Monroe’s New Mexican Food – Albuquerque, New Mexico

Monroe’s on Osuna in the Northeast Heights

If I’ve learned anything from dining at Monroe’s, it’s that I shouldn’t leave the restaurant with any regrets.  Invariably what I end up regretting most often is that I didn’t have the green chile cheeseburger, one of the very best in town, if not the Land of Enchantment.  It’s a green chile cheeseburger so good that I’ll order it during three consecutive visits before ordering anything else on the menu–and when I don’t order it, I lament not having had my ardor quelled by its utter deliciousness.

Some may question how a restaurant with such an “Anglicized” appellation as Monroe’s can possibly proffer such an enchanting green chile cheeseburger, much less any other  excellent New Mexican cuisine.  Frankly, it could have been even worse.  Monroe’s was originally owned by a Scandinavian named Monroe Sorenson who owned a small chile parlor on the corner of Rio Grande Boulevard and Mountain.  So, the restaurant’s name might well be Sorenson’s, a name you might  otherwise associate with lingonberries, lutefisk and even reindeer meat.

In 1979, Miguel Diaz, a native of Puerto Rico who grew up in New York, purchased Monroe’s and moved it to a refurbished gas station on Lomas (1520 Lomas, N.W.) where it remained until 2020 when Monroe’s found a new home on 4th Street.  A second location in the Northeast Heights (6051 Osuna, N.E.) hasn’t been around nearly as long as the original, but has a loyal, if not passionate, following.  In fact, finding a place to seat during lunch on weekdays is a challenge and on Sunday, it’s even more more daunting, so popular is this family favorite.

The capacious interior of Monroe’s in the Northeast Heights

In 2007, Miguel Diaz was named New Mexico’s restaurateur of the year by the New Mexico Restaurant Association, a tribute to his fifty plus years in the industry, community support and dedication to his staff.  In his half-century in the hospitality business, Diaz has amassed an impressive resume that exemplifies the American ideal working your way to the top.  He has served as soda jerk, short-order cook, Italian and French chef, restaurant manager and ultimately, owner of two very successful Monroe’s restaurants in the Duke City.

His background and work ethic seems to indicate he would have been successful at any chosen endeavor.  Diaz played semi-pro baseball, served in the United States Army’s 82nd Airborne, and was an original member of the Army’s All American Chorus, paratroopers who drop from the sky to perform at concerts.  He moved to Albuquerque in 1975, launched a snack bar in the bank building at Louisiana and Menaul then a year later, bought Monroe’s.  The rest, as the proverbial “they” say, is history.

Perhaps recognizing a credibility advantage to marketing its products with a Hispanic name, Monroe’s sells its red and green chile as well as other products under the Miguel’s label. A real treat is Monroe’s red chile honey in which New Mexico’s favorite fruit (chile, not honey) makes its presence felt as our favorite topping for sopaipillas. Monroe’s sopaipillas, by the way, are flaky and substantial puffs of dough just beckoning for that honey.

Monroe’s salsa and fresh chips

Aside from the outstanding green chile cheeseburgers, Monroe’s menu includes sandwiches, New Mexican platters, “gringo” dinners (as they’re called on the menu), breakfast plates and house specialties. There’s literally something for everyone on the menu. Monroe’s exemplifies the tandem concept in which the entire wait staff is responsible for your satisfaction. During a typical meal, you’ll be attended to by several people, all unfailingly courteous and helpful. Monroe’s calls it the family concept.

Monroe’s has withstood the ravages of competition because it remains at its roots a neighborhood gathering place.  The menu and Web site indicate Monroe’s want its customers to make themselves at home, have fun and help them get to know you and any special needs you may have. Special orders and substitutions aren’t frowned upon because of the restaurant’s “aim to please” and “customer first” attitudes. It’s no wonder this restaurant has such a loyal following.

Serving more than 150,000 pounds of chile per year, you might expect that Monroe’s knows its chile and your expectations would be met.  The chile at the Old Town area location seems to pack  just slightly more heat than at the Northeast Heights restaurant though that doesn’t at all mean it “dumbs down” its product  for its Northeast Heights clientele (whose demographics are actually well-diversified).

