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Tao Chinese Bistro – Rio Rancho, New Mexico

Tao Chinese Bistro in Rio Rancho

Tao Chinese Bistro in Rio Rancho

It’s highly unlikely ancient Chinese philosophers ever intended the concept of Tao to be used as an approach for the serial seduction of women, but that was the premise of the 2000 movie The Tao of Steve.  Filmed in the Santa Fe area, this campy romantic comedy centered around a corpulent, underachieving former philosophy student who christened his approach after the somewhat stolid “cool” epitomized by three Steves: Steve McQueen, Steve McGarrett from Hawaii Five-O and Steve Austin from The Six Million Dollar Man.

The Tao of Steve–which proves a very successful approach for sexual conquests–is comprised of three rules:  ((1) Be desire-less. If your body language indicates a lack of interest, a woman’s attraction to you will increase. (2) Be excellent.  Grasp the opportunity to showcase your talents, thereby proving your sexual “worthiness.” (3)  Be gone.  Leave women wanting more by not overstaying your welcome.

Feng Sui Principles on Display

For years, the concept of Tao has been and is being demonstrated in ever more creative and unique ways.  There was the Tao of Pooh, an introduction to Taoism using the beloved fictional character of Winnie the Pooh.  The Tao of Bow Wow taught pet owners how to better communicate with and relate to their dogs using these same principles.  The Tao of Physics provided an exploration of the parallels between modern physics and Eastern mysticism.  There’s even The Tao of Tweeting intended to help maximize the enrichment and insightfulness of 140 words or less.

Tao (pronounced dao) is loosely defined as “doctrine” or “principle” but the word itself translates to the “way,” “path” or “route.”  Taoism, therefore, is not so much about a destination, but about experiencing life within the journey itself.  It’s a system of faith, attitude and practices designed to help its practitioners be true to and live their nature, to flow with life in a peaceful manner in balance with all things.

Hot and Sour Soup

Hot and Sour Soup

Throughout this path, one will encounter opposing, but equal forces or poles of existence that flow in a natural cycle, always seeking balance.  Known as yin and yang, these forces are opposite but complementary, opposing but not in opposition to one another.  They are instead two aspects of a single reality–light blending into dark, for example.  This is clearly depicted in the yin and yang symbol, one of the best-known symbols in the world.  The yin and yang symbol depicts the light, white yang moving up blending into the dark, black yin moving up–dependent, opposing forces seeking balance.

For New Mexicans familiar with the culture of the Diné, or Navajo, of America’s Four Corners Region, the Taoist desire for flowing through life in a peaceful manner in balance with all things sounds very familiar.   The Diné call it “hózhó,” a word embodying the striving for balance and harmony along with beauty and order.  Every aspect of Diné life–whether spiritual or secular–is connected to hózhó, maintaining balance between the individual and the universe and living in harmony with nature and the Creator.

Peking Dumplings: Hand wrapped Crescent shaped dumplings filled with ground pork and green scallions served with homemade sauce

Very prominent on the north-facing wall at the Tao Chinese Bistro in Rio Rancho is a six-foot tall Chinese ideogram depicting the Tao symbol.  There is nothing else near the symbol, making it the most pronounced point of focus when you walk into the restaurant.  Shades of green, gray and gold with soft wood colors give the milieu a relaxing feel.  The ceilings are a grayish-black with subdued lighting which imbues the restaurant with a sense of intimacy.  Additional soft lighting is available behind the blond wood trim along the east and west walls.   A serpentine half wall bisects the front of the restaurant from the spacious dining area which seats 70.

From the outside, the Tao Chinese Bistro isn’t much to look at.  In fact, unless you look closely at the signage, you might mistake the storefront space for a martial arts studio.  It’s sandwiched between the now empty space that once housed the Black Olive Wine Bar & Bistro on the east and Fratellis Pizzeria on the west in the Country Club Shopping Center, one of several nondescript shopping centers off heavily-trafficked Southern Boulevard.  One of the shopping center’s long-time anchor tenants is the fabulous Joe’s Pasta House, but it’s Albertson’s which dominates the complex.

