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Antojitos Lupe – Bernalillo, New Mexico

Antojitos Lupe Authentic Mexican Cuisine in Bernalillo

Gustavo Arellano, the brilliant and hilarious author of Ask a Mexican, a widely syndicated newspaper column published mostly in weekly alternative papers, has become one of my go-to sources of entertainment and information, particularly regarding our common and beloved Spanish lexicon.  His inimitable wit and perspective is amusing and enlightening.  Take for example his translation of the word “antojitos.”

in an article published in his parent newspaper, the Orange County Weekly, Arellano observes that “the Spanish menu entry antojitos translates as “appetizers,” but the expression connotes more than mere snacks. It derives from the noun antojo, which describes the cravings unique to pregnant women. Antojitos, then, is “little cravings,” and Latinos know that their before-the-main-meal bites should be so appetizing that expectant females snarl at husbands to seek these delights at ungodly hours.”

Antojitos Lupe Dining Room

Expectant mothers snarling! Ungodly hours!  Obviously antojitos should be good enough to elicit the type of carnal response usually reserved for something more than special…something great.  One could surmise that in a sense, antojitos are the Mexican equivalent of dim sum, but where antojitos translates to “little cravings,” dim sum translates to “a bit of heart” or “heart’s delight.”  In either case, Mexicans are passionate about their antojitos which in every sense are a heart’s delight.

Barry Popik, food etymologist extraordinaire explains in his fabulous blog that the word “antojitos” has been cited in American newspapers since at least 1937.  He credits Claudia Alarcon writing for for shedding more light on the topic of antojitos: “Perhaps the most difficult group of dishes to explain in all of Mexican cuisine, antojitos are best described as small dishes that are meant to be consumed informally, either from street vendors at lunchtime, in cantinas with drinks before dinner, or at home or in the street as late night snacks.”

Salsa and Chips

In October, 2009, a new restaurant named Antojitos Lupe opened on the ill-fated corner of Camino del Pueblo and Avenida Bernalillo, a corner which has seen many restaurants come and go, all in short order.  The site’s previous tenant was Charlie’s Burgers & Mexican Food which lasted less than a year in that location.  Antojitos Lupe, it turns out, is the second instantiation of a popular and similarly named restaurant in the Duke City.  Lupe’s Antojitos and Mexican food on Zuni Road has been pleasing palates in southeast Albuquerque since 2007.  There are several other Mexican restaurants in that area, but Lupe’s has established a faithful following.  One reason might just be Lupe herself.  She is a delightful woman with a luminous smile and happy glow reserved almost exclusively for her Bernalillo restaurant.  She rarely visits her Albuquerque restaurant, but leaves it in the hands of a trusted staff on whom she relies to provide high quality victuals and service.

In Bernalillo, Antojitos Lupe has no competition from other Mexican restaurants and in fact, only a half-dozen or so restaurants of any kind call the City of Coronado home.  As such, when the corner complex which housed Lupe’s shuttered its doors in 2013, savvy diners went into mourning.  Our sorrow was short-lived because on October 30, 2013, Antojitos Lupe launched in a shiny new strip mall off heavily trafficked Highway 550.  Lupe’s, a veritable compendium of deliciousness from Central Mexico, was back and for that, we are extremely grateful.

Tostada de Ceviche

17 October 2009: Tostada de Ceviche

Contrary to the name on the marquee, the menu isn’t solely about appetizers.  There are a number of breakfast, lunch and dinner entrees available.  As you contemplate the menu, a complementary bowl of salsa with thick, crispy chips is brought to your table.  The salsa may be a nearly luminescent neon green tomatillo based salsa (called salsa verde) or it may be a thin, fiery red salsa.  The tomatillo salsa is only mildly piquant, but most definitely fresh tasting.  More prevalent flavor sensations come from the tanginess of limes and the sharp, fresh flavor of cilantro.  It’s a very good salsa, a bit on the watery side, but the chips are formidable enough to hold large quantities of it.  The chips are thick, crisp and low in salt.

A rotating array of Aguas frescas (including Pina, Jamaica and Horchata) to slake your thirst are served in Styrofoam cups.  If you wish to reduce your carbon footprint, try an ice cold bottle of Jarritos, the famous Mexican soda pops which come in nine delicious and colorful fruit flavors: Tamarind, Mandarin, Fruit Punch, Jamaica, Lime, Grapefruit, Guava, Pineapple and Strawberry.  The horchata is cold and delicious with a flavor more than vaguely reminiscent of the milk left over after eating a bowl of children’s breakfast cereal.  The pina (pineapple) is even better.

