Monte Carlo Steakhouse – Albuquerque, New Mexico

The Monte Carlo Steakhouse and Package Liquor Store

The Monte Carlo Steakhouse and Package Liquor Store

“Last night I broke the seal on a Jim Beam decanter
That looks like Elvis.”
~George Jones

Having spent much of his career in an inebriated state, Country music icon George Jones actually lived the life experiences that inspired much of his music.  After one of his four divorces, Jones sat alone in a rather empty home, his ex-wife having absconded with almost everything–furniture, china, glassware and more.  Among the few items left behind were a small table, a Jim Beam whiskey decanter bearing the likeness of Elvis Presley, and a Fred Flintstone jar of jelly beans.  After dumping the jelly beans, the “Possum” used the jar as a glass into which he poured the entire contents of the Jim Beam decanter.  The imaginary conversations he had with Elvis and Fred Flintstone during his impaired state were the inspiration for the song “The King is Gone.” 

Only among avid collectors will you generally find Jim Beam decanters sporting the likeness of The King.  The Duke City’s most prolific collectors of vintage adult beverage decanters, bottles and signage is the Monte Carlo Steak House on Route 66.  Kitschy mirrors emblazoned with the logos of beer distributors, anthropomorphic alcohol decanters, faux wood walls, garish neon signs, Velvet Elvis and stereotypical “leatherette” booths may have been born in another era, but they never go out of fashion because the Monte Carlo is one of the most comfortable and welcoming restaurants in the city. To those in the know, it’s also one of Albuquerque’s very best steak houses.

Taking you back 40 years–the interior of the Monte Carlo Steakhouse

“Those in the know” now include a nation-wide audience who watched the Diners, Drive-Ins and Dives episode entitled “Where the Locals Go” in which “local hot spots” got the inimitable Guy Fieri treatment.  Contrary to the episode’s title, not all locals go to the Monte Carlo–or at least they didn’t until after the show’s premier.  In fact, many people even within the confines of the Duke City had never heard of the Monte Carlo until the Food Network introduced it to them.  It truly was one of Albuquerque’s best kept secrets.  As Fieri did, you can enter the steak house through a bustling package liquor store (which doubles as a veritable museum for even more collectibles).  You can also enter directly through an entrance on the restaurant’s west side.  One of the first things you’ll notice is a full-service bar which probably can’t concoct the libation of your choice, but can dispense long-neck Budweiser, Schlitz and Pabst like there’s no tomorrow.  The volume is turned way down on the restaurant’s televisions, but then you probably couldn’t hear them amidst the din of an eclectic crowd.

One of my propeller-headed, Jedi-worshiping, 40-something Luke Skywalker wannabe colleagues uttered “come out of the light and into the darkness, Luke” when he stepped into the Monte Carlo Steakhouse from a bright, sunlit Duke City afternoon. It takes a few seconds for your eyes to adjust to the dimly lit beef and beer palace by the Rio Grande–and when they do adjust, you’ll wonder if you stepped out of a portal into the 1960s.  The Monte Carlo Steakhouse is an anachronism, a bona fide throwback to a bygone era–and indeed, the restaurant has been in business since 1970.

Greek Olives and Feta Cheese

There are no distinctions between the lunch and the dinner menu and even though the menu stipulates that baked potatoes and rice pilaf are available only after 5PM, you can generally have either with your lunch. Lunch specials are available Monday through Friday while a prime rib–regarded by many as among the city’s very best–is the evening special Thursday and Friday.  Aside from the aforementioned baked potato (perfectly done) or rice pilaf, each dinner also includes one slice of Texas toast.

The parking lot is generally crowded with mechanical conveyances of every type, size and description and waiting lists tend to be long, especially on weekends.  Despite nearly overflow crowds, the wait staff is among the most accommodating and friendly in the city.  Many regulars opt for the bounteous Greek appetizer plate in lieu of the standard fried appetizers (zucchini, onion rings, mushrooms and mozzarella cheese sticks) and are rewarded with a platter of salami strips, Greek olives, Pepperoncini, tomatoes and one solitary dolma (stuffed grape leaf) all drizzled with Kalamata olive oil.  Sadly, this otherwise outstanding precursor does not include pita bread.

Salad

Steak dinners are accompanied by your choice of soup or a fresh dinner salad (perfunctory iceberg lettuce only, not the fancy designer lettuces upscale steak houses proffer) made with shredded red cabbage, tomato, carrot slivers and your choice of dressing.  For a full Greek experience, a good bet is the zesty Greek dressing which is liberally sprinkled with bits of fetid Feta cheese.  Among the restaurant’s most popular soups is the creamy green chile chicken soup, a swimming pool-sized bowl of soul-warming soup served hot.  Thickened heavily (probably with corn starch), it is replete with chicken pieces.  The green chile lacks piquancy but has a nice flavor.  Soup and salad not withstanding, this is a meat and potatoes establishment in the anachronistic traditions of the 70s.  Observing the offerings–burgers, steaks, ribs and even a cheesesteak, Fieri noted “you don’t come to this joint for a tomato and avocado on whole wheat.

The menu defines the degree of doneness for each charbroiled steak–from the “cold center” of a rare steak to the “cooked throughout” description of a well done steak–and includes a disclaimer that the restaurant is not responsible or meat ordered well done. The chef is truly master of his broiler domain, typically achieving the exacting specifications requested by discerning diners who would think nothing of sending back a steak not prepared the way they asked for it.

A lovely slab of beef and French fries

We can’t imagine ever sending the steak back.  The bone-in 20-ounce Porterhouse steak is charbroiled to perfection with just enough marbling for flavor.  Unless otherwise requested, each steak is prepared with Seasonall, an all-purpose seasoning (no MSG) used liberally.  An excellent alternative is asking for salt, pepper and garlic on each side of your steak. While on the grill, the chef will also brush on some melted butter.

One of the things that makes a Monte Carlo steak stand out is the fact that the restaurant still cuts its own steaks fresh daily, a practice begun by founder Michael Katsaros when the restaurant launched nearly thirty years ago.  The Katsaros family still runs the restaurant.  After his first bite of a ribeye, Guy Fieri’s uttered then reiterated the statement “that’s just great.”  You’re probably thinking “he’s the host of the show and is supposed to be enthusiastic about the restaurants featured,” but his sentiment pretty much echoes that of most people who discover the Monte Carlo Steak House.

Louie's Special, maybe the best steak sandwich in town.

