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Hannah & Nate’s – Albuquerque & Corrales, New Mexico

The original Hannah & Nate’s on Riverside Plaza in Albuquerque’s West Side

There are just some restaurants at which the stereotypical Ralph Cramden hungry man shouldn’t dine. Hannah & Nate’s is one of them. It’s not that the food isn’t good. That’s certainly not the case.  It’s just that  it’s part of the troglodytic nature  of men to whine and complain when we have to wait more than two minutes for our meals and we become doubly obnoxious when the portions aren’t large enough to feed a small bull elephant. Thankfully, my Kim has been a great civilizing influence on me and I’m able to enjoy restaurants such as Hannah & Nate’s as much as she does.

Hannah & Nate’s is a home decor and market cafe ideally suited for gentrified ladies with a lot of leisure time on their hands. It’s not a restaurant at which a boorish lout will sit patiently then be satisfied with what he would consider “finger foods.” Take for example the “beef & bleu” sandwich featuring sliced roast beef, caramelized onion and sautéed mushrooms topped with bleu cheese on grilled sourdough. It’s not four inches thick the way such men would want it and the bleu cheese isn’t powerful enough to give them the belch inducing halitosis powerful enough to clear a room.

Tuscan Meatloaf Sandwich:  Rustic Tuscan Meatloaf topped with caramelized onions, roasted red peppers, and jack cheese, Served on a grilled baguette (add Green Chile for only $.99)

Launched in 2002, Hannah & Nate’s is ensconced within the Riverside Plaza, a mixed-use development with convenient access from both Montano and Coors.  The plaza’s charming campus-like environment seems tailor-made for the home decor and market cafe which is named for the children of Beth and Phil Salazar.  Phil manages the food operations side of the business while Beth manages the decor operations.  The cafe is open from 8AM to 2PM while the home decor  operation remains open until 5:30.

The ambitious full-service breakfast menu belies the relatively small (call it comfy cozy) dining room which tends to get quite busy.  Many eyes are drawn immediately to the menu section entitled “Local Flavor” for Hannah & Nate’s take on New Mexican breakfast favorites such as huevos rancheros, breakfast enchiladas, breakfast quesadillas and the intriguing Eggs Benedict de Nuevo Mexico (two poached eggs served on top of an English muffin smothered with homemade carne adovada and melted Cheddar cheese.  This is the favorite breakfast entree of my learned friend Larry McGoldrick, the professor with the perspicacious palate.

Rio Grande Turkey: Sliced Breast of Turkey, avocado, and green chile, topped with jack cheese, lettuce, and tomatoes, served on grilled sourdough and green chile stew

More traditional eggs Benedict dishes are also available on the “Traditional Favorites” section of the menu where you’ll also find quiche and sourdough French toast.  A number of breakfast burritos and omelets are also available for the most important meal of the day.  The lunch menu is apportioned into several sections: Appetizers, Sandwich Board, Garden Fresh Salads, New Mexican Food Favorites, “Hot” From the Grill and The “Lite” Side (a half-sandwich with your choice of potato salad, fresh fruit, side salad or cup of green chile stew).

Lunch enjoyment might start with the carne adovada crisp, a quesadilla in which crisp flour tortillas envelope lean pork marinated in red chile and melted cheese. Why more quesadillas don’t feature carne adovada is beyond me, but even if they did, it’s doubtful they can duplicate this artfully crafted appetizer. Although the red chile isn’t especially hot, it’s very flavorful with a garlicky taste which complements the rich red chile.

In the spring of 2006, Hannah & Nate's Market Cafe launched its second restaurant, this time in Corrales.

In the spring of 2006, Hannah & Nate’s Market Cafe launched its second restaurant, this time in Corrales.

