Marcello’s Chophouse – Albuquerque, New Mexico (CLOSED)

Marcello's Chophouse in Albuquerque's Uptown

Marcello’s Chophouse in Albuquerque’s Uptown

Steak–even the word conjures stereotypes of power brokers in suits and ties. There’s just something about sizzling, flame-kissed beef that seems to appeal to the wheelers and dealers and movers and shakers among us. Steak may just be the ultimate power food!  That power is also wielded in the ultimate thumbing of the nose at vegetarians when carnivores emphasize that they didn’t claw their way to the top of the food ladder only to eat vegetables.

Vegetarians may retort that steak is antithetical to a healthful lifestyle. To carnivores, however, it’s not as important that steak may not be good for you as it is that steak is oh so good. Meat lovers emphasize that there is nothing like a perfectly prepared steak!

The Wine Lockers at Marcello's Chophouse

The Wine Lockers at Marcello’s Chophouse

As a 1995 episode of Seinfeld illustrated, steak is also not just a guy thing anymore. When Jerry took a blind date to the Old Homestead Steakhouse, he admitted “I’m not really that much of a meat eater” to which his date replied “You don’t eat meat? Are you one of those…” Questions about his masculinity persisted when she ordered a porterhouse medium rare and Jerry had a salad.

Some of our neighbors take their steak more seriously, by far, than we do. Witness the 1998 suit of Oprah Winfrey under Texas’s “False Disparagement of Perishable Food Products” statute.  America’s multiple-Emmy Award winning host of the highest rated talk show in television history was accused, in essence, of defaming a product fattened for slaughter in the feedlots outside of Amarillo, Texas then served up at the Big Texan Steak Ranch.

Sacrilege! Audrey Hepburn, a paragon of virtue, looks on innocently where only men should dare to tread

Alas, until recent years, the only potential steak related lawsuit contemplated in Albuquerque would have been by Duke City diners forced to choke down the artery-clogging, gristly, weakly flavored mediocrity that passes as steak at a plethora of chain steak restaurants.  Until the past decade or so, Albuquerque’s carnivores didn’t have many options when it came to velvety, buttery textured, nearly sweet, perfectly aged, optimally marbled steak.

Today, our fair city can boast of several steak houses that aren’t just good by Albuquerque standards. Some of the Duke City’s steakhouses would be competitive in larger markets where steak has been king for a long time. The November, 2006 launch of Marcello’s Chophouse may have signaled that this Duke City steakhouse is confidently throwing down the gauntlet and will vie for accolades not just with the locals, but with some of America’s best steak restaurants.

Lobster bisque

Lobster bisque

The appellation “Chophouse” in and of itself means more than just another steakhouse. In cities like Chicago, chophouses are where you find the best prepared slabs of USDA prime bone-in steaks, chops and seafood served in elegant milieus with attentive tableside service amidst classy decor. We’re talking selected, hand-cut on the premises prime steaks served charred and bursting with prime-aged flavor.

Marcello’s Chophouse is the fifth Albuquerque restaurant launched by Frank Marcello, a restaurant impresario responsible for bringing to the Duke City Copeland’s of New Orleans, Zea Rotisserie & Grill, Gruet Grille and the Gruet Steakhouse. Marcello’s Chophouse is the most lavish and upscale of his impressive array of restaurants. At nearly 7,000 square-feet, this swanky anchor tenant of the ABQ Uptown, has already earned several accolades, including an award of excellence from Wine Spectator.  Many Duke City oenophiles (wine aficionados) have even purchased their own wine lockers (pictured above) at Marcello’s. Every time they visit the restaurant, their favorite wines await them at optimum temperature.

Lobster Mac-n-Cheese - a blend of lobster cream, cheese & Maine lobster pieces in a cast iron skillet

Lobster Mac-n-Cheese – a blend of lobster cream, cheese & Maine lobster pieces in a cast iron skillet

The dinner menu is replete with chophouse steaks, bone-in specialties, chops, seafood and so much more. The lunch menu is abbreviated in both menu selections and prices. In fact, only two steaks grace the lunch menu, a seven-ounce petite filet mignon and a four-ounce steak Diane. Not everything on Marcello’s menu is exorbitantly priced. In fact, there are many items on the dinner menu within the easy reach of most price-conscious diners.

The lunch menu features many reasonably priced entrees that–although portioned somewhat smaller than dinner menu entrees–will let you feel like a million bucks without having to spend nearly that much. One dish available on both menus is the extraordinary lobster bisque, a soup which hearkens back to another Seinfeld episode in which Elaine recounts her date with a lawyer. “Yeah, I met this lawyer and we went to dinner. I had the lobster bisque, we went back to my place, yada, yada, yada, I never heard from him again.”Jerry rejoined with “but you yada yada’d over the best part” to which Elaine responded “No, I mentioned the bisque.”

Petite Filet Mignon

Petite Filet Mignon

You will never yada yada the lobster bisque at Marcello’s! It is simply one of the most sublime soups in Albuquerque. The soup, a rich and creamy bowl of deliciousness, circumnavigates a solitary reddish-hued lobster claw while other lobster bits are submerged beneath a steamy broth. The soup is ameliorated with brandied Crème fraîche, a high in fat content cream that improves the flavor of anything in which it is used. The lobster is sweet and delicious. Close your eyes and you might think you’re in America’s Northeast where this transcendent decapod swims from cold Atlantic waters practically onto your table.

If the lobster bisque doesn’t sate your lust for lobster, there’s always Marcello’s Lobster Mac-n-Cheese, a blend of lobster cream, cheese and Maine lobster pieces in a cast iron skillet.  This is a rich, adult macaroni and cheese but perhaps too heavily dusted with parmesan, leaving it a bit desiccated. Save for the lobster bits, it’s not quite as good as the Ultimate Mac & Cheese at Chef Jim White’s restaurant (now defunct). Mind you, it’s still very, very good.

Chilled “Really Big” Shrimp with green chile & red chile cocktail sauce

Marcello’s brines its steaks for 24 hours then flash fries them to order at very high temperatures, a technique mastered by few. Have the Lilliputian petite filet for lunch and you’ll be thinking about the “Chophouse Cut,” a 22-ounce bone-in rib eye cut from a slow-roasted prime rib, for dinner.  At three times the size of the petite filet, the bone-in rib eye cut will have to go a ways to match the flavor of its smaller brethren.

The petite filet mignon, a mere seven-ounces, takes a back seat to no steak. Order it prepared at medium and it will arrive to your exacting specifications. That means a crusty exterior redolent with herbs and spices and seared to perfection. It means a slightly pinkish and moist interior replete with flavor.  A great steak requires little or no help other than salt, pepper and garlic, but Marcello’s seasonings are extraordinarily flavorful. They seem to bring out the meat’s inherent flavors and heighten their impact on your taste buds.

Housemade pastrami on sourdough

The petite filet is served with a dinner salad crafted from a mix of greens and very lightly drizzled with a dressing that seems to heighten the greens’ native freshness. You might think a loaf of ciabbata bread might be more appropriate for an Italian restaurant, but somehow it works at Marcello’s. This crispy, fragrant herbaceous loaf is a welcome change from the de rigueur hard crusted breads at other high-end restaurants.

Marcello’s manages to incorporate New Mexico’s official state vegetable in a manner heretofore not seen at other restaurants throughout the Duke City.  I’ve long contended that chile can improve everything it touches (including some desserts) and Marcello’s substantiates this by offering green chile and red chile cocktail sauce with its chilled “Really Big Shrimp” appetizer.  Six jumbo shrimp (an oxymoron if there ever was one) looking more like miniature lobsters are offered with the chile offerings.  The red chile cocktail sauce is especially good with a combination of horseradish bite and red chile piquancy.  The shrimp are fresh with a nice snap to them and none of the mealiness you sometimes find in shrimp cocktails.

