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El Pinto – Albuquerque, New Mexico

El Pinto's famous nachos, the best in America according to the Wall Street Journal.

El Pinto’s famous nachos, some of the very best in America according to the Wall Street Journal.

In February, 2006, The Wall Street Journal embarked on a quest for the perfect nachos.  Taking recommendations from several highly credentialed chefs and other chile cognoscenti, the Journal visited restaurants anointed by those sages and compiled an exclusive list showcasing the fifteen best nachos in America.  El Pinto’s nachos were among them.  The Journal described El Pinto’s nachos as “built like lasagna, one layer at a time, so no chip is cheeseless: first chips, then cheese (Cheddar and Monterrey Jack), until there’s a pyramid topped with sour cream, guacamole, lettuce, tomato, chicken (or beef or pork) and green chili sauce.”

Alas, no “good deed” goes unpunished.  El Pinto and its celebrated nachos became fodder for the Albuquerque Journal‘s brilliant columnist Leslie Linthicum when she compiled her hilarious “Cowchip Awards” for 2006.   The Cowchip Awards, a compilation of the foibles and foul-ups which make the news during the course of a year, tend to skew heavily toward politicians and criminals (not necessarily mutually exclusive).  El Pinto’s transgression was touting its nachos as the best in America because they were listed first among the honorees.  It turns out the nachos were listed in alphabetical order.  As Leslie noted it “pays to start with an “E.””

El Pinto, one of the most capacious restaurants in town.

El Pinto, one of the most capacious restaurants in town.

Not mentioned in the Journal’s review is the sheer physical magnitude of the nachos.  The nachos are served in a platter big enough for the Thanksgiving turkey and they’re stacked mountain high: tostadas topped with Cheddar and  Monterrey Jack cheese, pinto beans, guacamole, sour cream, El Pinto’s green chile and fresh-cut jalapenos (you can also add beef, chicken or pork for a fee).  According to the menu, the nacho platter serves four, but even four Lobo football players might cry “no mas” after lustily consuming their fill.  Perhaps the only thing at El Pinto’s nearly as sizeable as the nachos is the restaurant itself.

El Pinto’s is among, if not,  the most commodious restaurants in New Mexico with seating for over 1,000 diners in several dining rooms as well as an expansive hacienda-style patio area for seasonal dining.  With all the ground they have to cover, rarely do the strolling mariachis ever make it to the same dining room twice an evening (especially if the tipping at one dining room is generous).  Despite its expanse, the restaurant operates with seemingly synchronized efficiency, the wait staff well practiced in serving large crowds.  Long waits are virtually non-existent.

El Pinto's patio

El Pinto’s patio

Nestled among centuries-old cottonwood trees, El Pinto also has one of the most attractive restaurant settings in the state.  The rambling walled garden is shaded by stately trees and trumpet vines and is adorned with roses. Murmurations of intrepid starlings take refuge among the trees but as soon as a patio table is vacated, they leave their lofty perches and scavenge for left-overs.  Once sated, they slake their thirsts out of the continuously recirculating multi-level fountains.  It’s feathered entertainment while you dine. (Just in case the environmental department reads this, we’re not talking Alfred Hitchcock’s The Birds here, just a few starlings.)

The restaurant’s interior is also impressive with waterfalls cascading down impressive rockscapes, rivulets creating a relaxing cadence. The lounge and the restaurant’s garden room are akin to an oasis in the desert with lush foliage and hanging plants helping to create a relaxing verdant milieu.  Traditional trappings abound in nearly every corner and walls are adorned with beautiful art pieces.  Framed photographs of the glitterati who have dined at El Pinto can be seen on walls throughout the restaurant, in many cases glad-handing with the restaurant’s affable owners (local celebrities themselves).

The hostess station with shelves of El Patio salsa.

The hostess station with shelves of El Patio salsa.

