“No one who cooks, cooks alone. Even at her most solitary,
a cook in the kitchen is surrounded by generations of cooks past,
the advice and menus of cooks present, the wisdom of cookbook writers.”
~Laurie Colwin, Novelist
The notion of cooking alone is unthinkable to Ignacio and Brigette “BeBe” Lopez, founders of Papa Nacho’s. Since they launched their popular Mexican restaurant in 1995, the restaurant has embodied the aphorism “the family that cooks together, stays together.” Papa Nacho’s is and always has been a family affair, with daughters Gloria and Marcial practically having grown up in the kitchen. Today Marcial and her husband Richard Jimenez own the restaurant and Gloria is living in California. The gracious Gloria once reminded me, “it wouldn’t be a family restaurant if it wasn’t about family.”
More than most restaurants in Albuquerque which promote themselves as being “family owned and operated,” Papa Nacho’s lives it. Some of Gloria’s most cherished times were when she and her dad come in at four in the morning to begin the extensive preparatory work it takes to serve their patrons. At Papa Nachos, there are no short-cuts. Vegetables are hand-cut and all sauces are meticulously prepared. Pinto beans are simmered slowly for six hours. It’s time-consuming and it’s arduous, but it’s also a labor of love. You can taste it in the cooking.
Serving wonderful food and having friendly service isn’t always enough, however. Restaurateurs will tell you that the three critical elements to success are location, location and location. The dining public must be able to see you and be willing to get off the well-beaten path to where you are. Papa Nachos is situated in a timeworn strip mall on Louisiana between Paseo Del Norte and San Antonio. It is not clustered among other restaurants or near any other popular draw to the area, yet it has become a destination restaurant–one its guests specifically have in mind when they turn onto Louisiana. That speaks volumes about how wonderful the food and service are. It may also prove that great food trumps a not-so-good location.
Ironically in 2008, Papa Nachos was almost responsible for forever changing the fabric of the neighborhood when the Food Network came calling. Diners, Drive-Ins and Dives, the popular series which showcases local mom-and-pop gems wanted to feature Papa Nachos in one of its segments. Because BeBe had just been diagnosed with breast cancer and the family’s focus was understandably on her health and recovery, the family declined to be featured. It’s unlikely the resultant fame and notoriety of being showcased to millions of Americans would have changed the down-to-earth, hominess of Papa Nachos.
Not surprisingly, Papa Nachos had a storybook beginning steeped in humility. The inspiration for the restaurant were the homemade burritos Ignacio would prepare for Bebe’s lunch–burritos so good that co-workers continually absconded with them. Undaunted, Bebe told them she’d make burritos for them if they paid for the ingredients. One thing led to another and before long she and Ignacio were selling burritos from an ice chest. Eventually they launched Papa Nachos on Fourth Street in 1995 and moved to its present location in 1998.
Determining what the restaurant should be called was a family decision. For some reason, it seems every Hispanic person christened Ignacio is nicknamed “Nacho” just as every Francisco or Frank becomes “Pancho.” In that Ignacio was the family patriarch, Papa Nachos just made sense. Papa Nacho’s menu has its roots in Mexico (particularly the coastal state of Sinaloa), but is also heavily influenced by the culinary traditions and flavors of California and of course, New Mexico.
At Papa Nachos, culinary traditions and flavors mean cumin ameliorates the sauces and even the chicken is braised with it. Sensing that cumin is more an aversion than an allergy for us, the ever astute Gloria explained that cumin is used at the restaurant to build a flavor profile; cumin isn’t the flavor profile as it is at too many New Mexican and Mexican restaurants. She then brought us a tray loaded with nearly a dozen samples of every sauce and meat in which cumin is part and parcel. Though the cumin is discernible, its influence is very much in the background, lending support and not at all impinging on the flavor profile of any of the chiles used. It’s impossible to dislike any of Papa Nachos sauces.
16 April 2013: It goes without saying that a restaurant named Papa Nachos would have an entree named Papa Nachos. That’s Papa Nachos’ Papa Nachos. How could that not bring a smile to your face? Available in half and full-sized portions (both prodigious), these nachos are meant to be shared. They’re absolutely terrific: homemade tortilla chips, beans, green chile ground beef, cheese, lettuce, tomatoes, onions, jalapeños, sour cream, and guacamole in perfect proportion to each other. The crisp chips are formidable enough to scoop up sizable amounts of every other ingredient and don’t go limp neath the moistness of the ground beef and melted cheese. Not even the chips at the bottom are soggy.