New Mexico Green Chile Cheeseburger with Chophouse Creamed Spinach

Not on Marcello’s daily menu, but perhaps it should be is a housemade pastrami sandwich.  A half-pound of nicely marbled, just smoky enough and perfectly seasoned pastrami is served on thick, lightly toasted sourdough.  The bread is slathered with a Dijonnaise (Dijon mustard blended with mayonnaise) sauce, lettuce and pickles.  Though rye and mustard is normally my preference, this is a surprisingly good sandwich courtesy of the melt-in-your-mouth pastrami sliced into thin ribbons of deliciousness.

One of the challenges in selecting New Mexico Green Chile Cheeseburger Trail worthy burgers is that many restaurants (even Lotaburger) offer green chile as a side and don’t necessarily have a green chile cheeseburger on their menus.  Marcello’s leaves nothing to chance, calling its offering the New Mexico Green Chile Cheeseburger.  It’s a beefy half-pound behemoth topped with New Mexico green chiles, caramelized onions and a three cheese blend (white Cheddar, Fontina, Monterey Jack).  The green chile is fairly mild, but the three chile blend is terrific.  Normally served with fries, ask for the Chophouse Creamed Spinach instead.  While some creamed spinach dishes have an acerbic aftertaste, this one is rather sweet, the result of a generous sprinkling of anisette and nutmeg.

Frank's Favorite "Bananas for Sundae"

Frank’s Favorite “Bananas for Sundae”

A stunning selection of desserts completes the package. Perhaps in tribute to his Louisiana heritage, Marcello adds his name to only one–Frank’s Favorite “Bananas for Sundae,” a take-off on Bananas Foster. Frank’s favorite just might become your favorite. This dessert features a vertically split banana caramelized with cajeta (a Mexican confection made from goat’s milk) surrounding scoops of chocolate, vanilla and dulce de leche ice creams which are topped with a fresh raspberry compote, chocolate ganache and housemade whipped cream. This is a “died and went to heaven” dessert–sinfully rich, unbelievably delicious and totally terrific. It’s no wonder it’s Frank’s favorite!

One caution about another of Marcello’s dessert offerings–if you’re going to order the chef’s selection of cheesecake, ask for spoons instead of forks because if you’re sharing this postprandial treat, you might stab your companion, so enthusiastic will you be for the next bite.  The cheesecake selections are seasonal.  Summer is apparently the season for milk chocolate cheesecake on a Graham cracker crust paired with white chocolate cheesecake on an Oreo crust drizzled with a dark chocolate ganache.  Shaped more like flan than cheesecake, this delicious duo will leave a memorable impression on your taste buds.

Chef’s Selection of Cheesecake: Milk Chocolate on Graham Cracker Crust and White Chocolate on Oreo Crust Drizzled with Chocolate Ganache.

There’s a strong chance Marcello’s Chophouse may become your favorite steakhouse in Albuquerque. It’s got the pedigree to be successful and the arsenal of deliciousness to win over even the most staunch of critics. It’s steak at its best and oh so much more.

Marcello’s Chophouse
2201 Q Street N.E., Suite 9B
Albuquerque, New Mexico

LATEST VISIT: 30 June 2012
1st VISIT: 11 April 2008
COST: $$$$
BEST BET: Lobster Mac-n-Cheese, Petite Filet Mignon, Lobster Bisque, New Mexico Green Chile Cheeseburger, Pastrami Sandwich, Chilled “Really Big Shrimp,” Chef’s Selection of Cheesecake, Frank’s Favorite Bananas for Sundae

Marcello's Chophouse Menu, Reviews, Photos, Location and Info - Zomato

Timbuctu Bistro – Rio Rancho, New Mexico (CLOSED)

The Timbuctu Bistro is on the southeast corner of the Mariposa Information Center

Growing up in bucolic Peñasco back when fires were still started by rubbing two sticks together and mastodons roamed the Earth, I distinctly remember hearing playmates uttering the term “going all the way to Timbuktu.”  Considering we all thought Albuquerque was a million miles away, we couldn’t imagine just how far away Timbuktu must be.  Some of us reasoned it  existed only as a figment of the imagination similar to Oz, Neverland and Atlantis (Hogwarts, Narnia and Jurassic Park for you Generation Yers).  Even adult teachers whom we asked dismissed it as a distant land in deepest, darkest Africa though it was obvious they weren’t quite sure where it actually was…or if it existed at all.

Though seemingly synonymous with “some far away place,” Timbuktu does exist and imaginative children of all ages do visit it on occasion.   Timbuktu is a city of some 50,000 citizens–the most remote city, in fact, in the country of Mali, the crown jewel of West Africa.  It’s located between the southern edge of the mighty Sahara and the great bend of the Niger River.  Not only is it far away, it is difficult to get there, the only reliable route in or out being by chartered aircraft.

Restaurant impresario and Timbuctu Bistro owner Nico Ortiz (far right) discusses the daily menu

When you visit the Timbuctu Bistro in Rio Rancho, it’s pretty obvious how the restaurant got its name.   It’s about four miles north of the Santa Ana Star Center which even most of Rio Rancho’s citizenry erroneously believe is as far northwest as you can go and still be in the City of Vision.  There’s a vast expanse of sage and sand as far as the eyes can see on both sides of the two lane Unser Boulevard on the way to Mariposa, the environmentally-responsible master-planned community in which the Bistro is located. The Bistro is housed in complex which was previously home to the much-missed Outlook Cafe.

Its perceived distance will likely make the Timbuctu Bistro a true destination restaurant, an  exclusive enclave far away from the bustling well-beaten and well-eaten path that defines the Rio Rancho’s dining scene. In truth, however, from the intersection of Rio Rancho’s Unser and Southern Boulevards, the Timbuctu Bistro is almost equidistant to the Cottonwood Mall. There are far fewer traffic lights, no traffic snarls and once you’re past the turnoff to Northern, virtually no other traffic and only a couple of residential neighborhoods.

French Toast: two slices of locally-made Challah bread battered with a spiced orange liqueur, grilled golden brown and topped with vanilla whipped cream and fresh berries; served with warm syrup

There’s another reason for the name Timbuctu Bistro.  The charming restaurant which opened in May, 2012, is owned by Rio Rancho restaurant impresario Niko Ortiz, proprietor of the Turtle Mountain Brewing Company and the Fat Squirrel Pub & Grille.  The first letters of each word in Turtle Mountain Brewing Company (TMBC) are virtually an acronym for Timbuctu, ergo the name.  The Bistro is ensconced in a 1,200 square-foot corner space in the capacious two-story business center, a modern edifice with plenty of glass to take advantage of wondrous panoramic views.  From the ground-level cafe, your views are of the Sandia, Sangre de Cristo, Manzano and Ortiz Mountains, views which seem even more spectacular from the patio.

The Bistro has a beer and wine license, but for those of us who appreciate other adult beverages, there’s  Villa Myriam Specialty Coffee, a start-up franchise owned and operated by Juan and David Certain.  The hand-picked Colombian Arabica bean is hand-roasted in Albuquerque.  It’s an excellent coffee, best described on the Villa Myriam Web site: “A very intense fragrance and aroma with an exotic flavor and a medium to heavy body, very balanced cup with a strong character and very pleasant after taste. With nutty cacao and hints of caramel smokiness notes. With the richness and flavor that makes Colombian coffee famous.”   Only at Cafe Bella have I had a better Cafe Au Lait in New Mexico.

