La Fonda Del Bosque – Albuquerque, New Mexico

Entrance to La Fonda Del Bosque at the Hispanic Cultural Center

In the millennium year, after years of planning and lobbying, the dream was finally realized of a haven dedicated to the preservation, promotion, and advancement of Hispanic culture, arts, and humanities. In 2000, the National Hispanic Cultural Center (NHCC), launched along the Camino Real in the Albuquerque’s historic Barelas neighborhood. The Center is an architectural anomaly in a largely adobe-hued area.  Its unique structures include a renovated hacienda-style school, a stylized Mayan pyramid with interior elements modeled on Romanesque architecture and a torreon (tower) housing a 4,000 square foot concave fresco depicting over 3,000 years of Hispanic history.

Ironically the complex chartered to preserve, protect and promote Hispanic culture had to displace several families, thereby disenfranchising some of the very families who embody Albuquerque’s Hispanic culture. One resident–the late Adela Martinez–stared down bureaucrats and made them blink, refusing to move. The forty-million dollar Cultural Center had to be redesigned to accommodate her family in the home she moved into in the 1920s. Today, her family’s two small houses stand out, not like a sore thumb, but as a testament to the courage of one 80-year old Hispanic woman whose treasured memories were worth much more than the monetary treasures government offered.

The Magnificent Dining Room (View From the South)

Since November, 2000, the converted Barelas Elementary School on the sprawling NHCC complex has served as the home of La Fonda Del Bosque, a stylish 280-seat restaurant. La Fonda, which translates from Spanish to “The Inn” almost immediately garnered recognition. Within three years of its launch, Hispanic magazine named it one of the 50 best Hispanic restaurants in the United States for two consecutive years (2003 and 2004). It was also named one of Gourmet Magazine’s “Best Kept Secrets.” A higher compliment is that many locals have loved its many instantiations, too.

Over the years, a number of catering, restaurant management companies and restaurateurs looking to expand have tried their hand at running La Fonda Del Bosque. Chef Stephani Margum, who assumed the helm in November, 2017 hopes to stem the tide of short-lived occupants. She’s created an eye-opening menu of Latin comfort foods prepared from locally sourced ingredients. Though she’s been cooking professionally for more than four decades—her first stint when she was only fifteen years old–Stefani is a very youthful and energetic chef. She has to be because she also owns and operates City Treats Catering and Parties.

El Fonda Del Bosque’s Dining Room (View From the North)

Originally from San Francisco. Stefani received her classical training in her hometown before cutting her teeth at Café Americain, one of the city by the bay’s finest restaurants. She moved to Albuquerque in 1989 to pursue her dream of opening her own restaurant. To get the lay of the Duke City’s culinary landscape, she first worked at such paragons of fine dining as the Rancher’s Club and the Artichoke Café. In 1992 with the launch of City Grill and Wine Bar in the downtown area she realized her dream. Though that venture didn’t have the longevity she desired, La Fonda Del Bosque just might.

Of course credentials and experience alone don’t a great chef make.  As the Jewish proverb says, “you never soar so high as when you stoop down to help a child or an animal.”  When she espied us sitting on the capacious porch with The Dude, our debonair dachshund, she ferried a dish of cold water over to him.  Stefani is a bona fide dog lover though her lap dogs tend to be a bit bigger than our Dude.  She favors mastiffs, the lumbering, laid-back breed Alfred, Lord Tennyson wrote about.

Chinese BBQ Duck Quesadilla with a Mango Salsa

La Fonda Del Bosque’s dining room is one of the most spectacular milieus in which to dine, a showcase of traditional and contemporary New Mexican design.  Distressed wood floors, vigas, embossed tin light fixtures, cushioned bancos and a kiva fireplace command your attention, but the venue’s cynosure might be the tiled bar with its blue backdrop.  On the opposite wall, a panel painting divided into four sections depicts verdant life on the bosque.  It’s hard to believe this striking space once served as an elementary school.

Though it’s relatively limited, La Fonda’s menu is pretty spectacular, too.  There’s something for everyone to love starting with the two appetizers: Chinese BBQ duck quesadillas and guacamole with a trio of salsas.  Soups and salads are served with the housemade sage bread (it’s outstanding) and come with your choice of Balsamic, ranch, chipotle ranch or miso Thai dressings, also made on the premises.  There are two sandwiches on the menu, both served with your choice of green salad, housemade fries or housemade potato chips.  Six entrees offer variety for both carnivores and vegetarians.  For dessert, you’ve got a choice of churros of the day or a Mexican chocolate brownie.