While the great state of New Mexico has two official state vegetables, only one of them (chile) seems to inspire respect bordering on reverence. The other, the magnificent pinto bean, is more often the subject of sophomoric humor. Perhaps if the deriding diners were introduced to better prepared pinto beans, they would give them the respect due these high protein gems. If those scatological skeptics were introduced to pinto beans at Papa Nachos, they’d quickly become addicted. These are not soupy, just off the stove pintos nor are they the often dreaded and desiccated refried beans. At Papa Nachos, a pt of beans simmers every day and when an order is placed that includes beans, a portion of those beans is refried in vegetable oil and chiles. The result is beans as good (if not better) than what your abuelita served.
New Mexican comfort food, especially during frosty fall and winter days, always seems to include a hearty and hot green chile stew. Papa Nacho has an interesting take on green chile stew. It’s called Picadillo and it’s similar in composition and taste to what surely has to be New Mexico’s official state stew. Think diced lean steak, cubed potatoes, bell peppers, onions, cilantro and green chile and you have the makings of a great green chile stew. The big difference here is that the entire concoction is served in a plate and not on a bowl. No matter how it’s served, it would be a peccadillo not to share the Picadillo with someone you love. It is as filling and comforting as any green chile stew you’ll find in the Duke City.
Papa Nacho’s menu brags about “more burritos than you can shake your maracas at,” but since there are only eight burritos on the menu, the slogan must have more to do with the size of these behemoths. Each burrito weighs in easily at close to one pound. The flour tortilla is hard-pressed to hold in all those ingredients though if it falls apart, eating them with a fork or spoon would be just fine. The Machaca Burrito is one such treasure. Papa Nacho’s version of Machaca is fresh, spicy shredded beef sautéed with cilantro, bell peppers, jalapenos, onions, tomatoes and the restaurant’s own special blend of spices. The beef is enrobed in a fresh, warm tortilla along with beans and cheese.
Frequent diners can tell you exactly what specials will be available on any day of the week in which Papa Nachos is open. When the weather is cold, the Friday special means albondigas, a traditional Mexican soup featuring spicy meatballs offset by the fresh flavors of vegetables and herbs. Bruce, a long-time friend of this blog, named Papa Nachos albondigas as one of the best dishes in the Duke City, a dish he looks forward to every winter.
25 October 2013: For some reason, albondigas (along with biblioteca) is one of those rare Spanish words that seems to imprint itself upon the minds of non-Spanish speakers who once took a course in Spanish. Some, like my Chicago born-and-bred Kim (who still can’t speak Spanish after 18 years in New Mexico) actually know what albondigas are because they’ve had them. Albondigas are a real treat, so good you might wish for inclement weather year-round. At Papa Nachos, a large bowl brimming with meatballs and vegetables arrives at your table steaming hot. The vegetables–carrots, zucchini, celery, green beans, potatoes–are perfectly prepared. The meatballs are seasoned nicely and they’re plentiful. The broth has comfort food properties.
13 April 2019: When the weather warms up, the albondigas are replaced as the Friday special by tostadas de ceviche in which diced shrimp marinated in citrus juices are placed atop a crisp tostada along with cilantro, tomato and cucumber. It is as delicious as its component ingredients are beautiful together. Papa Nacho’s version isn’t quite as “citrusy” as at other Mexican restaurants, but that just allows the shrimp’s natural briny taste to shine.
16 April 2013: There have been times in my past in which my near addiction to quesadillas nearly warranted a twelve-step recovery program. Today when those urges strike, it’s far more rewarding to succumb to them. The shrimp quesadilla at Papa Nachos is so good, recidivism is a certainty. They’ve dominated my waking thoughts since having consumed them. A large tortilla speckled the color of a pinto pony is engorged with shrimp, melted white cheese, onions and cilantro. The shrimp is fresh and delicious. Introduce just a bit of salsa and the element of piquancy enhances the flavor profile of an addictive quesadilla.
