{"id":12617,"date":"2011-12-08T17:58:00","date_gmt":"2011-12-08T23:58:00","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=12617"},"modified":"2020-02-27T16:53:53","modified_gmt":"2020-02-27T22:53:53","slug":"quesadilla-grille-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=12617","title":{"rendered":"Quesadilla Grille – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"
Quesadilla Grille in Albuquerque’s Old Town<\/span><\/figcaption><\/figure>\n

\u00a0Grandma<\/strong>: “Tonight, me and your aunt are gonna go visit some friends
\nand we’re not gonna be back till tomorrow.
\nWe’re gettin’ a little low on steak,
\nso I got Lyle comin’ over tomorrow to take care of it<\/em>.”
\nNapoleon<\/strong>: “Well, what’s there to eat<\/em>?”
\nGrandma<\/strong>: “Knock it off, Napoleon. Make yourself a dang quesadilla<\/em>!”
\nNapoleon<\/strong>: “Fine<\/em>!”<\/span><\/p>\n

“Gosh<\/em>!”\u00a0 It took a cult movie about a high school misfit lacking all the skills girls like–such as nunchaku skills, bow hunting skills and computer hacking skills–for the humble quesadilla to became a pop culture meme. Described by movie critic Roger Ebert as “<\/span>the kind of nerd other nerds avoid<\/em>,” Napoleon Dynamite was the quintessential dorky loser, a carrot-topped dweeb who lived with his grandmother and subsisted on a diet consisting largely of steak and tater tots.<\/span><\/span><\/p>\n

Napoleon’s grandmother not only dissed the quesadilla with the inference that this beloved treat is a dang second rate\u00a0 afterthought, she had the effrontery to pronounce it “kay-saw-dill-aw,”\u00a0 a pronunciation waiters and waitresses throughout New Mexico hear every day from visitors not necessarily from Napoleon’s home state of Idaho.\u00a0 Because of Napoleon’s grandmother, Urban Dictionary<\/a> now defines the quesadilla as “Something you want to make when you’re low on steak and there’s nothing else around to eat<\/em>.”<\/span><\/p>\n

\"\"<\/a>
One of two dining rooms at the Quesadilla Grille<\/span><\/figcaption><\/figure>\n

Had the exchange between Napoleon and his grandmother not been so freakin’ funny, the citizenry of the Land of Enchantment might have taken collective umbrage at the tawdry treatment of our tasty tortilla treat.\u00a0 Perhaps in Preston, Idaho quesadillas are constructed from boring half-moon shaped tortillas of dubious origin stuffed with gooey, gloppy, flavorless cheese, but in New Mexico quesadillas are a magnificent mainstay crafted with inspiration and love.\u00a0 The quesadilla may have been invented in Mexico, but it’s been perfected in New Mexico!<\/span><\/p>\n

Here the quesadilla can be <\/span>served as a snack, appetizer, entree, sandwich\u00a0and even dessert.\u00a0 Often the tortillas are griddled on cast iron stoves and the sundry ingredients with which they are stuffed are limited only by the imagination of the cook preparing them.\u00a0 It’s not just cheese that fills our quesadillas though a quality queso is integral.\u00a0 More often than not, our quesadillas include New Mexico grown chile, an addictive additive which improves the flavor of anything with which it comes in contact.<\/span><\/span><\/p>\n

\"\"
A bit of history<\/span><\/figcaption><\/figure>\n

In 2010, a new restaurant was launched which celebrates the versatility and deliciousness of the quesadilla.\u00a0 Fittingly it’s in Albuquerque’s Old Town and it is owned and operated by a direct descendent of one of the original families which founded Albuquerque.\u00a0 In 1706, a number of families left Spain to avoid the Spanish Inquisition, eventually to settle in the Old Town area.\u00a0 Among those families, the De Garcia family became one of the most prominent landowners in the area, ultimately laying claim to much of the town which would become Albuquerque.\u00a0\u00a0 <\/span><\/p>\n

Today all that is left of the De Garcia family estate is situated in the Old Town area.\u00a0 The Garcias remain one of the last remaining original families left in Old Town that continue to own and operate at least some of their original property.\u00a0 Shawn Mondragon, a descendent of the original De Garcia settlers is the proud owner of the Quesadilla Grille, a charming eatery ensconced in the Poco A Poco (Little by Little) Patio off one of those quaint side streets that give Old Town so much character.\u00a0 Mondragon, by the way, is not only a very genial guy who treats diners like welcome guests, he’s one of the Duke City’s best known personalities, going by the name Chaz Malibu<\/a> on 98.5 of your FM radio dial.
\n<\/span><\/p>\n

