Category: Mexican

Closed in 2023Dog FriendlyGone But Not ForgottenMexicanSanta Fe

Taco Fundación – Santa Fe, New Mexico (CLOSED)

Gil Garduno8:09 PM

Consider it sacrilege if you will, but some pundits believe the taco is poised to become the most ubiquitous and popular dish in the fruited plain. One such heretic is eater.com’s Nick Solares who made the audacious prediction that the taco will replace the hamburger as the American national dish within fifty years. He makes a great case for his conjecture, citing such factors as the rising Hispanic immigrant population, America’s hipster culture, and people in general embracing the taco as a budget alternative to American fast foods. New York City-based chef Alex Stupak is similarly inclined. In recent years, he points out that largely because of the rising cost of beef, chicken has supplanted it as the most consumed…

MexicanNew MexicoRating: Very GoodSanta Fe

Gabriel’s – Santa Fe, New Mexico

Gil Garduno12:25 AM

Located fifteen miles north of Santa Fe, just south of Pojoaque and within minutes of two garish native American casinos, Gabriel’s is a culinary oasis back-dropped by nearby cedar, cottonwood and pine tree-laden hills and the Santa Fe mountains further to the southeast. Gabriel’s entrance is flanked by unpeeled latillas, a “coyote fence” precursor to one of the best restaurant settings in the Santa Fe area. In the early spring and fall, weather permitting, the sprawling dining room and its Spanish colonial theme are often rebuffed in favor of an outdoor dining experience. For al fresco dining, there are few options to compare with Gabriel’s, a restaurant perhaps more renowned for its experiential qualities than it is for its cuisine.…

AlbuquerqueClosed in 2024Dog FriendlyGone But Not ForgottenMexicanNew Mexico

B2B Garden Brewery – Albuquerque, New Mexico (CLOSED)

Gil Garduno12:01 AM

“I’m a uniter, not a divider.” ~ George W. Bush, Governor of the Great State of Texas “No one wants to listen to politicians, but everyone wants to eat tacos. Tacos are the great uniter.” ~ John Fetterman, Candidate for U.S. Senate from Pennsylvania FROM B2B GARDEN BREWERY (October, 2024):  We’re sad to announce that after over 10 years, we are closing our doors. We want to thank all of you for your support and for the great times we’ve shared. Ideologically and politically, denizens of the land of the free and home of the brave seem incapable of agreeing on virtually anything, but turn the topic to tacos and there’s almost consensus. Americans love tacos! We love them to…

Closed in 2017Gone But Not ForgottenMexicanNew MexicoRio Rancho

El Maguey – Rio Rancho, New Mexico (CLOSED)

Gil Garduno12:01 AM

On a 2010 episode of The Travel Channel’s No Reservations series, host Anthony Bourdain described pulque as “the sap of the maguey cactus” as well as “man juice” and “Mexican Viagra.” That may explain why so many aspiring middle-aged brewers across the fruited plain rushed to their local nurseries in search of the maguey plant. Although maguey may be plentiful even in the Land of Enchantment, extracting pulque is a laborious process involving four distinct steps, the first of which is called castration. The name of this step may also explain why so many middle-aged men quickly lost their enthusiasm for cultivating maguey. In parts of Mexico where the maguey is harvested, native Zapotec, Mixtec and Mixe producers actually ask…

MexicanNew MexicoRating: N/R (Not Rated)

Andele’s Dog House – Mesilla, New Mexico

Gil Garduno5:54 PM

Put a savvy foodie from Las Cruces and a gastronome from Albuquerque in the same room (preferably not a kitchen well stocked with knives) and you’re bound to start a culinary civil war. Such was the case when I worked at Intel with a colleague who was born-and-bred in the City of Crosses. We were both adamant that the cuisine in our half of the state (mine being the upper half) was far superior to cuisine in the other (lower in her case) half. We debated every nuance that made our preferred cuisine distinctive from the other. We argued about the prominence of Mexican and Native American culinary influences, the preferred degree of piquancy in each region, whether or not…

AlbuquerqueClosed in 2018Gone But Not ForgottenMexicanNew MexicoSandwich

Señor Tortas – Albuquerque, New Mexico (CLOSED)