Crab Cake Benedict: Two green chile crab cakes topped with poached eggs smothered in house-made Hollandaise and served with hash browns

The Timbuctu Bistro is open for lunch Tuesday through Friday from 11AM to 3PM and for dinner Tuesday through Sunday starting at 5PM.  Brunch is served Saturdays and Sundays from 9AM to 3PM.  The menu is surprisingly ambitious considering the Bistro’s tiny confines, though it’s not an especially large menu (four appetizers, three salads, seven lunch entrees, six dinner entrees and eight brunch entrees).  It’s a menu wholly unlike that at either of Niko Ortiz’s other restaurant ventures and it has a distinct New Mexican influence.  Burgers and sandwiches dominate the lunch menu while more sophisticated offerings (including a red chile bourbon glazed salmon) are available for dinner.  Aside from the salads, the most vegetarian-friendly items on the menu are a quesadilla (flour tortilla with Monterey Jack, tri-colored bell pepper-onion mix served with guacamole and sour cream) and a hummus cups (red chile hummus piled into crisp cucumber cups, each garnished with diced tomato, a pita chip and fresh basil) appetizer.

Brunch is the best of two worlds–not quite breakfast and not quite lunch, but the best of both. It’s a leisurely weekend repast which makes you feel you’re getting away with something, as if you’re defying your mom’s mandate not to have dessert before the main entree.  The Timbuctu Bistro has some of the standard New Mexico brunch favorites such as a breakfast burrito and French toast, but some are distinct enough not to be classified as the “same old, same old.”   Take the French Toast, for example.  Two slices of locally-made Challah bread are battered with a spiced orange liqueur then grilled golden brown and topped with vanilla whipped cream and fresh berries.  The spiced orange liqueur adds a nice citrusy touch and it’s hard to dispute that Challah bread makes the very best French toast.

Classic Breakfast: Two fried eggs over easy, two slices of bacon, a tortilla and yogurt with fresh fruit

For a uniquely New Mexico twist on a traditional favorite, you can’t beat the Bistro’s Crab Cake Benedict, two green chile crab cakes topped with poached eggs smothered in house-made Hollandaise and served with hash browns.  My friend  Larry McGoldrick, the professor with the perspicacious palate, contends “green chile is strictly forbidden” on crab cakes, but I believe these would make a convert out of him.  The crab cakes are fashioned from jumbo lump crab meat which is impregnated with the incomparable flavor of New Mexico roasted green chile–only enough to be discernible, not to dominate.  For good measure, the house-made Hollandaise is lightly dusted with red chile.  Only at the Gold Street Caffe will you find a comparable Southwest influenced Eggs Benedict dish.

If you’re not in an adventurous mood, the Bistro offers a Classic Breakfast option (two eggs any style with your choice of bacon, house-made chorizo (cumin added) or Canadian bacon served with hash browns and sourdough toast).  You can also substitute a tortilla and yogurt with fresh fruit for the hash browns and sourdough toast.  The yogurt is sweetened with honey, a nice contrast to the tangy, fresh berries and the creamy, pleasantly sour flavor of yogurt. 

The Piña Burger: Half-Pound Beef Patty topped with a tequila pineapple salsa, Canadian bacon, Provolone and Teriyaki served on ciabatta

Lunch options include three intriguing gourmet burgers, all of which start with a half-pound beef patty on ciabatta.  One of the burgers, the Piña burger, answers the question as to what a burger version of a Hawaiian pizza might look and taste like.  The beef toppings include a tequila pineapple salsa, Canadian bacon, Provolone and teriyaki sauce.  The saltiness of the Canadian bacon (which not even Ree Drummond, the Pioneer Woman can distinguish from ham) is a nice foil for the sweet-tart flavors of the finely chopped pineapple and the nuttiness of the Provolone.  The ciabatta is toasted so the edges are crisp and the insides are soft.

You can also substitute a marinated portabello mushroom cap or eight-ounce chicken breast on any burger for no additional charge.  Better still, if you’re on a no- or low-carb diet, substitute the ciabatta for two large portobello buns. My friend Paul “Boomer” Lilly swears by this on “The Green Machine,” Timbuctu’s rendition of a green chile cheeseburger which also includes applewood smoked bacon, green chile, Cheddar, spicy chipotle mayo and a fried egg.  All burgers and sandwiches come with your choice of tri-color rotini pasta salad or classic potato salad, but you can substitute a side salad or classic potato salad for a dollar more.

The Green Machine: half-pound beef patty (normally served on ciabatta, but pictured above with two portabello mushrooms in lieu of buns) topped with applewood smoked bacon, green chile, Cheddar, spicy chipotle mayo and a fried egg.

Aside from the burgers, the lunch menu offers a quesadilla, five sandwiches and a Pasta Al Fresco entree (angel hair pasta tossed in garlic white wine sauce with capers, grape tomatoes and basil chiffonade served with garlic toast points and your choice (for a cost) of a four-ounce chicken breast, four-ounce salmon, spicy Italian sausage or citrus-marinated shrimp.  It’s a surprisingly sophisticated entree with a richness of flavors.  The Italian sausage has a nice kick to complement the buttery silkiness of the fine pasta. 

Dinner at Timbuctu is a more upscale event with a smattering of New Mexican and Southwest inspired entrees (Southwest Alfredo, Red Chile Bourbon-Glazed Salmon, Fajitas and Carne Adovada) among a chops menu some steak houses would envy.  The veal chop and herb-crusted rack of lamb are knocking on the forty dollar price point, but if they taste nearly as good as they’re described on the menu, they’ll be worth the price.  Burgerphiles can also have The Green Machine if they’re so inclined.

Pasta Al Fresco: Angel hair pasta tossed in garlic white wine sauce with capers, grape tomatoes and basil chiffonade served with garlic toast points and spicy Italian sausage

Timbuktu has long had the connotation of a place so distant that going any farther is inconceivable.  The Timbuctu Bistro may someday be known not for being the furthest away (at least from the city’s population center) of Rio Rancho’s restaurants, but for being a viable, delicious dining option worth the drive from anywhere in the area.

Timbuctu Bistro
2500 Parkway Avenue Map.13c819a
Rio Rancho, New Mexico
: 26 June 2012
1st VISIT:  12 May 2012
COST: $$
BEST BET: Crab Cake Benedict, Classic Breakfast, French Toast, Coffee Au Lait, Piña Burger, The Green Machine

Timbuctu Bistro on Urbanspoon

The Frontier Restaurant – Albuquerque, New Mexico

The Frontier Restaurant, a UNM area institution, but is it the “quintessential New Mexican restaurant.”

Most college and university areas have at least one restaurant that transcends the “student hang-out” label to become a popular dining destination among all demographics, whether or not the diners matriculated at the nearby institution of higher learning. In Albuquerque that dining destination is the Frontier Restaurant. In its forty plus years of serving the Duke City, the Frontier has gone beyond providing the quintessential college eatery experience. Some contend it may well be the quintessential New Mexican restaurant.

Serving Albuquerque since February, 1971, the commodious, barn-like Frontier Restaurant occupies half a city block (quite remarkable considering it started out as a small, one room eatery), seats more than 300 patrons and features an impressive gallery quality art collection which includes several portraits of John Wayne, a favorite of the owners (for whom the University of New Mexico School of Architecture and Planning has named a gallery). The Frontier is a place to see and be seen. Everyone from UNM students to celebrities (in Albuquerque this is primarily the local television news media) and Lobo athletes frequents the Frontier.

Long lines typify dining at the Frontier Restaurant.

Long lines typify dining at the Frontier Restaurant.

The Frontier is the brainchild of Larry and Dorothy Rainosek, transplants from Austin, Texas, who have become among Albuquerque’s most altruistic citizens, contributing to a variety of causes (such as the University of New Mexico, New Mexico Symphony Orchestra and The Albuquerque Museum). The Rainoseks, who also own the city’s four Golden Pride restaurants, didn’t really know about New Mexico’s red and green chile when they moved to the Land of Enchantment, but they learned quickly. Larry’s brother owns Gil’s Broiler (nice name), San Marco’s oldest restaurant which serves something called the “Manske Roll,” a butter-drenched sweet roll that inspired the Frontier Restaurant’s own fabled roll.