\"\"
Chips and salsa<\/span><\/figcaption><\/figure>\n

The restaurant is housed in a home built by Nick Garcia in the 1900s.\u00a0 Several homey familial touches remain including trasteros in which family treasures are proudly displayed.\u00a0 Spanish architectural touches abound including deep nichos in which santos are honored.\u00a0 Stately vigas lend an air of stability belied by the creaky floors overhead on the second floor.\u00a0 Brick flooring on the front dining room lends period authenticity while faux wood\u00a0laminate flooring with a distressed wood look and feel\u00a0in the back dining room could fool non-experts like me.<\/span><\/p>\n

True to the restaurant’s name, quesadillas are featured fare, but these aren’t dang quesadillas to be eaten only when you run out of steak.\u00a0 Shawn Mondragon has concocted an inventive menu in which the quesadilla is all it can be.\u00a0 There are a lucky thirteen different quesadillas on the menu with variations available on several of them.\u00a0 Perhaps in recognition that in modern America a quesadilla alone might not make a meal, all quesadillas are accompanied by a trip to the “fry bar” and a drink unless you prefer an a la carte quesadilla.<\/span><\/p>\n

\"\"
Fresh-cut fries in a wire basket: available with your choice of condiments from the “Interactive Fry Bar Topping Station”<\/span><\/figcaption><\/figure>\n

On its own, the fry bar<\/em> is worth a visit to the Quesadilla Grille.\u00a0 A wire basket brimming with fresh-cut fries arrives at your table steaming hot.\u00a0 The fries are thick cut, not to the Texas fry level, but much thicker than the fast food tuber variety.\u00a0 The fries are perfectly prepared, neither too flaccid nor too stiff.\u00a0 They are magnificent, some of the very best in the Duke City.\u00a0 The “bar” portion of your order is a trip to an “interactive topping station” where you can fill paper ramekins with your choice of several sauces: a fiery, smoky chipotle; standard garden-variety ketchup; a sweet onion sauce; cheese sauce and more.\u00a0 The sweet onion sauce is especially good though it might be a bit cloying for some.<\/span><\/p>\n

Alternatively, you can opt for chips and salsa<\/em> instead of the fry bar (or better yet, dine with a friend and order one of each).\u00a0 The chips are freshly made and served hot to the touch.\u00a0 They’re relatively low in salt and are large and thick enough for Gil-sized scoops of salsa.\u00a0 The salsa is pureed, nearly water thin which makes scooping a challenge.\u00a0 Dipping the chips is more appropriate.\u00a0 For a pittance more, you can “make ’em nachos” by adding cheese sauce from the fry bar and having the chips served with your choice of meat and jalape\u00f1os.<\/span><\/p>\n

\"\"
Philly Cheesesteak Quesadilla with Green Chile<\/span><\/figcaption><\/figure>\n

The quesadilla menu is at the very least an interesting and inventive assembly of tortilla wedges engorged with fillings you certainly\u00a0won’t find in Preston, Idaho (or anywhere else, for that matter)\u00a0.\u00a0 They’re made to order and arrive at your table hot and fresh.\u00a0 During my inaugural visit, the Philly Cheesesteak Quesadilla<\/em>, was a no-brainer choice.\u00a0 Crispy, buttery tortillas cut pizza style into four triangular slices are engorged with grilled shredded steak, mayo, onions, bell peppers, Cheddar-Jack and provolone cheeses (with a green chile chaser).\u00a0 Take these toppings and nestle them into a hoagie roll and you’d have a Chile Philly Cheesesteak second in Albuquerque only to the one at Itsa Italian Ice<\/a>.<\/span><\/p>\n

We weren’t quite as enamored of the Malibu Meal<\/em> quesadilla (grilled ham and pineapple quesadilla with honey and red chile powder).\u00a0 The ingredient composition had us hoping for something akin to Hawaiian-style pizza in which the salty savoriness of ham complements the tangy sweetness of pineapple.\u00a0 Instead, the honey dominates the flavor profile with its cloying sweetness.\u00a0 Not even a generous sprinkling of red chile comes across.\u00a0 Worse, the honey is lightly smeared atop the quesadilla and it transfers onto your hands.\u00a0 Had we treated this as a dessert quesadilla, we might well have enjoyed it more.<\/span><\/p>\n

