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El Bruno’s Restaurante Y Cantina – Albuquerque, New Mexico

El Bruno’s Restaurante Y Cantina on Fourth Street in Albuquerque

At about 75 miles  each way, Cuba, New Mexico is almost equidistant between Albuquerque and Farmington. Regardless of starting point, the drive  to and from Cuba is  one of the Land of Enchantment’s most spectacular.  A preponderance of scenic vistas and an otherworldly, multi-hued topography make the drive a sightseer’s delight. The stratification of multi-hued earthen layers, will  remind you of colorful Navajo sand paintings while hulking hoodoos (columns or pillars of bizarre shape caused by differential erosion on rocks of different hardness) will inspire awe, none more so than the nipple shaped Cabezon Peak, a dramatic 7,785 foot volcanic formation that commands the skies.

I must admit that most of my enjoyment of those incomparable vistas has been on the return trip from Cuba.  For some reason, I always seem to be in a hurry to get there with a single-mindedness of purpose only a seeker with a yen to be sated can truly understand.  In my quest to fulfill that longing, I’ve even resorted to corrupting the innocent,  once convincing my friend Sandy that her new Prius could reach speeds of over 100 miles-per-hour on the long, straight stretches of U.S. Highway 550.  So what would drive two law-abiding, upstanding citizens of good repute to risk life and limb at the expense of enjoying the scenery?

One of several dining rooms at El Bruno’s Restaurante Y Cantina

The answer, of course, is El Bruno’s Restaurante Y Cantina, considered by the cognoscenti as one of the very best purveyors of New Mexican food in the Land of Enchantment. For nearly four decades–since 1975–savvy diners have made their way to Cuba for traditional and contemporary New Mexican food crafted from Hazel Herrera’s family recipes.  Hazel and her husband Bruno are the genial proprietors of this storied restaurant, the destination of hungry legions who, like me, probably wait until the return trip to enjoy the vistas which give New Mexico the sobriquet “land of enchantment.”

There’s plenty to see on the premises of El Bruno, too.  A colorful mural on an exterior west wall depicts a New Mexican woman carrying a basket brimming with green, red and yellow chile peppers while other field hands harvest New Mexico’s official state vegetable from fecund and verdant fields. The entrance to El Bruno’s is through a wooden bell gate into an expansive courtyard.  A large Spanish bell is poised above the gate as if to call in hungry patrons to a meal with its timbre and tintinnabulation.  On the wooden gate is carved the Virgen de Guadalupe, the patron saint of the Americas.  To many New Mexicans there is no truer manifestation of welcome.

Salsa and Chips

Not surprisingly, the restaurant’s interior ambiance is superb (although what can truly compare to the unrivaled scenery on the way to Cuba). Being surrounded by the enrapturing art of Taos artist Miguel Martinez (renowned for painting beauteous women with almond-shaped eyes) as well as by charming antiques makes it an attractive milieu for any meal.  A canopy of huge vigas overhead and earthen-hued tones add to the New Mexican ambiance.  Ambiance not withstanding, it’s the food for which so many visit El Bruno.

For Albuquerque’s El Bruno’s enthusiasts, the news in August, 2010 that this terrific destination diner would be launching its first satellite, and in the Duke City, too, was as welcome as news that the Lobos had been invited to the big dance.  Notice that it wouldn’t open in December as originally announced was then akin to learning the Lobos had lost to BYU.  After a couple of false-starts, El Bruno’s finally opened on March 7th, 2011 in the spot vacated by long-time tenant Garduño’s of Mexico.  Ironically, the restaurant is situated on the intersection of Fourth Street  and Garduño Road.

Con queso with crispy tostadas

Bob of the Village of Los Ranchos, a long-time contributor and friend of this blog, was one of the very first Burqueños to visit El Bruno’s. He came away impressed by some things, but disappointed by others indicating “perhaps my anticipation, nursed by several delays in opening, created a mystique which set too high a bar.”  With an ease of words I admire, Bob also relayed that El Bruno’s “captures what folks expect of an inviting New Mexican cantina, but avoids a formality to a place.”