Fieri also pointed out that “it ain’t just killer steaks that get hand-cut here.”  The souvlaki, “made with mama’s classic Greek recipe with a family twist” is made from pork tenderloin cut at the restaurant.  Each souvlaki portion is 12 to 14 ounces of some of the most tender and delicious, albeit non-traditional, skewered meat you’ll ever have.  The souvlaki is allowed to age for five to six days in a marinade of lemon juice, white wine, salt, pepper, garlic salt, oregano and vinegar before it hits the grill.  After it’s done on the grill, it’s brushed on with a mix of olive oil, oregano, salt, pepper and lemon juice.  Watching this inspired creation, Fieri exclaimed “I hear the national anthem of flavor town going off right about now.”  In between utterances of “wow” and “this is monster flavor, he called the flavor “so deep and so rich” and after a few forkfuls, he proclaimed “I’m moving in.”

3 November 2016: The charbroiled green chile cheeseburger is a role-model for how this most sacrosanct among New Mexico’s many sandwiches should be prepared. There are too many green chile cheeseburgers in which green chile barely registers on the Scoville scale with about as much piquancy as a bell pepper.  This green chile bites back with a pleasant piquancy heat lovers will respect.  What really sets this cheeseburger apart, however, is the freshness and moistness of the beef patty which is essentially ground steak, a thick third-pound of beef prepared to your exacting specifications. Wholly unlike the desiccated Frisbees served at some burger establishments, these meaty orbs are oh so wonderfully juicy–even if ordered at medium.  Monte Carlo’s green chile cheeseburger was selected for inclusion on both the 2009 and 2011 editions of the New Mexico Green Chile Cheeseburger Trail.  It’s one of the favorite green chile cheeseburgers of Cheryl Jamison, the scintillating four-time James Beard Award-winning author and architect of the New Mexico Green Chile Cheeseburger initiative.  Mine, too.

Green Chile Cheeseburger, one of the very best in New Mexico

Another “not to miss” entree is the Greek style chicken. The loquacious Fieri admitted to “not having talked much or taken a breath” while sampling this perfectly prepared poultry which he described as “killer,” one of the adjectives he uses effusively when he really likes something. He also noted that “it’s about as basic as you can make it” and “as tender and juicy as you can get it.” The key is getting it. If you haven’t visited the Monte Carlo Steakhouse, it’s worth the drive from anywhere in the Duke City area just for this chicken.

3 November 2016:  If you have to work overtime to make up for an extended lunch hour to drive across town for a lunch special, it’s worth it, especially if the lunch special is the hamburger steak with grilled onions.  My friend and frequent dining companion Bill Resnik describes it as “75-percent as good as its counterpart at San Antonio’s fabled Owl Cafe.”  Bill, who matriculated at New Mexico Tech loves the Owl’s hamburger steak almost as much as he loves his car.  To compare the Monte Carlo’s rendition is a high compliment indeed.   Bruce “Sr Plata” Silver had his hamburger steak smothered in grilled onions and roasted green chile, two components which made his lunch even more memorable though the incendiary green chile did have him reaching for coffee more often than usual.

Hamburger steak and Onion Rings

The spaghetti’s golf ball sized meatballs have a little flavor “je ne sais quoi” that most diners try to figure out. The secret is a bit of Greek mint which just seems to invigorate the meatballs with flavor. Fieri called it a “money meatball.”

The meats are so well flavored, the service so accommodating and the ambiance so 60s, you’ll wonder why anyone would visit an inferior chain restaurant for a lesser steak or spend nearly $100 for a steak dinner at one of those hoidy toidy, fancy schmanzy restaurants.  Fieri called the Monte Carlo “just an average off-the-hook steakhouse with homemade Greek.”  Everyone else calls it special.

Monte Carlo Steak House
3916 Central, S.W.
Albuquerque, New Mexico
(505) 831-2444
LATEST VISIT: 3 November 2016
# OF VISITS: 6
RATING: 22
COST: $$$
BEST BET: Greek salad; Greek Appetizer Plate; Porterhouse Steak; Green Chile Cheeseburger; Hamburger Steak

Monte Carlo Steak House Menu, Reviews, Photos, Location and Info - Zomato

Laguna Burger – Albuquerque, New Mexico

Laguna Burger May Have An Albuquerque Address, But It’s Miles From the Duke City

19 June 2016: Fathers may get the short end of the stick when it comes to cards (card companies sell 133 million Mother’s Day cards annually, 40 million more than for Father’s Day), but when it comes to the annual Father’s Day dining ritual, dad’s make up for it.  That’s how it seemed when I walked into Laguna Burger and found the little restaurant overflowing with families feting their fathers.  What a great choice!  In each of the last two years Laguna Burger has been the most frequently visited post on Gil’s Thrilling…  If most of the visitors to the review actually also visit the restaurant, that’s tens of thousands of visitors to Laguna Burger.  On Father’s Day 2016, it seemed most of the fathers were there.

The history of New Mexico is fraught with tales of hardship and peril. Enchanting as it may be, New Mexico is a land which can be harsh and unforgiving as early settlers found out when, amidst the ravages of climatic extremes, they traversed austere terrain in search of wealth and a better life.  There were no interstate highways nor high-speed motorized conveyances to ferry them across the barren and cruel desert.  There were no hotels and motels in which they could rest their weary bones nor restaurants to quell the pangs of hunger and thirst which parched their throats.

Constructing a Laguna Burger is an art

The storied trails that brought settlers and traders to New Mexico, remnants of which have mostly disappeared over time, were scarcely more than ruts carved into the earth by wagons, horses and oxen.  History has glorified those trails–the Santa Fe, Butterfield and Camino Real among them–but the truth of their harshness is far from glamorous. One especially treacherous and dry section of El Camino Real was so brutal, it was designated by the Spanish conquistadores as the Jornada del Muerto, Spanish for “route of the dead man.”

The advent of the railroad system heralded the beginning of the end of the trail systems and made travel to and from New Mexico a more pleasant, far less hazardous adventure.  Today when people associate trails with New Mexico, it’s usually not with trepidation, but with respect and admiration.  Instead of such ominous names as Jornada Del Muerto, New Mexico’s trails are now bestowed such inviting sobriquets as The Turquoise Trail.  Instead of peril and woe, New Mexico’s trails are scenic and beautiful, providing a vast array of fun and recreational activities.

You’ll be asking yourself the same question: Is it the beef or is it the love?

In 2009, the word “trail” began to take on a new connotation.  Cheryl Jamison, the scintillating four-time James Beard award-winning author and the New Mexico Tourism Department’s culinary liaison, conceptualized a “culinary trail” concept designed to capitalized on the widespread interest–both by locals and tourists–on the Land of Enchantment’s incomparable cuisine.  The inaugural culinary trail was the Green Chile Cheeseburger Trail, a celebration of New Mexico’s iconic, some say unofficial and favorite, state food.

More than 8,000 people–residents, visitors, critics and restaurateurs–cast their ballots for their favorite green chile cheeseburgers.  When the ballots were tallied, the New Mexico Green Chile Cheeseburger Trail listed four dozen purveyors of green chile cheeseburgers from among the 200 or so nominated.  The Trail included burger bastions from Abiquiu to Zuni and from all four corners of the state.  Those burgers are prepared in restaurants, drive-ins, diners, dives, joints, cafes, roadside stands and even bowling alleys.

