Stripes Biscuit Co. – Albuquerque, New Mexico

Stripes Biscuit Co. on Gibson just west of San Pedro in Albuquerque

Southern humorist Jerry Clower once quipped “One of the saddest things is the sound of them whomp biscuits being opened in more and more houses these days. Whomp! Another poor man is being denied homemade biscuits. No wonder the divorce rate is so high.” There’s more than a bit of underlying truth to Clower’s humor. Southerners take their biscuits seriously. “Whomping” or “whacking” biscuit cans on the kitchen counter to open them is akin to  parents letting their children answer their Memaw with “yeah” and “nope” instead of “Yes, ma’am,” and “No, ma’am.”  It just isn’t done!

Southerner Belinda Ellis, author of Biscuits: A Savor the South Cookbook expresses it succinctly:  “I learned that deep in the soul of a biscuit, there’s more than the flour, fat, and milk. A hot biscuit embodies a memory of place and family.”   Her heartfelt tribute to the biscuit is one with which anyone raised or who has lived in the South can relate.  In the South, dining is synonymous with family and friends getting together to share great food and warm conviviality.  More loving and lasting memories are created during family meals–especially the quintessential Sunday Supper where biscuits are served–than virtually any other event.

Patriotic Themed Restaurant Specializing in Biscuits

New Mexico doesn’t have a storied biscuit tradition so you’ll excuse us if we do whomp biscuit cans on the kitchen counter.  When we do, we certainly don’t respond like one of Pavlov’s dogs and wax sentimental about biscuits worthy of the Pillsbury hype that “nothin’ says lovin’ like something from the oven.”   Biscuits are something we can make quickly when we don’t have enough time to make tortillas or sopaipillas. When we think “lovin from the oven,” we’re more apt to think about Pueblo bread fresh from an outdoor mud horno or green chile bread from the Golden Crown Panaderia.  By the way, the aroma of tortillas on the comal or sopaipillas being extricated from scalding oil creates the same type of memories for us that homemade biscuits create for proud Southerners.

The Stripes Biscuit Company, which launched its doors in February, 2018, is making Duke City diners think twice about biscuits–not the type that gets their start from being whomped.  Stripes biscuits are made from scratch.  As the name on the marquee so vividly and patriotically declares, biscuits are the raison d’être for the unique in Albuquerque concept.  Virtually every item on the menu–even desserts and entrees such as French toast–features biscuits in one form or another.  You’ll be surprised at how versatile biscuits can be.  You’ll be surprised at how delicious biscuits can be.

The Front Dining Room

If the name “Stripes” evokes memories of the Bill Murray movie of that name, you’re on the right track…sort of.  Stripes (the Biscuit Company) pays tribute to the enlisted men and officers who have served in the Armed Forces.  Walls are festooned with photos of local veterans.  Shadow boxes display decorations and medals, military insignias, a triangular folded flag and other items which honor America’s real heroes. I was invited to submit my photo (I flew a desk for eighteen years in the Air Force) for inclusion on one of the restaurant’s walls of honor, but declined because I want this restaurant to be successful and my unsightly visage might scare customers away.  Fifteen percent of the restaurant’s profits are donated to the nearby Veterans Administration hospital.   On the day of our inaugural visit, a manager proudly told us that on Friday (April 28, 2018), Stripes would be presenting a nine-thousand dollar check to the hospital.  For me that’s reason enough to return.

That patriotic, civic-minded spirit is undoubtedly one of the reasons so many of the restaurant’s loyal patrons are members of the Armed Forces stationed at nearby Kirtland Air Force Base or serving in the National Guard or Reserves.  We watched with admiration and respect as several of them shared camaraderie and fellowship as they enjoyed huge portions of food, the centerpiece of which is the best biscuits in town.  My Kim makes it a point to thank any service member she sees for their service to our country, a small kindness they accept with the humility and grace characteristic of my military brothers and sisters.

