Chilacas – Albuquerque, New Mexico

In the vernacular of the cannabis consuming culture “rollin’ fat ones” means something entirely different than what it means at Chilacas where a “fat one” is a giant flour tortilla stuffed with your choice of Spanish rice or cilantro and lime spiked rice; black beans, posole or refried beans; your choice of meat–spiced beef, carne adovada, barbacoa, pollo; salsa or red or green chile; cheddar cheese or sour cream and such additives as lettuce, tomatoes and onions. All of these ingredients can also find a home layered on a Chilacas bowl, served on an order of three tacos or atop a crisp romaine salad and even served low carb style.

Chilacas, which according to a placard on a restaurant wall is a Mexican slang word for New Mexico chiles, is a 2004 entrant into the Albuquerque dining scene. Although innovative for Albuquerque, it follows the concept of Chipotle’s which has a national presence. Chilacas first restaurant in the Land of Enchantment launched in Santa Fe in 2003 but closed within three years. With a production line preparation style reminiscent of Subway, it has a special appeal to people on the go and to youth. That might account for the loud rock music and metallic ambience.

Kim’s version of the fat one was a breakfast burrito complete with carne adovada and various other fixings. For a change, the carne adovada bit back with a nicely piquant flavor. My lunch burrito included spiced beef–traditional ground beef, chile caribe, small diced potatoes and spices. Adding red chile made it worthy of my respect and provided a nice tongue burn. True to Chilacas slogan, the fat ones were indeed prodigious. They are served wrapped in foil so you can peel back just a bit at a time or else have the fat one come apart altogether. We also sampled both spiced beef and carne adovada tacos which were quite good.

Chilacas
10701 Coors Blvd, N.W.
Albuquerque, New Mexico
LATEST VISIT: 3 April 2004
# OF VISITS: 1
RATING: *
COST: $$
BEST BET: Burritos, Tacos, Salsa and Chips

About Gil Garduno

Since 2008, the tagline on Gil’s Thrilling (And Filling) Blog has invited you to “Follow the Culinary Ruminations of New Mexico’s Sesquipedalian Sybarite.” To date, nearly 1 million visitors have trusted (or at least visited) my recommendations on nearly 1,100 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.

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