Albuquerque Restaurant Index

144 thoughts on “Albuquerque Restaurant Index”

1. Two recommendations for you: MadCrema Coffee and South China Restaurant, both in Albuquerque. They’e both hole-in-the-wall mom and pop type places with excellent food and service, and I don’t see either getting enough love; I think you’d enjoy!

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   1. Gil, South China is the place I’ve told you about where two people can actually have a good meal for $20, lunch specials. May is the proprietor. John gets the orange chicken which he says is only mildly piquant. I’m confident her kitchen is more than capable of producing spicy, however. The mustard will take your head off. I once asked her what her favorite dish was and she replied, “garlic chicken, extra spicy.” Apart from that, one reason we go there is that her food is always fresh.

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   2. Thank you, Katie. Our friends Lynn and John recommend South China very highly.

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2. Roberto, that guide to restaurants offering curbside/take-out meals is a lifesaver. Any idea who created and is sustaining it?

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3. What gives? Your out of touch with the Urinal’s 2023 Readers Choice poll. For example, Urinal readers seleced Fan Tang as best Chinese, Sadies as best green chile and Trumbinos as the best Italian. You don’t seem to like these places.

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   1. More stunning than those selections was the absence of “The Tank,” “The Law Giant” and Ron Bell as best injury lawyer. For all the money they spend on commercials seemingly designed to appeal to grade school children (here’s hoping they don’t sue me) you’d think they would be logical choices for the best of Albuquerque.

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4. 

   Had a belated BD remembrance by Daughter/S-i-L at Antiquity last eve. They went on-&-on about the mashed potatoes, which I thought were overly smashed, and took delight in the choked-full-with-everything Chef’s Special Salad in lieu of the house, included with their entrees. My S-i-L scarfed up his med-rare, 8 oz Filet as if a firefighter awaiting a call, which he was, while my Daughter savored her Shrimp Scampi tho she seems to be catching his rhythm. I enjoyed a creamy cup of Seafood Bisque as my entree’s soup/salad option. My perennial FAV is their Henry IV. As seen plated herein, a smaller Filet is set in the center of splayed artichoke leaves, crowned by the artichoke heart and drizzled with Bearnaise. Muy Oh Sabrosa, physically and existentially!
   Alas, inquiring a bit more about history, this adobe (building that is) goes back to 1850 serving a variety of functions, e.g. way-station, post office, etc., in the center of AlbuRquerque as it blossomed. It initially began as a restaurant in our ’50s as The Baron of Beef. I’ve lost track of the number of my enjoyable visits over the eons. Alas, lest one might wonder why it only gets 4.5/5 YELP stars, I would note one of this Blog’s FAV Commenters recounted a personal unpleasantness she experienced (not with waitstaff, but management) in terms of Customer Unservice. Unfortunately awkward, I like the funky atmosphere, the excellent waitstaff service, and the fine food, which brings me to it being the only place in town which serves Henry IV and, as such, reservations are currently needed beyond 3 weekends if you try to go on Fri/Sat. 

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5. 

   For the love of God, where can I find some mole in Albuquerque?

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   1. Craig, Sometime next week the James Beard Foundation will announce the winner of the Best Chef – Southwest award. One of the semi-finalists is Albuquerque’s own La Guelaguetza, purveyor of Oaxacan style cuisine, including some of the very best mole you’ll find outside of Oaxaca. Should La Guelaguetza earn Best Chef honors you might not be able to get a seat there so you’d better get there quickly.

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      1. I read somewhere that they were in the running – I will have to get over there – maybe today!

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         1. You might want to call them before you make your way out there. The Salazar Brothers are likely packing for their trip to the awards ceremony or they might even be there early to catch the sights and sounds of Chicago. The Brothers have a great shot at James Beard glory. Three of the five semi-finalists– Santa Fe Chefs Fernando Olea of Sazon, Martin Rios of Restaurant Martin and Albuquerque’s Salazar Brothers of La Guelaguetza–are from New Mexico.

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            1. I made it, they were open, and it was well worth the trip across town. They had sold out of the black mole but had the coloradito. Spectacular. Thanks so much for helping me find this place!

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6. So what are we gonna call Chicken Kiev here in the States? Since the ’90s, the Ukrainians have apparently been trying to get it pronounced KEE-eve instead of the Russian way of KEE-yev! For an interesting reading of its provenance https://tinyurl.com/4wt22aar
   Elsewise, does anyone know what restaurant in ABQ serves a plate (currently, Red Rock Deli does not) or has anyone tried…ya, I know…the frozen offerings?
   Lest you’ve never done it, go here https://tinyurl.com/mryse98t to scroll down to the Vid, “Watch How to Make It” …Caveat, the result is pure Forn.