Among the many hot-off-the-grill sandwiches we’ve enjoyed from the sandwich board are:

  • Nate’s Melt (sliced beef roast, green chile, red peppers, caramelized onions, avocado and cheddar on grilled sourdough bread) in which the green chile has that pronounced roasted green chile aroma and taste New Mexicans love as much as life itself. This is an outstanding sandwich!
  • Tuscan Meatloaf Sandwich (rustic Tuscan meatloaf topped with caramelized onion, roasted red peppers and Jack cheese served on a grilled baguette). This is meatloaf at its comfort food best, the type your mother made for you as a child.  The meatloaf isn’t overly thick which means you’ll actually taste the other ingredients, a harmonious mix of complementary toppings.
  • New Mexico BLT (crispy bacon, fresh tomato, roasted green chile and lettuce on grilled sourdough bread). This isn’t the boring BLT you make at home. The bacon has a smoky taste; the sourdough bread a buttery, grilled texture; and neither the L or the T dominate as they’re apt to do.
Carne Adovada with a fried egg

Carne Adovada Breakfast Enchiladas:
3 Stacked enchiladas, stuffed with carne adovada, topped with red or green chile, cheddar cheese and 2 eggs any style, served with a side of hash browns and tortilla

All sandwiches and grilled items are served with your choice of homemade potato salad (a  boring celery and dill pickle based potato salad that is the only thing we haven’t liked at Hannah & Nate’s), fresh fruit or ridged potato chips. Invariably, the fresh fruit seems to be in season no matter the time of year. We’ve had watermelon in November and it had a fresh flavor. The chips are always crisp and fresh and thankfully not the “bottom of the bag” bits some restaurants serve.  Eschew these sides altogether and ask for a cup of green chile stew.  It’s served warm and has a nice piquant bite of green chile complemented with just enough Mexican oregano.

For an additional two bits, make sure you ask for one of the five (chipotle, cucumber dill, cranberry, herb, olive) specialty mayonnaise offered. Even though the sandwiches don’t need any additional accoutrement whatsoever, the mayonnaise can be used as a dip for your chips.  The chipotle mayo and the cucumber dill (similar to the Greek tzadziki sauce but maybe even better) are our early favorites.

Steak burrito

Steak & Egg Burrito

Corrales Addition: In the spring of 2006, Hannah & Nate’s Market Shop launched a second Albuquerque area restaurant, this one in the former site of the very popular Calico Cafe which burnt down in 2004. If anything, the Corrales version of Hannah & Nate’s is even better than the Riverside Plaza restaurant.

For one thing, the Corrales restaurant has a full breakfast menu–three pages of traditional and New Mexican favorites. My early favorite would have to be the steak and egg burrito served Christmas style (red and green chile).  This burrito is engorged with three eggs, sautéed onions, roasted red peppers, cubed potatoes and steak–not a cheap cut of meat either, but grilled top sirloin. This is an excellent breakfast burrito made with high-quality ingredients and served hot.  Both the red and green chile at Hannah & Nate’s are very good with a slight nod going to the red chile which is almost burgundy in color and which possesses the rare earthiness I love in red chile. 

Breakfast Enchiladas with two fried eggs

Breakfast Enchiladas with two fried eggs

For my Kim, carne adovada is the standard-bearer against which she measures just how good a New Mexican restaurant is.  To her consternation, some restaurants which don’t use cumin on anything else (for some inexplicable reason) add it to carne adovada, bringing about the ruination of a delicate dish which requires no amelioration.  Hannah & Nate’s carne adovada is among her very favorites, especially when served on the carne adovada breakfast enchiladas plate: three stacked enchiladas stuffed with carne adovada and topped with red or green chile, Cheddar cheese and two eggs any style served with a side of hash browns and a tortilla.  If a breakfast dish can foretell a good day, this one will do it.  The carne is porcine perfection as tender as a mother’s love, marinated in chile that doesn’t shy away from its heat. 

There are a couple of perspectives about huevos rancheros. The “glass is half empty” perspective is that huevos ranchers are a rather uncomplicated dish constructed from a limited number of ingredients. Glass half full folks rave that having few ingredients allows those ingredients to shine.  At its essence, huevos rancheros are little more than eggs, corn tortillas, Cheddar cheese and your choice of red or green chile.  Both the red and green chile at Hannah & Nate’s are top tier, some of the best in the metropolitan area.  The corn tortillas have a pronounced corn taste, are relatively grease-free and are fried perfectly.  The eggs are prepared to your exacting specifications and have a farm-fresh flavor.  Count me among the glass half full folks.  Count the huevos rancheros at Hannah & Nate’s among the very best in the area.