The Frontier is a restaurant in which memories are made and long held onto. Just as citizens of my generation remember precisely where they were and what they were doing when John F. Kennedy was assassinated, practically everyone in Albuquerque remembers their very first visit to the Frontier. It’s wholly unlike any other restaurant in the Duke City–an institution, a Route 66 landmark on historic Central Avenue and a bastion of inexpensive, but good food (it’s not hoity toity enough to be called cuisine).

The Frontier's western art collection features several paintings of John Wayne.

The Frontier’s western art collection features several paintings of John Wayne.

The Frontier has long been a refuge for UNM students, generations of which have studied long into the night in relative quiet (compared to a dorm room) and safety. For nearly two decades, it served studious or hungry patrons 24 hours a day, 7 days a week, 365 days a year. In October, 2006, operating hours were scaled down because fighting often ensued among drunken revelers who got the munchies after their favorite watering holes closed down.

They also keep diners well fed–feeding some 4,000 people on weekend mornings (200 to 300 “covers” per hour). The Frontier is staffed by some 170 employees, all of whom are in constant motion to keep up with the lines of hungry diners. Those diners queue five or six deep from the entrance to the long order counters, but the staff keeps things moving smoothly (Disney could learn a thing or two). The menu lists fifty-some items, mainly New Mexican food, burgers and sandwiches.

The world famous Frontier Roll

The world famous Frontier Roll

In July, 2009, USA Today published an article entitled “Ten Great Places to Eat Regionally, Eat Well.” Author Michael Stern who co-wrote the definitive 500 Things To Eat Before It’s Too Late listed his ten favorite restaurants. On that list was the Frontier Restaurant. Considering Stern has dined at tens of thousands of restaurants, to be singled out as one of his ten favorite is a lofty accolade indeed.

On the 500 Things… tome, the Frontier Restaurant’s carne adovada was listed as the third best carne adovada in America. Calling it “the great bargain carne adovada–no less delicious for its $1.99 price–is a burrito at the Frontier in Albuquerque,” it was described as having “just enough chile-infused meat intense enough to turn the tortilla that wraps it the color of sunset.” The book also named the Frontier’s huevos rancheros as the second best among the genre throughout the Southwest.

Green chile stew at the Frontier Restaurant (Courtesy of Sergio Salvador)

Green chile stew at the Frontier Restaurant (Courtesy of Sergio Salvador)

When he traveled through Albuquerque for a taping of the Travel Channel’s Man vs Food Nation (which aired for the first time on June 22nd, 2011) Adam Richman stopped at the Frontier for the Bonanza Burger, the Frontier’s version of a green chile cheeseburger crafted from two quarter-pound patties, Cheddar cheese and bacon topped with New Mexico’s favorite fruit-vegetable–our beloved green chile. He called the Frontier “the go-to place for green chile smothered grub.” While the Bonanza Burger did not garner enough votes to make the New Mexico Green Chile Cheeseburger Trail in 2011, its nationwide exposure may put it over the top on the next trail.

In honor of Richman’s visit, the Frontier created the “Adam Bonanza” burger named for the affable Man Vs. Food Nation host. This burger behemoth is constructed from two quarter-pound grilled beef patties, double cheese, double green chile and double bacon. It’s one of my very favorite burgers (top five) in Albuquerque. Though Richman contended that the Bonanza burger “kicks and burns you with its chile,” the chile is rather mild though very flavorful with fine roasted qualities. Richman was spot-on when he said “it’s an excellent quality bacon cheeseburger, but the green chile takes it to a whole other level.” The beef is prepared at medium-well, but still manages to be juicy and delicious with a smoky grilled flavor that marries wonderfully with the bacon.

The Adam Bonanza (named for Man Vs. Food Nation host Adam Richman): double meat, double American cheese, double green chile, double bacon

As popular and famous as the Frontier has become among visitors to our fair state, no one has as high a regard for the Frontier as the generations of locals who have frequented it for four decades plus. Readers of Local IQ, Albuquerque’s Intelligent Alternative, have voted it the Duke City’s best for “late night eats,” “best cheap eats,” “best green chile” and “best breakfast burrito.”

On one local even called the Frontier “the quintessential New Mexican” restaurant. It’s a sentiment echoed by callers during Ryan Scott’s pioneering and much-missed Break the Chain radio program. To detractors (and there aren’t as many of those as there are aficionados) that’s akin to saying Pace’s Picante sauce is New Mexico’s quintessential salsa. I’m of the mind that from an experiential perspective it is definitely the quintessential university area restaurant in the Duke City, but won’t go any further.

Labeling piquant goodness out of a cauldron onto a bounteous Frontier burrito

It’s not just Local IQ and Chowhound readers who esteem the Frontier’s breakfast burrito so highly. In its September, 2011 issue the Albuquerque The Magazine staff undertook the ambitious challenge of finding the very best breakfast burrito in the Duke City. The winner of the “Breakfast Burrito Brawl” turned out to be the Frontier Restaurant which on a typical Saturday or Sunday can serve as many as 800 of these tortilla-encased treasures.

It’s no mystery that another “local” held the Frontier in very high regard. In fact, legendary award-winning mystery author Tony Hillerman more than once made the restaurant a setting in his Joe Leaphorn and Jim Chee mystery novels. Hillerman also wrote unabashedly about his love for the Frontier in the November, 2005 edition of New Mexico Magazine.”

Enchiladas with the Frontier's chopped green chile and red chile

Enchiladas with the Frontier’s chopped green chile and red chile

Aside from the aforementioned carne adovada, huevos rancheros and now the Bonanza Burger, there are several entrees for which the Frontier is known, but the item most frequently mentioned as a favorite seems to be the fabled Frontier rolls. Served hot, buttery and gooey with a cinnamon sugar glaze, they pack a day’s worth of teeth-decaying, waist-expanding calories, the kind you enjoy consuming. They’re among the very best cinnamon rolls in the Land of Enchantment.

Pundits and first-timers also agree on the green chile stew–it’s easily among the most popular in town. Served from a steaming cauldron, it has a piquant bite locals appreciate. Alas, the green chile stew is served with paper thin tortillas prepared production line fashion before your eyes by a machine. Considering the quantities of tortillas served daily at The Frontier, it’s certainly more efficient than using the more tradition methods employed by New Mexican abuelitas for generations. No assembly line contraption, however, can match the aroma or taste of hand-formed tortillas off-the-comal.

Pancakes with syrup

Pancakes with syrup

If you order enchiladas or burritos, you’re asked if you’d like them with the green chile stew, but you can also have them with the restaurant’s chopped green chile or better yet, Christmas style. The Frontier’s version of “Christmas style” doesn’t necessarily mean a demarcation in which a clear boundary is established between the red and the green chile. As shown in the image above, you can’t tell where the red chile ends and the green chile stops. Trust me, that’s not a bad thing. The amalgam makes for an interesting flavor combination of medium piquancy.

The menu is segmented into breakfast, platters, hamburgers, sandwiches, New Mexican food and bulk items (like six-packs of the aforementioned Frontier rolls). There literally is something for everyone. The fresh squeezed orange juice is some of the best I’ve had anywhere–wholly unlike the doctored, pulpy and cloying stuff you buy in grocery stores. Orange after Florida sunshine nourished orange is squeezed into a refreshing juicy goodness. The Frontier’s hot chocolate simply makes you wish it was winter year round. Breakfast is served all day long–and a day’s worth of carbs and calories is what you might have if you order even a short stack of pancakes. These are thick, fluffy orbs made golden brown and just beckoning for butter and syrup.