An inviting New Mexican cantina is an apt description for El Bruno’s which straddles the line between casual and formal dining with a motif that includes bright earth-tone colored walls, earthenware sconces, tin light fixtures and other Southwestern accouterments.   Immediately to the left as you walk in is the bar-dining room and beyond that is an elongated  north-facing room bathed in sunlight.  The equipales furnishing (tables and chairs) in both these rooms  are crafted from fibrous materials removed from maguey cactus and fixed with leather bands.  The restaurant includes several other dining rooms including one in which intimate booths are partially shielded by purplish drapes.  The art of Miguel Martinez festoons several walls.

Traditional Shrimp Ceviche

The menu is extensive.  All the favorites from the original El Bruno’s are available.  A separate menu depicts lunch specials, all of which are named for Albuquerque area locales: Placitas, Bernalillo, Los Lunas, Corrales, Ranchitos, Rio Rancho and the Cuba plate (one cheese and one beef enchilada, red and green chili (sic), beans, rice and melted cheese).  Appetizers range in price from eight to fourteen dollars and include such surprises as camarones Mexicanos marinated in El Bruno’s pinon sauce and traditional shrimp ceviche.  There are seven creative salads on the ensaladas section of the menu.

Enchiladas and tacos occupy an entire page on the menu.  Shrimp and crab enchiladas (topped with chile con queso and fresh green chile) are just one of the six different enchilada offerings, all of which can be made with blue corn tortillas.  Platos de pollo (plates showcasing chicken), de la parillada y del mar (from the grill or the sea) and fajitas y carnitas share a page on the menu.  The other two sections of the menu showcase Antojitos Mexicana and Platos de Combinacion on one page and burritos, chimichangas, los burgers and “para los niños” on another.  The menu is replete with surprises, some items of which you won’t see at other New Mexican restaurants in Albuquerque.

Carnitas and papitas

As you ponder the menu, the friendly and accommodating wait staff will deliver your first bowlful of salsa and a basket of red and yellow corn chips. My initial impression, one shared by Bob the Villager, was that the salsa lacked the piquancy of other Fourth Street New Mexican restaurants.  There was discernibly more heat in the salsa during my second and third visits when the medley of rich, red tomatoes and the jalapeños combined to titillate my taste buds with the heat they crave.  This is good salsa and the chips are thin and crisp yet substantial enough for Gil-sized scoops (though they’re quite salty).  There’s no chip-dipping in my table.  In its September, 2012 edition, Albuquerque The Magazine named the salsa at El Bruno the very best in Albuquerque from among 130 salsas sampled throughout the city.

13 March 2011: Alas, one of our very favorite dishes in Cuba, the magnificent chile con queso, was a disappointment in Albuquerque.  In fact, it was downright “dumbed down,” lacking the piquancy the Cuban con queso contained.  Though the queso was flecked with green (ostensibly green chile), it was as punchless as the University of New Mexico football team under coach Locksley.  Without piquancy, the queso was reminiscent of the gloppy Velveeta genre.  Instead of conventional chips, El Bruno’s con queso is served with crispy tostadas (fried flour tortillas).  These “chips” are magnificent!

Carnitas a la Mex with two enchiladas and a flour tortilla

29 March 2015: El Bruno’s menu pays homage to Old Mexico with several items you don’t often see in New Mexican restaurants.  Among those is “traditional” shrimp ceviche, a mariscos favorite throughout Mexico.  The quotation marks around “traditional” are there because El Bruno’s shrimp ceviche wouldn’t pass for traditional shrimp ceviche in Mexico.  In fact, it resembles something akin to a cross between Campechana (a Mexican seafood cocktail) and ceviche.  Where El Bruno’s ceviche (avocado, fresh lime, jalapeño, yellow hot, fresh cucumber, red onion and a special marinade sauce) lacks the tangy citrus prominence of Mexican ceviche, the freshness of the avocado, jalapeños and special marinade are quite good in their own right.  Our only other complaint with the ceviche is the relative sparsity of seafood.  There just wasn’t much of it.

13 March 2011: Fortunately one of the dishes we enjoyed most in Cuba is also on the menu in Albuquerque.  That would be El Bruno’s fabulous carnitas, some of, if not THE best carnitas in New Mexico. Celebrated among patrons who have sampled these cubed carnivore’s delights, the carnitas are available in two dinner combinations: the poetic sounding carnitas con papitas and the carnitas a la Mex which come with rolled enchiladas, refried beans and homemade tortillas, all of which are wonderful. What makes these carnitas incomparable is the quality of the sirloin (yes, sirloin, not pork as seems to be the case with most carnitas) which has the charbroiled taste of an outstanding steak. The papitas are silver dollar-sized, dusted with fiery red chile and on par with those served at Sadie’s in Albuquerque (meaning they’re the best).