El Pinto was launched by Hatch, New Mexico natives Jack and Consuelo Thomas in 1962 using recipes perfected by Connie’s grandmother Josephina Chavez-Griggs.   The Griggs restaurant legacy spans much of the Rio Grande corridor with family members owning or having owned and operated restaurants in El Paso and the Las Cruces area (including the world-famous La Posta de Mesilla). In 1989, twin brothers John and Jim Thomas bought El Pinto from their parents, expanding it as their customer base grew.

Today, El Pinto’s customer base includes both political dignitaries (including “Dubya,” Sarah Palin and Barack Obama) and Hollywood glitterati (including Pamela Anderson and Mel Gibson), but it’s the local patrons who remain steadfastly loyal.  When they want to impress out-of-town guests, locals invariably bring them to El Pinto and wow them with the ambiance.  Locals also know that anything more piquant than Chef Boyardee sauce is beyond the heat tolerance of most out-of-towners and El Pinto’s serves chile many locals consider “anglicized,” meaning it packs little (if any) heat.

The bar area.

The bar area.

El Pinto’s fame extends far beyond the Land of Enchantment and its credibility as a purveyor of New Mexico chile is well-established.  It’s the site at which the competing teams squaring off in the New Mexico Bowl hold a chile  cooking competition.  It’s a wonderful venue for such events, not only because of its capacious space, but its expertise in the hospitality arena.  Frankly no one does it better.  El Pinto has also long been a favorite host of corporate team-building, both formal and informal.  Large tables of nattily attired corporate executives entertaining their clients at El Pinto is commonplace.

El Pinto is also the restaurant of choice for New Mexican and Mexican food related television programming. In a 2006 Food Network program called “The Secret Life of Fiery Foods,” host Jim O’Connor noted El Pinto as “a restaurant famous for its fiery foods” as he reveled in sampling various dishes with New Mexico’s Dave DeWitt, publisher of Fiery Foods magazine and renown chile expert.  More recently, in 2010 “everyman” host Bobby Bognar and a History Channel crew visited El Pinto to film an episode on Mexican food for the cable network’s Food Tech show.

Chips and salsa at El Pinto

Chips and salsa at El Pinto

The Food Tech program highlighted the painstaking process of making and bottling salsa, showcasing El Pinto’s famous brand.  The restaurant’s salsa, while not the most piquant salsa in town, is among the Duke City’s most flavorful and best of all, it’s available at just about every grocery store in the Albuquerque area.  During ESPN Sports Center’s “50 States in 50 Days” visit to El Pinto in August, 2005, anchor extraordinaire Linda Cohn called El Pinto’s salsa “the best in the nation.” That salsa, and in fact, several items on the El Pinto menu, are held in especially high esteem by readers of Albuquerque The Magazine.  In its September, 2012 edition, Albuquerque The Magazine named the salsa at El Pinto the eighth best in Albuquerque from among 130 salsas sampled throughout the city.

In its annual “best of the city” awards issue for 2010, the magazine’s readers indicated the city’s best green chile and guacamole emanate from El Pinto.  The green chile is a “heritage crop version of an archived seed.”  El Pinto handles that chile from “farm to plate,” going through a whopping 300-400 tons of chile per year (or about 4,000 cases a day).  The guacamole is made from California-grown Haas avocados at their prime of buttery ripeness.  It’s a simple guacamole crafted with salt, fresh onion, and the restaurant’s salsa.

El Pinto’s con queso with chips

Albuquerque The Magazine readers have selected El Pinto as the Duke City’s very best New Mexican restaurant on several occasions.  In 2010, it was a runner-up in that category as were the restaurant’s chips and salsa, red chile, tacos, sopaipillas and wait staff.  Not surprisingly, El Pinto was also voted Albuquerque’s best restaurant for patio dining.  No slouch in the adult beverages department, its margaritas were also a runner-up for best of the city honors.  Lots of love was imparted to El Pinto by readers of The Alibi during that publication’s 2010 “best of” edition.  The Alibi‘s readers gave El Pinto the nod in the categories of “best place to take out-of-town guests,” “best atmosphere,” and “best outdoor dining, but the restaurant was only bridesmaid in a few categories actually related to food.