A BLT on a tortilla

Whether or not the Frontier Restaurant is Albuquerque’s “quintessential New Mexican restaurant,” can certainly be debated. I would suggest doing so over an Adam Bonanza burger and a Frontier roll chased down by fresh-squeezed orange juice.

The Frontier Restaurant
2400 Central, S.E.
Albuquerque, New Mexico
(505) 262-1848
LATEST VISIT: 23 June 2012
COST: $$
BEST BET: Frontier Rolls, Green Chile Stew, Orange Juice, Hot Chocolate, Adam Bonanza

Frontier Restaurant on Urbanspoon

Happy Belly Deli – Truth or Consequences, New Mexico (CLOSED)

The Happy Belly Deli in Truth or Consequences

One of the inevitable truths about life is that the sins of our youth will revisit us in our middle age and beyond. We feel it especially in the morning when every bone in our bodies aches as we struggle to get out of bed. That’s also when we’re most reminded that what doesn’t hurt no longer works, that the spring in our step has been replaced by a creak in our knees and that our backs go out more often than we do. It’s then that we regret our youthful impetuousness and perceived immortality.

My friend Larry McGoldrick, the professor with the perspicacious palate and the most energetic septuagenarian I know, gave me this advice: “go south, young man.” More precisely, he advised going to Truth or Consequences to luxuriate in the healing waters of the city’s hot springs. For some 12,000 years, the city’s geothermal hot mineral waters have been frequented for their restorative powers. Even Apache warrior Geronimo brought his wounded men to the waters so they could heal from battle.

The patio at the Happy Belly Deli

Truth or Consequences (“T or C” to most New Mexicans) has long been a popular destination for snowbirds, tourists and those of us who love its salubrious waters. Water is also a popular draw for recreation seekers who frequent Elephant Butte Lake, the largest and most popular lake in the Land of Enchantment. The 40-mile long reservoir is especially popular during the Memorial Day weekend when the number of visitors approaches 100,000 or the population equivalent of what would be New Mexico’s second largest city.

Unlike Santa Fe and Albuquerque, T or C has not, however, been widely regarded by cognoscenti as a dining destination, most of its eateries being considered “small town good.” That’s not a bad thing by any stretch. While most small towns restaurants in New Mexico may not provide exciting, cutting edge dining, they generally make up for it with consistent “stick to your ribs” comfort food favorites served in homey milieus by attentive and friendly servers who make you feel right at home. Nearly forty independent and chain restaurants operate within the city

Friday and Saturday are Pizza Nights at the Happy Belly Deli. Here’s a Green Chile Philly (Philly steak, mushrooms, green chile and onions)

Many of T or C’s best restaurants are within easy walking distance of the historic bathhouse district which means that after a relaxing session of letting your stress melt away and your body detoxify, you can saunter over for a leisurely meal. One of the city’s most popular eateries is the aptly named Happy Belly Deli, mere feet away from the Fire Water Lodge where hot mineral water tubs are available in most rooms. Only a patio separates the 50’s style motor court Lodge and its guest rooms from the Deli.

That patio is a haven for hungry diners and their four-legged children. It’s also a favorite gathering place for people who appreciate discussing, debating and deliberating the topic of the day with other close proximity diners, whether they’re like-minded or not. Starlings like it, too, recognizing that most diners will toss them a  crumb or two. Larry believes the Happy Belly Deli serves the best breakfast in T or C.

A chocolate croissant and a chocolate chip cookie

If the pizza is any indication, lunch and dinner must be pretty good, too.  Friday and Saturday are pizza nights at the Happy Belly Deli.  The pizza menu showcases six specialty pizzas and a build-your-own-pizza option in which you can select from among a number of ingredients (pepperoni, sausage, ham, mushrooms, onions, tomatoes, green pepper, artichoke hearts, green chile, spinach, black olives, pineapple, jalapeños, pepperoncinis and basil.  Two sizes–medium and large–are available as are dinner salad and garlic knots appetizers.

The Green Chile Philly pizza is a thin-crusted canvas topped with Philly steak, mushrooms, green chile and onions topped by melted mozzarella.  It’s a good pizza–bordering on greatness were it not so salty and if the chile had just a bit more bite.  The sauce is ladled on thickly and has more of an oregano influence than it does garlic.  The Philly steak is apportioned generously and the mushrooms are fresh and perfectly prepared.

Green chile bagel with egg and cheese

Pastries are even better than the pizza, especially the chocolate croissant (Pain au chocolat for mon amis Francophile).  It’s a light, flaky and buttery croissant roll filled with enough chocolate to leave a lip-smacking chocolate mustache.  The intrepid bakers also create a wondrous raspberry cheese filled croissant warranting a few lip smacks of its own.  My Kim prefers the chocolate chip cookies which are also quite good.

Breakfast on the patio means coffee, even if the temperature threatens to visit triple digits.  The coffee is Red Rock Roasters Premium Coffee out of Albuquerque.  Three pots of coffee are brewed, each a different gourmet blend.  You’ll pour your own coffee, as much as you want…and you will want lots of it, especially the piñon coffee.  Native New Mexicans love piñon almost as much as we love chile.  This coffee truly is the best part of waking up.

Kielbasa Scramble: Kielbasa, potatoes, scrambled eggs, red and green peppers and onions with two pieces of sourdough bread toast

If you stay at the Fire Water Lodge, you’ll receive a coupon for a complimentary bagel with egg and cheese or a six dollar equivalent.  Other bathhouse district motels may provide similar coupons.  The bagels are chewy and thick with several varieties available.  Naturally my choice was a green chile bagel stuffed with lightly salted scrambled eggs and melted cheese.  With a bit more piquancy, the green chile bagel would have been even better, but I’m looking a gift horse in the mouth here.

A much more substantial breakfast is a Kielbasa Scramble, a hearty eater’s feast of potatoes, scrambled eggs, red and green peppers, onions and several slices of kielbasa served with two pieces of toast (your choice of rye, wheat, white and sourdough).  This is an excellent breakfast providing a terrific interplay of strong and subdued flavors.  Among the former are the kielbasa and the red and green peppers which go very well with the eggs and potatoes.  This breakfast is easily large enough for two.

Two pancakes

An even larger breakfast includes two eggs, home fries, toast, a side of two pancakes and your choice of chorizo, bacon or sausage.   The entree-sized pancakes (certainly not a “short stack) are noteworthy, two fluffy orbs covering most of the plate.  Syrup is out of small plastic tubs so it’s not heated.  That’s a nit because the pancakes themselves are steaming and delicious.

The Happy Belly Deli wait staff is an energetic and attentive bunch, some coiffed in colors matching their tie dye attire.  The breakfast guests in particular are an eclectic lot.  Sit on the porch and you’ll be in close proximity to your neighbors so it pays to be an extrovert–or to have two beautiful dachshunds with you.   In no time you’ll be engaging in neighborly discourse, no topic taboo.  It’s spirited and it’s fun, one of the many charms of dining at this truly terrific restaurant.  From an experiential perspective, it’s one of the state’s best.

Happy Belly Deli
313 N Broadway St
Truth Or Consequences, New Mexico
LATEST VISIT: 17 June 2012
1st VISIT: 15 June 2012
COST: $ – $$
BEST BET: Green Chile Philly Pizza, Green Chile Bagel with Egg and Cheese, Chocolate Croissant, Chocolate Chip Cookie, Kielbasa Scramble, Pancakes

Happy Belly Deli on Urbanspoon

Hillsboro General Store – Hillsboro, New Mexico

The Hillsboro General Store

On a journey by train to San Francisco, New Mexico’s legendary award-winning author Tony Hillerman shared an observation car with businessmen from the East.  As the multi-hued Zuni Buttes, majestic Mount Taylor, breathtaking mesas and skies resplendent with monsoon thunderclouds passed in review, his heart was lifted and his worries dissipated.  He then overheard one of the Easterners remark to the other, “My God, why would anybody live out here?”  Hillerman’s immediate (though unspoken) thought was, “My God, why wouldn’t everyone want to live out here?”