Tao’s Marinated Chicken Wings

The Tao Chinese Bistro’s February, 2010 opening has been a welcome one at the City of Vision which has several Chinese restaurants, but none of which are transcendent.  Though the ambiance bespeaks upscale and classy, the price points are reasonable, particularly for lunch.  The specialty is gourmet quality wok-fried Szechwan cuisine and dishes from China’s remote Southeast provinces.

Chef Johnny Lee, formerly of the Fortune Cookie Chinese restaurant on Central Avenue near the University of New Mexico, is at the helm.  Chef Lee is passionate about fresh ingredients and balanced flavors.  He doesn’t take short-cuts, using no monosodium glutamate on his cooking.  The restaurant serves lunch and dinner six days a week (closed on Mondays) and offers both take-out service and catering for parties and special events.

A lunch portion of Szechwan Beef

A lunch portion of Szechwan Beef

The lunch menu served Tuesday through Saturday from 11AM through 2:30PM provides excellent value with a phalanx of familiar favorites averaging around seven dollars each.  Lunch entrees are served with steamed or brown rice and your choice of egg drop, wonton or hot and sour soup.  You can upgrade to fried rice for a dollar more.

The dinner menu is segmented into several categories: Soups, Rice, Noodles, Entrees, Vegetarian, Egg Foo Young, Tao’s Classic Dishes, Kid’s Menu, Desserts and Drinks.  The menu is a familiar one with few surprises save for on the Classic Dishes portion of the menu where you’ll find Coffee Chicken (chicken rubbed with ground French coffee, stir-fried in a sweet spicy sauce), Fisherman’s Feast (large prawns, scallops and lobster meat quickly cooked to perfection) and Walnut Shrimp (Lightly fried shrimp with roasted walnuts in a creamy sauce).  The menu offers more seafood entrees than most Albuquerque area Chinese restaurants.

Coconut Curry with prawns

Coconut Curry with prawns

Even though the restaurant specializes in Szechuan cuisine, there are but a handful of entrees asterisked (*) to denote a greater degree of spiciness.  Szechuan cuisine, which originated in the Sichuan Province of southwestern China, is renown for its bold flavors, emphasizing the qualities of spiciness and pungency.  Szechuan cuisine’s liberal use of chili peppers and garlic make it a favorite of discerning diners who want their meals to grab their attention.

19 March 2010: It was thus surprising that the hot and sour soup is somewhat subdued, lacking the intensely piquant and lip-pursing, vinegary tartness which defines the way some people measure how good this soup is.  It is a flavorful soup served steaming hot and delivered promptly within minutes after you place your order.  It’s just not as intensely, boldly flavored as one might expect from a restaurant specializing in Szechuan cuisine.

Orange Peel Beef

Orange Peel Beef

15 August 2014: Pork dumplings are served at most Chinese restaurants in the metropolitan area and are generally among the most consistently good dishes you’ll find at those restaurants.  Tao’s Peking dumplings–six hand-wrapped, crescent-shaped dumplings stuffed with ground pork and green scallions served with a homemade sauce–are among the very best in the area.   The sauce, which has sweet, savory, tart and piquant properties makes them even better.  In fact, the sauce would make a good beverage to accompany your meal.

15 August 2014: Chicken wings are another appetizer staple in Duke City area Chinese restaurants, but unlike dumplings, most aren’t very good.  Tao’s marinated chicken wings, six wings sauteed in black pepper and salt, are terrific.  The black pepper imbues the wings with an assertive flavor profile, but doesn’t overwhelm the moist, tender chicken.  Only larger chicken wings could improve this starter.  Our server informed us that with enough notice we could have an entire chicken prepared in this style.