Huarache con carne asada

Huarache con carne asada

17 October 2009: It wouldn’t be a true antojitos experience if you don’t partake of at least one preprandial treat.  Perhaps the most intriguing are the Huaraches.  No, not the Mexican sandals popular with the Bohemian set. Barry Popik explains that huaraches are “thick, oval-shaped corn tortillas, often topped with meat, cheese, beans, and cooked cactus leaves.”  The name “huaraches” was either coined or popularized by a popular Mexico City restaurant named El Huarache Azteca.

The name fits.  Huaraches are shaped roughly like a human foot, and just as a human foot needs covering, the thick corn tortilla needs toppings.  Indented by hand so that it has “borders” to hold its component ingredients, one huarache at Antojitos Lupe is topped with ground beef, shredded lettuce, Mexican crema and queso fresco.  The ground beef is well seasoned and best of all, it isn’t refried  (fried once then reheated) as at some restaurants.  Even if you don’t add a smidgeon of salsa, this is a surprisingly flavorful meal starter.  Perhaps even better is a huarache topped with chorizo and potatoes.  The chorizo is nicely seasoned and imbues everything it touches with flavor.

March 1, 2012: A three taco plate with rice, beans and salsa

One entree highly recommended by the wait staff is the Bisteca Ranchera which at many Mexican restaurants is a supermodel thin slab of beef.  At Antojitos Lupe, that slab is cut up into small pieces and based on how well the flavors meld together, is sauteed with tomatoes and onions.  At least, this entree tastes as if it is all prepared together instead of the tomatoes and onions being added later.

17 October 2009: The Mexican state of Oaxaca is known as the “Land of Seven Moles,”–moles which can be found in such colors as red, green, black, brown and yellow.  Moles are an intricate sauce made by grinding and toasting chiles, seeds, spices and sundry ingredients.  Though they appear to be rather simple, moles are, in fact, highly complex and unique, no two cooks preparing it the same way.  While some New Mexicans won’t “deign” to eat mole, others find it a surprising alternative or even supplement to their beloved chile.One of the most common ways to have mole is over chicken and at Antojitos Lupe, “over” is an understatement.  A full chicken leg and thigh are thoroughly covered in mole.  In fact, the entree looks as if it chocolate has been applied by trowel, so densely covered is the poultry.  This is a messy entree guaranteed to require several napkins and copious finger-licking.

28 July 2012: Chile Rellenos with Beans and Rice

16 August 2011: Among the most intriguing items on the menu are three molcajete dishes.  A molcajete is essentially a seasoned stone mortar meticulously carved out of a single rock of vesicular basalt by a skilled artisan.  Not only are they esthetic, they are highly functional, used for crushing and grinding spices and as serving vessels.  That’s how Antojitos Lupe uses them.  The minute you place your order for one of the molcajete dishes, the round, three-legged mortar goes into the oven before your meal is prepared.  Your entire meal will be served in the cavity of the molcajete which retains heat for the entire duration of your meal.  This is “too hot to handle” heat that keeps your meal steaming hot for as long as half an hour.  The Molcajete Lupe is the house specialty, a spectacular melange of Mexican favorites: carne asada–thinly sliced grilled beef flank steak; pollo asado–grilled chicken; carne al pastor–marinated pork; queso fresco–a creamy, soft white cheese that tastes like a mild feta; nopalitos–verdant strips of nopal (prickly pear pads) cooked with onions; and finally, homemade corn tortillas.

Individually, each item on this entree is quite good, but as a collective, the entire dish is fabulous.  The juices from the sauteed onions and nopalitos coalesce with the al pastor to penetrate the chicken and beef, imbuing them with a surprisingly delicious flavor and a moist texture.  The corn tortillas make excellent tacos, engorged with a little bit of everything on the molcajete plus the side of beans and rice that comes with this entree.  The other two molcajete dishes are a chicken-based Molcajete Pollo dish and a meat based Molcajete Asada.

