Yucatecos feature corn tortillas layered with black beans, two eggs any style, green chile, Swiss and feta cheese, pico de gallo, and surrounded with fried bananas. It is served with your choice of beans, posole, or potatoes (ask for all three). It is one of the dishes featured on Diners, Drive-Ins and Dives.  It stands to reason that host Guy Fieri would relate to an entree which melds seemingly disparate ingredients. Several years ago Fieri launched Tex Wasabi, a restaurant serving Southwestern barbecue and California-style sushi, as innovative a fusion of disparate cuisine as you’ll find anywhere. Fieri appreciated the Huevos Yucatecos.

Carne Adovada Breakfast with Potatoes and Two Eggs

This dish arrives at your table piping hot with the aroma of piquant green chile steaming toward your nostrils. It’s an aroma every New Mexican finds as alluring and irresistible as a siren’s call. The Tecolote Cafe’s green chile is absolutely wonderful (though I’ve already stated this, it bears repeating), epitomizing the high standards for which our state vegetable is beloved.  At over easy, the yoke from the fried eggs runs onto the green chile to add another flavor dimension. For absolute contrast, however, slice up the fried bananas and use your fork to dip them into the green chile, egg yolk mix. Think Bananas Foster New Mexico style. 

The fried potatoes are crispy and low in salt, a commonality among many menu items. The chile and beans, in fact, are prepared in pure soy oil with very little salt. They contain no meat or cholesterol.  Back to the fried potatoes. They’re sliced almost potato chip thin, but have a great flavor. The pinto beans are not your run-of-the-mill soupy, just-off-the-stove pintos nor are they the often dreaded and desiccated refried beans. These beans have obviously simmered on a stove and are served at the peak of flavor.

Huevos Rancheros with Posole

Huevos Rancheros with Posole

6 December 2015: Another popular breakfast entree is carne y huevos. The carne is adovada, a heaping serving of lean pork loin cooked in a blend of chiles (including chile piquin), chopped garlic, cracked pepper and Mexican oregano. The pork is both cubed and shredded with the obvious low and slow preparation style which makes it tender.  The best carne adovada tends to have a very smooth and mellow flavor profile.  Tecolote’s rendition is a bit heavy-handed with the oregano, rendering an otherwise excellent adovada more than a bit on the astringent side.   This entree is served with two eggs any style and the Tecolote Cafe’s famous potatoes.  

Aside from the chile, the one dish which seemed to capture Fieri’s imagination was the atole blue corn-piñon pancakes which he described as having “real texture, not just light fluffy nothing.” He called them “some of the best.”  Forty years ago the word “atole” was among the most dreaded in the vernacular of northern New Mexico for this native. Atole then represented a thick cornmeal cereal which my abuelitas swore had curative properties. They never succeeded in getting me to eat it. Maybe they should have used it to craft pancakes.  The secret to these pancakes is the blue, ground cornmeal which is the chief ingredient in the atole I dreaded so many years ago. Toss in piñon evenly throughout the pancakes, serve them with hot maple syrup and whipped batter and you’ve got just about the best medicine for the morning blues.

The Kitchen Sink

6 December 2015: The special of the day, scrawled on a slate board near the restaurant entrance, sported the rather interesting name “The Kitchen Sink,” a term which implies an entrée made with everything in the kitchen and then some.  Alas, when it came time to place our orders, I had forgotten the name and called it the “Garbage Pail.”  It took Mela a few seconds to figure out what I wanted.  The Kitchen Sink starts off with two fluffy biscuits, one topped with green chile and the other with carne adovada, both of which are blanketed by two eggs.  This is a terrific dish, especially the biscuit half topped with the green chile.  As we joked with Mela, there’s no way a dish this good could possibly be named for refuse.

You may have noticed from the photograph at the start of this review depicts a different Tecolote Café than one you may have visited in the past.  For almost 34 years, the Tecolote Café served the City Different on heavily trafficked Cerrillos.  On April 20th, 2014, the fabled and fabulous restaurant closed its original restaurant, reopening in much more capacious and modern digs on July 14th, 2015 at the Village West Shopping Center on Saint Michael’s.  As with its previous location, getting seated at the Tecolote Cafe may take a while, but once you’re seated, the staff is quick to deliver some of the very best breakfast in New Mexico. To avoid a lengthy wait, get there when the restaurant opens promptly at 7AM and you’ll beat the crowds of owl-wise diners who love the Tecolote Cafe.