A pineapple shake made with real ice cream and served cold

Monroe’s salsa is chunky and flavorful with chile, not jalapeno, as the primary flavor and heat generator. Though the salsa is only about a medium on my piquancy scale, it is a flavorful salsa, the type of which you might consume two bowlfuls of before your meal.  Salsa and chips aren’t complimentary, but the “on-the-spot” wait staff will replenish them faithfully.  The chips are oversized, crispy and low in salt.  They also appear to be house-made, not store bought.    Salsa  and chips are a marriage as successful as burgers and fries.

Did someone say burgers and fries?  As oft reiterated, the  green chile cheeseburger is the best, but certainly not the only, reason to visit Monroe’s. The beef is hand-formed into an oversized patty which drapes over the lightly toasted six-inch buns and is blanketed in a molten layer of unctuous cheese. The chunky green chile is nestled gently on the top part of the bun. There is only one way to improve on this green chile cheeseburger and that’s with green chile that is more piquant. For fire-eaters like me, Monroe’s version, while sporting a nicely roasted flavor, needs a bit more “bite you back” piquancy.  Of course, I say this about almost every green chile cheeseburger.

You can have your green chile cheeseburger with traditional French fries, sweet potato fries or onion rings, all of which complement the burger very well.  The best from among this tasty triumvirate of sides, are the sweet potato fries.  Monroe’s slices its sweet potatoes thickly then fries them to perfection so that their outside texture is crispy and the inside is soft and tender.

The famous Monroe’s green chile cheeseburger

While green chile cheeseburgers make other New Mexico sandwiches green with envy, the humble red chile cheeseburger is rarely even listed on many restaurant menus.  Not so at Monroe’s where the red chile cheeseburger may be nearly as good as its more famous green sibling.  The red chile is flecked with ground beef and is a beautifully earthy red.  It is also delicious, albeit not as piquant as this volcano-eater likes best.  To compound your adventure in red chile flavor appreciation, ask for your fries to be covered in the red chile.  You’ll wonder why you ever liked ketchup at all.

Burgers and fries, as frequenters of malt shops and drive-ins everywhere know, go best with thick, rich milkshakes.  Monroe’s offers vanilla, chocolate, strawberry and pineapple shakes as good as you’ll find anywhere in Albuquerque.  They’re made with real ice cream and are served cold and thick.  Sucking this fabulous, frozen shakes up through a straw will test your lung-power, if not your mettle; many guests will resort to spooning out the contents.  In either case, expect a teeth-chattering and delicious experience.

In addition to shakes, Monroe’s serves Coke products,  raspberry tea, coffee, hot tea, hot chocolate; orange, apple or cranberry juice (eight-ounces); domestic and imported beer; wine and premium margaritas.

Red chile on a Monroe's cheeseburger.
Red chile on a Monroe’s cheeseburger.

Enamored of enchiladas? At Monroe’s, you can have beef, chicken or carne adovada enchilada platters either rolled or flat, with blue corn or yellow corn tortillas, with or without a fried egg on top and topped with red or green chile (or both).  Better still, order a combination enchilada platter and you’ll have one of each.  The carne adovada is especially notable.  The marinated pork is rich and tender, so good it will make grown men (at least this one) swoon with delight.

In its 12th edition, Frommer’s Santa Fe, Taos and Albuquerque Travel Guide, author Lesley King listed “Northern New Mexico Enchiladas” as among “the most unforgettable Northern New Mexico Experiences,” indicating that there are few things more New Mexican than the enchilada.  Few enchiladas are made as well as Monroe’s carne adovada enchiladas, especially when they’re made with blue corn tortillas and served flat, the way they’re served throughout Northern New Mexico.  Neither the red or green chile are especially piquant, but both are flavorful.

New Mexican platters at Monroe’s are served with Spanish rice, refried beans, a sopaipilla and chips and salsa.  The Spanish rice is fluffy and moist, a welcome change from the clumpy, desiccated rice so often served in New Mexican restaurants.  The refried beans are delicious, topped with melted, shredded Cheddar cheese.  The sopaipillas are among the very best in Albuquerque.  They’re best eaten immediately after they arrive at your table, when you can open them up and are welcomed by steaming wisps of doughy freshness wafting toward your nostrils.  Monroe’s serves their sopaipillas with real honey, not the honey-flavored syrup.