Southwest Cobb Salad with a Thai Miso Dressing

The Global Quesadilla Company of St. Louis, Missouri trademarked the term “ducking felicious” or you might have read that tongue-tripping description for La Fonda’s Chinese BBQ Duck Quesadillas (slow-roasted duck tossed in a Chinese BBQ sauce, balsamic onions and jack cheese served with a mango salsa).  Well, maybe not.  This is a PG-rated blog, after all.  Use any positive adjective or synonym for delicious you want.  These quesadillas are terrific with a nice balance of flavors and plenty of moist, unctuous duck.  The Chinese BBQ side is rather sweet, but the  jack cheese offsets the sauce’s sweet notes.  The mango salsa is so refreshing and delicious that it’s easy to imagine Gil-sized scoops of that salsa on some crispy tortilla chips.

Chef Stefani told us the “Salad of the Day” during our inaugural visit would soon be promoted to the daily menu.  That would be the Southwest Cobb Salad, half an acre’s worth of greens topped with tomato wedges, crispy bacon, sliced cucumbers, hard-boiled egg slices, ripe avocado, grilled chicken, chopped green chile and even a little feta.  It’s an interpretation of Cobb salad in which the chef may take a few liberties from the textbook Cobb salad, but that’s only to make it a truly Southwestern.  All liberties should taste as good as the Thai miso dressing, a vibrant and summery Thai-inspired dressing that brings the myriad elements and flavor profiles of the salad together.  It should be bottled and sold.

Wild Mushroom Chile Relleno

It seems only in recent years have New Mexico’s chefs explored the chile relleno’s versatility as a vehicle for something other than cheese.  We should have been paying attention to Mexican chefs who’ve been preparing chiles rellenos en nogada since the nineteenth century. Maybe Chef Stefani has.  Her wild mushroom chile relleno (New Mexico green chile stuffed with caramelized shiitake and domestic mushrooms, caramelized onions, roasted garlic, goat cheese and asadero cheeses, lightly beer battered and fried, served on a bed of corn and red bell pepper coulis, served with a side salad) is an umami (a term used to describe a pleasant savory taste) delivery mechanism that’ll tantalize your taste buds.  The light batter allows the green chile to star.  Another star is the bed of corn and red pepper coulis, a garnish that can decorate my plate any time.

Legend has it that churros, the crunchy, deep-fried sweet dessert which originated in Spain, got their name because they resemble the horns of the churro sheep. More fritter than donut, these cylindrical, sugar-sprinkled fried pastries transcend borders and socioeconomics. In Spain, they’re a popular breakfast treat, one which goes so well with hot chocolate spiced with cinnamon. South of the border—from Mexico to Argentina–they’re often sold by street vendors. North of the border, they’re as popular in high-end restaurants as they are in food trucks, carnivals and fairs.  Fate smile on us when the churro of the day at La Fonda was served with a piping hot chocolate ganache.  These were the longest (six to eight-inches) churros we’ve ever had.  They were also among the very best.

Churros with Chocolate Ganache

The National Hispanic Cultural Center hosts over 700 music, dance, theatre, film, art, history and literary events every year.  It also hosts one of the most enchanting restaurants in the city, one helmed by a very creative and talented chef.

La Fonda Del Bosque
National Hispanic Cultural Center
1701 4th Street, S.W.
Albuquerque, New Mexico
(505) 800.7166
Web Site | Facebook Page
LATEST VISIT: 10 August 2019
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Churros with Chocolate Ganache, Wild Mushroom Chile Relleno, Southwest Cobb Salad with a Thai Miso Dressing, Chinese BBQ Duck Quesadilla with a Mango Salsa
REVIEW #1127

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.

View all posts by Gil Garduno →

3 Comments on “La Fonda Del Bosque – Albuquerque, New Mexico”

  1. I stopped and fast-forwarded to the comment box when I read “Chinese BBQ Duck Quesadilla with Mango Sauce.” I think I have mentioned more than once on this blog my love affair with smoked, hung waterfowl.