Chicken with Black Bean Sauce: slices of chicken, stir-fried in a fermented black bean sauce

19 March 2010: If the hot and sour soup is insipid, how then does an asterisked entree called Szechuan Beef fare?  Szechuan beef is one of the most popular wok-fried entrees in Chinese restaurants throughout America.  Tao’s rendition is a melange of thinly sliced beef, garlic, ginger, green and red peppers, snow peas, garlic and strategically positioned throughout the plate, several incendiary dried peppers that you dare not bite into unless your mouth is lined with asbestos.  This entree is served steaming hot (a consistent quality among the restaurant’s entrees) so that the flavors wafted upwards to excite your nostrils.  The beef is of high quality, not the cheap, sinewy beef this dish might use if in a Chinese buffet restaurant.  The vegetables are perfectly prepared and very fresh.

19 March 2010: One of the surprising lunch menu entrees is a Thai inspired coconut curry with prawns (or beef or chicken) which emphasizes the pungent piquancy of curry and not the cloying qualities of coconut milk.  This generously plated entree is redolent with the melding of flavors which go together very well, including fresh, crisp vegetables: onions, red peppers, black mushrooms and baby snap peas.  The prawns are large, wholly antithetical to the concept of shrimpy shrimp.  The number of prawns on the plate is surprising, too.

Tao’s Spicy Chicken

19 March 2010: Orange peel beef is an entree seemingly done by most Chinese restaurants, but most don’t do it well.  Tao Chinese Bistro does.  The beef is wok-fried to the point of being caramelized on the outside while retaining a perfect tenderness on the inside with an orange peel sauce that is most definitely citric, but not syrupy or cloying.

12 April 2011: Half of the entrees from the “Tao’s Classic Dishes”section of the menu feature chicken, a meat which tends to shine when stir-fried or wok-fried.  Dark meat, which tends to be more juicy and flavorful, is used on all but one of them.  The chicken with black bean sauce features slices of dark meat chicken, red and green peppers, pea pods, onions, water chestnuts and broccoli stir-fried in a fermented black bean sauce.  The black bean sauce has a garlicky profile and isn’t overly thickened with corn starch so the flavor is predominantly of fermented black beans.  The vegetables are perfectly stir-fried so that they’re crispy and fresh.  Tao’s rendition of this dish is a good one.

Double Pan-Fried Noodles

21 March 2012: Even better is Tao’s Spicy Chicken, chicken breast rubbed with cayenne chili cut into bite-sized pieces then wok-tossed with garlic, ginger, green onions and Sichuan dry chili (with a hint of five-spice powder that’s not listed on the menu).  The flavor profile is intense as in this is a very garlicky, nicely piquant dish.  It’s made with white chicken for discerning diners who care about such matters.  In three visits, this is the best entree I’ve sampled. 

15 August 2014: My Kim’s favorite Chinese dish is a nest of double pan-fried noodles which reconstitute in a light brown sauce.  She typically orders it with onions, omitting such vegetables as green peppers and with pork.  The pork has a characteristic reddish ring around the pinkish-white meat.  It’s got a smoky, wok-fried flavor and light sweetness that comes from a marinade.  Until you mix in the light brown gravy, the double pan-fried noodles  have a texture similar to Shredded Wheat before milk is poured on.  One reconstituted, the noodles are delightful, both to eat and to enjoy the transformation process.

Coffee Chicken

15 August 2014: Conceptually, the notion of Coffee Chicken sounds like a winner, but it’s in its execution that it seems to fall consistently short.  Tao’s menu describes its coffee chicken as “tender chicken rubbed with ground French coffee, stir-fried in a sweet spicy sauce.”  The description borders on fallacious.  First, the chicken is hardly tender.  It’s rather heavily breaded and stir-fried to the point of being caramelized, rendering it crispy.  Secondly, the sweet spicy sauce has virtually no spiciness.  It’s got a surfeit of sweetness, so much so that an entire bowl of fried rice doesn’t temper its cloying qualities.  Desserts envy this dish for its sweetness.

After four visits, it might be audacious to proclaim the Tao Chinese Bistro the best Chinese restaurant on the west side.  Four visits in four years is more than most Chinese restaurants in Albuquerque are accorded so it must be good.