A combination enchilada plate with red and green chile and a fried egg on top

Another New Mexican standard prepared exceptionally well at Monroes are tacos.  If you’re thinking all tacos are the same, Monroe’s might just change your mind–especially since you can have them your way with either soft- or hard-shelled corn tortillas or soft flour tortillas all engorged with the meat of your choice (beef, chicken, or carne adovada).  The taco platter is a meal, not a snack, especially if you opt for your tacos constructed with soft flour tortillas.

The tortillas are served warm and have a slightly charred pinto pony appearance that typifies New Mexican flour tortillas. Taco toppings include lettuce, diced tomatoes and Cheddar cheese.  Not surprisingly, my favorite of the three meats is the carne adovada, which at Monroe’s is akin to a religious experience.  Alas, it’s so good there’s never any left to take home.

With the closure of the long defunct Ramon’s, Monroe’s serves the best taco fingers in town.  Taco fingers, if you’ve not had them, are hand-rolled tacos which are deep-fried and served with salsa for dipping. You get six to an order, and that’s not enough once your mouth quickly discerns what a wonderful taste treat they are.

Three tacos on flour tortillas with refried beans and rice

Monroe’s invites you to start your day off right, no matter what time it is with a breakfast menu the envy of other restaurants.  Breakfast plates are served with hash browns and toast or tortilla.  It probably won’t surprise you to read that my favorite breakfast entree is carne adovada and eggs.  Few things in life make getting up in the morning so much to look forward to as much as carne adovada, but I digress.  The breakfast menu also includes omelets, enchiladas, skillet dishes and of course, the ubiquitous New Mexico breakfast burrito.

Daily specials are not to be ignored at Monroe’s and they tend to go quickly.  The stuffed prime rib, for example, has been long gone by the time we arrived during two late lunch visits.  Monroe’s will literally stuff prime rib with whatever you want, another example of their customer-centric spirit, but typically will stuff it with green chile and cheese.  It’s a uniquely New Mexican, uniquely Monroe’s twist on a popular upscale cut of beef.

Gringo dinners–served with French fries, calavacitas, garden salad and Texas toast–aren’t entirely “gringo” thanks to the inclusion of calavasitas (zucchini, whole kernel corn, onions), a New Mexico favorite.  The gringo dinners include chicken finger dinner, chicken fried chicken dinner, hamburger steak dinner and pork chop dinner.  Frankly, the sandwich menu, would be entirely “gringo” were it not for the inclusion of green or red chile on the sandwiches: Monroe’s grill (turkey, Swiss cheese, avocado, green chile on rye), Kathy’s Special (ham, egg, cheese and green chile on a tortilla), grilled ham and cheese, red chile dog, red chile cheese dog and a classic B.L.T.

Sopaipillas just beckoning for honey

An excellent dessert choice when available is the green chile apple pie a la mode which is magically delicious–not too tart and (characteristic of Monroe’s) not too piquant, but both taste sensations complementing one another.  Alas, this pie isn’t always available which is tragic considering just how good it is.  Perhaps a grass roots campaign is in order asking for it to be instated on the daily menu.  We’ve never tried the chocolate mousse pie that is available daily, reasoning that nothing could possibly be as good as the green chile apple pie a la mode.

Monroe’s may be one of my favorite restaurants in the Duke City area for green chile cheeseburgers, but there are many other reasons to visit this long-time family favorite which is still going strong after nearly a half-century of serving Duke City patrons.

6051 Osuna, N.E. & 1025 4th, N.W.
Albuquerque, New Mexico
(505) 881-4224 (Osuna) | (505) 242-1111 (4th)
Web Site | Facebook Page

LATEST VISIT: 23 March 2018
COST: $$
BEST BET: Green Chile Cheeseburger, Taco Fingers, Green Chile Apple Pie, Sopaipillas, Salsa and Chips, Combination Enchilada Plate, Soft Tacos

12 thoughts on “Monroe’s New Mexican Food – Albuquerque, New Mexico

  1. You’re reviews are so in-depth and personal, they’re unlike any I’ve ever seen. Thank you! By the way, my previous email about not covering Monroe’s was way off. I guess I mismanaged my search.