As Hillerman’s experience clearly illustrates, one person’s “middle of nowhere” is another person’s idyllic paradise.  Similarly, what some consider “nothing to do here” is the pace of life others spend their life pursuing.  It’s a dichotomy of lifestyles not delineated by age or wealth, but by attitude and maturity.  In my twenties, my perspective of Hillsboro, New Mexico would have been similar to that of the Easterners.  Twenty-some years later, I echo Hillerman’s sentiment.

The interior of the Hillsboro General Store

Approximately half an hour southwest of Truth or Consequences, Hillsboro is nestled along the meandering Percha Creek in the foothills of the storied Black Mountains once frequented by Geronimo and his Apache warrior band.   Founded in April, 1877 when two prospectors discovered gold on the east side of the Mimbres Mountains, Hillsboro’s population peaked at about 1,200 residents with area mines producing about $6 million in gold and silver. As the town’s riches dwindled, ranching and later apple orchards, became important industries.  

Buoyed by the prospect of instant riches or at least a gold nugget they can brag about, hobbyist prospectors young and old still dip their pans in creek beds.  Those smart enough to stay quickly recognize the true treasure lies not in minerals, but in neighbors where the term means more than proximity, in enchanting vistas and in the tranquility of silence broken by the coo of a morning dove or the song of a cicada.  Today, Hillsboro is home to several restaurants, gift shops and galleries, a museum, a garage and grocery, a bed and breakfast, a saloon, a library, a post office and a bank.

A chocolate malt

One of those aforementioned restaurants is the Hillsboro General Store, which opened in 1879 and has operated continuously since that date, originally as a mercantile.  The building, which is on both the National and New Mexico Registers of Historic Landmark Sites, also served as a post office, stage stop, bank, telephone exchange and for nearly seventy years, as a drug store.  Though today calling itself a “general store,” it has gained a reputation for excellent New Mexican and American food as well as homemade pastries.

Holding true to its 19th-century roots, the General Store is festooned with historical artifacts, reminders of its storied past.  Proprietor Doreen Lewis greets one and all, neighbors by name.  Neighbors and friends–maybe even Doreen’s 91-year-old mother–stop by to treat themselves to one of the best home-cooked meals in Sierra County and its famous bumbleberry pie.

Super Deluxe Burger: Five-ounce patty topped with bacon, green chile and cheese on toasted sesame seed bun

The two-page menu is hardly a compendium of dishes, but it does offer a nice selection of burgers, sandwiches and New Mexican food as good as you’ll find anywhere in the county.  You’ll also find both hand-blended milk shakes and malts made with real ice cream and served bone-chilling cold.  Both are served on a shake glass along with the tin in which the shakes and malts are blended.  It’s much like getting a shake or malt and a half.  On a hot summer day, there’s nothing quite as good.

Of course nothing goes as well with shakes or malts as burgers and fries.  The French fries don’t come from a bag, but are hand-cut Russets fried to a golden hue and salted lightly.  These are fries so good you won’t need ketchup.  There are several burgers on the menu, but in my ongoing quest for new “talent” for the New Mexico Green Chile Cheeseburger Trail, it was the Super Deluxe Burger which most beckoned.  This burger behemoth is constructed from a five-ounce, hand-formed beef patty topped with bacon, green chile and cheese on a toasted sesame seed bun with white onions, pickles and tomatoes on the side.  The chile is somewhat on the mild side, but it has a nicely seasoned flavor.  The beef patty is moist and delicious, obviously not subjected to the torturous spatula press.

Caliente Melt: Six-ounce patty topped with bacon, pepper jack cheese and green chile (normally served with jalapeños) served with potato chips

Another intriguing item showcasing the restaurant’s beef is the Caliente Melt.  Despite the name, it’s not a piquant version of a patty melt.  In fact, it’s rather similar to the aforementioned green chile cheeseburger.  The main differences are that the Melt is served with a six-ounce beef patty instead of five-ounces, it’s made with Pepper Jack cheese and is normally made with jalapeños though you can opt for green chile instead.  It also includes strips of bacon and is served with chips.  It’s an excellent burger-melt, thanks especially to the terrific beef, a real difference-maker.

As good as the burgers and New Mexican food, it just might be the pastries–particularly the unique “bumbleberry pie” that make the General Store a dining destination not to be missed. The bumbleberry pie might be more appropriately called the “everything but the kitchen sink” pie because it contains whatever fruits are seasonal and fresh at the time, meaning it may taste just a bit different at different times of the year. It’s more tart than it is sweet and made with a light, flaky crust you could eat on its own and enjoy. Served a la mode with vanilla ice cream, it’s a blue-ribbon award-winning caliber pie.

Bumbleberry Pie a la mode (with vanilla ice cream)

The El Paso Times described Hillsboro as a “picturesque postcard of small-town America,” an apt description for one of New Mexico’s hidden gems. The town and its eponymous General Store provide a glimpse of a bygone era, perhaps a better time and place. Why everyone wouldn’t want to live in a village like Hillsboro is beyond me.

Hillsboro General Store
100 Main Street
Hillsboro, New Mexico

LATEST VISIT: 16 June 2012
1st VISIT: 18 April 2004
COST: $$
BEST BET: Super Deluxe Burger, Caliente Melt, Enchiladas, Bumbleberry Pie a la mode, Chocolate Shake, French Fries

Hillsboro General Store on Urbanspoon

Cafe Bleu – Albuquerque, New Mexico

Cafe Bleu, ensconced within the Del Norte Sports & Wellness

Today Huyen Wylie might smile a little when she describes herself as having been one of the Vietnamese “boat people,” but it’s not because she finds anything evenly mildly amusing about the term.  She was but ten years old when her family braved the choppy waters of the South China Sea in their quest for freedom.  It was their third attempt.  As with many families, fleeing their homeland was an act of desperation undertaken by people persecuted by an oppressive communist government.  It was a perilous journey fraught with uncertainty and danger. 

Still, risking death on the open seas was preferable to the certain imprisonment or execution many citizens  faced at the hands of a retaliatory government.  Many of the boats used to flee Vietnam were crude and makeshift watercraft–often converted fishing boats–not built for the open waters.  Dangerously overcrowded, many sunk shortly after leaving the shore.  Making it out to the open sea was no guarantee of freedom, but  often the beginning of other dangers such as unfriendly neighboring countries who turned the refugees away and pirates who murdered many and sold others into prostitution or slavery.

Huyen Wylie, the high energy, high personality owner of the Bleu Cafe

Huyen’s family made it to Hong Kong where they remained in a refugee camp for six months before being sponsored for resettlement in the United States.  Her family has been in Albuquerque ever since.  Today Huyen has many reasons to smile.  Though she didn’t speak a word of English when she arrived in America, she now has an easy command of English.  She also has a degree in Electrical Engineering and a very impressive resume as a systems engineer.  More importantly, she is married and has children of her own.

During her sterling career as a systems engineer, Huyen received almost as many compliments about her cooking as she did about her work. Colleagues encouraged her to pursue a cooking career someday. One of those colleagues is my friend “Wild” Bill Kramer who’s known and worked with Huyen for years. It would have been easy to dismiss his effusive raving about her culinary skills as the enthusiasm of a friend for another friend, but when given the opportunity to be treated to lunch anywhere in the city, Bill wanted to eat at the Bleu Cafe, Huyen’s tiny eatery. He promised us it was that good.