As the feedback section for this review attests, readers of Gil’s Thrilling (And Filling) Blog seem to have a different opinion of El Pinto than the teeming masses who congregate frequently at the “peoples’ choice” restaurant.  Years have proven my readers to be a discerning lot not prone to hyperbole (mine or anyone else’s) or popular opinion.  My own opinion of El Pinto is in the camp of those discriminating dissenters who read my reviews.  Multitudinous visits over the years haven’t won me over.  Despite the festive and fun atmosphere, for me it’s all about the food and that’s where El Pinto doesn’t quite measure up to so many other New Mexican favorites.

The Green Chile Queso Burger with a side of fries and ramekin of guacamole

Attribute some of that to me being a purist weaned on chile piquant enough to put whiskers on a toddler’s face.  I have tremendous respect for the meticulous attention to detail paid by El Pinto to its time-honored and traditional heritage and I marvel at the efficiency of its operation, but have been, time after time, underwhelmed by the restaurant’s culinary offerings–and it’s not just the piquancy factor.  During my most recent visit, a corporate event, an otherwise potentially very good green chile was plated with boiled tomatoes that wholly detracted from the chile’s native sweetness.  The con queso was thickened by either flour or corn starch to the point that the queso and chile were secondary in the dish’s flavor profile.

My favorite entree on El Pinto’s menu is the green chile queso burger.   When I order green chile cheeseburgers instead of New Mexican food at a New Mexican restaurant, it’s not necessarily an indication that the green chile cheeseburger is that good.  More than likely, it’s an indication that I’m tired of being disappointed by more conventional New Mexican entrees.  In the case of the green chile queso burger, it actually is pretty good–a charbroiled eight-ounce ground chuck patty smothered with blended queso, “hot” green chile, sweet onion pickled relish, bibbed lettuce and tomato served with a wheat or white bun.

Chile con Carne Enchiladas with a fried egg atop

Chile con Carne Enchiladas with a fried egg atop

What’s not to like about that burger? Well, if you’re prone to Felix Unger standards of cleanliness, you might not like the fact that this is a messy burger with the unctuous, oozing queso dripping  copiously onto your hands.  Otherwise, it’s quite good.  The charbroiled beef, prepared at medium-well unless otherwise requested, is excellent and the marriage of green chile and sweet onion pickled relish establishes a unique flavor profile that accentuates both the sweetness and the piquancy (slight, despite the menu’s claim that “hot” chile is used on this burger) of the chile.  This is a burger I’ll order again…and again.

There are other items on the voluminous menu that won’t disappoint.  The complementary sopaipillas are indeed some of the very best in town and they arrive at your table at the peak of just-out-of-the-fryer warm.  On the stuffed sopaipilla entree, the sopiaipillas, served two to an entree, are the highlight of an otherwise average plate.  The stuffed sopaipillas are engorged with red or green chile, beans and your choice of beef, chicken or pork garnished with lettuce, tomatoes and cheese.  This prodigious platter is one of the restaurant’s most popular entrees.

Many New Mexicans would prefer sopaipillas with honey to these dessert treasures.

The dessert tray at El Pinto

Then there’s the dessert tray which includes flan, an empanada with ice cream and other sweet tooth treats sure to please anyone.  An interestingly named post-prandial offering is the levantate which translates from Spanish to “get up.”  This sweet treat features biscochitos soaked in Tia Maria, Kahlua and coffee, layered with mascarpone cheese, a light whipped cream and coconut.  It’s an interesting and delicious take on New Mexico’s official state cookie, the beloved biscochito.

In its annual Food & Wine issue for 2012, Albuquerque The Magazine awarded El Pinto a Hot Plate Award signifying the selection of its blue corn blueberry pancakes as one of the “most interesting, special and tasty dishes around.”  Considering the thousands of potential selections, to be singled out is quite an honor.  Alas, the blue corn blueberry pancakes are available for only four hours a week (10AM to 2PM on Sunday).

El Pinto is on the New Mexico Tourism Department’s “Culinary Treasures Trail,” an initiative which honors those rare and precious family-owned-and-operated gems operating continuously since at least December 31st, 1969.  As with all the restaurants on the list, El Pinto is an independent mom-and-pop restaurant which has stood the test of time to become beloved institutions in their neighborhoods and beyond.