Carne Adovada

13 March 2011: At many New Mexican restaurants when an entree includes a side of, but does not necessarily showcase, enchiladas, the enchiladas are an after-thought, generally not very good. That’s not the case at El Bruno’s. While carnitas may be the starring attraction of the aforementioned Carnitas a la Mex, the enchiladas are main entree quality. They are engorged with cheese and topped with your choice of red, green or Christmas style chile.  The chile won’t set off any fire alarms with its piquancy, but it’s got a good flavor.  The beans and rice are topped with melted yellow and white Cheddar. Garnish includes not only the perfunctory lettuce, but large sprigs of parsley (which has wonderful flavor ameliorating qualities and should not be solely relegated to plate decoration). 

29 March 2015: My friend Larry McGoldrick, the professor with the perspicacious palate, recently took umbrage with a “top five carne adovada” list compiled on Newscastic by a culinary novice.  Larry’s own list begins with the sublime carne adovada at the incomparable Mary & Tito’s Cafe followed by the superb carne adovada at El Bruno.  Larry describes it as “very tasty and succulent marinated pork was fork tender, and among the best in the city.”  How can you argue with that?  El Bruno’s carne adovada is indeed fork tender and delicious, each tender tendril of marinated pork falling apart at the press of a fork.  My Kim enjoys the carne adovada with two fried eggs.

The Chaco Burger – a half-pound burger with blue cheese crumbles, caramelized onions and chipotle mayo

16 March 2011: The “Los Burgers” menu features six half-pound burgers, including one served on a tortilla with green chile.  Just as it’s not every great Italian restaurant that can make a decent pizza, not every great New Mexican restaurant can char-grill a decent burger.  My frequent dining compañero Bill “Roastmaster” Resnik and I arrived at that conclusion after a couple of bites each of our burgers, both of which arrived at medium-well though we requested medium-rare and medium respectively.  Mine was a Chaco Burger which is embellished with blue cheese crumbles, caramelized onions and chipotle mayo.  The combination of caramelized onions and chipotle mayo is very sweet (much like a caramelized onion relish) and there weren’t enough blue cheese crumbles to provide any contrast (and I like my blue cheese breath-wrecking strong).  If there was any bite to the chipotle, it, too, was obfuscated by the sweet caramelized onions. 

4 December 2011: Growing up in Northern New Mexico, fishing the pristine cold-water streams was a favorite pastime, but my brothers and I were pescatarian snobs.  During camping trips into the wilderness where we subsisted solely on fish we caught, we threw back any rainbow trout which had made their way upstream from where they were stocked.  Our taste buds craved New Mexico’s official state fish (yes, we do have one), the cutthroat trout, the most delicate and delicious of all fish you can find in the Land of Enchantment.   Rainbow trout, we believed, were strictly for tourists and if we did take them home, we fed them to our neighbor’s chickens who pecked them to pieces and chased each other around the coop playing a combination of take-away and tackle.  It was great fun at the time.

Piñon Crusted Rainbow Trout: Pan-seared, topped with mango salsa and served with mango salsa, red chile-dusted papitas and a salad

4 December 2011: Thanks to a recommendation from the professor of the perspicacious palate Larry McGoldrick–or more accurately, his better half Jane who became besotted of an entree showcasing rainbow trout, my own opinion may have been forever changed. El Bruno’s  piñon crusted rainbow trout is butterflied and pan-seared to a golden-hue then topped with a mango salsa–not enough to make the trout “fruity tasting,” but just enough to provide a light contrast to the delicate, fresh taste of the trout.  The piñon crust is also delicate with barely a hint of the woodsy tasting nut.  The trout is served atop a bed of fried spinach, a unique dish first created by the brilliant entrepreneur Tom Hamilton of the sublime Hamilton Chop House outside Durango.  It’s served with a generous mound of red chile-dusted papitas and a garden salad (make sure you request the green chile ranch dressing). 