Mocha Frappe

The Bleu Cafe is not a conventional restaurant with a storefront visible from the street.  There’s no external signage that will let you know you’ve arrived nor will you be greeted from afar by the telltale wafting of tempting aromas.  The Bleu Cafe is ensconced in a corner of the Del Norte Sports & Wellness center on the northeast intersection of Wyoming and San Antonio in the Northeast Heights.  The Lilliputian cafe has but a handful of tables, but it’s got an ambitious menu that belies its size.

Huyen named her eatery “Bleu Cafe” because the connotation of the word “bleu” is that of “food prepared to a very high standard” as in “cordon bleu” or “blue ribbon” award-winning food.  If you’re predisposed to believe “gym food” is all protein and whey shakes and other “slow-burning” complex carbs work-out foods such as fruits, vegetables, whole-grain bread, rice, pasta, and cereals, you’re in for a real treat.  The Bleu Cafe menu is hardly one you’d stereotype as work-out food.

Blue Cheese Chicken Ciabatta: Grilled chicken, bacon, apple, blue cheese, honey mustard served on artisan Ciabatta

Huyen is proud to offer more than a hundred items on a diverse menu.  The Bleu Cafe starts serving at 7AM Monday through Friday and at 8AM on Saturday for those who like to work out first thing in the morning.  The breakfast menu includes such favorites as a breakfast burrito (eggs, hash browns, sausage or bacon, cheese and green chile) and a yogurt parfait (layered Greek yogurt and berries topped with nutty granola).  If the best part of waking up includes the tinkling of a spoon against a steaming ceramic mug, you’ll find a number of espresso favorites as well as a house coffee, hot chocolate and tea.

Burgers, panini sandwiches, wraps, a salad and sandwiches crafted on multi-grain bread constitute the lunch and dinner menu.  Baked goods (blueberry muffins, banana breads, key lime cheesecake and brownies) are all baked on the premises.  The number of available items is relatively limited, but the quality is surprisingly high (though it shouldn’t have been considering “Wild” Bill’s endorsement).   Alas, the menu is devoid of Vietnamese food which Bill assured us Huyen prepares better than any Vietnamese restaurant in town.

Italian Panini: Ham, salami, pepperoni, mozzarella, tomatoes, spinach, red onion, pepperoncini, pesto mayo served on artisan Ciabatta

If you’ve ever wondered why bad panini happens so often to good people, the probable reason is bad ingredients prepared in assembly line fashion by sandwich makers who don’t take pride in their work.   You’ll be thrilled at the high quality of the panini at the Bleu Cafe. The Blue (hmmmm, why isn’t it spelled “bleu?”) Cheese Chicken Ciabatta is an edible work of art prepared by sandwich artists.  The canvas for this masterpiece is an artisan ciabatta which is topped with chicken grilled on the premises, bacon, apple, blue cheese and honey mustard.  The ingredients–especially the blue cheese and honey mustard–go very well together with complementary and contrasting flavors which sandwich aficionados appreciate.  The grilled chicken is roughly a quarter-inch thick and delicious.

It seems every sandwich shop in town proffers a version of an “Italian” sandwich, typically layering anemic Italian cold cuts and cheese on flaccid bread.  The Bleu Cafe’s rendition is several orders of magnitude better than most, in no small part due to the perfectly prepared artisan ciabatta which is pressed to a not too crunchy and not too soft consistency.  The sandwich is engorged with ham, salami, pepperoni, mozzarella, tomatoes, spinach, red onion, pepperoncini (vastly underutilized as a sandwich ingredient) and pesto mayo.  That’s a lot of ingredients combining to form a terrific sandwich.

Baked sweet potato fries

If you’re tired of French fries with a viscosity which renders them limp or fries so salty as to warrant desalinization, you’ll appreciate the Cafe Bleu’s potato preparation.  These fries aren’t fried; they’re baked.  It makes a difference and not just because you won’t grease running down your hands.  Baked fries are actually quite delicious, especially the baked sweet potato fries.

The unending parade of surprises during our inaugural visit to Cafe Bleu included a perfectly blended mocha frappe.  Frappe is a term indigenous to coastal Massachusetts and some parts of Vermont and Maine.  Many a printed word has been used to debate the difference between milk shakes and frappes, serving mostly to add to the confusion.  I enjoyed the deeply flavored, extremely satisfying mocha frappe too much to contemplate the differences.

For those of us whose primary means of exercise involves a television clicker, Cafe Bleu gives us a reason to visit a gym once in a while.  We might not work out, but we’ll certainly be well sated.

Cafe Bleu
7120 Wyoming Blvd, N.E., Suite 8B
Albuquerque, New Mexico
Facebook Page
LATEST VISIT: 13 June 2012
BEST BET: Mocha Frappe, Baked Sweet Potato Fries, Blue Cheese Chicken Ciabatta, Italian Panini

Bleu Cafe on Urbanspoon

Restaurante Rancho De Chimayo – Chimayo, New Mexico

El Rancho de Chimayo, a northern New Mexico treasure

The humble Northern New Mexico village of Chimayo has a reputation far and wide as a place in which miracles occur. Because of the healing and restorative nature of those miracles, it has even been called the “Lourdes of America.”

During Holy Week of 1813, a devout Penitente named Bernardo Abeyta was performing his penances on a hillside when he looked up and saw a bright light emanating from the ground near the river. Abeyta ran to the spot, knelt and began digging with his bare hands toward the light’s source. Within minutes he uncovered a large and wondrous crucifix bearing the image of Nuestro Senor de Esquipulas.

El Rancho de Chimayo's front courtyard.

El Rancho de Chimayo’s front courtyard.

The crucifix was processed to the church in Santa Cruz where it was placed in a niche off the main altar, but the next morning it was gone. In fact, the crucifix disappeared three times, only to be found back in its hole.  After the third time, everyone understood that Nuestro Senor de Esquipulas wanted to remain in Chimayo. A tiny chapel was then built above the hole. The miraculous healings began almost immediately with the first recipient being a grievously afflicted Bernardo Abeyta himself.

The healings grew so numerous that the tiny chapel was replaced in 1816 by the current and much larger Santuario de Chimayo, an adobe mission on which miracles are still visited.  More than a quarter of a million people visit Chimayo annually. They bring with them their petitions for healing and many of them are granted relief from infirmities, disease and unhappiness.  The walls of the Santuario’s sacristy are adorned with discarded canes, crutches and before-and-after photographs of healings that transpired at this Holy Shrine.

The Grand Lady Herself, Florence Jaramillo

It might be a stretch to call the food at Restaurante Rancho De Chimayo miraculous, but many people will agree that it may just well be divinely inspired. The restaurant has culled a world renowned reputation for some of the very best traditional and contemporary New Mexican cuisine in a spectacular, tree-lined setting since 1965.  In fact, Restaurante Rancho de Chimayo is probably most responsible for New Mexican cuisine being recognized as a distinctive cuisine than any other restaurant in the state.

For generations  Hispanic families in Northern New Mexico served traditional New Mexican food at home, while many restaurants throughout the region served “Mexican” style food similar to what our neighbors in Arizona and Texas offered.  That meant insipid chile lacking the flavor and piquancy which has become a hallmark of New Mexican cuisine.  Rancho de Chimayo helped changed all that by showcasing just how extraordinarily flavorful  were the ordinary foods served in the family homes throughout Northern New Mexico.

Salsa and chips

Salsa and chips

In October, 1965, Arturo and Florence Jaramillo transformed the century old Jaramillo ancestral home with its white-washed walls and hand stripped vigas into El Restaurante Rancho de Chimayo.  Their goal was to provide a different type of restaurant experience, one in which diners could feel as though they’d been invited to an old Spanish home with a grand ambience and spectacular food.  Over time they expanded the restaurant to 4,000 square-feet, including a 400 square-foot kitchen which churns out deliciousness for throngs of as many as 350 patrons, the restaurant’s seating capacity.