Coach B, the Homerun Biscuit with Papitas

Stripes is the brainchild of veteran restaurateur Gary Hines who is probably best known for having founded both Hurricane’s Cafe and Twisters Burgers & Burritos,  two very successful concepts still thriving today.  After selling Twisters three years ago, Gary enjoyed a short-lived retirement until his “no compete” agreement with Twisters elapsed.  The Stripes concept isn’t something he dreamt-up at the spur of the moment.  Over the years he conceived of and discounted several ideas, always with the realization that what Albuquerque needed was not another burger and burrito joint, but something new and different.  Stripes is certainly that!

The breakfast menu is a showcase for sandwiches constructed on a handmade buttermilk biscuit.  Biscuit sandwiches and Biscuit plates are named for the military alphabet, a phonetically based system with which all movie-goers should be familiar: Alpha, Bravo, Charlie, Delta, Echo, Foxtrot, etc…  Breakfast is served all day long and also includes traditional New Mexican favorites served with red, green or “flamin” green chile.  Biscuit waffles and omelets are also available.  The lunch menu also includes biscuit sandwiches and New Mexican specialties as well as fresh from the garden salads (served with a biscuit).  Three biscuit-centric desserts are also available.  To wash down your biscuits, consider a bottomless cup of New Mexico Piñon coffee.

Biscuit with Honey-Jam and Butter

According to Christina, our wonderful server, one of the restaurant’s most popular biscuit sandwiches is the curiously-named “Coach B.”  Subtitled on the menu as “our homerun biscuit,” it’s roughly the size of a cat’s head (a Southern term for old-fashioned southern style biscuits as big as….you guessed it).  The canvas for this behemoth biscuit sandwich is a fluffy buttermilk biscuit in which are nestled a slab of buttermilk-fried chicken, bacon and Cheddar cheese topped with your choice of housemade sausage gravy or vegetarian mushroom gravy.  If you want your homerun to be a grand slam, ask for a fried egg, too.  This is low-calorie stuff, after all.  All sandwiches are served with papitas, small cubes of fried potatoes.

The Coach B is probably not something you should eat every day and it did render me nearly comatose for a couple of hours afterwards, but it’s one of the very best biscuit-based sandwiches west of the Mississippi (east of the Mississippi, you have to go South Carolina for the “Charleston Nasty Biscuit” from the Hominy Grill).  This isn’t a hand-held sandwich unless you don’t mind gravy and egg yolk running down your arms.  It’s a calorific overachiever with diverse and rich flavors.  The biscuit itself is formidable, more doughy than flaky.  It’s a worthy platform for any sandwich.  The buttermilk fried chicken is moist and tender, as good as any chicken outside my mom’s kitchen.  The sausage gravy is assertively seasoned, not some wimpy Northern gravy.

Fried Chocolate Biscuit Sundae

If you don’t like your biscuits quite as generously endowed as the Coach B, your best bet is a biscuit on the side served with honey butter and the house jam.  The house jam is unlike any jam you’ve ever had.  It combines the flavors and textures of strawberry jam and honey.  Not since chocolate and peanut butter have two flavors gone as well together.  Texturally, it’s a bit of a challenge to spread onto the biscuit, but most good things require a bit of effort and skill.  Because no biscuit can possibly have enough honey, the butter is also flavored with it.

Though we’d eaten enough to feed a family of four, Christina spoke so lovingly about the fried chocolate biscuit sundae that we just had to try it.   Only an additional scoop of vanilla ice cream could have improved this decadent dessert.  Texturally, the fried biscuit is an interesting phenomena in that the biscuit maintains its integrity and doesn’t fall apart.  Okay, maybe all that chocolate covering it like lava covered Pompeii has something to do with that.  Good as this dessert was, next time we’ll stop at a second biscuit with that wondrous strawberry-honey jam.