El Pinto
10500 4th Street, N.W.
Albuquerque, NM
Web Site

LATEST VISIT: 27 April 2012
COST: $$
BEST BET: Green Chile Queso Burger, Nachos, Salsa & Chips, Sopaipillas

El Pinto on Urbanspoon

Bricklight Dive – Albuquerque, New Mexico

Bricklight Dive, a UNM area favorite

If we really are what we eat, I’m fast, cheap and easy.

Fast, cheap and easy. That would certainly describe the stereotypical college diet, especially for freshmen. On their own for the first time, freshmen eat what they want when they want it. They load up their trays with junk food in heaping helpings so mountainous it would make Dagwood Bumstead envious. They fuel marathon study sessions with sugary snacks. Exercise consists of sixteen-ounce curls, clicking the remote and fork lifts. It’s no wonder the “freshman fifteen” myth–the belief that many college students pack on 15 pounds during their first year at school–exists.

A study out of Oregon State University concluded that college students are not eating enough fruits, vegetables and fiber in their diets (not even close) and that both male and female students derived more than 30 percent of their calories from fatty foods. Not since an internet security company revealed that the most common computer password is “123456” has such an obvious nugget been divulged. Anyone who’s attended college knows that students pretty much survive on anything they can get their hands on. It’s also much easier to drive through the nearest grab and gobble emporium than it is to walk into a store and purchase fruit.

The interior of Bricklight Dive

Now, if there’s at least a smidgen of truth in some stereotypes, you can take this one to the bank: the five food groups that form the building blocks for that stereotypical college diet are pizza, burgers, French fries, sandwiches and beer. Statistics—and I’ll provide only one–will bear this out. According to PMQ Pizza Magazine, the top-rated pizza trade publication, 25 percent of all college students order pizza three or four times per month while 17.5 percent order it five times or more. That’s a lot of pie!

Similar to many, if not most, institutions of higher learning, the University of New Mexico (UNM) area is practically glutted with providers of the aforementioned five food groups. UNM’s Anderson School of Business might attribute that to savvy businesses being in close proximity to where their target demographic lives. Within blocks of UNM, you’ll find dozens of inexpensive eateries including at least a half dozen independent and corporate purveyors of pizza. Many of them stock beer, the adult beverage of choice for students (some of whom would make beer the school mascot if they could).

Housemade pita chips with an olive tapenade

It’s easy to understand the concept of captive markets (and students, many of whom don’t have vehicles, are precisely that), but what accounts for the fact that UNM area restaurants are heavily trafficked by an older, more affluent demographic decidedly not of the student persuasion? Could it be we’re all trying to relive our collegiate experience? Do we like communing with younger, cooler crowds? Is it possible that restaurants in the UNM area are really that good? For me, it’s all about the latter. The UNM area has some very good restaurants providing outstanding value for the dollar. Moreover, they don’t all fall under the five food group categorization.

The Brick Light District, a long-established area boasting of both residential and commercial development and a very hip Bohemian vibe is a hub for several popular eateries. Directly across the street from UNM on Harvard between Central and Silver, the area is named for the street’s brick sidewalks and a pedestrian-friendly, relaxed pace exemplified by its logo, a turn-of-the-century (20th) cyclist leaning on his bike. It’s the quintessential college area for hanging out.

La Bella: Chicago-style Italian Beef with giardiniera and au jus; side of Caesar salad and pickle

In January, 2011, restaurant impresario Peter Gianopoulos launched a fast casual Italian restaurant in the District offering three (four if you count the occasional burger special) of the five collegiate food groups: pizza, sandwiches and beer. Fittingly its name is the Bricklight Dive. The “Dive” part is figurative because this quaint eatery hardly qualifies as either disreputable or run-down. If anything, this 1,200 square-foot Dive shouts fun, especially when the city’s ubiquitous winds allow use of the expansive outdoor patio.

