Casa Diaz – Bernalillo, New Mexico

Casa Diaz on Camino Del Pueblo in Bernalillo

The siren song of a small town living has always appealed to Irma Rodriguez who just can’t see herself in the big city.  Having grown up in Gallup, New Mexico, she appreciates the sense of community–the extended family feeling of really getting to know her neighbors.  It’s an attitude she imparts to guests at Casa Diaz Mexican and American Grill, the Bernalillo restaurant she and husband Jesus launched in August, 2016.  For her, the term “locally owned and operated” is deeply rooted, a reflection of her upbringing in and around family owned and operated restaurants in Gallup. 

Irma’s grandmother served for decades as the tortillera at the legendary Jerry’s Cafe in Gallup.  Later when Irma herself worked at Jerry’s, she assimilated the day-to-day nuances of running the most popular independent restaurant in the Heart of Navajo Country.  In particular, she observed as the restaurant’s staff inculcated a customer-oriented attitude.  The lessons she learned are inscribed in her restaurant’s operational model on the Web site’s “About Us” page: “We strive to give you a fresh meal that’s similar to being home cooked. When you are at Casa Diaz we treat you like family because that’s what you are to us. We want to give you the best experience and provide the highest quality of service.”  Treat you like family, best experience, highest quality of service…those are small town values you’ll find at Casa Diaz.

Casa Diaz Dining Room

If you’ve ever been to Jerry’s Cafe, you’ve not only experienced great service, but some of the very best New Mexican cuisine in the Land of Enchantment.  Irma admits that when she’s stuck for a recipe or a dish is missing a little something, she’ll call her friends at Jerry’s and they help her out.  Having a strong service foundation and a little help from Jerry’s–that’s a good formula for keeping her guests happy.  It also helps that Casa Diaz has an inviting and homey look and feel.  Seating, on chairs imprinted with the sunburst symbol, is comfortable.  A kiva fireplace lends warmth even when it’s not in use.  Walls are festooned with artwork courtesy of the Rio Rancho Art Association

Casa Diaz is located on heavily trafficked Camino Del Pueblo in a space previously occupied by long-time Bernalillo favorite La Casita Cafe.  When La Casita shuttered its doors in 2013 after more than thirty years of feeding Bernalillo, it left a significant void.  Bellies still rumble when former patrons drove by the empty location.  As with Casa Diaz, La Casita was a family-owned and operated restaurant which treated its guests like family.  That’s just how things are in small towns such as Bernalillo.  That’s why Casa Diaz is already becoming a local favorite.


The concept of a Mexican and American grill is an interesting and ambitious undertaking, but if our inaugural visit is any indication, Irma and her culinary crew are up to the task.  As is our practice, we asked whether or not the chile is prepared with cumin.  Interestingly the green chile is made with cumin as is the fire-roasted tomato salsa, but the red chile is not (usually it’s the other way around).  Neither is the terrific tomatillo salsa (more on that later).  No matter what you order, make sure to wash it down with either the horchata or the Jamaica agua fresca.

Mexican and American dishes are not always the mix-and-match dichotomy they’re painted to be, especially when grilled.  They actually go very well together.  The breakfast menu includes a number of Mexican and New Mexican favorites such as huevos rancheros and breakfast burritos, but it’s also got French toast, pancakes (with bananas or strawberries) and a ham-and-egg breakfast sandwich.    While the menu may tell you breakfast is served only until 11AM, if you use the “my watch stopped” excuse and ask nicely, the ever-accommodating wait staff might let you order a breakfast entree even at 1:30PM.

Eggs & Nopoalitos

Casa Diaz doesn’t offer distinctive lunch and dinner menus which means you can have any of the twelve starters any time after 11AM.  The starters menu offers quite a bit of diversity: coctel de camaron and queso con carne as well as fried pickles and buffalo wings.  Soups and salads are available as well as menudo (Saturday and Sunday only).  Four burgers will tempt the burgerphiles among us.  Entrees range from ribeye and salmon to enchiladas and shrimp fajitas.  Kids meals include cheese pizza and grilled cheese.  There’s bound to be something for everyone, including vegetarians.

Casa Diaz may shatter any preconceptions about empanadas you’ve ever had.  Almost every other empanada we’ve ever had has been made with a bread-type dough, sometimes flaky.  At Casa Diaz, the empanadas are made with flattened sopaipillas.  It’s a winning idea!  The empanadas are engorged with ground beef, green peppers and tomatoes and topped with a crema fresca.  Excellent on their own, the empanadas are made exceptional when you spoon on the accompanying tomatillo salsa, as good as any tomatillo salsa we’ve found in the area.  The tomatillo salsa imparts bright, tangy, sour-sweet and piquant flavor notes.


There are several breakfast items you’ll certainly want to try.  One of those is eggs and nopalitos, two eggs scrambled with nopalitos, tomatoes and onions, served side of Casa potatoes and charro beans with two corn tortillas.  Don’t let the fact that nopalitos are the edible young pads of the prickly pear cactus dissuade you from enjoying a truly tasty dish.  Yesa, the pesky, prickly cactus spines are removed and no, nopalitos don’t taste like chicken.  Nopalitos have a distinctive herbaceous-sour flavor and a better flavor than so many other “vegetables.”  The accompanying charro beans are magnificent, among the best we’ve ever had.  Perfectly prepared pintos with pieces of hot dog and bacon, those charros are championship caliber.   

If you still think a torta is just some sort of cake, you haven’t spent much time in Mexican restaurants throughout the Duke City where tortas are making significant inroads.  Instead of ordering tacos which are far less substantial and quite a bit more expensive for what you get, savvy diners are ordering tortas, the quintessential, generously endowed Mexican sandwich.  Sometimes called “lonche” because they’re often eaten for lunch, tortas are good any time of day.  Anyone who loves sandwiches will love tortas.  Casa Diaz’ rendition is served on sourdough bread with lettuce, tomato, avocado, pepperjack cheese, roasted jalapeno on the side and your choice of protein.  The ham, a thick, smoky slice is especially good.

Adovada Pork Chops

When New Mexicans hear the term “adovada”  we tend to think tender chunks of New Mexico pork braised in wondrous New Mexico red chile.  Indeed, throughout the Land of Enchantment, when you see carne adovada on the menu, that’s almost invariably how you’re going to get it.  There are exceptions (Orlando’s in Taos comes to mind), but they’re few and far between.  Add Casa Diaz to the proud few restaurants for whim the term “adovada” doesn’t always subscribe to expectations.  As at Orlando’s, adovada at Casa Diaz means grilled, quarter-inch thick marinated pork chops marinated in chile.  The adovada pork chops are better than the waifishly thin breakfast pork chops area restaurants tend to serve courtesy of a red chile which, not especially piquant, has a nice flavor.  The adovada pork chops are served with calabasitas and papitas.

There was only one item on the menu we didn’t enjoy, the cherry cobbler.  After going two-for-two with outstanding cobbler dishes at The County Line Restaurant and Eclectic Urban Pizzeria and Tap House, we thought a trifecta might be possible. Twas not meant to be.  We managed to locate only one cherry in the cobbler, a gelatinous pectin-packed mess topped by a very good crust and a generous scoop of vanilla ice cream.  Since the theme of this review seems to be small town, we can only hope there are cherry trees in Bernalillo.  Casa Diaz is too good a restaurant to serve cherries from a can.

Cherry Cobbler

If you appreciate small town values and good food, you’ll like Casa Diaz Mexican American Grill, soon to be another Bernalillo dining destination restaurant.

Casa Diaz Mexican American Grill
567 South Camino Del Pueblo
Bernalillo, New Mexico
(505) 688-3589
Web Site | Facebook Page
LATEST VISIT: 3 September 2016
COST: $$
BEST BET: Empanadas, Adovada Pork Chop, Ham Torta, Eggs & Nopalitos

Casa Diaz Menu, Reviews, Photos, Location and Info - Zomato

Pop Fizz – Albuquerque, New Mexico

Pop Fizz on the National Hispanic Cultural Center

The geriatrically advanced among us who grew up during the golden age (1950s through the 1970s) of the “jingle” were constantly bombarded with earworm-inducing singing commercials, those catchy and memorable short tunes used to convey advertising slogans.  We couldn’t help but sing along, often to the annoyance of our parents.  When, for example, the Garduño family visited the big city (Taos), the kids would belt out the familiar jingle “Let’s all go to A&W.  Food’s more fun at A&W. Have a mug of root beer, or maybe two or three.”  Our dissonant din rarely persuaded our parents to take us to A&W.  More often than not, we were ferried back to Peñasco for a home-cooked meal.

Researchers suggest that women may be even more susceptible to earworms than men.  That research was borne out when I suggested to my Kim that we visit Pop Fizz for lunch.  Instead of asking what kind of food Pop Fizz serves as she usually does when I suggest a heretofore untried restaurant, she began singing “plop, plop, fizz, fizz, oh what a relief it is.”  That jingle, as we seasoned citizens all recognize, once touted the heartburn healing properties of Alka Seltzer, an effervescent antacid still in use today.

The colorful ambiance of a delightful eatery

The name “Pop Fizz” obviously has nothing to do with effervescence or with Alka Seltzer.  The “Pop” portion of the name is short for “Popsicle” while “Fizz” represents the sound made when you open the carbonated beverages available on the premises.  Learning the reason for the name did nothing to mitigate my Kim’s singing of the jingle (now I know how my parents felt), but our inaugural visit went a long way toward helping us understand just why Pop Fizz has become such a phenomenon. 

Some of my more entrepreneurial readers probably never heard about Pop Fizz until it was featured in Inc ., a monthly American publication focused on growing companies.  Inc. doesn’t focus solely on Fortune 500 companies. It’s got a soft spot for the backbone of American business, the traditional mom-and-pop operation such as Pop Fizz, a humble homegrown, family owned and operated gem which has been winning over savvy Duke City diners since day one.