Huevos Rancheros

Huevos Rancheros

Hannah & Nate’s also features a daily special and if the market smoked porchetta is any indication, the specials are indeed special. Porchetta generally refers to a boneless, rolled roast of pork studded with garlic and herbs.  Hannah & Nate’s takes the pork and stuffs it into a baguette then tops it with a roasted garlic aioli, green onion marmalade, sage and tomato. The flavor combinations are sensational!  

Hannah & Nate’s doesn’t have a long line-up of desserts (muffins, chocolate brownies), but who needs more options when you’ve got cranberry bread pudding.  It’s not on Larry McGoldrick’s Bread Pudding Hall of Fame, but it could be the professor with the perspicacious palate hasn’t tried this bread pudding.  Quite simply, it borders on spectacular, providing a balance of flavors most bread pudding can’t approach.  The tangy cranberries and savory almond shavings temper the sweetness of the sweet sauce surrounding the soft, spongy bread.  

Cranberry Bread Pudding

Cranberry Bread Pudding

Another plus in favor of the Corrales restaurant is its patio which allows you to watch expensive cars drive by while you dine under a sun-lit sky. During the winter months, sitting indoors and enjoying the fireplace is nearly as nice.

Hannah & Nate’s
6251 Riverside Plaza, NW
Albuquerque, New Mexico
(505) 922-1155
Web Site
LATEST VISIT: 26 April 2014
# OF VISITS: 9
RATING: 20
COST: $$
BEST BET: Carne Adovada Crisp, Nate’s Melt, Market Smoked Porchetta, New Mexico BLT, Tuscan Meatloaf Sandwich, Steak & Egg Burrito, Cranberry Bread Pudding, Huevos Rancheros


View Hannah & Nate’s Market Cafe on LetsDineLocal.com »

Hannah & Nate's Place on Urbanspoon

  • Sarah says:

    Don’t eat their grilled tuna salad. I have ordered that twice and they really should figure out that tuna should be cooked like steak. I had tuna jerkey salad. gross.

    January 5, 2009 at 12:50 PM
  • Kathy says:

    Hannah and Nate’s is my go-to place when I need a hot sandwich. The only dilemma I have is which one to order, as there are so many good ones. Not as crazy about their breakfast (on par with most other places) but for lunch this is my favorite.

    April 13, 2010 at 4:39 PM
  • Andrea says:

    So what’s the deal with the Corrales location? Not one mention on their website, and only some UrbanSpoon digging will turn up an address or phone number…

    August 5, 2010 at 3:42 PM
  • Larry McGoldrick says:

    Andrea — last time I was there, I asked Phil when he wold be updating the Website. He was aware of the electronic invisibility of the Corrales location, and assured me that the site would be updated Real Soon Now. That was last October at Balloon time.

    Real Soon Now == Mañana here in Corrales.

    January 31, 2011 at 8:59 AM
  • Sr Plata says:

    Sr and Senorena Plata stopped for breakfast on July 4 while taking a bike ride on their Tandem bikes through Corrales. Wasn’t crowed which was great as we stopped right after the parade and local activities stopped. This restaurant is high on my list on the NM Pancake trail. As I baseline, (don’t laugh or judge too harshly but they are really good) on the IHOP crepes with lingonberry. I like my pancakes somewhat smashed, buttery, not airy or gluten filled. I had the combo with 2 eggs over medium, asked and received very crispy hashbrowns and since I come from the line of David, asked for an extra pancakes in place of the sausage, ham or bacon which they did with a smile. Summary, some of the best pancakes I have had in NM in a consistent manner. Senorena had the Southwest appetizer that had cut-up pieces of French bread, cheddar chese, avocado that she took and dipped in Salsa, quite excellent. On a foot note, I mentioned when they paid if they would consider blueberries. They said they can add what they have and blueberries is not something they stock BUT they did suggest next time adding walnuts to it. I was impressed that they were creative in their suggestions and will try that…