11 April 2015: It’s been long speculated that the fish Jesus multiplied and fed to the masses at the Sermon on the Mount was tilapia which is native to the Sea of Galilee. Tilapia is the type of fish most people like even if they don’t ordinarily like fish. Cynics will tell you it doesn’t even taste like fish, an acknowledgment of its lack of “fishiness.” Tilapia is indeed a mild-flavored fish that seems to go well with almost everything. Papa Nacho’s serves a tilapia quesadilla that may be the second best quesadilla in Albuquerque (the best being the aforementioned shrimp quesadilla). If you’re crazy for quesadillas, you’ll love this one.
16 April 2013: If the shrimp quesadillas can be considered “surf” indulge yourself with a “turf” entree, a carne asada taco plate as good as you’ll find in Albuquerque. The beauty of these tacos is simplicity. Your choice of flour or corn tortillas are absolutely engorged with carne asada cut into small pieces and topped with white onions and cilantro. That’s it. Nothing else! Papa Nachos’ tacos are the antithesis of those “salad” tacos in which annoying hard-shelled tacos are stuffed with lettuce and just a bit of mystery meat. The platter includes only two tacos, but they’re stuffed with more carne than you’ll find in a half dozen tacos at those pseudo Mexican chains. Beans, those glorious and delicious beans, and rice accompany the tacos.
13 April 2019: When asked where to find the best fajitas in Albuquerque, I’ve always been loathe to respond. Fajitas is one of those dishes I long ago gave up on, never having found fajitas which truly blew me away. My Kim, however, has more perseverance and continues her quest to find the very best fajitas in the city. At Papa Nacho’s, we may have just found them. At far too many New Mexican restaurants, fajitas are preceded by a fragrant vapor trail and an audible sizzle. There was no precursory fanfare at Papa Nacho’s, just a simple plate of grilled steak, onions, sour cream, guacamole, rice, beans and flour tortillas delivered to our table. After one bite, we were smitten. A very unique fajita marinate impregnates the beef with sweet, tangy and piquant notes reminiscent of a teriyaki-Hoisin sauce perhaps tinged with chipotle. Gloria wouldn’t divulge the secret formula for the sauce, apprising us only that her mom came up with the recipe after much trial and effort. Alas, fajitas aren’t on the daily menu. It’s a special of the day that is truly special–maybe the best fajitas in the Duke City.
13 April 2019: While eight burritos may not seem enough to justify the mantra “more burritos than you can shake your maracas at,” Papa Nacho’s doubles that number by offering any burrito “Chimichanga style,” meaning you can have any burrito on the menu deep-fried. It only takes about a minute for the tortilla to acquire a crispy, crunchy, golden-hued exterior that seals in the burrito’s “innards.” Your burrito of choice is then smothered in cheese and topped with your choice of chile.
If a chimichanga style burrito isn’t unique enough for you, order the chicharron burrito for chicharrones as you’ve probably never had them. Instead of small deep-fried cubes of pork as New Mexicans know them, chicharrones at Papa Nacho’s are finely shredded deep fried pork reminiscent of the carne seca at El Charro in Tucson. When deep-fried, the tendrils of shredded pork acquire a delightful crispness that pairs so well with the crispy deep-fried chimichanga. Papa Nacho’s superb beans are a perfect foil for all that crispness while the chile lends just a bit of heat.
2 October 2021: As in television commercials in which Coca Cola Classic was pitted against New Coke, it was a given that I would compare the classic Papa Nacho’s machaca burrito with the machaca burrito chimichanga style. (Not together. There’s no way any one human can eat that much). Unlike Classic Coca Cola’s sound thrashing of New Coke, my preference was solidly and surprisingly the burrito chimichanga style (please don’t banish me to Arizona). Papa Nacho’s does not deep-fry the flour tortilla to the consistency of an egg roll wrapper. Moreover, the burrito has plenty of the beans for which Papa Nacho’s may be best in the city.
Forgive me if you’ve heard me pontificate on the evils of Spanish rice. As wonderful as Papa Nacho’s beans might be, the rice is entirely unremarkable. Do yourself a favor and request two portions of beans. By the way, if you’ve ever wondered why it’s called Spanish rice, remember that rice is not native to Mexico and was brought over in the 1500s when Spain started their invasion. Since the Spanish originally introduced rice to Mexico, it makes sense that a traditional rice dish would be called “Spanish rice.”