Red chicken Mole

Red Chicken Mole

1 March 2012: The caldo de res, a hearty beef and vegetable soup, is a meal in itself.  Served in a bowl equal in size to the swimming pool sized bowls used for Vietnamese pho, it’s big enough to share–not that you would want to.  To compare caldo de res with some Vietnamese soups wouldn’t be much of a stretch.  Both have restorative properties and are especially wonderful in cold weather.  Both are elixirs for whatever ails you, offering the comfort only a mother can match.  Both are flavored with marrow from bones.  Lupe’s caldo de res is made with bone-in beef shanks boiled for hours until tender. Mixed in are chunks of zucchini, carrots, chopped cabbage and mini corn on the cobs. It’s the beef broth which will absolutely delight you.  You’ll relish each spoonful, maybe even disposing of the spoon to slurp it up right from the bowl. 

22 March 2015:  One of the more intriguing dishes on the menu has the curious name “mole de oya.”  If you’re expecting mole in a pot, you’d be wrong.  Our server explained that the mole de oya dish has nothing to do with mole other than to share a name.  Instead, she elaborated, it more closely resembles the aforementioned caldo de res, the main difference being that the mole de oya is prepared with a hot chile.  Several of the signature vegetables on the caldo de res are absent from the mole de oya.  In fact, the spicy crimson broth includes mostly carrots, zucchini and the bone-in beef shanks aficionados de caldo (soup fanatics) love.

My friend Señor Plata enjoys his very first Molcajete Lupe

11 October 2015: Most often enjoyed during breakfast, chilaquiles are a good-at-any-time dish that’s both simple and complex.  At their essence, chilaquiles are constructed from the triumvirate of corn tortillas, salsa (or chile) and cheese.  The foundation for the dish is the tortillas which are cut up into quarters then fried and simmered in red chile until they absorb the sauce and become soft and pliable.  Queso fresco is then sprinkled on top.  The complexity is in any other ingredients (typically eggs, beans, meat and rice) added to the dish.  Lupe offers chilaquiles with carne asada, a very thin steak. 

11 October 2015:  If you’re in the mood for sandwiches, look no further than Antojitos Lupe which offers about a dozen different tortas, the delectable Mexican sandwich.  One of the more popular filler options is the torta al pastor, marinated pork cut up into tiny pieces and stuffed in between a soft, split bolillo bun with lettuce, tomatoes, avocado and jalapeños.  As beautiful a sandwich as it is when it’s just sitting on your plate, it becomes a falling apart mess when you unwrap and pick it up, as seemingly half your sandwich falls onto the plate.  That’s just a minor inconvenience, the spillage of excess ingredients.  There’s still plenty between buns and you’ll have some left over to eat with a fork.

Chilaquiles with Carne Asada

When we first discovered Antojitos Lupe, dessert options abounded, but the only way you’d have room for any is if you asked for a to-go box (some entrees, such as the Molcajete dishes, actually taste even better the next day).  Dessert options included flan, arroz con leche (a sweet rice with milk dish) and bionicos.  The very word “bionico” is intriguing.  For those of my generation, it conjures images of the Six Million Dollar Man, a television show chronicling the adventures of an astronaut “rebuilt” with “bionic” implants that enhance his strength, speed and vision

2 July 2010: Bionicos are so-named because they impart quick energy.  Lupe explains that bionicos are very popular for breakfast in parts of Mexico, not only because of their quick energy but because of their healthful qualities.  They are constructed of fresh, hand-cut fruits–strawberries, cantaloupe, papaya, pineapple, banana, apples–topped with granola, coconut, unsweetened yogurt and just a bit of syrup for sweetness.  Unlike some granola-based breakfast dishes, bionicos aren’t cloying in their sweetness; instead, the fruits impart their naturally fresh flavors–natural tanginess, sweetness, juiciness and tartness.  The dessert is easily large enough for two to share. 

Caldo de Res

Alas Antojitos Lupe no longer offers desserts.  As wonderful as the sumptuous sweets were, they weren’t moving very quickly and have been removed from the menu.  I kept the two previous paragraphs and the photograph on the review to remind patrons of what they’re missing.  Perhaps they’ll inspire a grass roots effort to bring them back (or at least the bionicos).

Torta Al Pastor

The lofty menu at Antojitos Lupe means future visits are inevitable.  Good cooking, attentive service and reasonable prices means there’ll be plenty of company at Bernalillo’s newest and only Mexican restaurant.  Then there’s Lupe herself, a perpetually smiling woman with the energy to multi-task as hostess, waitress, cashier and cook.  She’s sweeter than any of the desserts formerly offered at the restaurant.