Painted in “tagger” style directly over the exit to the porch are the words “manzetta” and “porchetta,” two of the restaurant’s sandwich options. The menu (even the one on the Web site) resembles the black-and-white composition notebooks college students of last century used. Flat screen televisions flank the slate board menu on which featured fare is scrawled in multi-hued chalk. On the day of our inaugural visit, two notices were inscribed on the community board: “ Chicken, pot, pie…my three favorite things” and “Ass, grass or cash. No one dines for free.” Anywhere else, these aphorisms would constitute workplace harassment; in a college dive, it’s all good fun.

Prima Pizzetta: Natural Pepperoni, Fire-Roasted Hatch Green Chile, Slow-Cooked Tomato Sauce, Mozzarella and Goat Cheese

The menu has a distinctive approach to calling attention to its priced-right-for-students structure. At the top of the page listing salad and pizzetta (a small pizza) options is the hand-scrawled note “Eat for $7.25” with the price crossed out, supplanted directly below with the even more reasonable $6.00. On the next page, porchettas, bruschetta, manzettas and panino started off at $6.25 but are marked down to $5.00. This discounted price approach works for used car sales and it works in college area restaurants. When school is in session, throngs of diners converge on the restaurant. It’s not quite as hectic on slow, sleepy Sunday mornings when students are in…church (?).

Our inaugural visit to the Dive was prompted by the promise of “amazing Chicago style Italian beef.” It’s a promise we’ve heard before, but rarely outside of Chicago is it delivered upon. In the Windy City, Italian beef is practically a religion, albeit one in which the faithful worship at high counters on which we prop our elbows, careful to avoid excessive spillage of shards of beef, bits of giardiniera and drippings of spice-laden beef gravy on our attire. The menu describes the “La Bella” as “tender Italian beef, giardiniera, garden herbs, fresh Italian baguette.” By Chicago standards, it’s a middling quality Italian beef. The beef isn’t cut nearly as thinly as true Italian beef and it isn’t nearly as “moist” even though dipping it into an “au jus” made it moreso. The giardiniera is crisp and has a briny quality, but it’s chopped a tad too big to be sandwich friendly. This sandwich comes with your choice of housemade pita chips or a Caesar salad, both of which are quite good. Frankly, for the price, you’d have to say the Italian beef sandwich is quite good, too.

Pizzetta Bianco: Mozzarella, Spinach, Prosciutto and Garlic on an Artisan White Crust

In other restaurants purporting to serve pizzetta, the resultant pie resembles something prepared in an Easy Bake oven (a functional toy oven popular in the late middle 20th century). Typically its crust is dry and brittle, ingredients are desiccated and burnt and sauce is indiscernible. At the Bricklight Dive, the pizzetta is an individual-sized Neapolitan-style, thin-crust pizza made on white or wheat crust and topped with natural ingredients. It’s also better than many more highly regarded pizzas in town (and it’s not the college student in me talking here).

The Prima is crafted with natural pepperoni, fire-roasted Hatch green chile, slow-cooked tomato sauce and mozzarella (on top of which I requested goat cheese). More oblong than it is round, the pizzetta is indeed thin-crusted, but formidable enough to support the high-quality ingredients generously heaped upon it. The green chile has more piquancy than at some New Mexican restaurants. The Pizzetta Bianca (mozzarella, spinach, prosciutto and garlic on an artisanal white crust) may be even better courtesy of the interplay of ingredients with salty (prosciutto), creamy and pungent (mozzarella), lightly astringent (spinach and garlic) qualities. Thin doesn’t mean you won’t have left-over pizzetta to take home, and if you do, you’ll find the pizzetta is almost as good cold as it is out of the oven.

Even if you can’t relive the good times of your college days, on occasion you should still eat like a college student. With restaurants such as the Brickyard Dive, that’s not necessarily a bad thing.