Homemade chips and a fiery roasted tomato chile are the perfect antecedent to any meal at Papa Nacho’s. The salsa has bite and is nearly the equivalent of Sadie’s salsa in terms of its kick. The chips are thick and low in salt. They’re a terrific vehicle for either the salsa or guacamole which is served with both the ceviche and the fajitas. Unlike some guacamole which tends to be mostly mashed avocado, Papa Nacho’s rendition is seasoned with onions, tomatoes and lime. It’s a terrific guacamole.
2 October 2021: During our visit in October, 2021, we espied a couple from Dayton, Ohio enjoying their very first sopaipillas New Mexico style. Until then we had no idea sopaipillas were even on the menu (and it’s not listed on the menu within the website). The sopaipillas are characteristically puffy with deep pockets just beckoning for real honey. They’re somewhat thicker than most, but that only means you can add more honey. Alas, it’s probably easier to break into the Brinks Bank than to open those small packets of honey.
After each visit, I kick myself for not visiting Papa Nachos more frequently. It’s a wonderful family restaurant owned and operated by a wonderful family. For them it’s not enough that no one leaves Papa Nachos hungry; their goal is that all guests leave happy.
7648 Louisiana, N.E.
Albuquerque, New Mexico
Web Site | Facebook Page
LATEST VISIT: 2 October 2021
# OF VISITS: 10
BEST BET: Salsa and Chips, Machaca Burrito, Tostados de Ceviche, Picadillo, Papa Nachos, Shrimp Quesadilla, Tilapia Quesadilla, Carne Asada Tacos, Albondigas, Fajitas, Chicharron Burrito Chimichanga Style
28 thoughts on “Papa Nacho’s – Albuquerque, New Mexico”
I strongly suggest trying something that isn’t on their menu but they are happy to make: machaca tacos.
The machaca burrito is excellent, especially chimichanga style, but there is so much going on that the amazing nature of their machaca often gets lost. The machaca tacos, on the other hand, showcases their amazing machaca mastery.
Had lunch yesterday and it was good. I had the special which was two ground beef tacos, beans and rice. The beans are good light colored and creamy and they don’t smother them with cheese, the rice is rather bland but very well cooked. I would like them to add some finely diced onion, peas and red chile which would make it really good. The tacos were excellent lots of beef, lettuce tomato and not over powered by too much cheese. The best part of the tacos is that they fry the corn tortillas instead of taking the short cut of taco shells. Ive stated this on other reviews that I judge all Mexican and New Mexican restaurants by their ability to fry the corn tortillas that hold the filling for the taco. The extra flavor gained by the freshly fried corn tortilla adds so much to the overall taste of the taco. My companions shared the Papa Nacho and asked for half beef and half chicken. I tried a couple of the chips with the toppings and these are some very flavorful nachos. The come with guacamole and sour cream in small containers and the chips are sturdy and its not a soggy mess that often happens with a large plate of nachos. The chips and salsa are good as the chips are good size and well cooked and the salsa is on the thin side but has a nice bite.
We drank water and iced tea and passed on desert. I don’t visit them often as I should but have never had a bad meal there. The wait staff is always very accommodating and attentive. Good value, good food and a good time.
Sounds like an endorsement, Michael. Never been there but need to visit soon. I fry corn tortillas in olive oil and butter at home for tacos. Did you know that you can buy a bag of 100 corn tortillas at Costco for $3.65? Sure beats pre-fab taco shells from Old El Paso.
Dang! Had just been to the Healthplex down the street which made for a convenient visit. Alas, musta been only half re-oxygenated as I forgot to ask that the Chicharron Burrito be —> chimichanga style! Thank goodness the engaging ServerChica asked if I wanted the works, as the burrito itself that I had, is enough to stuff a horse, let alone the NM National Guard. Indeed, this version of Chicharron is different as Gil noted. It is tender and has just a hint of…to me unique….infused sweetness that, IMHO, is different from the Red Chile I chose as a topping sauce. Elsewise, it is not overloaded with frijoles per the “and”. Alas, lest someone funlovingly challenge me….I prefer the diminutive and crisp cubettes in a sopa of CdB…Eh, one apparently can never get over ‘their 1st’ experience….LOL!
BTAIT, this is indeed a-to-be appreciated clean and cozy Mom n Pop venue with attentive service that serves a cerveza at a perfectly chilled temp!
Seriously, and again! the owner, per displaying art by Diego Rivera and especially a ‘numbered print’ by, a FAV of mine, Simon Silva https://tinyurl.com/y2ch9chc points to a discriminating “taste”.