Throngs of burger lovers line up for a world-famous Laguna Burger

One of green chile cheeseburger restaurants garnering the most votes was a superette (convenience store) with the intriguing name “Home of The Laguna Burger” (since shortened to “Laguna Burger.”)   Driving on I40 past the Pueblo of Laguna, I had seen signage for the burger, but dismissed it as just another promotion for the Pueblo’s popular casino. My mistake!

The Laguna Burger is simply one of the very best green chile cheeseburgers in New Mexico!  Cooked to order from 100 percent, never frozen ground beef (an 80/20 blend), it is a half-pound of pure deliciousness.  Today, there are three Homes of the Laguna Burger, the most recent addition strategically positioned directly across I40 from the Route 66 Casino.  Interestingly, it has an Albuquerque address (14311 Central Avenue).  As with its siblings, it is located within the confines of a superette.  Walk past the checkout counters and their temptations and you’ll find a diner-like space dedicated to the Laguna burger and several other menu items.

Every seat in the restaurant is occupied. Fortunately there’s an outdoor seating area.

Though the Laguna Burger is tiny (about eight bar stools and a small dining room for seating), the aromas of beef on a flattop grill waft throughout the large superette like an olfactory siren’s call.  After perusing the menu–which offers both lunch and dinner–and placing your order, find a seat.  The best seat in the house is probably on one of the bar stools where you can watch the green chile cheeseburger being lovingly prepared for you.

Yes, lovingly!  The shirts worn by the staff are emblazoned with the slogan, “Is it the beef or is it the love?”.  When Cheromiah Marshall (Google him) was manning the grill, you can be assured it was equal parts of both.  Cheromiah was as engaging and funny as any counter man in New Mexico.  He took great pride in the Laguna Burger, answering my questions with an impish grin–first giving me a comedic response then the actual answer.  Where does Laguna Burger get its beef?  From my uncle’s cows.  Where do you get your green chile?  From my uncle’s farm if the cows don’t eat it.  It is great fun.

The world-famous Laguna Burger with Fries

Cheromiah beamed with pride in telling me the Laguna Burger came in second at Governor Richardson’s inaugural green chile cheeseburger challenge and that it received more votes than any other purveyor of green chile cheeseburgers on the Trail.  When I informed him the restaurant which won the Governor’s challenge is now closed, he said, “now we’re the best.”  That claim is hard to dispute.  The Laguna Burger is outstanding!

As Cheromiah prepared my burger, another staffer shaped ground beef into rounded balls, weighing them to ensure each was exactly eight ounces (that’s half a pound, twice the beef of McDonald’s Quarter-Pounder).  Each burger is prepared to order; the Laguna Burger is not fast food.  At strategic intervals in the grilling process, the green chile (Bueno brand) is placed on the grill where it sizzles and spits as in protest.  The cheese is added later to ensure just the right level of meltedness.  The Laguna Burger is adorned with lettuce, tomatoes, pickles and mustard on a sesame seed bun.

Frito Pie

This is a perfectly seasoned burger.  The beef patty is juicy and delicious at about medium-well.  The vegetables are fresh–crisp lettuce, juicy tomatoes, lip pursing pickles, red onions.  The green chile, at least the batch I’ve had in three visits, was piquant enough to get my attention. It’s delicious through and through, so good you’ll want another, but so large you might not have the room.  That’s especially true if you also order the fresh-cut, never frozen French fries.  The fries, shades of gold and brown, are neither too flaccid nor too stiff.  They’re fries the way they should be made.

The Laguna Burger has a surprisingly large menu for operating in such a small space.  The menu includes foot long hot dogs and chili cheese dogs, corn dogs, grilled cheese sandwiches (on Texas toast), Frito pies, chicken tenders, onion rings, taquitos with salsa and more, but it would be very hard to pass up the Laguna Burger. 

Lest you think my opinion of the 66 Pit Stop: Home of the Laguna Burger is mine alone, read the glowing review from Hannah and Edward, Albuquerque’s podcasters nonpareil.  When Andrea Feucht was asked by The Guardian of London to list the top ten restaurants and cafes in Albuquerque, she listed the 66 Pit Stop, Home of the Laguna Burger as one of those ten.  By any standards, this diminutive purveyor of green chile cheeseburgers is a ten. 

Note: Even though the Home of the Laguna Burger at  the 66 Pit Stop has an Albuquerque address (14311 Central Avenue, N.W.), you won’t find it anywhere within the city’s urban sprawl.  To get there you’ll want to drive west on I-40 and take exit 114.  It’s directly across I-40 from the Route 66 Casino.

Laguna Burger
66 Pit Stop
14311 Central Avenue, NW
Albuquerque, New Mexico
Web Site
| Facebook Page
(505) 352-7848
LATEST VISIT: 19 June 2016
1st VISIT: 15 June 2010
# OF VISITS: 5
RATING: 21
COST: $$
BEST BET: Green Chile Cheeseburger, French Fries, Frito Pie

66 Pit Stop Menu, Reviews, Photos, Location and Info - Zomato

The Owl Cafe – Albuquerque, New Mexico

The Owl Cafe on Eubank (northern view)

Shortly before 6AM. on July 16, 1945, some of the world’s most brilliant minds ushered in the nuclear age with the detonation of the first atomic bomb, an occasion which later prompted Los Alamos Laboratory head J. Robert Oppenheimer to declare “Now I am become death, the destroyer of worlds.”  The transformative event occurred in a dry, desolate locale approximately 35 miles from bucolic San Antonio, New Mexico, the gateway to the Bosque del Apache National Wildlife Refuge.  The scientists who developed the top-secret bomb had been staying nearby in cabins rented from J.E. Miera, proprietor of Miera’s Owl Bar and Cafe. 

Posing as “prospectors,” the scientists frequented Miera’s for enthusiastic card games, cold beer and grilled cheeseburgers. In time, Miera’s son Frank Chavez, began adorning the burgers with fiery-hot diced green chile, unwittingly inventing  what is now a sacrosanct New Mexico icon, the green chile cheeseburger.  Despite what other claimants may say, San Antonio’s Owl Cafe is the progenitor to what James Beard Award-winning writer (and former restaurant reviewer for The Alibi) Jason Sheehan described in 2011 as “America’s best cheeseburger.”  The green chile cheeseburger is all that and so much more.