Bricklight Dive
115 Harvard SE, Suite 9 Map.d131e90
Albuquerque, New Mexico
Web Site
LATEST VISIT: 22 April 2012
# of VISITS: 1
COST: $ – $$
BEST BET: Pizzetta Bianco, Pizzetta Prima, La Bella (Italian Beef Sandwich), Pita Chips with Olive Tapenade, Caesar Salad

Bricklight Dive on Urbanspoon

The Cooperage – Albuquerque, New Mexico

This unique structure punctuating the Lomas skyline is the Cooperage.

This unique structure punctuating the Lomas skyline is the Cooperage.

Reading my sisters’ Archie comic books on the sly 30 plus years ago taught me two things. First, it taught me that teenage boys shouldn’t admit to ever reading Archie much less admit to preferring the girl next door Betty over the siren Veronica. Secondly, Archie comics taught me that a “cooper” (as in Betty’s last name) is a barrel-maker. Everything a cooper produces–casks, barrels, buckets, tubs, butter churns, pipes and more–is referred to collectively as a “cooperage.”

In 1976, a barrel-shaped building called the Cooperage appeared in a Lomas Boulevard area dominated by car dealerships. Armed with knowledge provided by Archie comic books, I impressed those very same friends who had teased me about reading Archie comics by explaining the meaning of this strange building (they thought it had something to do with the Roswell alien invasion). Later on we discovered that the barrel motif encompasses not just the restaurant’s exterior, but the interior as well. Some complain that not only does the restaurant look like a barrel, at times it may sound as if you’re in a barrel. The acoustics aren’t always optimal for quiet dining, particularly on the nights in which live music is provided.

A bowl of green chile chicken chowder and a plate of salads

The Cooperage is the brainchild of local restaurant impresario Jim Schumacher who also founded the city’s two Scarpa’s Brick Oven Pizza restaurants (brick-oven pizza, Italian pasta, gourmet salads) and the now defunct seafood emporium Seagull Street. Continuity has been the hallmark of his restaurants. The Cooperage is renown for its surf and turf menu which features prime rib, steak, chicken lobster, salmon, shrimp, crab legs and even some New Mexican entrees.

It’s also known for having one of the most popular soup and salad bars in town. Available as an all-you-can eat option for one price or at a substantially reduced price for lunch if you have it with an entree (and it’s complimentary for dinner with an entree), it’s replete with fresh ingredients prepared daily on the premises.  It’s a salad bar detractors consider an anachronism, a “throwback” belonging to a bygone era.  Maybe that’s the idea.  The salad bar may not be as eclectic and extensive as some contemporary salad bars, but when you have an occasional yen for the days in which lettuce was synonymous with “iceberg” and salad dressings were thick and creamy, you’ll appreciate the Cooperage’s salad bar offerings.  During a visit in 2012, we observed that during our hour-long stay, only one guest did not take advantage of the salad bar option.

The salad bar includes several 70s style dessert salad items

If you think the salad dressing line-up–Thousand Island, Blue Cheese, Ranch, Italian and French–is also a bit dated, you might be surprised to learn that according to the Food Channel, all five of the aforementioned dressings are still among the top ten most popular in the country as of 2010.  The blue cheese dressing has a very thick viscosity and is redolent with crumbled blue cheese.  As with the salad ingredients and even the plates on which your salad is constructed, the salad dressings are cold.  Beds of crushed ice surround the steel vessels in which each ingredient and dressing is kept. The selection of soups changes daily, but you can always be assured of a tureen of hot, delicious soup including a green chile chicken soup as good as some New Mexican restaurants make it. It’s not especially piquant, but it’s replete with chunks of chopped chicken (not all white).

In a 2012 episode of Bravo’s Top Chef Masters, the voluptuous Mad Men star Christina Hendricks introduced an elimination challenge requiring contestants to prepare proleptic favorites from the 1960s.  Chef Floyd Cardoz had the unenviable challenge of preparing an “Ambrosia” salad, a dish he (and most of the other contestants) had never even heard of. Visitors to the Cooperate would know.  An Ambrosia salad (a traditional fruit salad made in sweetened whipped cream) is one of the several frothy and colorful salads also available on the salad bar.  Also available are a Waldorf salad (apples, mayonnaise, walnuts), a pistachio salad and tapioca.