Gil Garduno9:12 PM

In Albuquerque’s panoply of Mexican fast foods, the torta–despite all its heartiness and versatility–is the “Rodney Dangerfield” of cheap eats. It garners no respect, warranting nary a mention in annual paeans to the “best of” virtually everything else Alibi and Albuquerque The Magazine readers care to celebrate. Long overshadowed and under-appreciated, the humble torta presents a glaring contrast to its culinary cousin, king taco. While the taco has become a pop culture diva, the torta has been relegated to a homely afterthought. It’s become cool to consume tacos, but tortas are the porn of fast food–usually kept wrapped until it’s time to enjoy them. Could it be that there are still people who don’t know what a torta is? That…

AmericanBernalilloClosed in 2018MexicanNew Mexican

Casa Diaz – Bernalillo, New Mexico (CLOSED)

Gil Garduno11:01 PM

The siren song of a small town living has always appealed to Irma Rodriguez who just can’t see herself in the big city. Having grown up in Gallup, New Mexico, she appreciates the sense of community–the extended family feeling of really getting to know her neighbors. It’s an attitude she imparts to guests at Casa Diaz Mexican and American Grill, the Bernalillo restaurant she and husband Jesus launched in August, 2016. For her, the term “locally owned and operated” is deeply rooted, a reflection of her upbringing in and around family owned and operated restaurants in Gallup. Irma’s grandmother served for decades as the tortillera at the legendary Jerry’s Cafe in Gallup. Later when Irma herself worked at Jerry’s, she…

Closed in 2016Gone But Not ForgottenMariscosMexicanNew MexicoRio Rancho

Mariscos Mazatlan – Rio Rancho, New Mexico

Gil Garduno5:39 PM

A rotund, ripening, red tomato is featured prominently on license plates issued in the Mexican state of Sinaloa. This is indicative of the state’s prominence in growing the “love apples” from which its rich salsas are made. In 2013, Sinaloa exported nearly one-billion tons of vegetables–primarily tomatoes–across the fruited plain, netting (mostly industrial) farmers nearly one-billion dollars. More than half the tomatoes consumed across the United States during the winter season are, in fact, grown in Sinaloa. While Sinaloan tomatoes are indeed sweet, juicy, meaty and delicious, an argument could easily be made that a more worthy subject for the state’s license plates would be mariscos, the bounty of the sea extricated from the azure waters of the Bay of…

AlbuquerqueMariscosMexicanRating: Excellent

El Zarandeado – Albuquerque, New Mexico

Gil Garduno12:23 PM

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” – Bubba from Forrest Gump Benjamin Bufford “Bubba” Blue may have thought he knew all there was to know about shrimp, but he didn’t know about camarones and he had no idea about ceviche. In 1967 while Bubba was in Vietnam helping “save the world for Democracy,” only the jet-setters who spent time in Mexico’s coastal regions had…

AlbuquerqueClosed in 2018Gone But Not ForgottenMexicanNew Mexico

Leilani’s Cafe – Albuquerque, New Mexico (CLOSED)

Gil Garduno11:42 PM

Restaurants come and restaurant’s go. It’s not hard to tell when a bad restaurant is nearing its demise. The telltale signs practically scream at you. Service is indifferent in spite of (or maybe because of) only a handful of guests to look after. The food is uninspired, seemingly just something thrown together haphazardly. A pall of gloom and malaise seems to pervade the ambiance, hastening your meal so you can get out of there quickly. Such was the case when in August, 2015 I first visited the burger and fast food restaurant which formerly occupied a red, white and blue structure just west of Kirtland Air Force Base on Gibson. Needless to say, it wasn’t a restaurant about which I’d…

AlbuquerqueMariscosMexicanNew Mexico

Viva Mexico – Albuquerque, New Mexico

Gil Garduno7:29 PM

All too often faulty premises are based on a lack of information or experience. Take for example, British author Simon Majumdar, a recurring judge on the Food Network’s Iron Chef America who once declared “given how abysmal Mexican food is in London, I always thought that it was a cuisine made up of remains from the back of the fridge.” It wasn’t until Majumdar experienced tacos de tripa at a restaurant in Guadalajara, Mexico that he achieved an epiphany and fell in love with Mexican food. He called it a meal that changed his life. Majumdar isn’t a man prone to hyperbole. In fact, he’s usually quite the opposite. He’s a no-nonsense, unapologetic cynic who tells it as it is…