    July 6, 2011 at 10:46 AM
  • Sr Plata says:

    Came back for their pancakes and again wasn’t disappointed, they have excellent pancakes to share with pancake lovers. I don’t eat pork and I requested they allow for either an extra pancake at no charge or consider having turkey bacon on the menu. I did have a generous portion of turkey they fried up (used for their sandwiches) which was good but had an upgrade price. Also, they ran out of hashbrowns and fried potatoes since it was at 1pm and I was served pinto beans with cheese on top, it was actually a nice change and something to consider in the future. I do ask there is some consistency on how they handle the extra pancake and nix the pork between weekdays and weekends, I received different policies on that and I have to think the cost of meat is cheaper than the cost of a pancake. One way or another, the extra pancake is worth it!

    August 19, 2011 at 11:54 AM
  • Bob of the Village of Los Ranchos says:

    For those who find the Corrales location too far, consider a combo deal. I went today before the Art in the Park http://corralesartists.org/art_in_park.php show to scope out some possible gifts for El Día de Fiesta sin un Nombre as it’s just about four months away now! The next and last show is 9/18. Skipping that, you can stock up on your stash of roasted-to peel chili(sic) at the Wagner Farms stand just northerly up the road, which is a tradition for many. Actually, the stand is just before taking a left on the Old Church Road to get to a third possibility for visiting, Casa San Ysidro: The Gutiérrez-Minge House, the re-creation of a 19th century rancho furnished with items of household use of yore and complete with a small family chapel, a central plazuela and an enclosed corral. For hours/details go http://tinyurl.com/3zbgo9c If you’re into Christmas…oops…traditions, this will give you a chance to preview going there for their holiday decorated, one-night Open House in December.

    But back to Nate’s & Hannah’s…short wait for a Sunday crowd. Unlike the photo above, the patio now has welcomed umbrellas. Tho raised traditionally, I do not follow the B-L-D routine. Simply do dinner which is irksome that so many ‘hot’ places stop serving mid afternoon. In any event, I had their Green Chili(sic) Burrito which strains my appetite per seemingly being between a healthy sized zucchini and a football. My experience with most such mixed-media omelets/burritos is having to look quite closely and quickly to find the flavorings of bacon, red pepper, onion, potato, green chili(sic). Not the case here…as a matter of fact I’d say eggs and “them” were about equal. The chili is of the nicely medium variety. If I had my druthers, I’d have the hash browns, which were included, a bit more ‘toasted’; but no biggy. The Double Expresso was also to my liking.

    “Chow”

    August 21, 2011 at 5:10 PM
  • Bruce says:

    My wife and I have been big fans of the Corrales location since their opening here, and feel they do a lot of things right. We really enjoy having breakfast on the patio on Saturday mornings. Our favorite menu item is the carne adovada breakfast enchiladas.

    There is one issue though that has us perplexed, and unfortunately appears to be quite common here and at other restaurants in the ABQ area.

    We both like to vary our choices from visit to visit and one of those items we enjoy (or have enjoyed)for breakfast are omelets.

    We have noticed over the past couple of years that when we order omelets – they are over-cooked. In some cases it’s obvious that the cook has simply poured the egg mixture into a very hot pan and cooked it to death until it resembles something like a brown crusted pancake. They flip it, add the desired filling and fold it over onto the plate.

    The result is a dry, chewy almost rubbery consistency. Not at all moist, fluffy and soft as we would expect and that we have received in the past.

    It’s happened so many times that now, when we order we politely request that they please ask the chef not to over-cook the omelets. Unfortunately what happens is that the most brown side of the omelet is folded inside as if to hide the offense. It’s gotten so bad at Hannah and Nate’s (after our repeated feedback to management) that when we go out knowing one of us has a taste for an omelet, we head to the Range where this is less of a problem.

    Again we enjoy Hannah and Nate’s but this issue has really cut down on our patronage. I’ve singled them out because we live so close and we would love to support them more.

    Are we the only ones who have experienced this phenomenon or do we not truly understand what a good omelet should be?

    May 1, 2014 at 9:30 AM

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