Sourdough bread and whipped butter

As advertised, the Cooperage is the place for prime rib, where you can feast on grain fed, Nebraska prime rib served with au jus and creamed horseradish. The prime rib comes in three sizes: a standard cut, the manager’s cut and the gigantic Cooper cut. The best prime rib is richly marbled with fat which lends itself to dry roasting. At the Cooperage, roasting it to perfection means just above medium rare so that the beef’s natural juices have more than a hint of pink. The horseradish is on the mild side.  Each entree includes your choice of potato, seasoned rice or steak fries as well as some of the best baked San Francisco sourdough bread in town and of course,  trips to the bountiful soup and salad bar.

An interesting variation on the prime rib is a lunch menu smoked prime rib quesadilla which is glazed with chipotle and layered with a blend of Monterrey Jack and Cheddar cheeses and topped with an avocado salsa. We liked that appetizer so much that we’ve actually asked for our prime rib entrees to be prepared with that tongue-tingling chipotle. It’s really not that difficult for the chefs to accommodate that request because the Fresh Salmon Santa Fe entree is prepared with that chipotle glaze. It’s one of the very best salmon entrees in town, but not the only great salmon entree served at the Cooperage.

Prime Rib Quesadillas: Chipotle glazed prime rib,layered with a blend of Cheddar and Monterey Jack cheese, topped with an avocado salsa.

Fresh British Colombian salmon is a real treat at the Cooperage. It’s bright pink and flaky, the color and texture combination that signifies fresh salmon from cold waters. The restaurant prepares salmon in several ways–broiled (served with Hollandaise sauce), grilled (topped with the aforementioned chipotle glaze of blended chipotle peppers, lime juice, cilantro, garlic and brown mustard), Vera Cruz (lightly blackened with Cajun spices and topped with salsa fresca, Monterrey Jack and Cheddar cheeses) and Royale (a delicate sauce of Dijon mustard, dill and sour cream topped with pine nuts).

Another seafood favorite, the Seafood Melt, is available only for lunch. It’s an open-faced croissant sandwich topped with rock shrimp, scallops, surimi crab (an imitation crab which translates literally in Japanese to ground fish) and white wine sauce then covered with Cheddar cheese and topped with avocados and tomatoes.  It’s not the type of sandwich will magically transport your taste buds to a seaside coast, but this being Albuquerque, it may remind you the Rio Grande is a few miles away.

Blackened catfish with steak fries

Mississippi catfish, both deep-fried and broiled are available. On occasion you might even find blackened catfish. Longtime readers of this blog know of my quest to find a catfish in New Mexico  comparable to the catfish in the Magnolia State.  None of the Cooperage’s catfish offerings is comparable.  Least inspired is the blackened catfish which is direly lacking in the Cajun and Creole seasonings in which it is prepared throughout the Deep South.

Over the years several menu items have proven so popular that an entire section of the menu is dedicated to these favorites. First on that list is the BBQ Bits of Beef, a casserole dish of tender bits of beef in a tangy barbecue sauce. The Cooperage has been serving this dish for 30 years and there appears to be surcease to its popularity. The only thing “casserole” about the BBQ Bits of Beef is the dish in which it is served. Even though the beef is tender and delicious, you may, in fact, find it to be too much of a good thing especially since it is absolutely covered in sauce.

Roasted Grain Fed Nebraska Prime Rib: Served with Au Jus and creamed horseradish, steak fries (or rice pilaf) and oven fresh bread

The Cooperage has long been reputed to be one of the best places in the city in which to enjoy Salsa dancing. Music runs Thursday through Sunday night with Latin music the featured fare on Friday and Saturday nights.

The Cooperage
7220 Lomas, N.E.
Albuquerque, New Mexico
(505) 255-1657
LATEST VISIT: 21 April 2012
Web Site
COST: $$$
BEST BET: Prime Rib, Fresh Salmon Santa Fe, Teriyaki Top Sirloin, Soup & Salad Bar, Smoked Prime Rib Quesadillas, Blackened Catfish, Sourdough Bread

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Cooperage on Urbanspoon