Sonoran Hot Dog with what is left of Agua Fresca de Sandia (Watermelon Fresh Water)

Day one transpired on a balmy summer day in 2013 when brothers Lorenzo and Carlos Alvarez and their father Rafael launched their own version of relief, in this case relief from hot, sunny summer days in the Duke City.  Relief came in the form of homemade paletas (popsicles) made from all-natural, real fruits and cream as well as organic cane sugar (absolutely no high fructose corn syrup).  Also available were popular Mexican favorites such as aguas frescas, ice cream and a delicious innovation they called ice cream tacos. Duke City denizens clamoring for relief converged upon the Lilliputian storefront on Bridge Boulevard. 

The Alvarado family didn’t let grass grow under their feet before relocating their operation to the National Hispanic Cultural Center not quite two years later.  Their new digs are more capacious and include an uncovered patio with picnic tables.  With more spacious accommodations and an expansive industrial kitchen, the family has also been able to expand their menu, now offering a number of savory dishes such as Frito pie, several hot sandwiches and even a Sonoran hot dog.

Frito Pie

4 September 2015: The Sonoran hot dog has been referred to as the “quintessential food of Tucson.”  While it has achieved cult status throughout Arizona, it has only recently begun making significant inroads in the Land of Enchantment.  There are even more versions of this savory, smoky treat than it has ingredients.  The version at Pop Fizz is constructed from an all-beef hot dog, avocado, onion, chipotle mayo, cheese, bacon and salsa verde nestled in a bolillo bun.  It’s as delicious as it is messy with spillage guaranteed.  The bolillo bun is pillowy soft and slightly sweet, a nice complement to the smokiness of the hot dog and the piquancy of the salsa verde.

16 August 2016: In her song Infinity, pop sensation Mariah Carey intoned the lyrics “Boy, you actin’ so corny like Fritos.”  On far too many Frito pies, the corn-infused flavor of Fritos corn chips is lost neath a mountain of lettuce and avalanche of chopped tomatoes.  Unfortunately, the chile is also often obfuscated by a salad’s worth of lettuce and tomatoes.  Upon seeing the Frito Pie at Pop Fizz for the first time my first inclination was “oh no, not another Fritos salad.”  Then the chile kicked in.  Finally, a Frito Pie in which the chile actually has a bite, an endorphin-laden, tongue-tingling, taste bud pleasing bite.  Chile, not lettuce and tomato, is the prevalent flavor…but it’s not solely piquant.  It’s a delicious, rich red chile.  The Fritos provide a salty counterbalance and crunchy textural foil to the shredded beef.  This top-tier Frito pie evinces the kitchen skills of ice cream makers who can actually cook, too.

Mint Chip Ice Cream Taco

5 September 2015: Tacos are an excellent accompaniment to the Sonoran hot dog, but not the savory, meat-filled tacos of which you might be thinking.  Ice cream tacos, a Pop Fizz specialty are the perfect sweet contrast to the savory-smokiness of the hot dog.  The taco “shell” is a thin waffle shaped very much like a taco.  It is stuffed with dense, sweet, delicious ice cream and topped with chocolate.  We can vouch for the deliciousness of the mint chip, pecan and chocolate ice cream tacos.  The ice cream isn’t soft, creamy and custard-like, but dense and full-bodied.  The mint chip is especially addictive. 

In August, 2016, Spoon University, the self-proclaimed “everyday food resource for our generation, on a mission to make food make sense” set off on a course to identify the 50 best ice cream desserts in every state,” one from each state in the fruited plain.  The Land of Enchantment’s representative was the aforementioned ice cream taco.  Spoon University waxed poetic about this ice cream: “We all scream for this ice cream. You can find this bad boy in Albuquerque, NM, and you can choose from several flavors such as cinnamon churro, cookies and cream, and strawberry.”

Paleta de Pina Y Habanero (Pineapple and Habanero)

5 September 2015: While it’s often advised that in Mexico one should not drink the water, you’re also well advised to partake of as many paletas as you can.  Paletas are premium frozen delicacies made with real fruit and cream.  Typically proffered by street vendors with pushcarts, paletas offer a refreshing respite from sweltering summer days, but they’re wonderful any time of year.  Paletas are available in an amazing range of flavors including such exotic offering as pina and Habanero (pineapple and Habanero), a paleta that packs a punch.  It’s got more piquancy than the chile at far too many New Mexican restaurants, but it’s even more delicious than it is piquant. 

While Pop Fizz may have started as a neighborhood eatery, it’s garnered a reputation that far exceeds its South Valley home.  Savvy diners trek from far and wide to partake of cold treats that will warm your heart.

Pop Fizz
1701 4th Street, S.W.
Albuquerque, New Mexico
(505) 695-1180
Web Site | Facebook Page
LATEST VISIT: 16 August 2016
1st VISIT: 4 September 2015
BEST BET: Paleta de Pina Y Habanero, Agua Fresca de Sandia, Sonoran Hot Dog, Mint Chip Taco, Pecan Taco, Chocolate Taco, Watermelon Paleta, Raspberry Paleta, Frito Pie

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Mariscos Mazatlan – Rio Rancho, New Mexico

Mariscos Mazatlan in Rio Rancho

A rotund, ripening, red tomato is featured prominently on license plates issued in the Mexican state of Sinaloa.  This is indicative of the state’s prominence in growing the “love apples” from which its rich salsas are made. In 2013, Sinaloa exported nearly one-billion tons of vegetables–primarily tomatoes–across the fruited plain, netting (mostly industrial) farmers nearly one-billion dollars. More than half the tomatoes consumed across the United States during the winter season are, in fact, grown in Sinaloa. While Sinaloan tomatoes are indeed sweet, juicy, meaty and delicious, an argument could easily be made that a more worthy subject for the state’s license plates would be mariscos, the bounty of the sea extricated from the azure waters of the Bay of Cortez.

With nearly four hundred miles of spectacular, varied and fecund coastland, Sinaloa is brimming with some of the finest, most delectable seafood available anywhere on Planet Earth. Waters teeming with an assortment of delicacies from the sea are especially bountiful during winter months when pescados y mariscos (fish and shellfish) are at their at their peak of freshness. The variety of seafood options can boggle the mind, especially in the restaurants of Mazatlán, the most popular beach town destination in Sinaloa. In Mazatlán, the daily seafood harvest literally goes from the docks to restaurants renowned for delivering consistently superior seafood meals.

The capacious dining room

Rerun-watchers and the geriatrically-advanced among us may remember that Mazatlán was one of the ports-of-call for the “Love Boat,” a campy 1970s television series set on a cruise ship. Cerevisaphiles know Mazatlán as the home of the Pacifico brewery while American tourists who apparently miss home know it as home to the first Senor Frog’s restaurant. Mazatlán has also long been a very popular location for collegiate types gone wild during spring break. For shrimp lovers simpatico with Bubba Gump, however, it matters only that Mexico’s largest shrimp fleet is based in Mazatlán. Not only are shrimp aficionados in our element when we visit Mazatlán, so are paramours of the pescetarian lifestyle who love mahi mahi, red snapper, tuna and sea bass, all abundant in the “Pearl of the Pacific.”

Since it’s not always easy to drop everything you’re doing to fly down to Mazatlán for Pacific Blue Shrimp caught off the Sea of Cortez, you’ll be happy to read that approximately half the 850 tons of shrimp harvested every year makes it to the United States, much of it to restaurants.  From purely an anecdotal perspective, Mexican restaurants showcasing mariscos is one of the fastest growing segments in the Mexican restaurant market, especially in the states bordering the Land of Montezuma.  Even Mexican restaurants which once offered more traditional and familiar fare are increasingly adding mariscos entrees to their menus.

Chips and Salsa

Note:  As of 2014, there were some 54,000 Mexican restaurants across the fruited plain, making Mexican food the third most popular menu type in the United States, representing eight-percent of the total restaurant landscape.  By any statistical measure, the consumption of Mexican food is increasing faster than any other segment of the restaurant industry (including burger restaurants which today number at about 50,000). Today, Mexican foods such as chips and salsa, tacos, enchiladas and burritos are today as mainstream American as hot dogs and cheeseburgers.

Despite the great quantity of mariscos restaurants across the fruited plain, for citizens of the City of Vision, mariscos may as well have been as far away as Mazatlán. For years “Visionaries” have had to drive deep into Albuquerque or about an hour away north to Santa Fe to get our mariscos fix.  It was with the excitement of a prospector finding a gold nugget that my friend Michael Gonzales, the gregarious proprietor of Cafe Bella, told me about Mariscos Mazatlan.  Michael is not only a successful entrepreneur, he’s an ambassador for his hometown and he’s a classically trained chef whose word you can take to the bank.  When he raved about Mariscos Mazatlan’s succulent seafood, we knew it had to be good.

Tostada Mixta

Mariscos Mazatlan is ensconced in a thriving shopping center on heavily trafficked Southern Boulevard just east of its intersection with Unser. Its exterior subscribes to a familiar template in which the signage is lettered in a tranquil blue color. Step inside and even deeper blues envelop you. The walls are festooned with colorful art depicting life on the azure waters. Mariscos Mazatlan is much deeper than it is wide with comfortable booths hugging the east wall and tables and chairs at the ready in the center seating space. Partitioned behind a half wall is an area in which the wait staff preps beverages and passes orders to the kitchen staff.