What do you mean by “Amazon’s severe market losses”?
I replaced the pronoun “its” with “Whole Foods” so as not to give anyone the fallacious impression Amazon could possibly be losing market share. Heaven forbid Jeff Bezos lose a cent.
LOL. Bezos just lost $35 billion in a divorce settlement. Go easy on him, amigo.
Gil, you are the skeleton key to unlocking great shrimp dishes but I ask you: what kind of shrimp do you cook with at home? My absolute favorite is Key West shrimp (I buy from Whole Foods) and it is utterly clean-tasting, sweet, with snappy mouth feel. Absolute trash shrimp is from the Sea of Cortez tasting not unlike a full swallow of detergent water. What say you, covering gourmand?
We used to buy our shrimp (as well as scallops and fresh fish) at Nantucket Shoals Seafood Market (5415 Academy, N.E.), but it’s been closed for a couple of years now. A lot of Albuquerque area restaurants procure their seafood from Santa Monica Seafood (formerly Seattle Fish Company of New Mexico) which has a solid reputation.
Let’s hope Amazon’s purchase of Whole Foods can stave off some of the severe market losses Whole Foods has been suffering the past few years. Key West shrimp is indeed fresh and clean.
I agree with you on those fajitas! That marinade is excellent!
Whether I be La Gloria of Nacho’s or Los Ranchos, Sky…and if you still be in Texas…tentatively plan to motor your Vett over into NM in July for a FOG being considered at Luna Mansion, i.e. to also dine/table chat with BOTVOLR! Your visit will also give you a chance to visit Papa Nacho’s where you will see some of the art of http://tinyurl.com/7u4wbk2
Also check this out http://tinyurl.com/nmojtaf. Pardon as I didn’t have time to caption it, but I say: “I don’t always drink beer my Friend, but when I do, it is always on Cinco de Mayo when I especially…uh…do it…Salud!…. with my two Exees!!!”
Glad to hear your green chile fruit salad is the bomb. After all your failed efforts at incorporating green chile into other foods (who can ever forget your green chile jello or your green chile Captain Crunch), you finally got it right.
BTW, is Papa Nacho’s Gloria THE Gloria of Bob of the Village People fame?
Did I ever thank you, Sky, for so willingly being my taste testing guinea pig whenever I concocted something weird and different? Neither my Kim nor my pups have your gumption.
Bob should be so lucky.
Do you know the difference between knowledge and wisdom?
Knowledge is knowing chile is a fruit. Wisdom is not using chile on a fruit salad.
So, sagacity has apparently escaped me. I make a mean fruit salad and green chile is one of the primo ingredients. It’s pretty terrific!
Tell that to the New Mexico State Legislature. Although they can’t make the time to pass the capital outlay projects budget for 2015, they did make time a few years ago for a more important decision–declaring chile and frijoles the “official state vegetables” of New Mexico. Check it out at the Secretary of State’s site: http://www.sos.state.nm.us/Kids_Corner/State_Symbols.aspx#vegetable
Chile is a fruit. Not a vegetable.
Papa Nachos has the best shredded enchiladas in ABQ. Gloria and her family are incredible people who really know how to cook. Having moved from ABQ, there is not a day that I don’t think of Gloria, and her family, and the enchiladas.
I will have no trouble driving from Houston to Papa Nachos the first chance I get.
Yo Daniel…always good to see a new perspective on board to read their takes on what’s ‘out there’ or herein.
~ Sorry my blatherings per ROATMD (Running Off At The Mouth Disorder)don’t fit for you. One reason I enjoy Gil’s Blog is the ‘extras’ he shares beyond, for example, a restaurant itself or a cup of soup and my extrapolation or expansion of other things is perhaps an attempt of pay-back that hopefully might be something-or-other to those who chose to labor through them…LOL
Say hey, despite my appreciating what Sr. Plata and El Brute had to note, no offense taken to ‘pass’ over my postings as typically many do tend to run-on!
I think sometimes there are nuggests of truth and information deemed from all who make comments in this blog of NM famed restaurants in this Land of Enchantment. Some give simple comments and others are more complicated and usually there is a reason for it. I would say to Daniel to ask Bob what he specifically thinks of that one individual place; I would hope if Bob has tried it, you would know but I also believe you will find out more than you asked for. This reminds me when people dump on Gil without asking the right question but saying a comment that is either makes no sense, too juvenile or verbiage that doesn’t belong in public. Bob has a lot of history of eating and its amazing what those http::/tinyurls/com/xxxxxx just might lead to.