Antojitos Lupe
180 East Highway 550
Bernalillo, New Mexico
(505) 867-2145
:  17 October 2009
LATEST VISIT: 11 October 2015
COST: $ – $$
BEST BET: Chicken Mole, Huaraches, Tomatillo Salsa, Bisteca Ranchera, Molcajete Lupe, Molcajete Asada, Bionicos, Mole de Oya, Chilaquiles, Torta al Pastor

Lupe's Antojitos on Urbanspoon

Bang Bite Filling Station – Santa Fe, New Mexico

Bang Bite Filling Station in Santa Fe

“When people pile seven things onto one burger, it drives me nuts!”
~Bobby Flay

Seven ingredients? That’s not a burger! It’s a hodgepodge, a medley, a potpourri! It’s everything including the kitchen sink. Perhaps other regions in America need the Iron Chef’s sage advice, but New Mexicans certainly don’t. For us, a burger with minimal ingredients is just common sense. That’s because we’ve got green chile and when you’ve got green chile, who needs anything else? In the Land of Enchantment, our green chile cheeseburger is sacrosanct, a celebrated cultural tradition and an iconic food. The very best green chile cheeseburgers are made with no more than three to five ingredients (including the green chile and cheese) and those ingredients are intended to complement the green chile, not mask it.

In the Land of Enchantment, it’s almost a foregone conclusion that almost every restaurant, drive-in, diner, dive, joint, cafe, roadside stand, eatery, greasy spoon, lunch counter and bowling alley slinging burgers is going to brag about its green chile cheeseburger being the best to be found anywhere. That is everyone but Santa Fe’s Bang Bite Filling Station which gregarious owner-chef Enrique Guerrero contends doesn’t even offer a green chile cheeseburger. Instead, he defers to the number two, the “Bite Burger,” a mix of jalapeno, poblano, green chile, Serrano and chipotle peppers blended right into the meat.

Bite Burger with French Fries

In a fit of delicious irony that can happen only in New Mexico (or an early episode of MASH), that “not a green chile cheeseburger” earned the distinction of being selected Santa Fe’s very best green chile cheeseburger during the third annual Green Chile Cheeseburger Smackdown in 2015. Aside from five different chiles, the number two that earned number one honors is constructed with bacon, avocado, pepper Jack and jalapeno aioli. Not including the chiles and the cheese, that’s three ingredients. Bobby Flay would be proud.

So is Chef Guerrero, perhaps Santa Fe’s most accomplished vagabond chef, an impresario with very impressive culinary pedigree that includes presiding over the kitchens of some of most highly acclaimed restaurants during their halcyon periods. That includes the now defunct La Mancha at Galisteo Inn when it garnered recognition from Bon Appetit as among “ten of our favorite dining spots in vacation destinations around the country.” Under his watch, La Mancha was also named by Conde Nast Traveler as one of the nation’s 26 “Hot Tables.” More recently, Chef Guerrero was the founding executive chef for the O Eating House in Pojoaque, Mangiamo Pronto in Santa Fe and Ancient Spirits in Bernalillo.

Oyster Po’ Boy with French Fries

A food truck isn’t a step down for the uber-talented chef. It’s a change in direction and in the fashion of his celebrated culinary career, that direction is up, up and up. In 2014, Bang Bite was selected by readers of Edible for a “Local Hero Award,” an honor which celebrates the region’s best loved food leaders, proving leadership isn’t always exercised in fine-dining kitchens. Santa Fe’s 10Best expert, the fabulous Billie Frank likened Chef Guerrero’s efforts to “right out of Jon Favreau’s hit film Chef,” citing him as “a man with an impressive culinary CV” who “traded his chef’s coat for a tee-shirt.” It’s the proverbial “toque to baseball cap” story and it’s playing out just as Chef Guerrero likes it.

Situated on an otherwise nearly vacant graveled lot off Old Santa Fe Trail (directly across the street from Kaune’s Market), the bright orange Bang Bite might be mistaken for one of the New Mexico Highway Department’s storage bins were it not for the pervasive bouquet emanating from its gleaming stainless interior. That bouquet wafts onto your motorized conveyance like a smoky, appetite-arousing siren beckoning you to stop and uncover its source. That source is an ambitious menu belying the relative Lilliputian size of the food truck. The menu lists ten burgers, eight “sammies,” six “things with cheese” and a number of sides.  Specials round out one of the most interesting menus in town (and that’s saying something). 