4 December 2011: It stands to reason that because of the pride El Bruno takes in preparing its carnitas, the fajitas would be something special and indeed they are.  Sizzling strips of sirloin arrive at your table on a hot metal plate.  The fajitas are served with sauteed onions and bell peppers, grated white and yellow Cheddar cheese, guacamole, lettuce, sour cream and flour tortillas.  It’s the sirloin which stands out most because it’s a much higher quality cut than skirt steak which is typically used for fajitas.  It’s chop house quality steak and it goes very well with whatever other ingredients you wish to use in crafting your meal.

Fajitas sizzling on a plate

Driving a few miles through the concrete urban jungle to get to El Bruno’s isn’t nearly as scenic as the 75-mile drive along Highway 550, but it’s a drive many Duke City diners have already started to make.  The parking lots are as full now as they were during the halcyon days of Garduño’s and the food is so much better.

El Bruno’s Restaurante Y Cantina
8806 Fourth Street, N.W.
Albuquerque, New Mexico
(505) 897-0444
Web Site
LATEST VISIT: 29 March 2015
1st VISIT:  13 March 2011
COST: $$
BEST BET: Carnitas con Papitas, Carnitas a la Mex, Chips and Salsa, Fajitas, Piñon Crusted Rainbow Trout, Carne Adovada, Shrimp Ceviche

El Bruno's Restaurante y Cantina (ABQ) on Urbanspoon

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
BEST BET: Green Chile Cheeseburger, Egg Foo Yong Sandwich

Lucky Boy on Urbanspoon

The Mine Shaft Tavern – Madrid, New Mexico

The Mine Shaft Tavern is a very popular eatery and watering hole on the Turquoise Trail

The Mine Shaft Tavern, home to one of the very best green chile cheeseburgers in New Mexico

“You load sixteen tons and what do you get?
Another day older and deeper in debt.
St. Peter, don’t you call me cause I can’t go.
I owe my soul to the company store

Those immortal lyrics, hauntingly performed by crooner Tennessee Ernie Ford describe with a poignant reality, the plight of the American miner even onto the 20th century.  By payday, which came at month’s end, miners did indeed owe their souls to the company–for the company house in which they were living, for groceries to feed their families, for doctor bills and even for the tools they used to mine.

They were paid in scrip which could only be spent at the company store, leaving them no choice but to buy from the companies. Despicably, this allowed the company to gouge the miners with vastly over-inflated prices, leaving miners with families inextricably in debt to the company.  When they got paid at month’s end, any money left after settling their debts to the company was insufficient to last through the following month. This vicious cycle was perpetuated the following month when miners again had to pay the company first and were lucky to have anything left for their families.

The capacious Mine Shaft Tavern Dining Room

Although many miners of the age toiled under hazardous working conditions and in virtual indentured servitude  while despotic mine owners and managers benefited from their labors, Madrid’s superintendent of mines Oscar Huber was a unique sort.  Under his direction, the citizenry of Madrid enjoyed unlimited electricity in their homes courtesy of the company-owned power plant, paved streets, schools, a company store and even a hospital.  Commerce was still controlled by the company, however, so miners wages ultimately returned back to the owners’ pockets. 

When given the opportunity, the miners played as hard as they worked. In 1922, Huber built the first illuminated baseball park (still in use today) west of the Mississippi.  The stadium served as home to the Madrid Miners, a farm team for the Brooklyn Dodgers who played a game in the park in 1934.  Madrid was also home to one of the most elaborate and famous Christmas light displays in America.  From the 1920s through the advent of World War II, Madrid miners lit up the sky with 150,000 Christmas lights powered by 500,000 kilowatt hours of electricity provided by the company’s coal-fed generators.   Commercial planes used to divert from their normal routes in order to fly over Madrid so passengers could enjoy the pageantry.

The famous bar at the Mine Shaft Tavern

The last “company town” building erected in Madrid was the Mine Shaft Tavern whose doors opened in 1946. Within the tavern only those familiar with the difficult mining conditions pause to reflect on that heart-wrenching aspect of Madrid’s colorful history. Other patrons are there to have a good time thanks to tavern quality food and libations which flow freely.