\"\"
Malibu Meal (Grilled ham and pineapple quesadilla with honey and red chili powder)<\/span><\/figcaption><\/figure>\n

A better option is an Italian Meatball Quesadilla<\/em> (Meatballs, Marinara Sauce, Mozzarella) which is more reminiscent of a pizza in both taste and texture than it is a meatball sub.\u00a0 Understandably, because they’ve got to fit in between tortillas, the meatballs are relatively small, but they’re seasoned well and complemented by a marinara sauce you could actually enjoy on spaghetti.\u00a0 Even though guacamole would probably go well, ask for a side of marinara sauce for dipping.
\n<\/span><\/p>\n

There are several dessert “quesadillas” on the menu.\u00a0 They’re called “dulcedillas” and there’s no queso involved.\u00a0 Fillings include peanut butter and banana with chocolate syrup, apples and cinnamon with caramel syrup and cherries and pineapple.\u00a0 Quesadillas are accompanied by your choice of three condiments: salsa, guacamole or sour cream.\u00a0 The guacamole is buttery and delicious.\u00a0 <\/span><\/p>\n

\"\"
Italian Meatball Quesadilla: Meatballs, Marinara Sauce, Mozzarella with a side of Marinara Sauce for Dipping<\/span><\/figcaption><\/figure>\n

I would be remiss if I didn’t relate my own Napoleon Dynamite type personal anecdote on this review.\u00a0 One of my good friends and colleagues, a fellow gastronome, named Alfredo Q. Guzman wouldn’t tell us what the “Q” stands for, so we started calling him “Alfredo Quesadilla Guzman.” We’ll have to bring him to the restaurant bearing his middle name. <\/span><\/p>\n

The Quesadilla Grille claims to be “the only restaurant in the world which specializes in quesadillas.”\u00a0\u00a0 It’s an idea whose time has come.\u00a0 It’s a treat long overdue for respect and recognition.
\n<\/span><\/p>\n

Quesadilla Grille<\/strong><\/span>
\n328 San Felipe Street, N.W.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 8 December 2011
\n1st VISIT<\/strong>:\u00a0 27 August 2011
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: 20<\/strong><\/span>
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Fry Bar, Chips and Salsa, Philly Cheesesteak Quesadilla, Italian Meatball Quesadilla<\/span><\/p>\n

 <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0Grandma: “Tonight, me and your aunt are gonna go visit some friends and we’re not gonna be back till tomorrow. We’re gettin’ a little low on steak, so I got Lyle comin’ over tomorrow to take care of it.” Napoleon: “Well, what’s there to eat?” Grandma: “Knock it off, Napoleon. Make yourself a dang quesadilla!” Napoleon: “Fine!” “Gosh!”\u00a0 It took a cult movie about a high school misfit lacking all the skills girls like–such as nunchaku skills, bow hunting skills and computer hacking skills–for the humble quesadilla to became a pop culture meme. Described by movie critic Roger Ebert as “the kind of nerd other nerds avoid,” Napoleon Dynamite was the quintessential dorky loser, a carrot-topped dweeb who lived with…<\/p>\n","protected":false},"author":1,"featured_media":47018,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,725,262,112],"tags":[],"class_list":["post-12617","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2019","category-closed","category-new-mexican"],"yoast_head":"\nQuesadilla Grille - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=12617\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quesadilla Grille - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"\u00a0Grandma: “Tonight, me and your aunt are gonna go visit some friends and we’re not gonna be back till tomorrow. We’re gettin’ a little low on steak, so I got Lyle comin’ over tomorrow to take care of it.” Napoleon: “Well, what’s there to eat?” Grandma: “Knock it off, Napoleon. Make yourself a dang quesadilla!” Napoleon: “Fine!” “Gosh!”\u00a0 It took a cult movie about a high school misfit lacking all the skills girls like–such as nunchaku skills, bow hunting skills and computer hacking skills–for the humble quesadilla to became a pop culture meme. 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We’re gettin’ a little low on steak, so I got Lyle comin’ over tomorrow to take care of it.” Napoleon: “Well, what’s there to eat?” Grandma: “Knock it off, Napoleon. Make yourself a dang quesadilla!” Napoleon: “Fine!” “Gosh!”\u00a0 It took a cult movie about a high school misfit lacking all the skills girls like–such as nunchaku skills, bow hunting skills and computer hacking skills–for the humble quesadilla to became a pop culture meme. 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