Long-time Friends of Gil (FOG) members John and Zelma Baldwin (who’ve never steered me wrong) recommended Stripes Biscuit Company to me.  As with other restaurants they’d previously recommended, this one is a winner.  Huge portions (an understatement) of delectable homemade dishes, a rare civic mindedness and a pride in the fruited plain’s Armed Forces are just some of the reasons for which we’ll return. Those biscuits are, too.

Stripes Biscuit Company
5701 Gibson Blvd, S.E.
Albuquerque, New Mexico
(505) 859-4298
Web Site | Facebook Page
LATEST VISIT: 23 April 2018
COST: $$
BEST BET: Coach B, Biscuit with Honey-Jam and Butter, Fried Chocolate Biscuit Sundae
REVIEW #1038

Stripes Biscuit Company Menu, Reviews, Photos, Location and Info - Zomato

South Bourbon Kitchen – Albuquerque, New Mexico (CLOSED)

The South Bourbon Kitchen, New Restaurant in a Familiar, Completely Redone Location

“I got a plate of chicken and taters and a lot of stuff like that
All, all I need is a biscuit, but I wish you’d look where they’re at
I guess I could reach across the table but that’s ill-mannered, Mom always said
I wish I had a biscuit, I just can’t eat without bread.”
~ Jimmy Dean: Please Pass the Biscuits

Country music is renowned for songs that tug at your heart strings. The very best sad country songs render us weepy and melancholic because our very souls can relate to and empathize with the sad, touching lyrics, mournful melodies and tear-jerking tempos. Jimmy Dean’s Please Pass the Biscuits may just be the saddest song ever in country music. This song recounts a boy desperately trying to get someone to pass him biscuits to eat with Sunday dinner. Tired of being ignored by the grown-ups, he finally decides to stop being polite and just reach for one. Alas, by that time, nary a biscuit is left.

Just a Portion of the Capacious Dining Area

How can a song about a little boy not getting a biscuit with his dinner be sadder than He Stopped Loving Her Today? Or Old Shep? Or Chiseled in Stone? Or How Can I Help You Say Good Bye. Sad songs all, but if you’ve ever been cruelly deprived of a biscuit prepared at a true Southern kitchen, you know the sadness of which I speak. Before the Civil War, biscuits were so revered and celebrated that they were usually reserved for Sundays alone. A century and a half later, Southerners still consider the biscuit a delicacy. So do those of us who lived in the Deep South and experienced the incomparable deliciousness of fluffy, flaky golden biscuits slathered in melting butter or strawberry jam.

Come to think of it, the dearth of great Southern restaurants in New Mexico would be a great topic for a sad country music song. When we left Mississippi, we bid adieu to stifling humidity, rampant poverty, high unemployment and politics as corrupt as…New Mexico’s. We also said good bye to great friends, lush greenery, beautiful beaches and close proximity to some of the best Southern restaurants in the country. On a ledger of deficits and surpluses, the biggest deficit might be those Southern restaurants we frequented. Lest you condemn me for undervaluing great friends, you’ve got to understand that in the South, dining is synonymous with family and friends sharing great food and warm conviviality.

Southern Sliders

Nowhere is this better conveyed than in John Egerton’s Southern Food, a magnificent tome which–despite being widely considered the definitive book on Southern cooking–was not as much a cookbook as it was a study on how food could be a unifying force among people of different backgrounds. “Within the South itself,” Egerton wrote, “no other form of cultural expression, not even music, is as distinctively characteristic of the region as the spreading of a feast of native food and drink before a gathering of kin and friends. For as long as there has been a South, and people who think of themselves as Southerners, food has been central to the region’s image, its personality, and its character.”