Tao Chinese Bistro
3301 Southern Blvd., Suite 500
Rio Rancho, New Mexico
(505) 962-0168
Web Site
LATEST VISIT: 15 August 2014
1st VISIT:  19 March 2010
# OF VISITS: 4
RATING: 18
COST: $$
BEST BET: Orange Peel Beef, Coconut Curry with Prawns, Szechwan Beef, Hot and Sour Soup, Tao’s Spicy Chicken, Chicken with Black Bean Sauce

Tao Chinese Bistro on Urbanspoon

Category: Chinese, Rio Rancho
  • Dale says:

    My wife and I ate here on 3/23 and were impressed. We will definitely go back .

    March 25, 2010 at 4:49 PM
  • Noel Paz says:

    We had lunch there with my friend B. B. and I went back the same evening with my family. Great place to be and hard to not like

    April 2, 2010 at 1:43 AM
  • Michael says:

    ate lunch there today – everything was fantastic. some of the best chinese food i’ve had outside of san francisco. only complaint had to do with the chicken dishes – too gristly (?) and fatty – but the flavor was such that i still could not stop eating it. on my visit, the hot and sour soup was also perfectly spiced. i’m on a constant pursuit of the perfect h&s, and this is the tops for new mexico so far.

    April 2, 2010 at 2:14 PM
  • Cornelius says:

    Best Chinese food in Rio Rancho by far. Very friendly staff and owners. Clean and nice decor. Highly recommended.

    September 11, 2010 at 2:38 AM
  • Michele says:

    We had dinner here tonight, the food was excellent, the portions large, and the waiters attentive – what more can you ask for?

    October 2, 2010 at 1:29 AM
  • JD says:

    Everytime we eat here the food is so delicious that we are constantly returnign to eat more.

    October 26, 2010 at 9:07 PM
  • Dale says:

    Had another great meal at Tao. We need to go more often.

    February 13, 2011 at 7:00 PM
  • Ephraim F. Moya says:

    Your comment:

    “It was thus surprising that the hot and sour soup is somewhat subdued, lacking the intensely piquant and lip-pursing, vinegary tartness which defines the way some people measure how good this soup is.”

    is the kiss of death for me.

    Better the hot and sour soup at Rose Garden even if it cheats on twice cooked pork and shrimps.

    April 14, 2011 at 9:53 PM
  • Jim Millington says:

    Dear Ephraim Moya, For a real treat get the Hot and Sour soup at Sishiya. It is an attention getter.

    April 15, 2011 at 2:07 PM
  • tiffany armbånd says:

    ate lunch there today – everything was fantastic. some of the best chinese food i’ve had outside of san francisco. only complaint had to do with the chicken dishes – too gristly (?) and fatty – but the flavor was such that i still could not stop eating it. on my visit, the hot and sour soup was also perfectly spiced. i’m on a constant pursuit of the perfect h&s, and this is the tops for new mexico so far.

    April 19, 2011 at 11:03 PM
  • Bruce and Ann says:

    We were initially very impressed by this place after it opened. But lunch there this past Saturday was more than disappointing. Soup (Hot & Sour) was presented dish-water warm, as though the server had run the bowls through a microwave. “Peking Dumplings” were anemic, having a paltry, pathetic little smear of meat in their skinny wrappers, totally devoid of seasoning and flavor, perhaps refugees from the freezer (even if made on premises). Ma Po Tofu and Garlic Ginger Chicken seemed to be drowned in the same dark brown, indistinguishable sludge, perhaps from a bottle, overly sweetened with sugar, and with very little trace of garlic or ginger or green onion in either–it probably wouldn’t have been much of a reach to have seasoned these dishes with maple syrup or with McDonald’s Big Mac Sauce. I realize that Asian restaurant owners may have to “dumb down” their offerings to try to make them palatable for westerners, but this is really beyond the pale and suggests that somebody in the kitchen just doesn’t give a damn. I’d like to think that our experience here was an aberration, that the regular chef was on vacation or something, but I tend to think from this, and from a few other recent visits, that whatever enthusiasm and passion for presenting exceptional Chinese food to patrons has vanished. Regretfully, I doubt that we’ll be returning.

    April 8, 2012 at 11:36 PM

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