Tecolote Cafe
1616 Saint Michael’s Drive
Santa Fe, New Mexico

(505) 988-1362
Web Site | Facebook Page

LATEST VISIT: 06 December 2015
COST: $$
BEST BET: Huevos Yucatecos, Carne Y Huevos, Atolé Piñon Pancakes, Salsa and Chips, Bakery Basket, Huevos Rancheros with Posole, The Kitchen Sink

Tecolote Cafe Menu, Reviews, Photos, Location and Info - Zomato

Standard Diner – Albuquerque, New Mexico

The Standard Diner in Albuquerque's East Downtown District

The Standard Diner in Albuquerque’s East Downtown District

While New Mexico is most assuredly the Land of Enchantment, most locals also accept that it’s also the “land of mañana” where things that can be put off until tomorrow usually are, where the pace of life is more relaxed and slower. George Adelo, Jr., an enterprising Pecos resident even coined (and copyrighted) a phrase to describe the New Mexican way: “Carpe Mañana”–Seize Tomorrow.  The spirit of Carpe Mañana was certainly prevalent in the long-awaited, much-anticipated opening of the Standard Diner, a Matt DiGregory restaurant venture which in opening March 2nd, 2006, was nearly eight months behind its planned launch.  If ever a restaurant has more than made up for lost time, it may be this one.

DiGregory, a local restaurant impresario owns the Standard Diner with his brothers Chris, Vince and Jon. He also owns the very popular Range restaurants in Bernalillo and Albuquerque as well as the now defunct Rodeo Grill.  The Brothers DiGregory couldn’t have found a better location for their high-end diner which specializes in fresh, homemade comfort foods. The restaurant is situated in Albuquerque’s East Downtown (EDO) area, a burgeoning residential and business district regarded by real estate experts as one of the “top five up-and-coming” areas in the nation.”  DiGregory defines standard as “a benchmark that all others are compared to.”  That’s become the case for the neighborhood as well as the restaurant.

The Standard Diner’s herb bread

Housed in what was once a classic car dealership (vintage photographs show it was called Caruthers & Maudlin), a tremendous amount of refurbishment obviously went into restoring the property. The decor is reminiscent of a 1930s or 1940s dining room with exposed brick walls and wood-beamed ceilings lending to the period piece authenticity.  A soundtrack featuring the soothing stylings and dulcet tones of the best big band era artists and romantic crooners of the 1940s inspires hushed tones and a relaxed dining pace. Vintage photographs of the Duke City festoon the walls in the restaurant’s two dining rooms.

An evidently well-prepared wait staff is cordial, professional and eager to share their knowledge of both the building’s history and the restaurant’s diverse menu. When our waitress couldn’t answer a question we asked about the bar towels used instead of napkins, she quickly dispatched the day manager who regaled us with interesting details on where the idea for bar towels came up.  We also learned that the herb bread brought to our table has a history even more interesting than that of the restaurant. The bread comes from a culture whose progenitor traveled the Oregon trail in 1845. It is baked in-house and has that yeasty bouquet true connoisseurs of the “staff of life” crave. Best of all, we’ve had it served to us with a brilliant orange-red oil made from achiote a subtly flavored paste which has a pleasant flavor. Better still is the achiote butter (pictured above) which enlivens the bread even further.

Coconut Key Lime Shake, one of several creative shakes on the Standard menu

In the February 2nd, 2009 airing of a Diners, Drive-Ins and Dives episode called “Return to Route 66,” host Guy Fieri declared “there’s nothing standard about the Standard Diner.”  That is very evident in the restaurant’s diverse menu which somewhat belies the “Diner” label by not serving traditional diner food.  The menu is very interesting to say the least, interspersing several upscale American comfort food favorites with cuisine whose genesis is the Orient, Latin America and even Australia (where DiGregory discovered the “Otis Burger” which is made with roasted beets, a fried egg, bacon, cheddar, lettuce, tomato and mayo). You’ll be hard-pressed to make a quick selection and will undoubtedly want to make several return visits to try one of the other intriguing items on a menu that’s truly unique.

In a handful of visits since the restaurant opened in 2009, we have often opted (as we almost always do at restaurants we visit) to order adventurously in lieu of ordering the “safe” sounding menu items.  This is a philosophy that has introduced us to a wealth of otherwise untried deliciousness  at many restaurants and at the very least lets us say we gave it a shot.  Alas, at the Standard Diner our success rate with this approach is somewhere around fifty percent; that is, we’ve only liked about half of what we’ve ordered.  Though we applaud the inventiveness of the menu, it’s in execution that some items truly fail to win us over.  That’s especially true of appetizers (coincidentally many of which are no longer on the menu (I wonder why)).