When we learned of the March, 2018 launch of a Southern restaurant called South Bourbon Kitchen, we had high hopes of recapturing the spirit of Egerton’s declaration that “a meal in the South can still be an esthetic wonder, a sensory delight, even a mystical experience.” Those hopes were somewhat dashed when we asked where the chef was from (expecting somewhere in Dixie) and our server responded “Deming.” Deming! That’s about as South (attitudinally, not latitudinally) as Springville, New York. If learning the chef was from Deming was somewhat deflating, perusing the menu and not seeing biscuits made me even more simpatico with the little boy in the Jimmy Dean song. Thankfully, the rest of the menu restored our hopes (more on the menu below).

Fried Green Tomatoes with Housemade Pimento

While co-owner and executive chef Dru Ruebush may have been born in Deming and raised in Silver City, previous generations of his family did hail from the South. That’s a huge plus! So is the menu’s proclamation “Southern inspired. Locally sourced. Served fresh.” South’s location is both familiar (at least in terms of address) and brand new. South is located at the former home of several short-lived eateries (Heimat House and Beer Garden, Independence Grill, Los Compadres) and the legendary Liquid Assets. Unlike previous tenants who didn’t do much to the tired and aged space, the South has risen again courtesy of a complete make-over. The transformation is stunning inside and out. In fact, the entire retail center has metamorphosed. It’s now comprised exclusively of restaurants (such as the Curry Leaf and Tap That) with inviting patios where once there was only dull views of the back of the edifice. A dog-friendly patio made our debonair dachshund The Dude feel welcomed.

Though the menu lists several of our favorite Southern dishes, albeit several tinged with the decidedly New Mexican predilection for piquancy, we were torn between our yen for tradition and the excitement of disparate culinary traditions melding together. You’ll find, for example, smoked pork ribs with a chipotle Carolina sauce, habanero chicken lollipops with Taos honey, pork chop stew with Hatch green chile and a roasted beet salad with a pinon vinaigrette. It’s a menu wholly unlike that of other attempts at winning over persnickety Duke City diners to the nuances and joys of Southern cuisine.

Langoustine and Scallop Po’ Boy

While bologna sandwiches are ubiquitous across the fruited plain, the fried bologna sandwich is especially beloved in the South where it’s considered the “poor man’s steak.”  Thin-sliced bologna won’t do.  Aficionados like their bologna thick, the way it’s offered at the South Bourbon Kitchen.  The very first item on the “Snacks” portion of the menu is, in fact, are two fried bologna sandwiches  fittingly called Southern Sliders (two thick fried beef bologna slices, pickles and mayo nestled between a soft bread roll).  Everyone who’s ever loved a fried bologna sandwich (and there are plenty of New Mexicans who have) will enjoy these very much.  If I had my druthers, the bologna would have been even more deeply fried, not just at surface level and instead of a bread roll, one of those great Southern biscuits.

While Fannie Flagg’s novel Fried Green Tomatoes at the Whistle Stop Café and a subsequent movie by that name may have introduced much of the fruited plain to fried green tomatoes, at least one culinary historian contends they were actually as unusual in the South before 1991 as they were anywhere else. Robert F. Moss, wrote “they entered the American culinary scene in the Northeast and Midwest, perhaps with a link to Jewish immigrants.” Knish, kugel, fried green tomatoes. Who would have thought? If the birthplace of fried green tomatoes sounds heretical, it might shock you to learn that pimento cheese, the preternaturally delicious combination of shredded cheese, mayo and diced red pimentos, got its start in New York (or so says another source).

Roasted Beets Salad

Regardless of origin (and my money is still on the South), the best fried green tomatoes and pimento cheese come from the South! Exclamation point! End of story! South Bourbon Kitchen pairs fried green tomatoes and house pimento cheese with chili threads in an appetizer so good, it might transport you to the South (where you dare not share the genesis of this delicious duo). The pimento cheese is especially memorable, reminding us why pimento cheese is commonly referred to as “the caviar of the South” and “the pate of the South.” The fried green tomatoes are a bit on the thick side with a light batter so they’re very juicy. Topping them with a bit of the pimento cheese is a preview of what heaven, or at least Charleston, South Carolina is like.