Albuquerque’s most famous anthropomorphic restaurant (view from the south)

In the 1980s, Albuquerque entrepreneur Ski Martin purchased the franchise rights to the original Owl Cafe and in 1986 launched Albuquerque’s first Owl Cafe on Eubank just a couple blocks north of Interstate 40.  With an upscale urban 50s ambiance and an anthropomorphic architecture featuring garish neon pink and turquoise lights, this metropolitan version has a much more expansive menu than the original restaurant, featuring several other sandwiches, some comfort food entrees and several New Mexican entrees.  A complementary bowl of beans with San Antonio green chile (albeit spelled “chili”) after you’re seated is one of the highlights of dining at this Owl.  A dessert display case may just have you wanting to lick the glass.

The one thing that might detract from giving your burger the full attention and adulation it deserves is the boisterous and  crowded ambiance of the Eubank location.  Throngs of hungry diners queue up for one of the booths in the elongated diner-style restaurant; less fortunate patrons (and children who want to spin around in them) are seated on the disc-shaped bar stools at the restaurant’s center.  A 1950s style juke box (for Millennials, this is a coin-operated, partially automated music playing device that plays selected songs from a self-contained media) playing songs from bygone eras plays almost continuously.  Smaller tableside jukeboxes are also available if you want the music closer to you.

The diner-like ambiance of the Owl Cafe

Cheers went up when in 2004,  Martin partnered with Frank Marcello (partner in other Albuquerque restaurant ventures such as Copeland’s and Zea’s and founder of the eponymous Marcello’s Chophouse) to launch Albuquerque’s second Owl Cafe in the Shops at I-25.  In 2005, a third Owl Cafe opened on the West side (10131 Coors Blvd) where great burgers were (and still are) direly lacking. Alas, both satellites closed within two years.  Twenty years after its launch, Albuquerque’s sole remaining Owl Cafe is still going strong.  In April, 2016, it was featured on an episode of the Travel Channel’s Bizarre Foods: Delicious Destinations.

Despite the more extensive menu offerings at the Eubank based Owl Cafe, the green chile cheeseburger is still the biggest attraction–and for good reason.  The meat is ground on the premises, patties are hand-formed and the ingredients (mayo, lettuce, tomato, pickles, onion cheese and the world famous San Antonio green chile) are absolutely fresh.  Ski Martin and his team of cooks prepare each and every burger the same way he learned to prepare them at the San Antonio parent restaurant.

Beans with Green Chile

On a double meat burger, the succulent meat and melted cheese bulge out beyond the buns.  The meat positively breaks apart (a telltale sign that filler isn’t used) and its juices make consuming one a lip-smacking, multi-napkin affair.  On occasion, the green chile is as near to green chile nirvana as you’ll find on any burger in New Mexico.  Non-natives might find it a bit hot, but locals think it’s just right.  At other times, the green chile is barely noticeable and wouldn’t pose a bit of a threat to someone from, say, Mississippi.  Maybe that’s what happens when you commit the cardinal offense of spelling it “chili.”

In 2009, the Owl Cafe (irrespective of location) was selected for inclusion into the New Mexico Department of Tourism’s Green Chile Cheeseburger Trail, a listing of the Land of Enchantment’s most outstanding green chile cheeseburger restaurants, drive-ins, diners, dives, joints, cafes, roadside stands and bowling alleys.  Though the green chile cheeseburger is ubiquitous throughout New Mexico, only 48 green chile cheeseburgers made it to this list.  The Owl was a repeat listing on the 2011 version of the Green Chile Cheeseburger Trail.   My friend Larry McGoldrick, the professor with the perspicacious palate, rates the green chile cheeseburger at Albuquerque’s Owl as the fourth best in the Land of Enchantment.

Double Meat Green Chile Cheeseburger

While the dissolution of the marital institution seems to become more prevalent every year, there’s one marriage that has and probably will withstand the ravages of time–that’s the culinary union of the burger and French fries. The Owl Cafe serves fresh-cut French fries that are among the very best in the city.  Well salted and served with either red or green chile, these fries are fantastic.  Like many good fries, the potatoes aren’t peeled.  Perhaps even better are the sweet potato fries though you might just utter “fries be damned” if you opt for onion rings instead.  These thin-sliced, lightly coated rings are the antithesis of the overly breaded out-of-the-bag variety you’ll find at most restaurants.  The rings are served with a somewhat anemic horseradish sauce which could use more punch.

To make it a terrific triumvirate, order one of the Owl’s old-fashioned milk shakes or malts, both of which are thick, delicious and served cold.   Favorite flavors include chocolate, pineapple, strawberry, Oreo, vanilla and butterscotch. Malts and shakes are made with real hand-dipped ice cream and whole milk and are mixed in a tin, the way they were made in the 50s. They’re then served in a shake glass with the tin on the side, much like getting a shake and a half.  No 50s era diner would be complete without phosphates and egg creams and the Owl makes these well.

Onion Rings

The New Mexican food menu includes many popular favorites including enchiladas, a combination plate, quesadillas and carne adovada (unfortunately made with cumin).  Mom’s favorite quesadilla is one of the very best of its genre in town.  Sandwiched between two grilled tortillas sliced pizza style are refried beans, two types of melted Cheddar cheese, bacon and green chile.  The refried beans are terrific with a smoky aftertaste perhaps ameliorated by the crisp bacon.  The quesadilla is served with plastic tubs of guacamole, salsa and sour cream.

The dessert case usually includes several pies–apple, blueberry, peach and pecan, for example.  These pies taste better than they look.  One of the things which makes them special is a thin, crispy and buttery crust.  The other is the fruit fillings–real fruit, not the gelatinous, over-sweetened gunk.  The blueberry actually tastes like blueberry.  The pies are best served warm and topped with two scoops of vanilla ice cream.

Albuquerque Melt

22 May 2016: The sandwich menu includes all the “usual suspects” found at most self-respecting cafes and diners.  You’ll find grilled cheese done three different ways, club sandwiches, French dip, Reubens and even a cold meatloaf sandwich.  You’ll also find a classic patty melt and a chile-infused variation called the Albuquerque Melt (Swiss cheese, grilled onions and green chili on grilled rye).  New Mexicans know that green chile improves nearly every dish to which it is added, including several desserts.  You may not ever again want a patty melt sans green chile.  That’s how significant the improvement is.  It also helps that The Owl’s beef patties are perfectly seasoned, generously proportioned and prepared to a medium-well deliciousness.  The light rye bread lets bolder flavors shine–flavors such as the sweet, caramelized onions and the mild meltedness of the Swiss cheese.

22 May 2016: Hawaii’s contribution to America’s burgeoning hot dog culture is the Puka Dog (puka, in this case, having nothing to do with the hipster beads worn in the 70s).  Larry will be heartened to hear the puka dog does not include spam.   It does involve a hunk of sweet bread being impaled on a heated rod, effectively toasting it on the inside while leaving the outside soft.  The resultant hot dog shaped hole is filled with a grilled hot dog and a fruit relish (mango, pineapple, papaya, coconut and banana for example).   The Owl Cafe’s  Hawaiian Dog is loosely patterned on the puka dog.  Nestled into a more conventional toasted hot dog bun is a split hot dog topped with a mango-pineapple salsa.  It’s not always a given that “salsa” implies piquant.  This salsa is dessert sweet, contrasting the salty smokiness of the hot dog.  It’s a combination not everyone will appreciate, but one no diner should dismiss without trying.