The menu at Mariscos Mazatlan isn’t replete with the “usual suspects” found at other mariscos restaurants in New Mexico and you’ll be hard-pressed to find any items that aren’t seafood based. As in mariscos restaurants throughout Mazatlán, you’ll find several dishes prepared “aguachile” style, meaning the seafood is marinated in green chili and lime. You’ll also find a variety of ceviche dishes, served both in a goblet and on tostadas.  Dishes served in the volcanic rocks used traditionally as a mortar for grinding spices are also available  as they are at the Mexican city for which the restaurant is named.  Frankly if you didn’t know you were in Rio Rancho, a meal of fresh, succulent mariscos may just convince you you’re in Mazatlán.

Tostada de Ceviche

9 April 2016: Remember the tomatoes which grace license plates issued in the Mexican state of Sinaloa.  Well, they make one heckuva basis for salsa.  Seriously, this is some of the very best salsa in the metropolitan area.  It’s not overly piquant, but those tomatoes have such a rich, sweet flavor  you’d swear they were imported from the Italian farm which sources Joe’s Pasta House.  With a smooth, not overly watery texture, the salsa is replete with chopped onions and cilantro.  The chips are low in salt and formidable enough to stand up to Gil-sized scoops of salsa (dipping is for sissies).

9 April 2016: Where every other mariscos restaurant (and even a few New Mexican restaurants) in the metropolitan area offers tostadas de ceviche topped with pescado (fish), camaron (shrimp) or a mix of the two, Mariscos Mazatlán offers six different options.  Ceviche choices include tostadas topped with jaiva (crab), pulpo (squid and octopus), mixta-camaron, pulpo, caracol y jaiva (shrimp, squid and octopus, snail and crab), pescado y callo de hacha (fish and scallops) and callo de hacha (scallops).  They’re not all prepared the same way with the same citrusy marinades.  The pescado y callo de hacha option, for example, is marinaded in an aguachile blend of citrus juices and chili, imbuing this option with a very pleasant piquancy that pairs oh so nicely with the tongue-tingling tang of lime.  You’ll also find red onions and finely chopped cucumbers on this dish, but no tomatoes.

Coco Camarones, Ostiones y Pulpo

9 April 2016: The more traditional tostada de ceviche con pescado sports the red (tomatoes), green (cilantro) and white (fish) colors of the Mexican flag.  The same sweet tomatoes which enliven the salsa make this ceviche a stand-out, perhaps the very best we’ve had in New Mexico.  The fish is as fresh as if just extricated from a net.  The citrus juice catalyst in which the fish is “cooked” is not quite of the lip-pursing variety, but it comes close.  It’s a challenge for the thick corn tortilla to hold the mound of ceviche with which it is topped.

9 April 2016: Situated just south of the Tropic of Cancer, Mazatlán enjoys temperate semi-tropical weather year-round and temperatures which average between 77 and 86 degrees Fahrenheit. With an average of 300 sunny days per year (about 20 more than Albuquerque averages), it’s always beach weather.  It should come as no surprise, therefor, that coconut grows in abundance in the Mazatlán area.  Coconut is also very prominent on the Mariscos Mazatlán menu.  The “Mariscos en Coco” menu lists several dishes new to me, a feat that doesn’t happen often.  The Coco Camarones, Ostiones y Pulpo (coconut, shrimp, oysters, squid and octopus) is a revelation, one of the most unique plates to grace my table in quite a while.  Picture if you will a hollowed-out young coconut brimming with citrus-infused seafood, cucumber, red onions and tomatoes.  The coconut meat extricated from the coconut shell is on the platter as are a number of fresh, crisp, cold shrimp.  Served with this delicious boatload of seafood is a goblet with the clear, slightly sweet and refreshing juice of a young coconut (ostensibly the one hollowed out to make my meal).  This dish is delicious, filling and so unique it’s unlikely any of your friends have had anything like it.

Molcajete con Camarones, Pulpo, Callo de Hacha and Caracol in Aguachile

9 April 2016: My Kim who eschewed seafood for the duration of our eight years in Mississippi, has embraced embraced mariscos.  Over the years she’s become increasingly intrepid, enjoying even the more yucky and slimy seafood she once poo-pooed.  Twenty years ago she wouldn’t have ordered Mariscos Mazatlán’s  Molcajete dish teeming with once icky stuff.  Often used as a sizzling vessel to hold in heat, the molcajete is a versatile implement (as previously noted, it’s traditionally used as a mortar to grind spices) and forms an attractive serving dish for cold dishes, too.  Who wouldn’t love a molcajete overstuffed with camarones (shrimp), pulpo (squid and octopus), callo de hacha (scallops) and caracol (snail) in aguachile.  This is a magnificent entree, so richly colorful and sumptuous that it’ll be tempting not to order it again and again.

16 April 2016Toritos, a yellow chili stuffed with shrimp and cream cheese then wrapped in bacon, may just be fated to become one of the restaurant’s most popular appetizers just as they are at beachside restaurants in Mazatlan.  With bacon and shrimp, they’ve already got two of the most popular ingredients on any dish anywhere.  Translated from Spanish to “little bull,” these little sticks of dynamite pack a lot of flavor, but not necessarily a lot of piquancy (though the cream cheese and bacon would probably quell any heat anyway).  At six per order, these will go quickly.

Pescado Culichi

16 April 2016: Residents of the city of Culiacan often call themselves “Culichi” but when you see a dish on a Mexican restaurant menu called “Culichi style,” you’re not necessarily getting something canonically traditional.  Culichi style basically means just about anything a chef believes to be typically “Culichi.”  One commonality most Culichi style dishes do have is a mild green sauce often with a jalapeño influence.  At Mariscos Mazatlan the Pescado Culichi very rich and has very little bite, but it goes so well on a tilapia filet.  Crispy on the outside and flaky and tender on the inside, the tilapia would be delicious on its own, but is elevated to greatness with the sauce.  The pescado is served with a handful of silver dollar sized potato slices and a delightful rice dish.

16 April 2016:  When my Kim ordered langosta (lobster tail) mojo de ajo (garlic butter), a twenty-two dollar dish, she knew what she’d be getting what she paid for–somewhat rubbery and chewy lobster tails lacking the characteristic seafood sweetness she loves.  It was a self-fulfilling prophecy, but one she’d happily repeat.  My wife is a lobster fiend.  Three small lobster tails complete with tomalley (the soft, green substance found in the body cavity of lobsters, that fulfills the functions of both the liver and the pancreas) were polished off quickly as were the handful of silver dollar-sized sliced potatoes and rice. 


31 July 2016: Growing up in Peñasco, about one-hundred miles away from Albuquerque, the term “seafood” meant Mrs. Paul’s fish sticks and Mrs. Paul’s breaded shrimp.  Lobster, clams and crab were ethereal concepts, delicacies we read about in books.  Fortunately rivers teeming with German Brown and Cutthroat Trout  flowed (sometimes trickled) in our backyard so we could have seafood’s fresh-water cousins whenever we caught them.  Though experience should have taught me better, seeing parillada de mariscos (literally grilled seafood) on the menu at Mariscos Mazatlan must have rekindled nostalgia.  How else would you explain ordering breaded, grilled seafood when the menu offers so many other (and better) options?  Not surprisingly, Mariscos Mazatlan’s version of fried shrimp and fried fish fillets are infinitely superior to Mrs. Paul’s overly breaded version, but the restaurant’s other preparation styles are the way to go.

31 July 2016:  And while we’re at it, when you visit a mariscos restaurant, what the savvy diner should order is mariscos.  Not burgers.  Not pizza.  Not something to sate your carnivorous cravings.  Just as ordering parillada de mariscos was a mistake, ordering a landlubber’s version of parillada is not something of which we’re especially proud.  At many other restaurants, a veritable netful of meat in a tray–grilled chicken, grilled pork chops and grilled beef–would probably have been satisfying, but at a superb mariscos restaurant, the meat served mostly to remind us how much more we would have enjoyed seafood.  As with the parillada de mariscos, the Parillada Mexicana is served with refried beans and silver dollar sized fried potatoes.

Parillada de Mariscos

When my latest IT project prevented me from joining my friends Larry McGoldrick, the professor with the perspicacious palate, and the Dazzling Deanell  for our weekly lunch, I suggested they visit Mariscos Mazatlán.  Larry enjoyed it so much that he returned the following day.  That’s the type of restaurant loyalty this superb seafood restaurant will engender.  If it’s not the best mariscos restaurant in the metropolitan area, it’s on a very short list as one of the best.

Mariscos Mazatlan
2003 Southern Blvd, S.E.
Rio Rancho, New Mexico
LATEST VISIT: 31 July 2016
1st VISIT: 9 April 2016
COST: $$
BEST BET: Molcajete; Coco Camarones, Ostiones y Pulpo; Tostada de Ceviche; Tostada Mixta; Salsa and Chips, Horchata, Agua Fresca de Sandia, Agua Fresca de Melon

Mariscos Mazatlan Seafood and Grill Menu, Reviews, Photos, Location and Info - Zomato

El Zarandeado – Albuquerque, New Mexico

El Zarandeado, Mexican Seafood al Estilo Sinoloa

El Zarandeado, Mexican Seafood al Estilo Sinoloa

“Anyway, like I was sayin’, shrimp is the fruit of the sea.
You can barbecue it, boil it, broil it, bake it, saute it.
Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo.
Pan fried, deep fried, stir-fried. There’s pineapple shrimp,
lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup,
shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich.
That- that’s about it.”
Bubba from Forrest Gump

Benjamin Bufford “Bubba” Blue may have thought he knew all there was to know about shrimp, but he didn’t know about camarones and he had no idea about ceviche.  In 1967 while Bubba was in Vietnam helping “save the world for Democracy,” only the jet-setters who spent time in Mexico’s coastal regions had an inkling about the magical things which could be done with mariscos (Mexican seafood) freshly plucked out of the sea.  In 1967 American restaurants–particularly steak restaurants–were still serving butterflied fried shrimp in “surf and turf” entrees and calling it gourmet.  Long John Silvers was still two years away from making inexpensive shrimp available to the masses.  The most exotic use of shrimp during the year of the “summer of love” was probably on Chinese dishes. 