1 January 2012: Roasted Beef Salad

Appetizer options (they change frequently) have included BBQ Lamb Quesadilla, slow-cooked lamb top-round, housemade BBQ sauce and Jarlsberg cheese grilled in a tortilla and served with a tangy yogurt, cucumber raita (a traditional Indian style yogurt-based condiment). While the BBQ sauce was surprisingly ordinary, the raita was refreshing and delicious–almost a cross between Greek tzadziki sauce and the cucumber sauce which often accompanies satay in Thai restaurants.  The lamb deserved better!

An intriguing meal starter is the flap jack trio which is essentially three petite peach and scallion flap jacks topped with an inventive array of ingredients. One is topped with a tomato chutney, one with herbed goat cheese and one with a strawberry basil relish. The flap jacks are small in circumference, about the size of a biscuit, but they’re imbued with a gigantic amount of flavor from taste combinations that go very well together. This is a very nice appetizer!

Watermelon & Tuna Ceviche

One appetizer we won’t have again if it’s brought back on the menu are the tuna salad spring rolls made with sesame marinated Saku tuna wrapped in rice paper with micro greens and pickled carrots. There just wasn’t much to this appetizer as the tuna was lost among the other ingredients and was somewhat recessed even further into the background by a tangy chile sauce.  That tangy chile sauce proved to be the salvation for the steak salad, described on the menu as “Thai marinated flank steak, grilled and served on our house greens with a sesame vinaigrette.” Talk about under-performing. The sesame vinaigrette was virtually tasteless, lending absolutely no appeal to an otherwise ordinary salad which needed rescuing by something lively and with pizzazz. We were also unable to discern anything “Thai” tasting in the five thin strips of flank steak that came on the salad.

30 January 2011: Yet another intriguing starter which failed to deliver on the intriguing promise of excellent ingredients is a watermelon and tuna ceviche.  Nested on endive leaves is a ceviche made from sashimi tuna, Hatch green chile, red onions and chopped tomatoes.  Unlike traditional Mexican ceviche found in so many local restaurants, the Standard Diner’s ceviche is not marinated in citrus juices.  That may be the start of its downfall, but the accelerant is most certainly the endive leaves which are bitter receptacles for what might have otherwise been at least passable ceviche.  The lemon cilantro coulis was also uninspired,  the flavor of tangy lemon and refreshing cilantro failing to coalesce into any semblance of deliciousness.

The Standard Mac and Cheese with Smoked Salmon and Green Chili

Much better luck have we had with the restaurant’s entrees, among which are chicken and dumplings made with garlic roasted poultry-a-plenty simmered in a green chile broth with masa, feta cheese and cilantro dumplings. This is New Mexico style comfort food at its best with hearty, robust flavors and aromas that you want on a blustery winter day.

11 October 2008: You can’t say “comfort food” without mentioning macaroni and cheese, a fact obviously recognized by the Standard Diner. The Standard Mac and Cheese features baked shells with crisp bacon, Guinness and fine Irish Cheddar cheese sauce covered with herbed bread crumbs. For a pittance more, you can add green chile and smoked salmon to the mix. The only item we would dispense with entirely are the herbed bread crumbs. Our entree arrived with herbed bread crumbs a plenty, so many that we wondered if a clumsy chef had spilled the box’s entire contents onto the entree. The bread crumbs serve only to desiccate what is otherwise a moist and very good entree.

1 January 2012: Lobster Roll

The one entree which seemed to captivate Guy Fieri most was the diner standard of meatloaf, done Standard Diner style, of course, which means wrapped in bacon.  Fieri loved the texture and depth of flavor.  Called the “Finer Loaf” on the menu, it is served with smashed potatoes and a red wine gravy.  The red wine gravy is terrific, one of the very best mashed potato toppers in the city and a nice departure from the more conventional chicken or turkey gravy.

Another fun entree evinces a whimsical side that many nouveau restaurants just don’t have. It’s country fried tuna. Our close proximity to Texas means many New Mexico restaurants serve up a mean, artery-clogging country fried steak or chicken, but tuna is (as Texas chamber of commerce commercials say) “like a whole other country.” Rather than the thick coating used on steak, it’s a light coating of tempura fried batter that covers several half-inch thick pieces of sushi grade Ahi tuna.  One bite and Guy Fieri’s eyes rolled back in obvious appreciation, maybe even homage.  His litany of adjectives was perhaps over the top, even for the effusive host.

The Otis Burger

30 January 2011: In addition to “different” the adjective which best describes the aforementioned Otis burger is messy. The egg will run down your hands as you try to hold this two-fisted burger which is trapped within the confines of a desiccated bun made from the restaurant’s signature bread. Other than the egg, the  ingredient which most distinguishes itself is the bacon which has the smoky taste aficionados like.  Once we extricated the grilled pineapple and sliced beet from the confines of a very good hamburger bun, we enjoyed them tremendously, but they were lost within the burger itself.  All burgers are made from char-grilled 100-percent Black Angus beef (or you can upgrade to Kobe beef for a price).