Despite all the possibilities, for aficionados of the fabled green chile cheeseburger, there’s only one choice.  That’s the Bite Burger, the number two that’s number one in the hearts of Smackdown judges.  At just south of eleven dollars, it’s a rather expensive burger you might expect would be gargantuan in size and flavor.  From a flavor standpoint, it hits the mark.  It’s a moist, juicy and delicious burger.  Alas, and I paraphrase fellow burgerphile Dr. Sheldon Cooper, its meat to bun to condiment ratio wasn’t satisfactory in that the meat did not extend across the circumference of the bun.  When you get your hands on a good burger, you don’t want to be shortchanged in any way. 

When we lived on the Mississippi Gulf Coast, we enjoyed oyster po’ boys by the boatful.  In fact, we may have had nearly as many oyster po’ boys in New Orleans as we’ve had green chile cheeseburgers in Santa Fe.  It seemed to make sense we should have an oyster po’ boy in Santa Fe.  With a sandwich architect such as Chef Guerrero, you’re ensured of a next best to just-off-the-boat oyster po’ boy.  Bang Bite’s version is served on a burger-type bun instead of on a standard po’ boy roll, but other than that it’s as good as many a po’ boy we had–even in New Orleans.  In addition to a healthy amount of crispy fried oysters, the sandwich is overfilled with crispy applewood bacon, trailer-made pickles, avocado and a smear of spicy bayou aioli.  The oyster po’ boy isn’t on the everyday menu, but it should well be. 

Both the Bite Burger and the Oyster Po’ Boy are served with trailer fries, maybe the best fries in Santa Fe.  They’re hand-cut and texturally perfect–light and crisp on the outside and soft and tender on the inside.  Fries this great deserve better than those annoying packets of ketchup which my ham-sized hands can’t seem to open. 

The Bang Bite Filling Station may not have a green chile cheeseburger on its menu, but it’s got just about everything else burger, sandwich and cheese lovers will love.  It’s also got the cachet of a legendary, down-to-earth chef plying his inimitable skills of his own volition in a food truck that’s elevating dining in the City Different.

Bang Bite Filling Station
502 Old Santa Fe Trail
Santa Fe, New Mexico
(505) 469-2345
Web Site
LATEST VISIT: 10 October 2015
COST: $$
BEST BET: Oyster Po’ Boy, French Fries, Bite Burger

Bang Bite Food Trailer Menu, Reviews, Photos, Location and Info - Zomato

Ice Cream Palace and Hot Dog World – Rio Rancho, New Mexico

Ice Cream Palace and Hot Dog World on Southern Blvd in Rio Rancho

Nay-sayers, those nattering nabobs of negativism, have always had it in for hot dogs. First they plied us with horror stories and urban myths about what hot dogs are made of. Essentially, they decried, hot dogs are made of everything from pigs snouts and chicken feet to snips and snails, and puppy dogs tails. Then they ratcheted up our shock and awe by telling us how hot dogs are loaded with artery-clogging, cancer-causing saturated fats, not to mention those nasty nitrates and nefarious nitrites. They’ve even disparaged hot dogs as processed pink slime in a bun.

Despite all the brouhaha and rigmarole, hot dogs continue to thrive across the fruited plain as aficionados of the tantalizing tubular treats snub their noses at those who would abolish an American institution. What’s next—motherhood, apple pie, the Dallas Cowboys? Recent statistics reveal that the U.S. population consumes 20 billion hot dogs per year. That’s some 70 hot dogs per person per year (or about as many as Joey Chestnut ate in one sitting during Nathan’s International Hot Dog Eating Contest). In 2012, CNN compiled a list of America’s top fifty foods and the hot dog ranked fourth. That’s a lot of love for a beloved American icon some would deprive us of.

Nathan’s Hot Dog with Jalapeño Mustard, Onions and Relish

Unlike the humble hot dog which has been disparaged and bad-mouthed to no end, ice cream has been practically beatified. It is both loved and revered, a symbol of all that is good, wholesome and pure. Research findings from Cornell University revealed that both men and women consider ice cream one of their three favorite comfort foods (not that men will admit to it). CNN confirms this: “Think of any modern romantic comedy to come out of Hollywood; what do citizens of the United States reach for when their boyfriend leaves them for their therapist? A gun? A simple solution? Try a tub of ice cream.”

In the entirety of mankind’s history, there is only one ice cream that’s beyond contempt, a turn-off even to the most ardent aficionados. For some inexplicable reason, an ice cream brand in India bears the stern, mustachioed countenance and name of the Führer of Germany.  Sure, branding an ice cream Adolf Hitler is an exercise in the freedom of speech, but moreover, it’s a demonstration of extremely poor taste and insensitivity (and I need a shower just for mentioning it here).