Mariscos restaurants didn’t make significant inroads in America until the 1980s and not surprisingly, not until somewhat later in the “Land of Mañana.” In the second decade of the twenty-first century, it can be said that mariscos restaurants have truly arrived, though some of the restaurants which most artfully and deliciously prepare the pescatarian delights throughout the Duke City  remain virtually undiscovered except seemingly by former residents of Los Mochis, Culiacan, Mazatlan and other towns in the Mexican states sharing the coastline of the Gulf of California.

Salsa and Chips

Salsa and Chips

One such restaurant is El Zarandeado, a crown jewel on Central Avenue across the street from the New Mexico State Fairgrounds in Albuquerque’s International District. Since its launch in October, 2010, this  maven of magnificent mariscos has been a home away from home for Baja transplants longing to quell their mariscos cravings.  In fact, despite  a glowing review from the Albuquerque Journal‘s Andrea Lin, most of the restaurant’s guests (according to the owners) remain the scions of Cortez and Montezuma.  I suspect the area’s erstwhile “war zone” reputation may have something to do with that along with the fact that the restaurant’s facade is somewhat timeworn. 

One of the dichotomies of Mexican food is that there is often an inverse correlation between flavor and ambiance.  Some of the very best Mexican food you’ll find anywhere is served in facilities cynics might decry as almost ramshackle–or putting it more poetically, the ugly duckling restaurants serve often serve the most beautiful food.   El Zarandeado is hardly off-putting; in fact it’s just quite homey.  Let the deep-pocketed chains have their pristine trappings.  El Zarandeado shines where it counts–in the kitchen, in the dining room and in the hearts, minds and stomachs of diners like John Lucas, a long-time friend of this blog who gave me an effusive recommendation for the restaurant several months ago.

 A dozen empanaditas rellenas stuffed with cheese, chile and shrimp

A dozen empanaditas rellenas stuffed with cheese, chile and shrimp

The mariscos at El Zarandeado come from Sinaloa whose western borders hug the azure, seafood rich waters of the California Gulf and the Pacific Ocean. The recipes come from the convivial family which owns and operates the restaurant.  It’s a family which takes tremendous pride in the execution of those recipes.  There are two conjoined dining rooms with table and booth seating.  As with almost every mariscos restaurant in Albuquerque, a blue marlin has a place of prominence on one wall.

The restaurant is named for pescado Zarandeado, a game and eating fish James Beard Award-winning author Jonathan Gold describes as “as intimidating as an entrée can get, a vast, smoking creature split open at the backbone and flopped open into a sort of skeleton-punctuated mirror image of itself, wisps of steam rising around the onions and lemon slices with which it is strewn.”  In 2009, Gold also called pescado Zarandeado “the latest cult object in Los Angeles restaurants.”   Fittingly Zarandeado is on the menu, but because preparation time is approximately one hour, it’s highly recommended that you call in your order in advance. It’s priced at $15.99 per pound (as of January, 2012).

Tostada Mixta (Pulpo and Jaiba)

Tostada Mixta (Pulpo and Jaiba)

Not on the menu, but which was served gratis during our inaugural visit is a cup of shrimp consomme.  Though it may have but one visible shrimp, the consomme is replete with the flavor of Mexico’s favorite decapod crustacean.  This is not a soup for which a couple of cubes of “shrimp bouillon” are thrown into a pan of water and heated.  Preparation is a painstaking process that involves not only deveining each shrimp, but grinding and mashing the shrimp skins and shrimp heads, both of which are used in the preparation of the broth.  The consomme is quite good–better if enlivened with a few drops of the bottled habanero salsa on the table.  Saltine crackers are also provided along with two crisp corn tortillas just beckoning for any of the bottled salsas on the table.  Best of all, each meal comes with a basket of thick, steaming corn tortillas.  They’re among the very best in the city.

El Zarandeado’s botanas (snacks or appetizers) are shrimp and oyster intensive.  One–the ostiones rellenos–invites you to try oysters and shrimp together by offering oysters stuffed with ceviche. Another inventive way to enjoy shrimp is in the form of a half or full dozen empanaditas rellenas stuffed with cheese, chile and shrimp.  The masa with which the empanaditas are made is redolent with the aroma of ground corn and each of these gems is served hot, hot, hot with very little greasiness.   Bite into them and wisps of steam escape, a precursor to the pure deliciousness in each morsel.  Served with the empanaditas is a frothy light green salsa made from jalapeños, cilantro and lime.  Once the froth is gone, the salsa becomes the color of lime Kool Aid, but the taste is a tangy-savory piquancy.

Camarones “Culiche” en salsa de chile chilaca con aroz y ensalada

El Zarandeado is somewhat of an anomaly among mariscos restaurants in Albuquerque in that it offers both camaron crudo (raw shrimp) and camaron cocido (cooked shrimp) on its ceviche and tacos.  The tostada de ceviche is available with shrimp, fish or any combination of two or three seafood ingredients, options of which also include pulpo (squid) and jaiba (imitation crab).  As with most Mexican ceviche, each tostada is heaped with not only the seafood of your choice, but with chopped tomatoes, cilantro, slices of fresh avocado and a lime juice marinade which “cooks” the shrimp.

The menu showcases camarones (shrimp) in the many ways in which they can be prepared: A La Diabla (devil-style shrimp prepared with a piquant sauce), Rancheros (shrimp served in a salsa, albeit not as spicy as the a la diabla sauce), Al Mojo De Ajo (garlic shrimp), Empanizados (breaded and fried shrimp), Costa Azul (shrimp stuffed with cheese and jalapeño then wrapped in bacon), a la plancha (shrimp prepared on a metal plate, usually a cast iron skillet) and Camarones “Culiche” (shrimp prepared in a sauce of Mexican crema and chile chilaca).

Molcajete Sinaloense

Our introduction to El Zarandeado’s Camarones Culiche was an eye-opener, the first truly unique shrimp preparation style we’ve had in Albuquerque in quite a while.  Culiche (usually spelled culichi) is, in fact, what residents of the city of Culiacan in the state of Sinaloa call themselves.  When you see “Culichi” on a menu in a restaurant, it often means nothing more than “Culiacan style” and that can be a very liberal term.  El Zarandeado’s interpretation of Culiacan style features a sauce made with Mexican crema and the chilaca chile, a green chile with medium heat.  More than a dozen perfectly prepared shrimp add an element of sweet brininess.  This plate is served with a fluffy, buttery rice and a small salad.

The dish which captivated both John Lucas and Andrea Lin is the Molcajete Sinaloense, one of three molcajete-based entrees on the menu.  A molcajete is a three-legged cooking and serving vessel made from pure volcanic basalt.  Not surprisingly, it retains heat very well.  In fact, the contents with which the deep pucked cauldron is filled, remain every bit as hot when you finish your last bite as they were when the first bite burnt your tongue.  The Molcajete Sinaloense includes three types of shrimp–Camarones Costa Azul, Camarones Empanizados and Camarones Al Mojo de Ajo–along with two butterflied fish filets and ringlets of octopus served in a mildly piquant green salsa served almost bubbling.  This is an entree large enough for two, but so good you might not want to share it. 

Natilla de coco and Natilla de Canela

There’s only one dessert on the menu, but it’s done two ways.  That dessert is natillas, the delicate custard dish made with eggs and milk.  One rendition is topped with coco (coconut flakes) and one with canela (cinnamon).  Both are served in a plastic bowl with a lid, perhaps lending an impression that they’re not homemade.  Like the Jello brand pudding of Bill Cosby commercial fame and the pudding George Costanza enjoyed on Seinfeld, these natillas have a “skin” which you have to puncture to get to the moist, creamy custard which is thankfully not too sweet. 

Second Visit: March 10, 2013:  Our second visit transpired on a Sunday, which for Mexican families, is a family day.  When families aren’t getting together at home for a meal, they dine at restaurants which can offer an authentic taste of home.  No longer served is the complimentary shrimp consomme.  Instead, Culiacan-style tostadas and salsa arrive at your table shortly after you do.  You can break off the tostadas into chips and dip them into the salsa or better yet, scoop up as much of the piquant pepper-based salsa as you can tolerate.  The salsa is incendiary with a bit of lime to cut the heat.

Molcajete Aguachile

Molcajete Aguachile

One of the most unique offerings we’ve seen at a Mexican restaurant in the Land of Enchantment is the Molcajete Aguachile (literally chile water).  It’s not a unique dish in Mexico, but it’s not that common north of the border.  Aguachile is essentially a very piquant version of ceviche mixto (camarones, pulpo, jaiba, pescado) in a cold citrus fruit, lime and Serrano chile broth.  The incendiary nature of this broth won’t hit the back of your throat as some chiles do, but you will find your tongue afire quickly.  The citrus mitigates the heat and lends a complementary flavor profile.  With every spoonful, you’ll extricate chopped shrimp, imitation crab, squid and fish, the type and quality of which you generally find on ceviche.

The third Molcajete dish on the menu is the Molcajete Mar Y Tierra (literally sea and Earth), a hollowed-out volcanic vessel brimming with a butterflied fish filet (the mar), a single salchica (sausage), chicken, beef, Mexican cheese, homemade corn tortillas and a large nopal (cactus pad).  It’s similar in deliciousness and portion-size to the Molcajete Lupe at Antojitos Lupe in Bernalillo.  The cavity of the molcajete retains its heat for the entire duration of your meal which means every morsel is as hot as the first.  Each morsel is also as delicious as the first.  This entree is large enough for two, but so good you won’t want to share.


Molcajete Mar Y Tierra

Since 1967 American diners come a long way in the ways we appreciate shrimp.  It’s too bad Bubba didn’t have the opportunity to enjoy the many wondrous ways in which El Zarandeado prepares its camarones or his little paean would have included a few more stanzas.  Close your eyes and El Zarandeado just may transport you to a beachside restaurant in Sinaloa.