First let me say right upfront I am not Daniel, NOT Daniel, nor is he paid by me in any form. I may sometimes commiserate but I have long ago given up and just read Bobo’s comments, scratch my head and move on.
I would suggest Daniel read, then re-read, and read once more BOTVOLR’s comments before passing judgement. If unable, after three tries, to figure out most of the comment just move on.
One must learn to eliminate the “albeits”, “los”, “blushes”,”pers”, “LOLs”, “ehs”, “EEKS”, etc and then hope to find out whether Bobo likes, dislikes or is straddling the fence.
Like a Broadway review one just reads the first line and the last line to get the gist of the reviewer’s ramblings.
And no, Bobo doesn’t get paid by the word to comment.
Okay…this is a few blocks from my house. Why have I never ventured there before? Maybe the hours, but I will try to make there soon one of these nights when I get home early…looks yummy!!
My wife and I love the place. Small clean place that neighbors know about. The fish tacos are the best in New Mexico – I am a sixty+ native and I know they are great. Friendly people and good service. Not an upscale phoney and plastic place but a place for a conversation and good food. I have gotten tired of the same ol mexican food that you get at every other Albuquerque place – this is where to get food that grandma used to make.
I was just thinking the other day that it must be time for Albondigas at Papa Nacho’s!
This looks great! I’m always looking for new spots for good New Mexican food. Thanks!
Was going to tell a tourist where to go, ah for some local fare. He said his son was raving to go to Papa Nachos on Louisiana near Paseo. Because I (blush) never heard of it (must be slumped asleep against a saguaro) nor saw it of late herein, I figured it to be one of the newest ventures sprouting north of Paseo. Alas, it’s south in a well worn strip of small shoppes, but EEK….mid-week t’were 20 cars in front!!!
Unabashedly, I admit liking Disneyland per being ”taken away” for a moment or two from every day hum-drum. As such, the faux settings of such places here like Carlsbad Caverns provide the same along with Garduno’s for at least a Margarita!! Eh, throw in some Mariachi and what’s better? Papa’s is a simplest of versions of G’s per at least having “Southwestern” slump block, as faux adobes (albeit repainted) for a wall. In addition however, are several Hispanic painters adorning the walls and for me the sign the owner has great taste is having a ‘numbered’ print by a Chicano named Simon Silva http://tinyurl.com/7u4wbk2 (today) 2nd line, 3rd from left Mom, Dad, 2 kids and a baby. My Fav, albeit not at Papa’s, is “Las Comadres”, first line, 3rd from left (two ladies whispering in a field of ‘sunflowers’) that I’d label….Mitote (aka Gossip…like herein!). NM connection? Read Bio re how our NM Rudy made an imprint on Simon http://www.simonsilva.com/simon_silva-bio.pdf
Bottom line: deserves visiting for tasty, traditional, local food served by welcoming staff having obviously satisfied ABQians by existing for 14 years!!! in our ‘overloaded’ market for Pedro’s sake!
This comment is probably the worst thing I’ve ever read and gave zero information. I have never seen someone try to out do the original author as hard as this. Stick to eating and tone down on your attempt at wit.
Before visiting a new restaurant, I like to do some homework on the establishment first. I’m glad I opted not to pay too much attention to “Roberta’s” review. My mom passed away four years ago, and I have to say, one bite of the beans sent me right back into my mama’s kitchen -THEY WERE SUPERB! I’ve frequented a number of restaurants and can tell the real deal from the canned, and those were definitely fresh! I ordered the green chile shrimp enchiladas, which were incredible! The staff were very friendly and welcoming. I will DEFINITELY be back, and am getting the word out on this hidden little gem of a place to everyone within earshot! Cudos to the chefs!
We tried this for lunch and were disappointed. The rice and beans were very blah. The beans were grey with a strange taste. The tamales were good. The green chile was almost tasteless. The enchilidas were just okay. Also we only got one tortilla with our two entrees, and it was overly microwaved and tough.
No sopapillas–I guess this is the difference between Mexican and New Mexican.
We will not be back.