Hawaiian Dog

The most adamant detractors (you know the type–averse to change of any kind even though their last visit to the San Antonio Owl was decades ago) contend this Northeast Heights restaurant probably shouldn’t even bear the name of the original classic.  Me, I think The Owl is very competitive in an increasingly better burger market.  When its chile is hot, the Owl rocks!

The Owl Cafe
800 Eubank, N.E.
Albuquerque, New Mexico
(505)291-4900
Web Site | Facebook Page

LATEST VISIT: 22 May 2016
# OF VISITS: 11
RATING: 18
COST: $$
BEST BET: Green Chili Cheeseburger; French Fries; Chocolate Shake; Beans; Blueberry Pie ala mode; Mom’s Favorite Quesadilla; Albuquerque Melt; Onion Rings; Sweet Potato Fries; Hawaiian Dog

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

Burger Boy – Cedar Crest, New Mexico

Burger Boy for man-sized green chile cheeseburgers and so much more

The vividly hued threads that comprise a beautiful community tapestry are its diverse and unique characters. Some are quirky and eccentric, some are brash and loud, others are indistinct and don’t stand out, but all are essential in weaving that beautiful community tapestry, that compendium of personalities that make up a whole.  One of the most vivid threads in the rich and diverse tapestry that is the alpine community of Cedar Crest, New Mexico was prolific artist, carver and tinkerer Ross Ward.

Before settling in New Mexico, Ross was a show painter for carnivals, traversing the country for more than three decades.  It was in Cedar Crest that Ross built Tinkertown, a folk art environment replete with an impressive array of miniatures and memorabilia of all kinds.  Note:  The next best thing to visiting Tinkertown is learning all about it on New Mexico True Television (Season 3, Episode 3).   Tinkertown is his legacy, the manifestation of his belief in self-determination and freedom.  Now a roadside attraction, it welcomes thousands of guests each year.

Green Chile Bill

One of Ross Ward’s most well-known artistic endeavors hangs not on a wall of a prolific art collector’s mansion or within the well-trafficked confines of an art gallery, but on the humble wall of a simple dining room at Burger Boy, a popular little restaurant on North 14 in Cedar Crest.  Hanging on that wall is a painting of a grizzled and cherubic prospector seeking his fortune on the autumnal golden hued Turquoise Trail.  Scrawled on the prospector’s covered wagon are the words “Burger Boy” while the canteen on the provision-laden pack mule reads “Green Chili Bill – Best Burgers on the Turquoise Trail.” 

From the south parking lot, you’ll espy  another mural.  This one is painted on Burger Boy’s exterior brick wall and it depicts a small village in the style of old western towns.  One edifice is called “Green Chili Bill’s Chili Barn” and its next door neighbor is Burger Boy where an anthropomorphic burger peers out the door.  Green Chili Bill’s cherubic countenance appears on the bottom right corner of the mural.

Exterior mural depicting the legendary Green Chili Bill

Green Chili Bill would be Bill Cushing, who along with his wife Kathy purchased Burger Boy, a converted Tastee Freez franchise in 1983.  Like Ross Ward, Bill Cushing was one of the vibrant threads that have made Cedar Crest a colorful and  vivacious  tapestry of intricately woven characters and personalities.  In 2001, he joined his friend Ross in enriching a more celestial tapestry.

Bill Cushing was renown for his positive outlook and gift for quickly turning strangers into friends.  When I asked his lovely bride Kathy about the kindly looking gentleman on the painting, she told me that she and Bill opened the restaurant so they could spend more time together.  She had been working as a nurse and he as a contractor at the time.  They were very happy together and developed quite a loyal following for their restaurant venture.

The double meat green chile cheeseburger with Fries

Today Kathy operates the restaurant with her daughter Barbara Johnstadt (also a trained nurse), who tragically lost her husband a year after her mother was widowed.  Though slowed a bit by the ravages of time, Kathy remains the genial and energetic hostess she’s always been.  When she’s not on the register, she’s delivering radiant smiles and trays of deliciousness to her eager guests.  On Sundays you might also find Kathy’s sons helping out in the kitchen.  It’s obvious  from the friendly, familial banter between them that the family which cooks together stays together.

While some restaurants festoon their walls with framed photographs of all the celebrities who have dined there, two corner walls at Burger Boy are dedicated to family and to some of the clerics with whom the family has grown close, including retired Archbishop Michael Sheehan of the Archdiocese of Santa Fe.  Kathy calls this her “Wall of Faith.”

Pancakes with Chocolate Shake

To say Burger Boy is a small restaurant is an understatement.  At best, it may seat twenty patrons comfortably.  Where it lacks in size, it makes up in large flavors.  The menu includes sandwiches, burgers and New Mexican food, all very popular, but it also includes more healthful low-carb menu items and not just salads.  Other carb-smart offerings include burritos crafted with low-carb tortillas.  Because of its size, Burger Boy’s take-out business is quite robust.  Some locals take their Burger Boy bounty to nearby picnic areas where they dine among tall, cool pines.

Perhaps the most popular item on the menu are Burger Boy’s green chile cheeseburgers which savvy citizens drive for miles to eat.  These are some of the best in the Land of Enchantment, ergo the universe.  It’s so good it made the New Mexico Green Chile Cheeseburger Trail  in 2009, one of 48 select burgers on that list.

Posole with a tortilla

6 September 2015: Unlike the uniform in size and sawdust in texture hockey pucks lamp-heated into desiccation by the fast-food franchises, Burger Boy’s burgers are absolutely fresh and delicious.  The patties are thick and juicy, grilled to just a whisper above medium.  The patties are hand-formed from beef ground daily.  Your best bet is a double-meal burger with all the fixings as all the flavors and condiments achieve such a happy harmony.  The Hatch green chile is of mild piquancy, but makes up for lack of bite with a nice roasted flavor.  Molten melted cheese drapes over the meat which extends beyond the boundaries of its sesame seed bun host.

Adventurous burgerphiles can also have ostrich burgers and buffalo burgers.  No matter what you order, make sure you wash it down with with a Burger Boy milk shake.  These are thick, rich and brain-freeze cold shakes, as good as any shakes in the Duke City area.  They’re the cure-all for hot summer days in the east side of the Sandias.