El Zarandeado
6500 Central Avenue, S.E.
Albuquerque, New Mexico
505 266-0143
Facebook Page
LATEST VISIT: 3 May 2016
1st  VISIT: 14 January 2012
COST: $$
BEST BET: Consomme de Camaron, Empanaditas Rellenas, Tostada de Ceviche, Tostada Mixta, Camarones “Culiche, Molcajete Sinaloense, Natillas, Molcajete Aguachile, Molcajete Mar Y Tierra,

El Zanrandeado on Urbanspoon

Taqueria El Paisa – Albuquerque, New Mexico

Taqueria El Paisa on Bridge Avenue in Albuquerque

The immediacy of a taco, handed to you hot from grill and comal, can’t be equaled. 
You can stand there and eat yourself silly with one taco after another,
each made fresh for you and consumed within seconds. 
A great taco rocks with distinct tastes that roll on and on,
like a little party on your tongue, with layers of flavor and textures:
juicy, delicious fillings, perfectly seasoned; the taste of the soft corn tortilla;
a morsel of salty cheese and finally, best of all,
the bright explosion of a freshly-made salsa that suddenly ignites and unites everything on your palate.
At the end of our two or three-bite taco you just want to repeat the experience until you are sated.”
~Deborah Schneider, 1000 Tacos | Mexico, One Bite At A Time

If you’re wondering why such a heartfelt expression of sheer appreciation and unfettered love has been so eloquently conveyed about something as humble and–some would say pedestrian–as the taco, perhaps you’ve haven’t heard about the taco evolution-slash-revolution taking America by storm. And no, I’m not talking about Taco Bell’s Doritos Locos Taco Supreme (that’s a mutation, not an evolution). Nor am I talking about artisan cooks exploiting the limitless possibilities of what is essentially a rather simple concept–a corn or flour tortilla stuffed with sundry and delicious ingredients.

The small dining room at Taqueria El Paisa

To be sure, a paean could be written about the creative use of multi-ethnic ingredients in constructing tacos bursting with flavor profiles heretofore unexplored. Judges and guests alike certainly waxed poetic about the fusion evolution vividly on display at the 2015 Taste of Rio Rancho where Street Food Blvd earned three first place awards (best appetizer, best entree and People’s Choice) by showcasing its unique tacos. Over the years we’ve also been enthralled by temptingly toothsome tacos at such exemplars of cutting edge cooking as Pasion Latin Fusion, Sophia’s Place and others, but none of them exemplify the taco evolution/revolution of which I write.  

No, my friends, the taco evolution/revolution of which I write is the widespread availability of the humble Mexican taquerias which have exploded across the culinary landscape over the past two decades or so. Though not nearly as ubiquitous as Taco Bell (which Anthony Bourdain would probably say is as widespread as herpes), the number of quality Mexican taquerias across the fruited plain might surprise you. These taquerias have introduced teeming masses yearning to eat well to the concept that sometimes simple, fresh and relatively unadorned is best. Most of these taquerias are the antithesis of fancy, but they’re paragons of deliciousness.

The exterior patio at Taqueria El Paisa

For many savvy taco aficionados across the Duke City, the taco trek begins and ends on the west side of Bridge Boulevard scant yards from where it crosses the Rio Grande. That’s where you’ll find Taqueria El Paisa, a delicious little slice of Mexico in the Land of Enchantment. Open for breakfast, lunch and dinner seven days a week, El Paisa maintains an operating schedule that would exhaust many of us. It opens its doors when some of us are still sleeping (7AM) and closes at midnight, long after we’ve gone to bed.

Despite its diminutive digs, El Paisa is heavily trafficked, its Lilliputian dining room accommodating only a few diners while a sprawling covered porch handlies the overflow crowds. And they do overflow! Just how good is this taqueria? According to an article entitled “15 Restaurants in New Mexico That Will Blow Your Mind” published in the Movoto Insider blog it’s so good, it “will ruin all other Mexican food for you.” That’s an audacious claim considering the surfeit of superb Mexican restaurants across the Land of Enchantment, but some devotees won’t go anywhere else for their tacos.

Aguas Frescas: Pina and Melon

While it bears the name “Paisa,” a diminutive of “Paisano” which translates from Spanish to “countryman,” diners of all stripes and colors are welcome here. It’s a friendly milieu in which it may help to know a little Spanish, but it’s not absolutely requisite. You and the servers at the counter can make yourselves mutually understood even if it means pointing at the menu (which is also in Spanish). That menu hangs to the right of the counter where you place your order and you’ll espy it the second you walk in.

At first glance, the menu may appear to be rather limited. Its offerings are categorized into burritos, gorditas, tacos, tortas and aguas frescas. The variety increases exponentially because you’re able to have your tacos, burritos, gorditas and tortas constructed from the same basic ingredients (al pastor, buche, barbacoa, carne asada, etc.). For example, not only can you have a taco al pastor, you can order a burrito stuffed with the same al pastor pork. If the menu doesn’t make you drool, the “cheap eats” pricing structure just might. Two can eat rather well (and probably take some home) for around twenty dollars.

Six Tacos: El Pastor, Carnitas and Asada

1 February 2015: In addition to eating well, you can drink merrily. Not only does El Paisa offer Mexican Coke in a bottle (which is sweetened with real sugar and not the high-fructose corn syrup used in America), you’ll find some of the very best aguas frescas in town.  Served from large barrel-shaped containers, these refreshing beverages actually taste like the fruits (or almond milk and cinnamon in the case of horchata) from which they’re derived.  The melon, platano (banana), sandia (watermelon) and piña (pineapple) are absolutely amazing!  The accommodating wait staff may even acquiesce if you ask them nicely to give you a mix of any two.  Banana and pineapple make a wonderful combination.  Simply amazing!

1 February 2015: So are the tacos although the more appropriate descriptor would be “muy ricos,” the Mexican term used for food items which are “very delicious.”   The quality of riquisimo (even more delicious) begins with the soft corn tortillas in which all other ingredients are nestled.  A pronounced corn flavor coupled with an inherently pliable texture make them the perfect vessel for the ingredients of your choice, topped if you desire with chopped onions and cilantro.  

Top: Chile Relleno Burrito; Bottom: Mole Burrito

1 February 2015: Four different salsas of varying piquancy are also available, but the more incendiary among them will serve more to obfuscate other flavors than to ameliorate them.  The salsa offering perhaps the most refreshingly pleasant and just right heat level may be the tomatillo-jalpeño salsa which you might be tempted to chug.  It’s very good!  You won’t want anything masking the glorious flavor of the meats, especially the al pastor.   That the al pastor is so delicious was no surprise, but its just slightly crispy texture (not quite chicharron-like, but in the vicinity) was a pleasant surprise.  The other meats (carne asada and carnitas) we sampled had similar qualities and were equally enjoyable.  

1 February 2015: Burritos are of the hand-held variety and are about seven inches in length.  Each tightly-wrapped flour tortilla plays host to some of the very best burritos in Albuquerque.  You’ll exclaim “Holy Mole” at your first bite of the mole burrito, love-me-tender tendrils of pork prepared in a complex and numerous blend of ingredients, some with a discernible sweetness and all coalescing to provide a back-of-the-throat heat you’ll enjoy.  It’s an amazing mole made even more impressive by its low price.  It’s not every Mexican restaurant which serves a chile relleno burrito so if you see it on the menu, you’re well advised to try it.  In contrast to the mole which is dominated by sweet notes, the chile relleno burrito has a pleasant bite. It won’t water your eyes, but your tongue and the back of your throat will feel its bite.


19 June 2015: There are so many Mexican restaurants in Albuquerque offering ceviche that sometimes the only thing distinguishing one from another isn’t the freshness and flavor of the seafood, but the influence of citrus.  Some border on an almost lip-pursing lime-infused flavor while others have a much lesser presence of citrus juices.  There’s comfort in the consistency of getting what you’re expecting at virtually every Mexican restaurant.  El Paisa’s rendition of Ceviche is the first to surprise me in months.  At first glance, it resembles every other ceviche and in composition, it has all the standard ingredients: fish, chopped tomatoes, onions, cilantro and avocado slices atop a crispy corn tortilla.  What distinguishes this one is the tomatoes which are wholly unlike the artificially ripened, flavorless variety so prevalent everywhere.  These tomatoes have a flavor profile very much like a sweet tomato jam.  It’s a pleasant departure from the usual.

19 June 2015: When pining for a delicious sandwich, the notion of finding one at a Mexican restaurant doesn’t always jump to the surface.  Perhaps it should, especially if you’ve become budget conscious and tired of parting with your Alexander Hamiltons.  In Mexico, just as in the United States, the sandwich has become a ubiquitous staple.  What it hasn’t become is unaffordable.  For just about what you’d pay for half a sub at one of those abysmal chains, you can get a torta stuffed with sundry ingredients and you’ll wonder why you sunk your children’s inheritance at Subway.  El Paisa offers a phalanx of tantalizing tortas,  Among them is the torta de jamon, a savory, crusty bolillo engorged with two slices of fried jamon, a thin Mexican ham; lettuce; tomatoes; cheese and avocadoes.  It’s moist, delicious and flavorful.  Frankly, it’s got everything you crave in a sandwich and so much more.

Torta de Jamon

10 June 2015:  Gorditas which translate from Spanish to “fatties” are a popular street food in Mexico and have gained a foothold in the culinary culture of its bordering states.  Loosely described as “flat bread sandwiches,” gorditas are constructed from masa (corn or flour) and are about the size of the corn tortillas used for tacos only much thicker.  They’re usually split open and stuffed with sundry ingredients.  El Paisa’s gorditas are terrific and they can be stuffed with any of the wondrous ingredients with which you can stuff a burrito or sandwich.  The al pastor is my early favorite. 