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   1. The last time we saw Chicken Kiev on a restaurant’s menu was in Las Vegas, Nevada several years ago. Chicken Kiev seems to have gone out of vogue after the 1970s…or was it the 1790s? As you point out, you can find a frozen offering wherever you stock up on comestibles (WalMart, Albertson’s, Schwans, etc.) but not at any restaurants I know of.

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   2. Is there an area Thai Restaurant that has baby corn &/or Thai eggplant in an entree ? Thai Spice & Thai cuisine 2 do not use these veggies.
      Not willing to scroll down thru 131 comments,
      W R

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7. Aha! T’is the Holiday Season & so, Two Suggestions lest you be having or going to a gathering.
   1.) Tired of the Gingerbread House Schtick? How about a Charcuterie-Board House…e.g. https://tinyurl.com/2jw8xtyx or https://tinyurl.com/2mmhy86m ?
   2) Le Chantilly Bakery at Hoffmantown Center (Menaul at Wyoming) is taking orders for a Buche de Noel…this will be my third year enjoying one.

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   1. A charcuterie chalet is bloody brilliant!

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      1. Indeed, I’m surprized(sic) this year’s series of Christmas Movies on the Hallmark Movie Channel has not picked up on it yet, i.e. staying with the dried n true, gingerbread construction. Lest I be wrong, maybe they be worried about social concerns about the use of processed meats, fat-saturated cheeses etc. As such, the producers certainly could do a little research to readily find healthier suggestions, e.g. https://tinyurl.com/52u2bsn3
         Whoa! when was Brie banned in the US?
         [BTW, according to the Daily Meal (’17) https://tinyurl.com/4fafdmbw, ‘the most hated food” in Indiana was a charcuterie plate, while New Mexicans apparently didn’t take kindly to the chicken nugget. As Cilantro was listed for Arkansas, one might therefore note that Cumin did not make it RE New Mexico…just saying…LOL]
         Tiempos felices!

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         1. Roberto

            A couple of years ago, I contacted Joe Guzzardi (of Joe’s Pasta House) himself for a response as to brie being banned in the U.S.. Here’s what he had to say: The imported brie I am using is made from pasteurized cows milk. Brie made with unpasteurized milk is illegal for import according to the site https://leadstories.com/hoax-alert/2021/04/fact-check-some-brie-is-legal.html. I have since found out if the imported brie which I am using can be purchased in retail stores. It is readily available in many supermarkets as well as Sam’s club.

            Gil

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            1. Thanks Gil…unfortunately not all of Kirstin Jackson’s buttons are working but she is nevertheless an interesting site/sight with a cutesy book title!
               Aah, sweet memories of being introduced to “a” brie back in the ’90s; was addictive at the time. Alas, have it on my list to get some at WallyMart or several varieties offered at Trader Joe’s which is always interesting to stroll through. Bon Appetit

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8. Gil- Your Spam Filter Inaccurately would not initially Post my 3/24 Comment. I had to work around the False Duplicate Screen. Please Fix !

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   1. On another subject: does Abq. have a Radio Call in Show that Discusses Restaurants ? Just called the N. M. Broadcasters Association and Paula didn’t know of any. ( In the 90’s Denver had 4 of these shows. )

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      1. There have been a number of attempts by radio stations to host call-in radio shows that discuss restaurants, but sadly they didn’t last. My friend Ryan Scott hosted a great program called “Break the Chain” which had call-in segments. You can see snippets of his program here.

         One radio show you shouldn’t miss is Cheryl Jamison’s “Heatng it Up” which airs Saturdays from 3pm – 4pm (MST) on KTRC AM 1260 / FM 103.7. Cheryl is a four-time James Beard award-winning author who brings in some of the preeminent luminaries from the culinary scene. Like her, the program is scintillating.

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         1. Gil, you really should make mention of your own radio show again. Many folks may have missed the original announcement.

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            1. Thank you, Becky. “Hungry Hump Days” airs on Sunny 101.3 every Wednesday starting at about 6:15AM. In between segments, you can listen to 80s music.

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         2. Other food related radio programs & podcasts are: “The Splendid Table” Tu. 9 A.M.-10 A.M. KANW- 89.1 FM, SA. 11 A. M.- Noon KANW 2- 107.5 FM.
            ” Milk Street Radio” Su. 11 A.M.- Noon KANW 2.

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         3. Gil, I’m glad you like “Heating It Up”. As to “should” listening to this, there are other Abq. Radio Programs focusing on food/restaurants. So this exclusive recommendation for a Program you like, is ,for example, the same as saying readers “should” eat at one Abq. New Mecican restaurant.