The Mine Shaft Tavern is especially popular with old hippies and Harley Davidson enthusiasts whose “hogs” take up many of the parking spaces. The bikers congregate on the porch where they have an excellent vantage point from which to admire their bikes and those of their fellow easy riders. The tavern’s dimly lit interior appears relatively unchanged since the 1940s with canned lights that are indeed made from tin cans. Above the longest stand-up bar in New Mexico, a series of paintings by renown artist Ross J. Ward depicts Madrid’s colorful history.

A better view of some of the paintings just above the bar

From a culinary perspective only, our inaugural visit to the Mine Shift Tavern back in 2005 was a disappointment.  The menu was rather lackluster and the quality of fare was pedestrian.  It might best be described as “company store quality.”   Marked improvement was evident during my second visit in 2011 when I dined at the Mine Shaft Tavern for a “Breakfast, Lunch and Dinner” article in New Mexico Magazine.  What a difference a change of ownership can make!  In 2009, Lori Lindsey purchased the Mine Shift Tavern and has made it not only “Madrid’s living room,” but one of its best dining rooms.

The menu features “New Mexico Roadhouse Cuisine” showcasing a number of specialty burgers, grilled pizza and specials such as enchiladas, fish and chips and a smoked barbecue sandwich.  Dinner specials are available from Thursday through Sunday after 5PM.  They include a Wagyu “Baseball Cut” Sirloin, Shrimp Brochette and Wild Mushroom Pasta.  If it’s been a while since your last visit to the Mine Shaft Tavern, you might be surprised at how much more varied and inviting the menu now is.  The kitchen’s “mission statement says it best: We take pride in making food from scratch using quality and organic ingredients whenever possible.  Our famous burgers and “Kobe” comes right off the Turquoise Trail, from Bonanza Creek Ranch and Lone Mountain Ranch.”

The Mine Shaft Tavern Stage

With a New Mexican beef pedigree like that, you’ve got to order one of the Tavern’s six specialty burgers which are available from your choice of half-pound Angus, New Mexico Wagyu, Buffalo or Veggie.  The newest specialty burger was created in 2014 for the second annual green chile cheeseburger smackdown in Santa Fe.  It’s called the “Mad Chile Burger” for good reason–because most New Mexicans are absolutely mad about green chile.  The more, the better!  If this describes you, you’ll love the duo of roasted green chile and lightly battered and fried green chile strips.  The Mad Chile Burger also includes a half-pound black Angus Chuck, aged Cheddar and Chipotle Dijonaisse on a Brioche Bun with garnish (pickles, tomatoes, lettuce) on the side.

When I ordered the Mad Chile Burger, my server (who also happens to be owner Lori Lindsey’s niece) was very prophetic in telling me it would be the winning green chile cheeseburger in the Smackdown two days later.  I was skeptical until my second bite when the Chipotle Dijonaisse kicked it.  With the heat-generating triumvirate of roasted and chopped green chile, battered and fried green chile and Chipotle Dijonaisse, this burger blesses you with three times the love and three times the flavor you get from most green chile cheeseburgers.  The battered and fried green chile strips, similar to a chile relleno without the cheese, are especially addictive.  The Chipotle Dijonaisse has the tanginess of mustard with the piquant kick of chipotle, a combination which renders mustard unnecessary.  In fact, to add anything else to this burger would be to desecrate it.  It is simply one of the very best green chile cheeseburgers in New Mexico.  Smackdown attendees obviously agreed, according the Mad Chile Burger the “people’s choice” award for 2014.

The Mad Chile Burger with black and tan onion rings

All burgers are served with your choice of fresh cut French fries or coleslaw.  For a pittance more, you can substitute a salad, sweet potato fries or black and tan onion rings.  Better still, order an appetizer-sized Hatch green chile basket, the same fried, fire-roasted Hatch green chiles found on the Mad Chile Burger.  Served with Ranch dressing, these green chiles will give you yet another reason to be mad about green chile.

Fittingly, the Mine Shaft Tavern is on the New Mexico Green Chile Cheeseburger Trail and was also recognized by the New Mexico Tourism Department as a Culinary Treasure.

The Mine Shaft Tavern
2846 State Highway 14
Madrid, New Mexico
(505) 473-0743
Web Site

LATEST VISIT: 10 September 2014
1st VISIT: 30 May 2005
COST: $$
BEST BET: The Mad Chile Burger, Black and Tan Onion Rings

The Mine Shaft Tavern on Urbanspoon