Other components of the Paul Bunyan breakfast include sausage, bacon, hashed browns and three eggs

3 October 2010: Citizens on the morning side of the mountain which is Cedar Crest like to start the morning off with breakfast at Burger Boy, a meal so filling you might not need another the rest of the day.  That’s especially true if you order the Paul Bunyan breakfast, a mammoth plate that can easily sate two hardy eaters.  The Paul Bunyan includes four fluffy pancakes, two slices of toast, two slices of bacon, a disk of pork sausage and three eggs prepared any way you want.

The pancakes are golden (ginger-blonde might be a more apt description) hued orbs nearly the circumference of the plate.  They’re thick, fluffy and absolutely delicious.  Ask the staff to heat the syrup to maximize their deliciousness.  They’re easily big enough to share (not that you’d want to) and so good you might want to order a short stack for later on.

Patty Melt with Potato Chips

6 September 2015:  New Mexican food favorites available for breakfast are huevos rancheros, a breakfast burrito and a breakfast quesadilla.  The lunch and dinner menu lists everything from taco plates and Frito pies to a combination plate.  Posole is an any time of year favorite that Burger Boy does exceptionally well.  A bowlful showcases perfectly puffed kernels of corn served in a red chile with pork blanketed by melted Cheddar cheese.  You’ll enjoy spooning it onto the tortilla with which the posole is served. 

6 September 2015: While a green chile cheeseburger is a no-brainer for me, my Kim prefers the patty melt which some liken to “not quite a burger” but “more than a sandwich.”   At its most elemental form, it’s simply a beef patty, Swiss cheese, and caramelized onions on griddle-toasted rye bread.  That’s it.  No mustard, pickles, lettuce, tomatoes.  The canvas for Burger Boy’s version is a marble rye with the same type of hand-formed beef patty used on burgers.  My Kim’s assessment is that it can use even more caramelized onions, but she still enjoyed it.

In the rich tapestry that is the community of humankind, some of its threads stand out for their character and vitality.  So too it is with green chile cheeseburgers and the restaurants which serve them.  One of those which truly stands out is the Burger Boy restaurant in Cedar Crest, New Mexico.

Burger Boy
12035 NM-14 N
Cedar Crest, New Mexico
(505) 281-3949
LATEST VISIT: 6 September 2015
# OF VISITS: 6
RATING: 21
COST: $
BEST BET: Green Chile Cheeseburger, Breakfast Burrito, Chocolate Shake, Paul Bunyan Breakfast, Posole, Patty Melt,

Burger Boy on Urbanspoon

300 Club Bar & Grill – Albuquerque, New Mexico

The 300 Club at Skidmore's Holiday Bowl in Albuquerque

The 300 Club at Skidmore’s Holiday Bowl in Albuquerque

300!  In the parlance of the bowler, it signifies absolute perfection, twelve consecutive strikes.  According to some trusted foodies, the 300 Club Bar & Grill in Albuquerque’s Skidmore’s Holiday Bowl on Lomas just east of San Pedro serves a mean green chile cheeseburger, a 12-strike masterpiece, a perfect 300.  This is a burger so good, it was one of the twenty contestants for the inaugural Governor’s Green Chile Cheeseburger Challenge in 2009.

We all know the stereotypes about bowling alley food.  When it comes to food, most bowling alleys strike out.  Ardent keglers are subjected to such catastrophic “cuisine” as perpetually rotating hot dogs seared to a leathery sheen under a heat lamp inferno, soppy messes of nachos bathed in gloppy processed cheese topped with gelatinous jalapeños and greasy onion rings with the texture of fried rubber bands and as oily as well-slicked lanes.  Getting something edible at most bowling alleys is as tough as picking up a seven-ten split.

The 300 Club

The 300 Club, a stylish eatery in a bowling alley

The fact that the 300 Club Bar & Grill has a separate entrance from the rest of the bowling alley is a promising sign.  That promise is bolstered by its utterly charming sports bar ambiance which is wholly unlike the greasy, divey stereotype affixed in my mind about bowling alley dining (obviously when I’m not thinking about the now defunct Ezra’s Place).  A wall-mounted, flat screen high-definition television tuned to ESPN is a fixture on one wall while smaller televisions, also tuned to Sports programming are strategically placed for optimal viewing no matter where you’re seated.  Seating–whether along the bar or in the booths along the wall–is comfortable and spacious.

On November 20th, 2009, the 300 Club Bar & Grill celebrated the grand opening of the HB Extreme Vodka Venue.  As Albuquerque’s sole Vodka bar, the Venue promises over 50 premium Vodkas along with a full selection of liquors, liqueurs and draft and bottled beers.  If you don’t partake of adult beverages, you can still have a great dining experience either for a quick breakfast, relaxing lunch away from the office or a fun night out with friends and family.

Popcorn

The menu is surprisingly ambitious–as daring as that of many restaurants.  The breakfast menu includes many traditional New Mexico breakfast favorites, most laced with the chile some of us need to truly wake up everyday.  The lunch menu is also interwoven with New Mexican entrees such as burritos, tacos as well as sandwiches burgers and even pizza.  Burger selections include some non-conventional but utterly New Mexican choices as green chile cheeseburgers enveloped by a flour tortilla.   A weekly special which just be fried chicken with all the trimmings or pork chops is also available.

18 November 2009: Salsa and chips are always a great way to start any meal, especially when the chips are made to order.  Those chips arrive at your table still warm to the touch.  They cool off quickly as you scoop up the fresh tomato. onion and jalapeno based salsa of medium piquancy.  The salsa reminded me a bit of Pace Picante Sauce without the characteristic acerbic qualities of the Texas based bottled salsa.  It has good pronouncements of piquancy, freshness and flavor.  If you don’t order an appetizer such as the salsa and chips, you can also ask for a bowl of popcorn.

Chips & Salsa at the 300 Club

Chips & Salsa at the 300 Club

18 November 2009: The green chile cheeseburger is adorned with large leaf lettuce, red onion and a sole red tomato atop grilled buns.  The beef patty is uniform in size and texture, a usually obvious sign of pre-packaged, frozen beef.  Though I would have preferred fresh, hand-formed beef, there are many green chile cheeseburgers throughout the Land of Enchantment using frozen beef patties from Sam’s, the Price Club or others of that ilk.

The green chile is blanketed by smoldering, bright orange cheese so hot that the cheese-chile amalgam seems to be one entity.  The green chile is neither chopped nor diced, but pureed.  It drips and drizzles onto the plate like a vibrant, verdant-orange lava flow.  It’s hot on the tongue both in terms of heat and piquancy.  The chile is not only fulsome in flavor, but has the tongue-tingling qualities of very good chile.  This is the type of chile than can top everything, but can’t be topped.  I imagine the judges at the Governor’s Challenge enjoyed this burger and its chile very much.