Entrees include Nashville Hot Chicken, the South’s answer to red chile. It was my second choice, right behind a langoustine and scallop po’boy with heirloom tomatoes and an Old Bay aioli. A netful of fried langoustine and scallops is piled into every po’boy. You’ll have to extricate about half the seafood bounty and eat it with your fork (a nice remoulade would have been welcome). Similarly, we removed the thick, meaty, juicy tomatoes and ate them sans sandwich. In our eight years living in Mississippi, we enjoyed a treasure trove of po’boys, not all of which showcased seafood this sweet and succulent.

Chocolate Jar

My Kim has been on a roasted beets kick lately, but it wasn’t the beets which influenced her to order the beet salad instead of one of the myriad Southern entrees. It was the pinon vinaigrette with which that salad (roasted beets, arugula, bleu cheese, pecans) was served. While many Americans were first introduced to the pinon when basil pesto was popularized in the 1980s, New Mexicans (and by extension, my Kim) have long enjoyed the roasted flavor of piñon with its subtle hint of pine and sweetness. That inimitable flavor is prevalent in the vinaigrette though the sharp intensity of the bleu cheese threatened to overpower everything else. Kim raved about every element of the salad (especially the sweetness of the beets) save for its size. We’ve had side salads about the size of the entrée portion at South.

You know you’re in a Southern (or Southern-inspired) restaurant when things are served in a jar (usually Mason). At many Southern restaurants, it’s usually tea or soft drinks, but because Southerners consider the jar a most utilitarian vessel, jars can be used for virtually everything. Consider South Bourbon Kitchen’s Chocolate Jar (fudge brownie, salted caramel, chocolate pudding and peanut brittle). It’s not the most capacious jar we’ve seen, but it’s brimming with flavor combinations that just work well.  The salt caramel is just salty enough to counterbalance the fudge brownie.  Our favorite component surprisingly was the peanut brittle, as good as we’ve had anywhere north of the Mason-Dixon line.

John T. Edge, a disciple of John Egerton, believes “it’s not impossible to serve Southern food outside of the South, but it must be done respectfully.” The South Bourbon Kitchen exemplifies that respect. The South has risen again.

South Bourbon Kitchen
6910 Montgomery, N.E.
Albuquerque, New Mexico
Web Site | Facebook Page
LATEST VISIT: 17 March 2018
COST: $$
BEST BET: Chocolate Jar, Langoustine and Scallop Po’ Boy, Fried Green Tomatoes with Housemade Pimento, Roasted Beet Salad, Southern Sliders
REVIEW #1033

&South Bourbon Kitchen Menu, Reviews, Photos, Location and Info - Zomato

The Supper Truck – Albuquerque, New Mexico

The Supper Truck, A Taste of South in Your Mouth

On December 20th, 2014, a part-paean, part elegy graced this blog.  The opening stanza read:  “Supper Truck, I hardly knew you!  Inexplicably and to the detriment of my taste buds, I didn’t partake of your delightfully creative interpretation of Southern cuisine until your very last day of serving Albuquerque.  So, why do I miss you so much already?  Most likely it’s the lost opportunities to partake of Southern cuisine inspired by the dynamic food truck scene of Charleston, South Carolina, one of my very favorite culinary destinations in America.   It begs a paraphrase of a time-honored question is it better to have loved and lost the chance to further enjoy your edgy, contemporary, fusion twists on classic Southern comfort food favorites than never to have loved them at all?” 

To write a second chapter about the Supper Truck is to write a tale of rebirth, of starting over.  Some six months after our inaugural visit,  founding owner Amy Black sold both the truck and naming rights to Kristen Galegor and Claude Freeman.  Because Amy had emphasized she wouldn’t sell until she found “the right person with the rare combination of drive, creativity and community-mindedness” which epitomized her purview, Duke City diners have every reason to be optimistic about the future of one of the city’s stellar mobile kitchens. Kris and Claude seem primed to deliver as The Supper Truck Web site indicates: “Claude and Kris have kept the fan favorites and are working to expand this creatively Southern menu.  The pair have many years experience in restaurants and are the visionaries of what SUPPER is to become!