30 January 2011: Perhaps residents of the Badger State have an affinity for unhealthy foodstuffs which start with the letter “B” (beer, brats, burgers) because in Wisconsin you can’t spell burger without butter.  Artery-clogging Wisconsin butter is slathered on both sides of the  Wisconsin butter burger which is then topped with cheese.  My friend Dale, an ectomorph from the Green Bay area loves the Standard Diner’s Bourbon Butter Burger upon which is slathered a bourbon-maple compound butter.  It’s about twice the size of many of the butter burgers proffered throughout the Milwaukee area and ostensibly has at least as many calories.  Though this burger should come standard with an angioplasty, it’s a very good burger.

The Bourbon Butter Burger

A popular entree on the lunch menu during one visit, the Sheep Herder is a New Mexico meets the world treat you will thoroughly enjoy. It starts with two over-medium eggs atop Irish Cheddar home fries with melted Gruyere cheese, a combination which upscales the popular breakfast standards of fried eggs and potatoes. Also upping the ante are a “tortilla roll-up” cut in three. A large flour tortilla enveloping corned beef, sauerkraut and green chile makes for a tangy, savory and piquant flavor combination in which the marriage of sauerkraut and green chile is surprisingly good. It’s wholly unlike some of the boring Philadelphia cream cheese and ham tortilla roll-ups you sometimes see at office parties.

19 October 2015: Not that very long ago it might have been easier to find Forrest Fenn’s hidden treasure in the Rocky Mountains than it was to find a good fish taco in New Mexico.  Today, fish tacos have become a viable dining option, even a reason to visit the restaurants which prepare them well.  Among the very best in the city are the Standard Diner’s fish tacos (three street style tacos with seared cod, charred tomatillo salsa, spicy pineapple slaw, smoked chile-lime crema and avocado), a bold, zesty and fun triumvirate.   These tacos glean their personality from the assertiveness of the smoked chile-lime crema, the tangy audacity of the charred tomatillo salsa and the liveliness of the spicy pineapple slaw.  Despite the vibrancy of these condiments, the delicate flavor of the flaky seared cod isn’t obfuscated in the least.  It takes two tortillas per taco to hold in all the ingredients of each taco and even then you can expect some of the “innards” will spill onto your plate.

Fish Tacos

The dessert menu is also not your standard hum-drum parade of cloying boringness. After much deliberation (and if it’s on the ever-changing dessert menu), you might opt for the Twisted Tiramisu made with Espresso-soaked lady fingers, dulce de leche Mascarpone with agave poached pears and candied piñon. It is light, frothy and delicious with wonderfully complementary and contrasting flavor sensations.

Mascarpone is also a principle ingredient in an off-the-menu special you might luck on. It’s a delicious twist on strudel featuring phyllo dough engorged with Marscapone then topped with a scoop of Rum Raisin ice cream. The semi-sweet nature of the phyllo dough and Marscapone in combination with the shivering cold sweetness of the ice cream is inventive and delicious.

Bananas Foster Bread Puding

30 January 2011: It wouldn’t hold true to the pattern of our visits to the Standard Diner if we liked every single dessert.  The one we didn’t like–and this is very uncharacteristic for me–is the Bananas Foster Bread Pudding.  Regular readers might recognize my carnal passion for great bread pudding.  Made with a dark rum caramel sauce and poured sugar tuile, this is not among the good ones–not by a long shot.  What made it so disagreeable to me was just how cloying and rich it is.  Considering my ideal bread pudding is studded with adult (dark) chocolate, this one was as sweet as honey and syrup together.

Standard Diner isn’t your standard, everyday run-of-the mill diner. It’s a restaurant going places thanks to an innovative and delicious menu full of surprises.  You may not like all those surprises, but you’ve got to admire the never say die attitude of a chef  who dares to be different and in doing so, has as many hits as misses.  Every restaurant should be as enterprising.   Don’t “carpe manana” before you dine at this restaurant.

Standard Diner
320 Central, S.E.
Albuquerque, New Mexico
(505) 243-1440
Web Site

LATEST VISIT: 19 October 2015
COST: $$ – $$$
BEST BET: BBQ Lamb Quesadilla, Twisted Tiramasu, Country Fried Tuna, The Otis, The Sheep Herder, Bourbon Butter Burger

Standard Diner on Urbanspoon

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