Green Chile Cheeseburger at the 300 Club

Green Chile Cheeseburger at the 300 Club

The accompanying French fries are also quite good.  Unlike the flaccid and boring French fries normally served with our sacrosanct green chile cheeseburger, these are stiff as if twice-fried and well-seasoned.  Burgers and fries make for an excellent marriage, particularly when both are excellent in their own right as these are. 

27 August 2015: Among chefs, the practice of deconstructing dishes is a popular technique, especially in gourmet restaurants and cooking competitions.  The term “deconstructed dish” basically means taking foods normally combined, changing their form then plating them together in different ways.  It’s not just about taking a dish apart, but recombining its elements.  It might be a stretch to call the 300 Club Grill’s burrito in a bowl a deconstructed dish, but it is a different and delicious way to present and serve a New Mexico favorite. 

Burrito In A Bowl

As the name implies, this dish is essentially an unwrapped burrito or rather its contents (beef or chicken layered with beans, red or green chile topped with shredded cheese and garnish)  are served on a plate with a tortilla. It could be argued that all it would take to make this a Frito pie is a few Frito’s corn chips, but why argue when you could enjoy every morsel of a terrific dish. The green chile shines on this “deconstructed” bowl of deliciousness.

If you’ve needed an excuse to explore the Land of Enchantment, start with New Mexico’s Green Chile Cheeseburger Trail which promises an excellent meal along the highways and byways of the most beauteous of America’s fifty states.  For Duke City sojourners, the 300 Club Bar & Grill is a good place to start.

The 300 Club Bar & Grill
Skidmore’s Holiday Bowl
7515 Lomas, N.E.
Albuquerque, New Mexico
(505) 268-3308
Web Site
LATEST VISIT: 27 August 2015
1st VISIT: 18 November 2009
# OF VISITS: 2
RATING: 18
COST: $
BEST BET: Green Chile Cheeseburger, French Fries, Chips & Salsa, Burrito In A Bowl, Popcorn

300 Club Grill Menu, Reviews, Photos, Location and Info - Zomato

Lucky Boy – Albuquerque, New Mexican

Sr. Plata stands in front of Albuquerque's Lucky Boy restaurant where East meets West and green chile cheeseburgers meet egg rolls.

Sr. Plata stands in front of Albuquerque’s Lucky Boy restaurant where East meets West and green chile cheeseburgers meet egg rolls.

During its seventh season, the X Files television series in which FBI agents investigated paranormal phenomena featured an episode in which a ravenous Lucky Boy employee in California struggled against his craving for human brain matter (almost anything goes in the Golden state). The most paranormal thing about the Duke City Lucky Boy is its “east meets west” dining concept. Nowhere else in town can you order Chinese and American food so inexpensively and from the very same menu.

If you think about it, ordering inexpensive Chinese and American food from within one menu shouldn’t be such an anomalous event–especially when you consider that many of Lucky Boy’s patrons are UNM students, many of whom know how to stretch a buck. It’s not just UNM students who patronize this hole-in-the-wall. You might just as soon find faculty and staff also indulging in inexpensive (but good) food.

Lucky Boy's genial proprietors hard at work.

Lucky Boy’s genial proprietors hard at work.

Lucky Boy is a quintessential American mom and pop  diner tended lovingly by Chinese proprietors named Suzy and Ron who know what many of their customers are going to order as soon as they walk in. You’ll do a second-take the first time you see a steaming wok preparing noodles next to the sizzling griddle on which burger patties are being cooked.  Lucky Boy has been around since 1968 and it shows.  The restaurant is somewhat bedraggled and is certainly dated with 1960s style paneling on the walls and well-trodden tile on the floor.

Lucky Boy’s green chile cheeseburger is six inches of well seasoned meat and standard (lettuce, pickles, tomato, onions) but high quality condiments, including a tangy Day-Glo colored mustard and ketchup sauce the proprietors refer to as Lucky Boy sauce. The green chile is flavorful and more piquant than at many New Mexican restaurants and proprietors of the green chile cheeseburger (Lotaburger comes to mind).  The buns are lightly toasted, but so thick they obfuscate the flavor of the burger. The beef patties have the telltale signs of having been frozen.  They’re also quite thin so you’ll want to order a double meat burger.  Lest I forget, expect your burger to be prepared at medium-well to well.  Despite these shortcomings, you might be surprised to find yourself craving one or three of them.

Double Meat Green Chile Cheeseburger with Onion Cakes

Lucky Boy was one of 48 restaurants, drive-ins, diners, dives, joints, cafes, roadside stands and bowling alleys selected for the New Mexico Green Chile Cheeseburger Trail, a celebration of New Mexico’s iconic burger.  When I proposed its entry to the four person team which put the Trail together, there was more than a little sniggering, but since then, several team members have expressed their appreciation for what is actually a pretty good green chile cheeseburger.  Being on the New Mexico Green Chile Cheeseburger Trail placed it in select…make that elite, company.  It wouldn’t be too much of a stretch to call Lucky Boy’s green chile cheeseburger one of the city’s most popular, if not best of its genre.

The menu also includes an Egg Foo Young sandwich, a culinary curiosity served in St. Louis where it’s called a “St. Paul sandwich” and which you won’t find in Minnesota. At Lucky Boy, you can have the Egg Foo Yong sandwich alongside a hamburger beef patty and the condiments which normally accompany a burger (including the aforementioned Lucky Boy sauce, chile and green chile). It’s a great sandwich with or without the beef patty!  It’s become a favorite of my friend Sr. Plata.

Sr. Plata holds a Egg Foo Young sandwich with green chile, meat and cheese from Lucky Boy

Sr. Plata holds a Egg Foo Young sandwich with green chile, meat and cheese from Lucky Boy

Lucky Boy’s French fries are only so-so (fairly standard).  A better bet are onion cakes, which are rather dissimilar to the scallion pancakes served at many Chinese restaurants.  Their flavor profile is more akin to onion rings though much thicker and more heavily breaded.  Biting into the sweet onion is a treat, but you’ll have to get through the breading first.

While we’ve found the chocolate shakes to be rather gloppy and bland, Lucky Boy has managed to escape the slavitude of the Coke and Pepsi monopolies.  You can actually get an RC Cola (remember those?) or a Diet Rite soda in a can.  A can, by the way, is a much more sanitary way to indulge in soft drinks (another of my soapbox tirades saved for another day).

Egg Foo Young Sandwich with Green Chile, Meat and Cheese

Egg Foo Young Sandwich with Green Chile, Meat and Cheese

Chinese fare includes sweet and sour pork, Mandarin chicken and other American favorites. We’ve  observed that there’s almost a fifty/fifty split among patrons ordering burgers and Chinese food.  The sweet and sour chicken is pretty much what you’d expect for the pittance at which it’s offered.  It’s rather heavily breaded and topped with a lacquered-on orange sauce that emphasizes the sweet component of sweet and sour.  It’s not gourmet Chinese food, but it is what you expect and appreciate most when funds are low.