The Supper Truck rolled into town in September, 2012, inviting Duke City denizens to “put a little South in your mouth.”  Savvy diners (in whose ranks I obviously don’t belong) responded immediately and with a rare fervor, according “best of the city” honors in both the Alibi and Albuquerque The Magazine‘s annual “best of” issues for 2013 and 2014.  More than perhaps any other motorized conveyance in Albuquerque, The Supper Truck brought people together, its crepuscular rays seemingly beckoning the city’s hungry huddled masses yearning for great Southern cuisine.

Fittingly, The Supper Truck served its last meals while parked on the south side of the Marble Brewery on an unseasonably warm Saturday.  For regulars the event was akin to one last pilgrimage to a beloved culinary shrine which had assuaged their hunger and pleased their palates for more than two years.  For newcomers (like me) and curiosity-seekers wondering if The Supper Truck warranted all the hullabaloo, it was an event that would ultimately leave us with mixed emotions–regret for not having visited sooner and sheer pleasure for having partaken of a rare excellence in esculence.


Fried Chicken Banh Mi

20 December 2014: The South takes its grits very seriously–so much so that unbeknownst to Yankees and those of us not blessed to have been born in the South, there are ten commandments of grits.   One of the principle commandments considers it blasphemous to eat Cream of Wheat and call it grits.    The Supper Truck’s grits are every bit as good as the best grits we enjoyed while living on the Mississippi Gulf Coast for nearly eight years.  These gourmet-quality grits are made with grilled shrimp, bacon, roasted red pepper coulis, green onion, parsley and white wine cream sauce over creamy stone-ground South Carolina grits.  They’re so good even Yankees will enjoy them. 

20 December 2014: While the Old South tends to hold fast to tradition, the contemporary South has embraced change, particularly in the culinary arena.  At the forefront of this evolution is the city of Charleston, South Carolina (where Amy cut her teeth) which has become a bastion of culinary expansiveness.  Though Charleston has a very vibrant Vietnamese culinary community, it’s unlikely they’ve seen anything like The Supper Truck’s South Carolina meets Vietnam offering of a fried chicken banh mi. Yes, a fried chicken banh mi.  The canvas for this unlikely but uncommonly delicious sandwich is a fresh, locally-baked baguette into which are piled-on house-seasoned fried chicken, pickled daikon and carrots, cucumber, jalapeño, cilantro and a housemade momo sauce of Sriracha, mayo and lime juice.  It’s one of the best banh mi we’ve ever had.  Ever!  Anywhere!

BBQ Beef Tacos

20 December 2014: The Supper Truck’s tacos are on par with Cafe Bella’s street tacos and the scallop tacos at Eli’s Place (formerly Sophia’s Place) as my favorite tacos in the metropolitan area.  Traditionalists might decry them as nontraditional and unconventional even as their taste buds experience one foodgasm after another at every bite of their sheer deliciousness.  The shrimp taco ( grilled shrimp, Sriracha sour cream, Asian slaw, pickled red onion and cilantro on a grilled corn tortilla and the  BBQ beef taco (Coca-Cola braised New Mexico beef, Sriracha-Hoisin bbq sauce, Asian slaw, pickled red onion, cilantro on a grilled corn tortilla) don’t even need red or green chile to make them addictive.  It’s heartening to know Duke City diners won’t have to miss out on these gems.

20 December 2014: Among foreigners (anyone who’s not from the South), boiled peanuts (sometimes called goober peas) may just be the most hard to grasp of sacrosanct Southern culinary traditions.  In the South, unroasted and unshelled peanuts are boiled in salt water for hours, rendering the peanuts soft and salty.  Then they’re consumed while still hot and wet.  The Supper Truck’s boiled peanuts are terrific, the type of snack you might offer friends in hopes they’ll snub it so you can enjoy them all yourself.