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            1. Isn’t that essentially what Gil is saying when he types up something like, “The eclairs are the best we’ve ever had, and should not be missed” or “I found the use of cumin to be so overwhelming, I could not take a second bite”.

               The point of this blog is for Gil to tell us to go try (or stay away – though he never really says negative things) a restaurant…it’s up to us if we want to take his advice or not…

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               1. For a guy who ‘never really says negative things’ our hero has recently had some Mr Hyde moments:

                  From Urban 360 Pizza review: Grrr! During my initial review, I noted that “Ever since Farina Pizzeria introduced Albuquerque to the notion that “char” (just the gentlest whisper away from burnt) is a flavor, several other pizza purveyors seem to have ratcheted up the temperature of their ovens. Not so at Urban 360 where the pizza is imprinted with a light pinto pony char.” It’s almost as if the oven overseer read my review and decided “I’ll show him.” Our pizza wasn’t “just the gentlest whisper away from burnt.” It was as if a convention of pyromaniacs got together to test just how much heat the oven could generate. I have friends who insist there’s a special place in Hell for anyone who burns a pizza to that extent.

                  From Cracked Crab review: The most disappointing component of our dinner combo was the whole lobster which my Kim had been so looking forward to. First, the only utensil we were given was a lobster cracker (which resemble plyers). No seafood forks or leg sheller knives. Fortunately my hands are like vice grips and I managed to extricate all the lobster meat sans utensils. All that hard work should have been rewarded with sweet, succulent and delicious lobster. Alas, the lobster was rubbery, “old-tasting” and overwhelmed by the butter sauce used on our combo plate. Tough or rubbery meat is usually the result of a lobster cooked too long. This is one lobster that should have been thrown back!

                  There are other examples, but the point is Gil can sling meanness with anyone. To tell a pizza chef to go to Hell is the hight of hypocrazy.

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                  1. Yawn! If you’re still trying to get a rise out of me you’re going to have try harder. Over the years I’ve been accused of being on crack, being a paid hack, being an (expletive), and being paid of/morally incentivized. So far I haven’t lost a wink of sleep over any of these attempted denegrations–except when remembering them sets off giggling.

                     By the way, when did you go from “NM Proud” to “NM Pride?”

9. Sala Thai has recently moved to 102 Richmond Dr. NE. According to Google their former location, 3619 Copper NE, is now Thai Chicken Rice- English translation. In early Feb. they had a 5 Rating, based on 17 reviews, on Google.
   An Amateur Librarian,
   W R

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10. What is going on at Park Ave Pizzeria, 900 Park Ave SW ? When I call them at 242-4144 I get a call can’t be completed message. ( Google reviewer, Carolyn R. recently got the same result. )

    A Perplexed,
    W R

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11. What Abq. restaurants, with good food, decorate for Halloween or Christmas ? I know of Cervantes, 5801 Gibson SE, both holidays. Christmas- La Casa de Benavidez, 8032 4th NW, Church St. Cafe, 2111 Church St. NE. ( Due to Covid 19 I’d verify by calling the restaurant before going this year.)

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    1. Oops ! Church St. Cafe is at 2111 Church St. NW

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12. I’m looking for an Abq. Restaurant that serves “S. Indian” Curd Rice. This favorite food is cooked rice in yogurt with savory spices. 2+ years ago, Curd Rice was regularly on the lunch buffet at the Denver area Masalaa. And I ordered it from the menu at Mysore Woodlands, Chicago, last Aug . I’d be ok with getting Curd Rice at Deli.

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    1. I perused the online menus of every Indian restaurant in Albuquerque and Santa Fe and it appears none of them offer curd rice (aka yogurt rice and Masala curd rice).

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       1. Thank You !

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13. Anyone need some Mexican Candy in these tough times of Covid?
    Speaking of Covid, might ya know of or just want to say Thank You to some local HealthCare workers who are sick & tired of dealing with it and want to bash it to Hades? How about dropping off a Covid Pinata (see pic: https://tinyurl.com/y5ppuqp8) at your neighborhood hospital/urgent care center? Need a little diversion for your upcoming Roasted Green Chile Peeling Party?
    Alas, rumor has it this guy’s local business https://tinyurl.com/y4ywrsyj is hurting:  2219 Lead Ave SE, 268-6625

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14. Man…nor Woman…does not live by bread alone…so they say.
    As such, here is a visual Yum Yum https://i.redd.it/4ei1iipuj2c51.jpg I just found serendipitously on the internet…hope it gets transposed to Y’all as a moment of tranquility and awe (i.e. compared to the other Gar Barge going on) or, for some, a vision of evolutionary creationism! Indeed, it might serve as a pictogram for “Enchantment”!
    BTW, lest yaz forgot, besides being National Be SomeOne Day, it is also National Junk Food Day!!
    “Chow!”
    PS: Lest anyone not know, “Virga” is rain that evaporates* before it hits the ground, i.e. those ‘wisps’ as seen in the pic.
    *(In keeping with Gil’s lead, I was going to say “sublimes”, but thought already talking about “virga” was bad enough! Say, anyone notice how every other word several weeks ago was “mitigate”? Why/how did it, itself, become mitigated?)