  2. Stuck in the tundra of New York, I can only vicariously enjoy the delights of New Mexican cuisine by reading Gil’s great restaurant reviews. Or I can satisfy a craving by making a dish myself, usually after traipsing from store to store to locate the proper ingredients or by planning ahead and mail ordering them. My dear friends Gil and his lovely wife Kim recently sent me a New Mexico care package which included Bueno sopaipilla mix and a jar of Monroe’s red chile honey. I’m holding off on making the sopaipillas pending a certain occasion but that red chile honey has been calling to me and I tried it for the first time today. WOW! No wonder Monroe’s is so famous for it. I’ve become obsessed with this stuff which is like red gold and I urge anyone who hasn’t tried it to hasten to Monroe’s without further delay. It can be enjoyed in the restaurant or you can grab a bottle or ten to take home. This is delicious stuff that can be served in all manner of ways: slather it on sopaipillas, biscuits, cornbread or a slightly charred flour tortilla – or include it on a cheese board – it’s fabulous with a nice fresh ricotta salata. It would even make an old shoe palatable. The Monroe listing on Amazon also notes it’s a great glaze for barbecued or smoked meats.

  3. Per my ‘pro-badgering’ for the Red Chile Ribs at El Pinto:
    I’d offered to hear/learn of any place that serves such a concoction for comparative purposes. Pardon lest I forgot it was someone herein who pointed out that 50 plus yrs old Monroe’s now did ’em. Alas, it is not a regular menu item, but besides their sign out front, you can sign up for an email notification of when they’re being offered! Last night was such a Rib Night. Whoa! do not know if it is just how it is on a Friday night at 5:30, but this relatively large place, nicely broken into three sections, was jammed up despite an offputting downpour. Courteously, they had a Dude trying to help out in the parking lot!
    – Yo: relatively nice setting filled with smiling ABQ Folks and several of us Q-Tips…perhaps for the early hour apparently. Oh! our cordial FOG compatriot, MaryAnn was here as well! Staff were welcoming and flitted about as the moths some of us “delighted in” before the rains came. Indeed, Staff interacted as a “team” watching out for our needs…beverage refills, clear a dish, etc. Nice to see a place not using the “Sorry, it’s not my section!” approach.
    – RE The Red Chile Rib plate itself: (Uh…the salsa was fine, but the type of chips they serve is not my FAV.) Alas, where there is no dinner sized plate of mixed greens with avocado slices as at El P, the Ribs are accessorized with a small portion of curly fries, beans, and toast on a separate plate which, thoughtfully, avoids sogginess. The Ribs: Indeed, a half order was an awesome full plate. Unlike the baked-on red chile of El P, these had a slathered-on look, which suggested an alternate taste which turned out to be a sauce of sweet-tang for these Fall-Off-the-Bone Ribs at 25% less in price.
    Bottom Line: I think there should be two different categories/styles for El P’s and M’s “Red Chile Ribs” just as there’s a different category for e.g. Powdrell’s, from both of them. While I most might lean toward El P’s style, Thank God or Gawd as you will, there’s enough days in a month or left in life to enjoy ALL, including the t(w)angy offerings with Blue Grass-Jammin at Rub n Wood on Wed PMs!

  4. I have been eating at Monroe’s for too long. My first visit was at the location on Mountain Road before it closed and the other locations opened on Lomas and Osuna. My favorite was the green chile cheese burger and a green chile smothered burrito. I have eaten at all of the locations many times.
    I ate there today and I probably will not go back, the burgers have changed – now sesame seed buns, meat patties that are too large for the buns and green chile that didn’t have much flavor – I was very disappointed to say the least. The bottom of half of the bun was glued to the plate and was soggy from either a wet plate, water from the frozen green chile or wet lettuce. I could not pick up half of the mess. I had cut the burger in half and had already eaten the dry half of the burger and I decided to eat the other half with a fork. I asked the waitress to please tell the cook that soggy wet buns were not right and suggested that the cook pay more attention to what he or she was doing. I was offered new food and the waitress tried to do a good job – I wasn’t in the mood for conversation and just asked that the comment be sent along to the cook – period, nothing else. At this point I thought it was probably a new cook or something and I would probably give the place another chance based on past good experiences.
    Next thing I know the manger is at my table talking over me and not listening to what I had to say. I finally asked the manager to leave the table and stop talking – I then got a loud comment from him about my poor demeanor. Not a fun experience – I won’t be back.
    Next time I want a green chile burger I will go to Bob’s, Lottaburger or Whataburger – they know what they are doing. Hey, you can get green chile on a Big Mac – better than what I had at Monroe’s.