Lucky Boy is much more than an anomaly worth visiting only for the experiential aspect.  It serves a genuinely good green chile cheeseburger as well as other surprisingly good items.  You can’t beat the prices and the service is warm and genial.

Sweet and Sour Chicken

Lucky Boy
3521 Constitution, N.E.
Albuquerque, New Mexico
(505) 268-2785
LATEST VISIT: 11 March 2015
# OF VISITS: 9
RATING: 18
COST: $
BEST BET: Green Chile Cheeseburger, Egg Foo Yong Sandwich

Lucky Boy on Urbanspoon

Magdalena Cafe – Magdalena, New Mexico

The Magdalena Cafe and Steakhouse

In 1863 during the height of the Civil War, soldiers on leave from Fort Craig staked claims to silver strikes in the Magdalena Mountains.  Within a few years, the boom towns of Kelly and Magdalena had sprung up, eventually achieving a population surpassing even Socorro, the county seat.  The first veins of metal ore given up by the rocky promontories were lead and zinc, but ultimately silver became the principal source of wealth. 

With the arrival of the railroad in 1884, Magdalena became a rowdy frontier mining town and one of the Southwest’s largest cattle shipping centers with its stockyards processing thousands of cattle and sheep.  Magdalena became known as the “Trails End” because the spur line which originated in Socorro had its terminus in the town named for the likeness of Mary Magdalene on a nearby slope.  The railroad transported cattle, sheep, wool, timber and wool.  It also transported carloads of ore to a smelter outside of Socorro.

Dining Room at the Magdalena Cafe and Steakhouse

No vestiges of the railroad remain, but it’s easy to imagine how spectacular the 20 meandering miles from Socorro to Magdalena must have been by train.  That’s because Highway 60 approximates the route of the railroad line nicknamed “the elevator” because it climbed two-thousand feet in roughly sixteen miles.  Highway 60 snakes its way past dramatic gorges, impressive boulders and large cattle ranches to emerge on the plains outside Magdalena.  It’s a magnificent drive. 

Today, instead of metalliferous lodes, Magdalena’s principal source of richness just may be its deep appreciation of its history and traditions.  Several historic buildings–including the railroad depot which has been repurposed as the town’s city hall and library–have survived, some serving as homes to active businesses or private homes.  Every year on the second weekend of July, Magdalena hosts its “Old Timers Reunion,” a three-day event celebrating the “good ole days” with such events as a rodeo, parade, street dance, arts and crafts and barbecue.

Green Chile Cheeseburger with Fries

Situated roughly at the geographical center of Socorro County, Magdalena can also boast of a presence on the prestigious New Mexico Green Chile Cheeseburger Trail, a distinction the Magdalena Cafe shares with two other Socorro county purveyors of the Land of Enchantment’s sacrosanct sandwich.  Magdalena is little more than half an hour away from San Antonio, New Mexico, the home of the world-famous Owl Cafe and the nearly-as-famous Buckhorn Tavern. but its green chile cheeseburger has yet to achieve the fame of its burger brethren.  Attribute that to the perception that Magdalena an “out-of-the-way” and “off-the-beaten path” destination. 

Adventurous diners who do trek to Magdalena will be rewarded with a spectacular drive to a beautiful frontier town which embraces its history and embodies hospitality.  They’ll also discover a green chile cheeseburger which some say rivals its Socorro county counterparts for sheer deliciousness.  The Magdalena Cafe sits on Main Street, not quite a block south of Highway 60.  Though it didn’t launch until 1986, the building housing the Cafe dates from the turn of the twentieth century.

Ground Beef Tacos

While its full appellation is Magdalena Cafe & Steakhouse, the Cafe has somewhat abbreviated serving hours with very distinct breakfast, lunch and dinner menus.  Dinner is when steak makes it onto the menu, but dinner is served only on Thursday and Friday nights from 5PM to 7PM.  Breakfast and lunch are served Monday through Saturday from 7AM to 1:30PM.   The menus offer a hearty repast befitting all hungry and weary road-warriors. It includes burgers, hot sandwiches, milk shakes, steaks, homemade pies and so much more. 

The green chile cheeseburger is nearly the size of one of the Very Large Array’s (only 24 miles away) antennas and unlike some burgers, you won’t need a radio astronomy observatory to find the beef.  The hand-formed ground beef patty extends beyond the six-inch buns and probably weighs in at eight or nine ounces.  At medium-well, it’s still got plenty of juices and flavor.  The green chile is sourced from Sichler Farms during chile harvesting season. It’s a very nicely roasted chile with a discernible, but not overpowering, bite. Standard toppings include lettuce, tomatoes, pickles and onions.   This five-napkin burger takes a backseat to no other burger, not even its neighbors to the east.  It’s a top tier green chile cheeseburger in its own right…and as if a behemoth burger isn’t enough, an order of French fries is nearly the size of a cord of wood.

Banana Split Pie

After Bob of the Village People commented about a taco shell “with a 1/2 inch flat bottom so Mamacitas could easily sit it on the food prep board to easily fill it,” it dawned on me that I’d never had such a hard-shelled travesty (largely because my preference is for soft-shelled tacos and hard-shelled tacos were invented by Taco Bell).  By sheer coincidence, an a la carte order of two tacos at the Magdalena Cafe was constructed from the flat-bottom shells Bob mentioned.  The flat-bottom not only makes filling these tacos easier, it allows for more filling.  In this case, a generous amount of seasoned ground beef, lettuce, chopped tomatoes and shredded cheese.   As hard-shelled tacos go, these were quite good, especially when salsa is applied.

Not only is the Magdalena Cafe within easy driving distance of New Mexico’s green chile cheeseburger Mecca, it’s less than an hour from the Land of Enchantment’s fabled Pie Town.  If the New Mexico Tourism Department ever decides to create a “Pie Trail,” the Magdalena Cafe belongs among the pantheon of peerless pies.  An apple pie is featured fare daily, but the menu also includes a mouthwatering selection of fruit and non-fruit fresh-baked goodness.  My request for my server to “surprise me” actualized with a slice of banana split pie.  That’s banana split, not banana cream.  Whatever image you might be contriving as to what this pie  might be will fall shortAtop a perfectly crumbly crust is a layer of sliced bananas topped with a luscious chocolate filling and whipped cream. It’ll make a convert out of you.

The Magdalena Cafe is the quintessential small town cafe in a small town every New Mexican should visit at least once (though a return trip is ensured after one visit and one meal).

Magdalena Cafe
109 Main Street
Magdalena, New Mexico
(575) 854-2696
LATEST VISIT: 9 July 2014
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Green Chile Cheeseburger, French Fries, Ground Beef Tacos, Banana Split Pie, Lemonade

Magdalena Cafe on Urbanspoon

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