Today cozy dining rooms and their stately fireplaces radiate warmth whether lit or not.   Religious iconography of Northern New Mexico shares wall space with colorful framed paintings, many of which depict the restaurant.   Family heirlooms  and portraits festoon some of the dining rooms. In the summer, there may be no lovelier setting that on the lush and verdant terraced patios which beckon hungry patrons to commune with beauty.  High school graduations, weddings and celebrations of all kinds are often held on the sunroom just below the terraced patios.

A combination plate Christmas style

A combination plate Christmas style

Restaurante Rancho de Chimayo employs some 75 people and is an integral part of the community. In addition to the incomparable setting and wonderful food, one of the best reasons to visit is the employees themselves. Think service that’s sassy with a smile. The waitresses are attired in traditional period dress, the only inauthentic detail sometimes being a tattoo peeking out from under a puffed sleeve.  Ask a question to which the wait staff doesn’t have an answer readily available, and they will find an answer for you.  They generally have a warm smile for you, too.

The indefatigable Florence still owns and manages the restaurant more than forty years since she helped found it. In 2006 she was one of five recipients honored by the National Restaurant Association with a lifetime achievement award previously bestowed on such culinary glitterati as Emeril Lagasse, Wolfgang Puck and Julia Child.  The grand lady, honored as New Mexico’s restaurateur of the year for 1987, still shows up to the restaurant and has a radiant smile for everyone.

A salad of local greens, Mandarin orange slices, goat cheese and candied pecans drizzled with a honey vinaigrette

Accolades are nothing new for Jaramillo and her fabulous restaurant. For three consecutive years, from 1999 through 2001, Restaurante Rancho de Chimayo was selected by Hispanic magazine as one of America’s top fifty Hispanic restaurants. In 1988, Nation’s Restaurant News, a respected trade publication, selected Rancho de Chimayo for inclusion into its Hall of Fame, placing it in very exclusive company.

Unlike many Northern New Mexico restaurants, Rancho De Chimayo has not “anglicized” its entrees and still serves chile that does more than decorate the plate with color; it adds that distinctive, addictive flavor all native New Mexicans crave–and cumin won’t come within a mile of this chile. Ask a waitress if the carne adovada is made with cumin and either you’ll get a blank expression reflective of the abominable spice’s lack of use throughout Northern New Mexico or you’ll get a response indicating the restaurant holds true to the authenticity of New Mexican cuisine and that means no cumin.

A tostada topped with carne adovada served with calabasitas, rice, beans, guacamole and sour cream

This restaurant also pays close attention to details and doesn’t compromise on quality. The sopaipillas accompanying your meal, for example, are served with a small bowl of honey from Bosque Farms, not the typical store-bought honey which comes in plastic bottles. The top of the bowl is covered in plastic because of the preponderance of bees in summer.  The sopaipillas are large and puffy, best eaten immediately after they arrive at your table when cutting off a corner will allow wisps of steam to escape into your happily awaiting nostrils.

Chips and salsa are, unfortunately not complementary, but they’re worth the pittance price. The salsa is thick and rich with a nice green and red chile induced bite. It’s an addictive salsa, the type of which you’ll have at least two bowlfuls. The chips are crisp, fresh and oversized. The chile con queso is rich, thick and delicious, some of the very best in New Mexico.

Tamale with red chile on the side

Tamale with red chile on the side

When the Food Network gushes over Rancho de Chimayo’s carne adovada, I think “platitudinous fluff,” but when my adovada obsessed friend Ruben tells me it’s right up there with the carne adovada at Mary & Tito’s, it’s akin to a mouse endorsing cheese.  Ruben knows his adovada, having made it his personal quest to prepare carne adovada on par with that of his favorite restaurants. His quest continues.

The carne adovada is indeed fabulous at the Rancho. Marinated, shredded pork as tender as possible is cooked in a piquant red chile caribe sauce, a marriage seemingly consecrated by divinity. The chile has its basis in chile pods, not the powdery stuff, and it’s locally grown Chimayo chile which I’ve long contended is even better than Hatch red (sacrilege, I know).

Blue Corn Tortilla Enchiladas with red and green chile

Porcine perfection for the adovada begins with boneless pork chops in which the fat is trimmed off. Still, the secret to great carne adovada is the painstaking preparation–the optimum amount of time required for the sauce to simmer to the peak of flavor and for the pork to acquire the tenderness in which tendrils peel off easily. Rancho de Chimayo has the secret down pat,  better and more authentic than just about anyone in New Mexico.

The menu is replete with an array of wonderful New Mexican favorites, all of which beckon for Chimayo red chile. The Rancho’s green chile is plenty good, but it’s the red that’s in rarified company, an exquisite chile of medium piquancy with which you’ll fall in love.

Sopaipillas with real honey

Sopaipillas with real honey

We’ve already established that the carne adovada is perhaps nonpareil, but what about the other items? Fret not. This is a plate with nothing but winners. The Combinación Picante is the best way to sample more than one of the Rancho’s treasures. This is a combination plate for the ages: carne adovada, pork tamale, rolled cheese enchilada, beans and posole served with red chile.  These are traditional Northern New Mexican favorites all available on one platter and all delicious.

The rolled enchiladas are layered with cheese, onions and your choice of traditional or vegetarian red or green chile served with beans.  You can customize your enchiladas with either chicken or shredded beef, blue corn tortillas and a fried egg, all for a pittance.  The shredded beef is terrific, generously apportioned tendrils of moist, delicious beef as tender as the carne adovada.  The cheese drapes over the enchiladas like an orange-yellow shroud of deliciousness.

One of the restaurant’s terrific waitresses bringing dessert to our table

The beans are whole pinto beans as good or better than we prepare at home. The posole, a dish of reconstituted lye-slaked dried white corn kernels, is similarly wonderful and includes very lean and tender pork (a specialty). This is posole the way it should be made.

Tacos are engorged with shredded beef, not ground hamburger. This makes a huge difference in the taste and quality–and it’s the authentic way they have been prepared in Northern New Mexico for generations (or at least until the Taco Bell generation introduced tacos with ground beef).  The Rancho’s tacos are some of the very best in northern New Mexico, but that can be said about so much in the menu.

El Rancho de Chimayo’s wonderful take on a strawberry shortcake

Portions are large, but that’s a good thing because you can take home for later consumption, some of the best New Mexican food in northern New Mexico.  Make sure you save room for dessert.  In the summer that means strawberry shortcake, a fabulous dessert.  Instead of the conventional shortcake, Rancho de Chimayo crafts an oval cake akin to a baking powder biscuit and places it atop several dollops of cream in an island of fresh, sweet strawberries.

On Friday, June 11th, 2008, Rancho De Chimayo suffered a devastating fire.  Though confined to the kitchen and initially expected to take just a few weeks to repair, the damage was much more extensive than thought.  It would be fourteen months until the restaurant was able to resume business.  Its grand reopening showcased a darker adobe facade, golden shreds of straw flecks glinting when visited by the sun.  Chile ristras hang on those walls, as much as sign of hospitality in New Mexico as the pineapple is in Hawaii.  The bronze sculptures of local artist Marco Oviedo inspire and invite double-takes as people walk through the courtyard to the restaurant.

Restaurante Rancho De Chimayo is a New Mexico classic, a treasured institution some say is as integral a part of the fabric of the Land of Enchantment as red chile itself.

Restaurante Rancho De Chimayo
County Road 98
Chimayo, NM

LATEST VISIT: 22 May 2010
COST: $$
BEST BET: Sopaipillas, Chile Con Queso, Enchiladas, Carne Adovada

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