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    1. Thanks for sharing, Bob! By chance, do you know if this is a Bill Tondreau photo? The style looks a lot like his: http://www.sumnerdene.com/artist-details.php?artistID=90

       Thank you for reminding us there’s still some beauty in this world.

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       1. Whoa! Thanks Sarita…a very interesting reference. Alas, I downloaded some of his landscapes and found they do not enlarge as readily in an email. When I found the pic, I could not see an ownership and now can’t find the website! LOL
          Elsewise, an interesting fellow Tondreau, especially given his association with Eames Furniture. An early lust of mine was for the Classic Eames Lounge Chair e.g. https://tinyurl.com/y663nonr If one watches Frasier, it can be seen… forlornly(?)…by the patio’s glass door, up and away from the general seating area. Alas, one time I had an op to sit in one, I found it did not handle my gangling body structure in a way I envisioned…i.e. I didn’t bother getting one.
          BTW, some really great artists on that site!
          Chow On!

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15. ¡Hola!

    First, an overdue thanks for providing a much needed restaurant resource for me for three years now.

    Second, I am more than excited that dine in is starting to be available again. I fear our take out experiences, even surprisigly from some of our favorite places, were less than stellar. Cold food, leaky containers, etc.

    So do you know a good way to keep track of who is opening their doors and what the rules are? Data on the web is inconsistent and sometimes just wrong. If you want to devote some space to that here, I’ll kick it off! Copper Canyon cafe is now seating at 50% capacity, 7 days a week, 7 a.m. to 2 p.m. Pete and his excellent staff are running the show still and our lunch today was excelente. My lips are still burning from the fresh green chiles.

    The internet was correctly updated for Copper and that’s how I found out about it. Then again, I was checking regularly because I’ve been craving their biscuits and gravy. Next week, hopefully.
    coppercanyoncafeabq.com

    Well less talking, more eating!

    Muchas gracias una vez más, Gil, your Kim and FOG

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    1. Thank you, Lynn. I appreciate the kind words very much.

       There are more than 1,200 restaurants in the Duke City alone so keeping track of which restaurants are open, what their operating hours are and what their accommodations (patio, dine-in) and capacity are is a herculean task. A number of resources exist (such as Yelp) who try valiantly to keep New Mexicans apprised of restaurant activities, but invariably these resources rely on information from restaurants and their patrons.

       It’s always good advice to pick up the phone and confirm the business is open during hours posted on Facebook. Restaurateurs frequently put in 12-15 hour days and may either forget or are too tired to update changes to operating hours.

       As for Copper Canyon, I’ve got to get back there soon. They do know their way around chile.

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16. Now. Let’s talk snacks. Let me introduce you to a popcorn place called The Cornivore. Their popcorn is made without the artificial junk you find in a lot of other brands. Since they’re a New Mexican company, green chile plays a prominent role in their flavors. Green Chile Butter, anyone? Their Chicago variety is known as the “Chicano” mix. See what they did there? It’s made even better by adding green chile. As it’s been said many times in this blog, green chile improves everything it touches!

    They operate out of a tiny-blink-and-you’ll-miss-it space on Girard. So, you can’t observe social-distancing there, but you *can* order online or by calling them. They deliver locally, or they’ll drop it in the mail. Their website is https://www.thecornivore.com/ Their Facebook page can be found at https://m.facebook.com/thecornivore They update it regularly too! Don’t despair if there’s a flavor you’re hankering to try and they’re sold out. Just check back again in the next day or two.

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17. Has anyone been to this place https://www.nobullprimemeats.com/ yet?

    Not impugning anyone’s common sense etc., ‘but’ here’s what might be a handy restaurants guide of current “accessibility” https://tinyurl.com/uc6wr4f

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    1. Roberto, that guide to restaurants offering curbside/take-out meals is a lifesaver. Any idea who created and is sustaining it?

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       1. I echo that! Did either of you find out more about this??

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          1. Yes, to both topics we discussed on that comment stream:

             (1) Who created and is sustaining the guide to restaurants offering curbside/take-out meals? The guide BOTVOLR provided was created and maintained by Visit Albuquerque. The airtable grid view they used was a quick and easy way to track restaurants offering take-out or delivery during the lockdown.

             (2) Has anyone been to this place https://www.nobullprimemeats.com/ yet? I have yet to visit. Perhaps BOTVOLR has?

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