20 April 2016: When my friends and frequent dining companions Larry “the professor with the perspicacious palate” McGoldrick and the Dazzling Deanell met me for lunch at El Paisa I welcomed them with “Bienvenidos a Mexico.”  It isn’t far from the truth.  Both recognize that El Paisa is as authentically Mexico as you’ll find in the Land of Enchantment.  Among the buffet table of items we shared (for a ridiculously low price), was a quesadilla for which we requested an al pastor filling.  Larry called it the very best quesadilla he’s ever had while Deanell was surprised at just how good a quesadilla can be.  Stuffed with queso (naturally), beans and al pastor, this quesadilla is indeed an adventure in delicious, perhaps equal to the quesadilla synchronizada  at La Familiar as Albuquerque’s very best.  This tortilla treasure is accompanied by cheesy and delicious beans and a rich guacamole.

Quesadilla con El Pastor

Taqueria El Paisa is the real thing–as authentic a taqueria as you’ll find in Old Mexico without pretentions or compromise.  It’s the home of riquisimo!  

Taqueria El Paisa
820 Bridge Blvd, S.W.
Albuquerque, New Mexico
(505) 452-8997
Facebook Page
LATEST VISIT: 20 April 2016
1st VISIT: 1 February 2015
BEST BET: Mole Burrito, Chile Relleno Burrito, Al Pastor Burrito, Verde en Puerco Burrito, Carne Asada Tacos, Al Pastor Tacos, Carnitas Taco, Gordita de Al Pastor, Torta De Jamon, Tostada De Ceviche

El Paisa Restaurante Menu, Reviews, Photos, Location and Info - Zomato

Delicias Cafe – Albuquerque, New Mexico

Cafe Delicias Cocina Mexicana in Albuquerque’s Northeast Heights

There’s no denying the ever-increasing popularity of Mexican food across America, but it may surprise you to learn that in the estimation of some sources, it has supplanted Italian food as the favorite ethnic cuisine in the land.   Marketplace, a nationally syndicated business oriented radio program with more than nine-million listeners a week, says there’s no bones about it, calling Mexican food “the most popular ethnic food in the U.S., bigger than Italian or Chinese.” confirms only that “Mexican has become one of the three most popular cuisines in the U.S., with nearly 90% of the total population having tasted it.” 

According to Marketplace, there are some 90,000 or so Mexican restaurants across the fruited plain. The loose categorization of “Mexican restaurants” not only includes our incomparable New Mexican cuisine and our neighboring state’s Tex-Mex, but such “Americanized” chains as Chipotle, Taco Bell and others of the ilk. Lest you become agitated that such Mexican “in name only” restaurants would be thrown in along with the authentic Mexican restaurants, the truth is that even among restaurants owned and operated by Mexican immigrants you’ll find pretenders serving less than authentic Mexican cuisine. Sometimes they do so to remain competitive in markets saturated for so long by the aforementioned chains that the local dining public knows no better. In other cases, would be authentic restaurants sacrifice authenticity for convenience when they’re not able to find authentic ingredients at a reasonable price.

A view from the upper dining are

Several years ago, the proliferation of chefs not properly trained and steeped in the culture behind Japanese cuisine so rankled the ire of Japanese chefs that they formed advocacy groups aimed at protecting their highly traditional and exquisitely artistic form of cooking.  The Mexican government has followed suit, founding the Mexican Restaurant Association (MERA), a trade association chartered to encourage the spread of more authentic cuisine.  More than 1,000 members strong, MERA recognizes that advocacy is just so much empty air without action so it helps members locate and negotiate better prices for authentic ingredients which are often very difficult to find.

It’s indicative of the Land of Enchantment’s famous attitude of acceptance (or perhaps the sheer number of tourists) that Taco Bell has survived for so long in New Mexico. For many of us, however, “run for the border” would never, even under threat of torture, constitute a visit to Taco Bell. We take “run to the border” a bit more literally–as in heading out to our favorite purveyor of magnificent and authentic Mexican food. Fortunately, we’ve long been blessed to have a plethora of irrefutably authentic Mexican restaurants, some so good you might swear you’ve been transported to the Land of Montezuma.

Chips and salsa at Cafe Delicias

When my compadre Rico Martinez craves “real Mexican food,” he heads to Delicias Cafe which he considers “better than any Mexican restaurant I’ve tried in Albuquerque.”  Rico has become Delicias unofficial publicist, waxing poetic about his new favorite on Urbanspoon and telling everyone he knows about it.  I wish he had told me sooner.  Delicias is every bit as good as he said, maybe better.  Best of all, it’s got that real south-of-the-border authenticity aficionados like Rico and me crave. 

Be forewarned that chips and salsa are likely not the only “freebies” coming your way. During two visits in March, 2016, we were treated to complimentary small plates of yellow corn in a light sauce of Mexican crema and jalapenos. This is corn from a cob, not from a can. It’s sweet and fresh, enlivened by the piquancy of the jalapenos and the sour tang of the crema. Depending on what you order, you might also see a bowl of Caldo de Res, a beef stew with large pieces of vegetables and rice. This near-entree sized stew is as good as they come with a beef-flavored broth that bespeaks of comfort. The vegetables are perfectly prepared and fresh-flavored while the rice is a pleasant surprise. With seafood dishes, you might see a Caldo De Mariscos, a seafood stew replete with delicacies of the sea. If Delicias generosity is a ploy to entice you back, it’s working.

A trio of Sopes: Carne sado, Chile Verde and Beans

That authenticity is confirmed by my friend and fellow blogger Steve Coleman of Steve’s Gastronomic Home Page.  Steve is an authority on Mexican food, having traveled extensively throughout our southern neighbor.  For years he also chronicled his visits to Mexican restaurants in El Paso on his very well written blog.  He knows what he’s talking about so when he says “one thing I like about Delicias is its ability to reproduce the same kind of experience that could be found by walking into any restaurant at random in Cuidad Juarez or other cities in the state of Chihuahua, you can take it to the bank.”

When you walk into Delicias Cafe at the Fiesta Del Norte Shopping Center in Albuquerque’s Northeast Heights, there’s no way you’ll mistake it for Perennials Restaurant, its long-time predecessor at the bright, east-facing edifice. Delicias is a panorama of color, a glossy, multihued milieu of chairs depicting vibrant symbols of Mexican life. Upper-tier seating on comfortable booths provides a good view of the entire restaurant, but if you want to imbibe the sights and sounds of the bustling exhibition kitchen, you’ll want a seat on the lower level. From either vantage point, you’ll be treated to the inimitable aromas of wonderfully seasoned Mexican food wafting toward you.

Tostada de Mariscos con Pescado

The genesis of the aromas which greet you at the door can come from any number of items on the menu, a veritable compendium of Mexican food favorites. Delicias Cafe, which has sister restaurants in Las Cruces and El Paso, is open for breakfast, lunch and dinner though you can have breakfast any time of day. The menu showcases the cuisine of Delicias, a city in Chihuahua some 250 miles from Cuidad Juarez. Delicias translates literally from Spanish to “delights,” a well-earned term for the food at this delightful restaurant. It also sounds a bit like “delicious” which is also fitting.

Shortly after you’re seated, a complimentary basket of chips and a bowl of salsa are delivered to your table.  The salsa isn’t especially piquant, but it’s got a very fresh, lively flavor with just a hint of jalapeño and garlic.  The chips are large and thin, but substantial enough to scoop up Gil-sized portions of salsa.  Service is so quick that you probably won’t finish your first bowl of salsa before your appetizers or entrees are delivered.

Enchiladas Suizas

The Antojitos de Banqueta (appetizers and snacks) menu lists only seven items, perhaps a consequence of portion size–both appetizers and entrees–being almost profligate in size.  Finish your appetizer and you probably won’t finish your entree.  If you don’t order an appetizer to make sure you have room for your entree, you’ll miss out on such terrific starters as sopes, three fried corn masa patties topped with sundry ingredients: asado on one, chile verde on another and beans on the third.  At first glance the sopes resemble small, thick tortillas and in a sense they are.  The sopes are also topped with lettuce, shredded cheese, chopped tomatoes and an acidified cream.

The first entree to strike my fancy was Enchiladas Suizas, a fabulous dish invented in Mexico City’s Sanborn’s restaurant.  As you’ve probably surmised, “Suiza” means Swiss, a tribute to the fact that this dish uses both cream and cheese.   Delicias Cafe rendition is among the very best I’ve ever had.  Three rolled corn tortillas are engorged with finely shredded white meat chicken then are covered in a sauce of tomatillo, jalapeño and sour cream with shredded cheese in the mix, too.  The enchiladas have a delightfully slightly sour tanginess that impregnates the perfectly prepared poultry.  The enchiladas Suizas are served with beans and rice, but these are hardly standard.  The beans have that prepared in lard flavor while the rice is fluffy with nary a clump.

Chilaquiles con mole

As if the Enchiladas Suizas weren’t enough, my delightful waitress also brought me a bowl of Caldo de Res, a beef stew with large pieces of vegetables and rice.  She told me this hearty, delicious stew came with the enchiladas.  This near-entree sized stew is as good as they come with a beef-flavored broth as comforting as broth comes.  The vegetables are perfectly prepared  and fresh-flavored while the rice is a pleasant surprise.

Coincidentally on the date of my inaugural visit, Barbara Trembath, a long-time friend of this blog and another of my most trusted sources of restaurants throughout the fruited plain, visited Delicias Cafe a few hours before I did.  Though she was positively giddy over the entire menu, she was most excited about the fact that the restaurant has four different chilaquiles dishes and described them as “hands-down the best.”   If the chilaquiles con mole are an indication, she’s absolutely correct.  More than most mole, this one has the prominent flavor of chocolate, one of its chief ingredients.  It’s a dark brown mole redolent with complex flavors.  Order it with the shredded chicken which is light, fluffy and moist.  For breakfast, the chilaquiles are served with two eggs, beans and hash browns.