    Have I ever found duck dishes “felicious”? Well, not in the Merriam-Webster dictionary I haven’t. But in the Urban Dictionary I did. For those who are unfamiliar with the Urban Dictionary it is a chronicler and archival database of the degradation of the English culture and language. The swapping out of the letter “d” for the letter “f” explains why millennials will never own their own home.

    Duck anything is good for me. For those who disagree, I say duck you. See how easy it is to lower oneself to the lowest common denominator when reaching for an urban phrase. I still remember Dennis’s duck tacos at Sophia’s. Has anyone on the blog sleuthed the story behind his closing? Please post if you have.

    One of my all-time favorite food writers (and the only food writer to be awarded a Pulitzer Prize), Jonathan Gold, said this of Peking Duck: “ducks — crisp-skinned, smoky, roasted in special ovens and carved by a surgeon’s hands — were so remarkably superior to the Beijing ducks we all grew up eating that the effect was not unlike taking a first bite of pâté de foie gras after a lifetime of Underwood Deviled Ham.”

    Gold’s analogy says heaps more about duck than any Urban Dictionary entry. I, for one, based on our roving gourmand’s review, will be heading for the National Hispanic Cultural Center to try the duck quesadilla faster than the babysitter’s boyfriend when the car pulls up.

  2. Hi Gil,

    I haven’t eaten today, so I’m loving the sound of of the meal that we will enjoy there- No need for a menu. The Chiles en Nogado, The mushroom stuffed relent, and, of course, the churros.

    I’ve been here 25 years and have only had Chili Nogado twice. Once, around 20 t9years ago. My older Anglo neighbors at the time, were good friends with this skinny, very Hisdpanic 75 year old man. I happened to be over there while he and my neighbors were lovingly describing those aforementioned, stuffed chiles. I told him that I’d love to taste one. He said that he’d bring me one. I wasn’t counting on it, as 90% of the time, when you hear those words the promise isn’t kept. I completely forgot it. 4 months went by, and my neighbor. called me. He said that Lertoy had left me a treat , with a note saying some of us keep our promises. I got his phone number and called to thank him.

    I fondly remember an anglo fusion/ Mexican restaurant in Boulder named Tico’s, near the Boulder Mall on Walnut street. It was owned by a flamboyant man named Warren Fabrizio. He served a dish called Relleno Royal. It was an exquisitely fried egg roll skin stuffed with exquisite mushrooms in a cream sauce. with chopped. green chiles mixed in. One was not enough for this Piggy.

    The only place in NM, that I know of, serves Chile en Nogado everyday. They’re luscious, but unexpectedly price for this modest place. I think that they were $16- $18. This place has a very large menu of very Mexican, and unusual dishes. The servers don’t speak. much English, which doesn’t excuse the poor service. I was parched, and waited 15 minutes without getting my water. I saw my waitress standing with 2 other waitresses just gossiping. I’m not shy, so I got up and meanly broke up their gabfest, by tapping my waitress on the shoulder, and in a not friendly voice, asked her Que Paso? Donde esta mi aqua. Necessito Immediament? Caro?

    It’s in a mall that has a boring Hibachi Restaurant and an ok Thai place. It’s on the South leg of this L shaped strip mall.

    Enjoy your Sunday!

    Jeff C.

    1. Hi Jeff

      We apparently have a mutual friend. Barbara Pfaff told me on Friday that you live in her neighborhood. She was going to visit Thai House this past Friday. Let’s hope she liked it or we’ll both be hearing about it.

      La Fonda Del Bosque doesn’t offer chiles rellenos en nogada. My reference to that dish was solely to point out that New Mexican chefs don’t exploit the versatility of chiles rellenos as well as Mexican chefs do. The one Albuquerque restaurant which does serve chiles rellenos en nogada is Delicia’s Cafe on San Mateo. I’ve never had to break up any gabfests. Servers at Delicia’s are very attentive and on-the-spot. I couldn’t quite figure out where the restaurant you know of that serves chiles rellenos en nogada, but based on your experience maybe I wouldn’t want to visit.

      If you’re ever up Taos way, Antonio’s: The Taste of Mexico also serves chiles rellenos en nogada though it’s been years since our last visit.

      Best,

      Gil

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.