Somehow nature decreed that ice cream and hot dogs become inextricably associated with one another, a sort of “saint and sinner” pairing of foods that just seem to go so well together. That’s especially true in sweltering spring and summer days when the outdoors beckon. Fortunately New Mexico averages nearly 400 days of sunshine a year so ice cream and hot dogs are a good idea any time of the year and in any season. The preternaturally delicious pairing of this dynamic duo wasn’t lost on Abrahan Montaño, an entrepreneur who in March, 2015 launched the Ice Cream Palace and Hot Dog World in Rio Rancho.

Though he may be a first-time restaurant owner, Abrahan is passionate about ice cream, blending unique ingredients into rich, creamy ice cream flavors you don’t often see.  The paleterias (Mexican Popsicle and ice cream shops) he frequented during his youth were one of the inspirations for his restaurant.  The other inspiration was his grandfather Fred Reade, a familiar name in the restaurant community.  Reade owned and operated Antonio’s Mexican Restaurant on Fourth Street for more than two decades before closing shop in 1996.  Reade has become a fixture at the ice Cream Palace and Hot Dog World.

Frito Pie

Although not on the menu, a visit to this Southern Boulevard gem is guaranteed fun as might be expected from a shop offering ice cream and hot dogs.  One corner of the shop is dedicated to kids and includes a number of toys which might make the geriatrically advanced among us wish we were kids, too.  The menu also bespeaks of fun.  A number of aguas frescas are at the ready to quench your thirst while Italian ice and fresh fruit paletas (Popsicles) will quell the heat.  Ice cream flavors include two sure-to-become New Mexican favorites: red chile-chocolate and green chile pistachio.

Nathan’s hot dogs are featured fare and you’ll find all your favorite toppings, too, but if you really want to live a little, try “Grama Faviola’s Fabulous Homemade Jalapeno Mustard.” It’s got almost as much personality as Grama Faviola herself. Faviola and her brother Eddie are friends of the owners and serve as the shop’s unofficial ambassadors.  Much as we love them, we can’t live on hot dogs alone.  Fortunately the shop also offers tamales and Frito pies as well as corn-on-the-cob or in a cup.

Sonoran Hot Dog

The tamales are made for the shop in Santa Fe.  Even when not blanketed by chile, they pack a pleasant piquancy and are packed with shredded, tender tendrils of pork marinated in a very flavorful chile.  These are the type of tamales you would want two (or six) per serving.  The Frito pie is also quite good, a mound of Fritos corn chips topped with ground beef, red chile, lettuce, onions, and onions.  The vegetables offer a cool contrast to the hot chile and ground beef.  The chile won’t water your eyes with heat, but it’ll make you happy.

Among the specialty hot dogs are one you couldn’t find in Albuquerque five years ago.  The Sonoran Hot Dog has made its way into New Mexico and it’s been embraced by the masses.  The Ice Cream Palace and Hot Dog World offers an interesting and delicious version: a thick Nathan’s hot dog, meat candy (er…bacon), chopped tomatoes and an incendiary jalapeño mayo you can respect.  Had this hot dog been served in the traditional Sonoran bolillo style Mexican bread (resembling) a hot dog bun that hasn’t been completely split length-wise), it would have been even better.

Left: Red Chile Chocolate Ice Cream; Right: Chocolate and Vanilla

Our verdict on the red chile chocolate ice cream–if you’re not revving up your engine to head to Rio Rancho for a scoop or two, you probably didn’t read this far.  Surprisingly, this may be the most piquant dish we enjoyed during our visit.  The combination of chile and chocolate has been wowing diners since before Montezuma’s reign.  This one will definitely wow you.  So will the regular (if such a pedestrian word is appropriate) chocolate ice cream.  Then there’s the pumpkin ice cream, a true taste of autumn that’s wonderful all year long. 

The Ice Cream Palace and Hot Dog World pairs two of America’s very favorite foods in a fun, friendly shop that promises to be a haven for the hungry and solace for all who need soothing comfort.

Ice Cream Palace and Hot Dog World
2003 Southern Blvd., Suite 118
Rio Rancho, New Mexico
(505) 514-4598
Facebook Page
LATEST VISIT: 3 October 2015
COST: $ – $$
BEST BET: Sonoran Hot Dog, Tamale, Nathan’s Hot Dog, Red Chile Chocolate Ice Cream, Frito Pie

Ice Cream Palace and Hot Dog World Menu, Reviews, Photos, Location and Info - Zomato