Molletes: open-faced torta bread topped with beans & cheese


Belly-busting, belt-loosening, stomach swelling–there are many ways to describe portions at Delicious (not necessarily a Freudian slip) which offers several platters large enough to feed a family. One of the very largest and most delicias (see, they’re synonymous) is the Patron Platter: a jumble of two eggs, diced ham, onions, cubed potatoes, jalapenos, mushrooms and cheese served with a tortilla, two strips of bacon, two sausage patties and a corn chorizo quesadilla.  If that sounds like a bounteous buffet, it may as well be.  Where but on a buffet might you find bacon, sausage and ham together in one plate?  This buffet on a plate is not only prodigious, it’s so good you’ll finish it all.

Shame on me for not having already mentioned just how accommodating and friendly the wait staff is.  Delicias is one of those rare restaurants in which “have it your way” is a reality.  In three visits, each member of the tandem wait staff as well as the manager have visited my table to make sure I had everything needed to enjoy my meal.  It’s a genial wait staff eager to please.  The menu offers seventeen different burritos and if one doesn’t quite have everything you want, just tell your server and the sky’s the limit.  You can smother your burritos in your favorite sauce: green sauce, red sauce, Delicias sauce (tomatillo sauce), mole sauce and even Suizas sauce.  A breakfast burrito with eggs, ham and beans topped with extra Suizas sauce became a favorite after one bite.  That Suizas sauce is absolutely addictive.

Tacos de Alhambre: Ham, bacon, carnitas, shredded cheese on corn tortillas

Tacos de Alambre

Traditional American entrees abound on the menu where in addition to four hamburgers, a club sandwich and French fries, you’ll find oatmeal, omelets, French toast and hot cakes.  The hot cakes are among the best in Albuquerque, better than at many paragons of pancake perfection.  The batter is infused with vanilla, just enough to be discernible but not so much as to make them cloying.  The hot cakes are golden hued and of medium thickness.  They’re served with heated syrup and easily melting butter.

February 24, 2013: Delicia’s is one of a handful of restaurants in the Albuquerque area to serve molletes, a delightfully unique yet simple appetizer.   Molletes are a sort of open-faced sandwich made from tortas bread (similar to French bread) layered generously with refried beans and cheese all toasted on a broiler.  It’s simple in its execution and delivery.  Though satisfying on their own, it’s hard not to contemplate how much better the molletes would be with some New Mexico green chile.  Maybe next time we’ll sneak some in. 

Camarones Mojo De Ajo

Aficionados of terrific tacos will find several options to assuage their yen.  One taco more common in southern New Mexico than in the northern half of the state are tacos de alambre.  Alambre is a Spanish word for “wire” which sounds like an odd name for these tacos.  The genesis of the name is in dispute with some theories tying the name to the Moors who settled in Spain while others believe the name refers to the way the cheese in the mixture stretches out like thin wire when it sticks to the cook’s spatula while it’s being grilled with pre-marinated and cooked meats.  In this case, the meats are ham, bacon and carnitas served on a plate with steaming corn tortillas on the side.  These are terrific tacos.

6 March 2016: In March, 2016, Delicias expanded its menu to include a boatful of mariscos (Mexican seafood) dishes. In recent years, mariscos have become increasingly popular in New Mexico, perhaps because our enchantment is landlocked and seafood restaurants are scarce. Delicias’ new menu includes an appetizer portion of tostadas ceviche de pescado, a crispy fried shell atop of which are piled netfuls of fish marinated in citrus juices, chopped tomatoes, green onions, and fresh, ripe avocados. Limes are provided for diners who want their ceviche experience to tingle their lips. For the rest of us, the interplay between tangy citrus juices and the savory, briny fish is an adventure in balancing compatible flavors. The buttery, savory avocados are a nice foil for the tangy citrus influence on surprisingly fresh fish.

Chiles Rellenos en Nogada

6 March 2016: The mariscos menu includes a number of shrimp (camarones) entrees including camarones mojo de ajo (shrimp marinated in garlic). This is a very interesting dish in that the shrimp are accompanied by two starches—mashed potatoes and white rice. Considering Mexican restaurants prepare baked potatoes (papas asadas) better than anyone, it should come as no surprise that the mashed potatoes are par excellence. If you like gravy with your mashed potatoes, there should be enough of the buttery-minced garlic mix to appease you. Eight butterflied shrimp per serving are sweet and succulent with a snap to each bite that tells you they’re fresh.

6 March 2016: Mexican history recounts that in 1821, Catholic nuns from Pueblo created a dish to honor a visit from a revolutionary general who helped Mexico win its independence from Spain. That dish, chile rellenos en nogada, was the color of the Mexican flag: a green poblano pepper, a white walnut sauce and red pomegranates. The version prepared at Delicias is among the best we’ve found in New Mexico and to my knowledge, the only chiles rellenos of this type in Albuquerque. Two Poblano chiles are stuffed with a picadillo filling, a combination of minced meat, fruits, pinons and spices then topped with a white, creamy walnut sauce garnered with dried cranberries (when pomegranates are not in season). Unlike some chiles rellenos en nogada, these are not battered and fried which will enhance your appreciation for a pepper low in the Scoville scale, but high in flavor.  The well-balanced combination of sweet and savory flavors is palate pleasing and addictive. If you’ve never had this dish, you should run to the border (6601 San Mateo) and order it.


9 March 2016: It’s what I ordered for the second time in a three-day span in order to introduce my friends Larry “the professor with the perspicacious palate” McGoldrick and Dazzling Deanell to what I believe is a very special and unique dish.  Larry put it succinctly—“this is OMG good.”  Deanell wasn’t quite as effusive, her appreciation more evident in spoonful after spoonful of this magic dish.  The chiles rellenos en nogada are served with rice which might otherwise be good, but is elevated to greatness when dragged along the rich walnut sauce.

9 March 2016: What kind of so-called gastronome would dine at a Mexican restaurant and order a hamburger? The answer, of course, is a gastronome already well acquainted with the Mexican food on the menu. The description of the Congreburger had me at “three strips of bacon” and if that isn’t sufficiently enticing, this work of genius also includes two slices of cheese, a single strip of green chile, ham and avocado. Despite featuring double cheese, this behemoth is constructed with only one beef patty, but it’s thicker than three quarter-pounders stacked atop one another. It goes without saying the patty is also juicier and more flavorful. Now, bacon and ham—that’s pure porcine pleasure, an aphrodisiac no red-blooded male can resist. The bacon is thick and smoky while the ham is imbued with sweet, smoky notes. Together, their flavor profile is pure harmony. There’s not much piquancy on the strip of chile, but it pairs well with the unctuous avocadoes. Atop the bottom bun and below the beef patty are layers of julienned carrots and mixed greens, an interesting touch. This burger is so tall you’ll probably envy birds whose double-jointed beaks allow them to open wide. As is, you’ll have to mash the burger down just to be able to bite down on it. Though our server indicated the term “Congre” doesn’t have a literal translation, we suspect it’s a diminutive of “congregar,” the Spanish word for “congregate.” That’s what this burger is—a congregation of great ingredients and flavors.

Pastel Tres Leches

9 March 2016: In the unlikely event you’ll be able to enjoy dessert after polishing off a prodigious platter and all the generous sides, Delicias offers several post-prandial treats: fried ice cream, sopaipillas, flan and pastel tres leches. My Kim called the pastel tres leches the best she’s ever had. It would be hard to argue against that contention. It’s as spongy moist and decadent delicious as any tres leches cake in New Mexico. Press into it with your fork and you’re not only rewarded with magnificent milkiness, but with pudding-like layers of deliciousness. The cake is drizzled with a heavenly strawberry gelée you’ll want on all your morning toast. It’s amazing how the enjoyment of a dish increases exponentially when you introduce someone to it and they enjoy it as much, if not more than you do. Such was the case when my friend Larry McGoldrick and I took Dazzling Deanell to Delicias on her birthday. Never having had tres leches cake before, Deanell was verklempt at just how moist and delicious this cake was. In all her 32 years on Mother Earth, Deanell had never experienced any cake quite as dazzling.

Delicias Cafe lives up to its name.  It is one of the most delightful and delicious Mexican restaurants in the city with a wonderful authenticity aficionados will love.

Cafe Delicias
6001 San Mateo, N.E.
Albuquerque, New Mexico
Web Site | Facebook Page
LATEST VISIT: 9 March 2016
1st VISIT:  12 February 2012
COST: $$
BEST BET: Sopes, Enchiladas Suizas, Caldo de Res, Salsa and Chips, Chilaquiles con Mole, Patron Platter, Short Stack, Burrito with Suiza Sauce, Tres Leches Cake, Molletes, Tacos de Alhambre, Chiles Rellenos en Nogada, Camarones Mojo de Ajo, Tostadas de Ceviche con Pescado

Delicias Café Menu, Reviews, Photos, Location and Info - Zomato

Cazuela’s Mexican Grill – Rio Rancho, New Mexico

Cazuela's Mexican Grill

Cazuela’s Mexican Grill

Here’s an interesting bit of Jeopardy level trivia which you might contemplate the next time you dine at this Rio Rancho spot: In the Spanish golden age, a “cazuela” was the gallery located above the tavern in the back wall of a theater–the area in which women were segregated. Today “cazuela” is a Mexican word for casserole meal.  Cazuela’s restaurant is a friendly, family-owned operation, which in 2007 saw significant change,  precipitated in part by a motorist crashing through the diminutive dwelling which had been the restaurant’s home for several years.   That original site was a tiny, time-worn building imbued with charm and warmth that belied its Lilliputian size.