  5. Lois, Karen and Larry – I just returned from a way-too-short visit to ABQ with daughter who (lucky girl) is planning to relocate to the Duke City from the dreaded suburb of Washington, DC – Northern Virginia. We landed at the airport, picked up our rental car and made a beeline straight for Monroe’s on Lomas. We ate at the NE Heights location a couple of days later. I, of course, had to have a green chile cheeseburger, which did not disappoint. My daughter enjoyed the creamy chicken green chile soup. And oh my, those sopaipillas! Hands down, the best sopes in ABQ are at Monroe’s! We ate them at a number of other places, and there’s just no comparison. OMG. And the cheese omelette with chorizo was wicked good. We have not lived in NM for almost 20 years and realized after one meal at Monroe’s how very much we miss it. My only regret is that I didn’t also have the carne adovada. We were both cranky when we got home because we were suffering from green chile withdrawal. I won’t wait 20 years again to go back to ABQ and Monroe’s. New Mexican cuisine and Monroe’s are simply the BEST!!!

  6. Lois and Karen — I offer my condolences on your transplant to the DC area. I served a 28-year penance there before God let me come to Corrales, which is His and my instantiation of Heaven on Earth. Do not despair the absence of NM food there. Replace the love of the mighty GCCB with a quest for the area’s best Maryland Crabcake, which, if perfectly made, is the equal of a perfectly made GCCB.

    Start your quest at Faidley’s Seafood, a stall in the Lexington Market in Downtown Bawmer, Murlin (where I grew up).

    Crabcake:Faidley’s::GCCB:Sparky’s (in Hatch). Gil knows Sparky’s — I sent him there.

    Cheer up — with the proper chiles, you can make the best GCCB in the Mid-Atlantic area. Just like I make the bect Crabcake in NM. I have Faidley’s recipe.

    And promise me that you will never try to make a Green Chile Crabcake. This is mortal sin territory. Only Bobby Flay would try this. And you know how poorly he fared in the GCCB Throwdown.


  7. HA! I too am a displaced New Mexican in the DC area. I hit Monroe’s for my first New Mexican meal –usually the day after I arrive in Albuquerque. I’m on this site because I’m about to place an order for chile. (Lois, they do have canned Hatch green chiles here at Trader Joe’s.) Though I love green chile cheeseburgers my fave is the bean/beef stuffed sopapilla with green chile, and next are the flat blue corn cheese enchiladas with green. Can’t beat the food. Chips and salsa are the best.

  8. Hi Gil,

    I’m Mike Muller’s smarter, slightly older and follicle gifted sister. I’m still a displaced, chile addicted New Mexican living in the Maryland/DC area. I’ve been ordering my red and green chile from Monroe’s since I moved… a little bit of home! Love it! I try to hit Monroe’s as soon as I get into town. Granted, I’ve eaten at some wonderful places here, but the best chile in town is still at my place. The only green chile I’ve found at any market here is canned Mountain Pass!

    The green chile burgers are good at Monroe’s, but my favorite are from the original Owl Cafe in San Antonio (south of Socorro). Nothing hits the spot better than a messy green chile burger, fresh hot fries and a cup of good, hot coffe for breakfast- especially after an early morning duck hunting on the river!

    I know it’s chile time in NM, I can smell it roasting now…………….

  9. Forget the rest of the menu. The green chile cheeseburgers are the best in town. Order the sweet potato fries. Enjoy.

  10. One of the best. Plus the sauce do not have starch in it. There are many Mexican/New Mexican resturants in this town using MSG (ex: Frontier down UNM). This one don’t. No Cheating….

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