Delicias Cafe on San Mateo
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.” Askmen.com 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.
One of the most colorful dining rooms in Albuquerque
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, Salsa and Corn Dish
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.
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.”
A trio of Sopes: Carne sado, Chile Verde and Beans
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, multi-hued 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.
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.
Tostada de Mariscos con Pescado
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. 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, your entree might also include 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.
Queso Fundido con Chorizo
11 February 2012: 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.
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.
Migas con Chorizo
24 December 2016: Two relics from the 1970s–toga parties and fondue parties–have largely gone the way of the dinosaur. Today if you want melted cheese, your best bet is a Mexican restaurant where queso fundido remains one of the most popular appetizers available. Fundido, a Spanish word which translates to “molten” aptly describes one of the most gooey, rich and delicious starters available anywhere. While cheese alone is wonderful on its own, it becomes double decadent with the addition of chorizo, the unctuous pork sausage. Delicias Cafe serves one of the best exemplars of queso fundido con chorizo you’ll find. Served with soft, warm corn tortillas, you’ll need a fork to extract the queso from its bowl and even then, the cheese will stretch for a foot or more before you can cut it. Queso fundido is best (and more pliable) when warm.
11 February 2012: 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. Note: During our visit on December 24th, we noticed that the Enchiladas Suizas are no longer on the menu. Apparently not everyone had as high an opinion of this magnificent dish as we did.
12 February 2012: 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.
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 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
26 February 2013: 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.
24 December 2016: Migas may translate from Spanish to “crumbs,” there’s absolutely nothing crummy about this popular breakfast dish. The crumbs in the name is because this dish is made with left-over tortillas or bread. At Delicias, migas con chorizo have the carb-loaded oomph that elevates scrambled eggs to a sublime waker-upper of a dish. With pork chorizo, onions and green peppers, there’s deliciousness in every bite. Better still, the migas are served with refried beans and hash browns. This is breakfast!
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.
6001 San Mateo, N.E.
Albuquerque, New Mexico
Web Site | Facebook Page
LATEST VISIT: 24 December 2016
1st VISIT: 12 February 2012
# OF VISITS: 7
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