Cazuela’s new location is an expansive edifice which once housed Rio Rancho’s Sports Corral. The Corral’s batting cages are still part of the property, but gone are other facets of the long-time sports complex. Owner Francisco Saenz practically gutted the building, investing significant capital in completely transforming it into a classy restaurant. With a lease to buy option, he has big plans for Cazuela’s.  The new location allows the Saenz family to expand their menu, extend hours of business and even cater large events. It’s got a banqueting facility that will accommodate large crowds.

A cazuela

A painting of a cazuela at Cazuela’s

As with all successful restaurants, Cazuela’s has evolved and grown beyond just physical space.  An expansive menu befitting larger accommodations has been added.  Mariscos became part of the menu in 2009.  In 2012, the restaurant added a brewery and tap room showcasing several award-winning adult libations (and a pretty good Root Beer, too).  In 2015, Cazuela’s added a stone oven in which pizzas are made with scratch-made dough infused with New Mexico honey.

Enter through the north-facing door and you’ll see why the restaurant is named Cazuela’s. A large painting of a casserole dish hangs prominently. There are several Mexican paintings hanging on the restaurant’s walls, all framed in the unique style of Old Mexico. An arched doorway takes you from the front dining room to a more expansive dining room. Several half-moon shaped arches throughout the restaurant give you visibility to a beautiful venue that facilitates tranquil and relaxing dining.

Cazuela’s Capacious Dining Room

The dining rooms are bright and airy with plenty of room to spread out. Ceiling fans allow for air to circulate and help drown out the sound of the televisions in each dining room. Both table and booth seating are comfortable. The two most important thing about Cazuela’s didn’t change with its move to a larger facility.  The first would be service. Cazuela’s wait staff is among the most attentive in town. It’s a knowledgeable wait staff whose recommendations you can trust. From the moment you’re greeted until the minute you leave, the wait staff will make you feel like a welcome guest.  They check up on you frequently without being intrusive and they anticipate when you need a refill.

The second is the food. Sure, the menu expanded, but that’s just more of the same delicious food residents of the City of Vision have come to love. It’s fresh, flavorful and almost all made on the premises.  That starts with the chips and salsa. The chips are made from deep-fried corn tortillas. These are some of the best chips in town–thick and redolent with the flavor of corn. Your first order of chips and salsa is complementary and subsequent orders cost a pittance.  The salsa is delicious. It’s a bit on the thin side, but makes up for that with a smoky and mildly piquant flavor invigorated with cilantro, tomato and jalapeno. If you can taste freshness in a salsa, this might be what it tastes like.

Chips and Salsa

31 March 2010: Cazuela’s serves breakfast all day long with a menu which includes traditional Mexican favorites such as chilaquiles, pancakes, eggs and bacon as well as New Mexico’s ubiquitous breakfast burritos.  The chilaquiles are terrific, some of the very best in New Mexico in large part because they’re made with those fabulous Cazuela’s chips.  This dish is simplicity itself–deep-fried tortilla chips smothered in green chile and cheese then topped with a fried egg.  The green chile is of medium piquancy and imbues the chips with both a softening quality and a memorable flavor.  The runniness of the yolk makes it even better.

Chilaquiles, some of the very best in New Mexico

Chilaquiles, some of the very best in New Mexico

31 March 2010: You might not expect a Mexican grill to excel at pancakes, but Cazuela’s would give any pancake house a run for their money.  Whether you order a full-sized portion or a short stack (two pancakes), you’re in for a treat.  The pancakes are  nearly the circumference of the plate and are served with syrup tinged with more than a discernible hint of vanilla.  They’re served steaming hot so the butter melts easily.

A short stack of pancakes at Cazuela's doesn't mean a small stack

A short stack of pancakes at Cazuela’s doesn’t mean a small stack

18 January 2008Taquitos with salsa and sour cream are another not-to-be-missed option. Cazuela’s taquitos aren’t rolled up cigar-tight as you might find them in Española (which I’ve long contended makes the best taquitos in the state).  Corn tortillas are engorged with a beef and bean amalgam then deep-fried. Served in orders of four, they’re sizable enough to share (not that you might want to, they’re so good). 

Taquitos with salsa and sour cream

Taquitos with salsa and sour cream

18 January 2008: Other staples of the expanded menu include daily specials, gorditas (considered the specialty of the house), tacos, burritos, enchiladas, combination plates and handmade tamales and tortillas. Visitors expecting New Mexico style cooking (and especially New Mexican chile) will be in for a pleasant surprise. This is old Mexico in all its culinary glory.  You might also be surprised by the restaurant’s rendition of gorditas (which mean fatties). Typically thick, deep-fried tortillas stuffed similarly to pita bread, Cazuela’s version actually has its ingredients piled on top.  These gorditas start with handmade corn tortillas topped with shredded cheese, fresh tomatoes, lettuce and melted butter then smothered with red and (or) green chile. Beef, chicken or carnitas (braised pork cut into small cubes) can also be added.

Gorditas plate

Gorditas plate

26 December 2015: In 2009, Cazuela’s added more than a page’s worth of mariscos to the menu including ceviche which you can order as an appetizer or as a plate with rice and beans.  The tostadas de ceviche are available with either camarones (shrimp) or pescado (fish) marinated in citrus juices then piled atop a crisp taco shell with red onion, tomato and avocado slices.  Cazuela’s does something other Mexican restaurants don’t do.  It provides a small plastic cup of jalapeño juice infused with lime so you can add even more citrus flavor as well as a piquant kick to your tostadas.  It’s something other restaurants should duplicate because the mix of tangy citrus and piquant jalapeños is terrific.

Tostadas de Ceviche

18 January 2008: When on the menu at the previous location, parrillada lived up to its billing as a “special of the day,”  becoming one of my very favorite Mexican entrees on the Cazuela’s menu. No matter where you travel in Latin America, you’ll find grilled meat (carne asada) on the menu. Restaurants called parrillas specialize in grilled meats and sometimes grill seafood (mariscos) and poultry as well. Only a few restaurants in the Albuquerque area offer parrillada.

Cazuela’s offers two parrilladas plates. The Nortena is made with carne asada, sizzling bacon, bell peppers, onions, chorizo and white cheese. The Carnitas Parrillada substitutes cubed pork for the carne asada. Served in one or two person portions, parrillada is served in a cast iron plate which seems to retain its heat throughout the meal. While heavily laden with ingredients for which angioplasties should come on the side, this is an excellent dish. The parrilladas plates are served with beans, rice, guacamole, sour cream and corn or flour tortillas. Some diners make tacos out of the grilled ingredients; others use their forks to stab mouthfuls of grilled goodness. Any way you eat it, parrillada is delicious. 

Parrillada with Carnitas

Parrillada with Carnitas

26 December 2015: If you’re a fan of grilled meats, Cazuela’s has two additional options to consider: molcajete de carne and molcajete de pollo.  A molcajete is essentially a seasoned stone mortar meticulously carved out of a single rock of vesicular basalt by a skilled artisan.  Not only are they aesthetic, they are highly functional, used for crushing and grinding spices and as serving vessels.  As serving vessels is how Cazuela’s uses them.  Your entire meal will be served in the cavity of the molcajete which retains heat for the entire duration of your meal.  This is “too hot to handle” heat that keeps your meal steaming hot for as long as half an hour. 

The molcajete de carne features grilled top sirloin steak and shrimp with onions, bell peppers and mushrooms topped with melted mozzarella cheese.  Similar to an order of fajitas, this entree is served with Spanish rice, beans, sour cream, guacamole and flour tortilla.  As good as the top sirloin is, my Kim’s favorite element is the grilled onions which are sweet and pearlescent.  The melted mozzarella lends an element of saltiness while the succulent shrimp serves as a nice foil for the meat.  Molcajete dishes were popularized in the Duke City area by Antojitos Lupe.  Cazuela’s version is a worthy contrast.

Molcajete de Carne

26 December 2015:  The Especialidades Marisco (Seafood Specials) section of the menu is brimming with netfuls of fresh, succulent seafood featuring pescado (fish), camarones (shrimp) and pulpo (octopus) entrees.  Although seafood isn’t widely thought of as “rich,” with the right sauce, seafood can be made as rich and calorific as virtually any meal.  The camarones crema de hongos (whole grilled shrimp in a cream sauce with mushrooms) is one of those almost too rich to finish dishes so good you’ll soldier on despite the sensation of being sated.  There’s a wonderful contrast between the earthy, fleshy fungi and the sweet, succulent shrimp you’ll find addictive.  This dish is served with a simple salad and your choice of Ranch or Italian dressings.

Camarones Crema de Hongos

Dessert options include sopaipillas, fried ice cream and tres leches cake. Your server will ask if you want your tres leches cake topped with a drizzle of chocolate or with fresh strawberries. In either case, it’s a delicious and unfailingly fresh cake that you’ll enjoy.

There are many things about Cazuela’s you’ll enjoy. It’s a hometown favorite Rio Rancho residents can’t get enough of. It’s on Sara Road directly across from Intel’s RR4 complex, but even though it’s not on the well-beaten path, it’s a destination restaurant to which you’ll return if you give it one visit.

Cazuela’s Mexican Grill
4051 Sara Road, S.E.
Rio Rancho, New Mexico
(505) 994-9364
Web Site | Facebook Page

LATEST VISIT: 26 December 2015
COST: $$
BEST BET: Parrillada (Carnitas), Chile con Queso, Taquitos with Salsa & Sour Cream, Gorditas, Chilaquiles, Tostadas de Ceviche, Pancakes, Camarones Crema de Hongos, Molcajete de Carne

Cazuela's Mexican Grill and Brewery Menu, Reviews, Photos, Location and Info - Zomato

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