Boiled Peanuts

26 November 2016: Our second visit to The Supper Truck also took place at the Marble Street Brewery, albeit the Westside version of the popular watering hole.  Similar to its elder sibling, the Westside location invites food trucks to park on its premises and feed its patrons.  The Supper Truck doesn’t often frequent the Westside Marble Street, but its reputation preceded its November, 2016 as long lines of hungry diners will attest.  Kris was very effusive about some of the civic projects in which The Supper Truck crew has been involved and raved about an online commercial for eHarmony in which Supper Truck made a brief cameo appearance.  More than anything, she waxed enthusiastic when discussing how well the new owners have been received.

Credit much of that reception to the graciousness of the Supper Truck crew and to the continuity of Amy Black’s creatively Southern inspired fusion cuisine.  Southern fusion is very much in evidence, especially the fusion of Southern elements with Vietnamese, New Mexican and Mexican ingredients.  The South meets the Far East in such daringly different items as the fried chicken banh mi and Vietnamese beef and grits.  New Mexican beef finds its way into several items, among them BBQ beef tacos and borrachitos (more on them later).

Chicken and Waffles

26 November 2016: John T. Edge, the director of the Southern Foodways Alliance and author of Fried Chicken: An American Story calls chicken and waffles “a Southern dish once or twice removed from the South,”  meaning it’s “a dish most popular among Southerners now living in urban areas.”  Though the unlikely combination of fried chicken and waffles was popularized largely in restaurants throughout Los Angeles and New York City, today that pairing can be found virtually everywhere–even in food trucks.  It should come as no surprise that the Supper Truck’s version is terrific even if served on a paper vessel.  Available in quantities of two each pieces of chicken and waffles, this terrific twosome will make a Southerner of us all.  Though the fried chicken is boneless, it is still quite good with a crispy, golden hue sheathing tender white meat.  The waffles are roundish and on the small side.  They’re slathered with peach butter and syrup dusted with confectioners sugar and topped with strawberries.

26 November 2016: Spanish-speaking New Mexicans tend to ascribe small size, youth, affection or contempt to objects and people by appending their names with the suffix “ito.”  A short man named Juan, for example, might be called Juanito.  We had to wonder what the heck a “borachito” might be.  Being that a drunk is a borracho, could a borachito be a small drunk (and why is it spelled with only one “r”?  It turns out a borachito is a deliciously different burrito (unwrapped below) constructed on a large flour tortilla engorged with Coca Cola braised New Mexico beef with rich Vietnamese flavors, Cheddar, fries, sriracha sour cream and cilantro.  The diminutive terminology is out-of-place considering the size of this behemoth.  Its size is matched only by the flavorful melange with sweet, savory, tangy and piquant profiles.  Very much in evidence on the beef, in particular, are bold Vietnamese flavors.  The fries are an interesting foil which works very well with other ingredients.

Vietnamese Beef Borrachitos, a Unique Fusion Burrito

The Supper Truck Web site advises diners to “Be prepared to pull out your first aid kit because your mind will be blown when you experience the taste of SUPPER. Keep your eyes open for what’s to come!!!”  That’s pretty good advice from a purveyor of deliciousness we’re glad to have back serving the Duke City.

The Supper Truck
Location Varies
Albuquerque, New Mexico
(505) 796-2191
Web Site | Facebook Page
LATEST VISIT: 26 November 2016
1st VISIT: 20 December 2014
COST: $$
BEST BET:  BBQ Beef Tacos, Shrimp Taco, Fried Chicken Banh Mi, Grits, Boiled Peanuts, Vietnamese Beef Borachitos, Chicken and Waffles

Supper Truck Menu, Reviews, Photos, Location and Info - Zomato

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